B
BoarneSupremacy
Guest
I was in McCrory, Arkansas (wife's home town) the week of the 4th and had to make a trip to the Mad Butcher. While in there, I met a man who was handing out free hamburger and sausage samples. It was seasoned with a dry seasoning he had developed, and although a little heavy on the paprika and salt, it had a good overall taste on the meat and added a good spicy kick. I'm always in the market for something new. So, I bought a bottle of it.
This weekend I cooked some hamburgers with it, and it turned out to be outstanding. I can't speak highly enough. On Sunday, I Q'ed a rack of baby backs for myself (wife is still in AR 'til July 30 visiting family) using the season as a rub. I also tried to use Mesquite instead of Hickory for flavor. I've got an opinion on that, also, coming up. They turned out well, but I think I used too much of it and overpowered the meat a bit. It's either that or the mesquite messed it up which leads me to this.
I read in Dr. BBQ's Big-Time BBQ (book bought for me for Father's day) that mesquite imparts the taste of the devil's arse crack to meat. I think I proved him right although I don't truly know what that would taste like. Just my humble opinion, I think I'll stick to hickory.
Back to the subject of the post...
He has a web site, but I can't remember whether or not it's ok to post them here or not. I don't want to seem like schill even thought I guarantee you I am not.
Sorry for the long and rambling post, but it's been a while since I've been able to visit.
B.S.
This weekend I cooked some hamburgers with it, and it turned out to be outstanding. I can't speak highly enough. On Sunday, I Q'ed a rack of baby backs for myself (wife is still in AR 'til July 30 visiting family) using the season as a rub. I also tried to use Mesquite instead of Hickory for flavor. I've got an opinion on that, also, coming up. They turned out well, but I think I used too much of it and overpowered the meat a bit. It's either that or the mesquite messed it up which leads me to this.
I read in Dr. BBQ's Big-Time BBQ (book bought for me for Father's day) that mesquite imparts the taste of the devil's arse crack to meat. I think I proved him right although I don't truly know what that would taste like. Just my humble opinion, I think I'll stick to hickory.
Back to the subject of the post...
He has a web site, but I can't remember whether or not it's ok to post them here or not. I don't want to seem like schill even thought I guarantee you I am not.
Sorry for the long and rambling post, but it's been a while since I've been able to visit.
B.S.