ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-17-2009, 02:01 AM   #1
Wesman61
is one Smokin' Farker
 
Join Date: 07-06-08
Location: Nampa Idaho
Downloads: 0
Uploads: 0
Default Paul Prudhomme's Honey BBQ Seasoning

I bought a huge canister of this last week so I better get busy using it. It contains a lot of sugar, honey etc. Would it be okay to put it on a pork butt and smoke it in the Treager? Would the sugar burn before the roast was done?

Wesman61 is online now   Reply With Quote


Unread 11-17-2009, 03:28 AM   #2
Captain Dave
is one Smokin' Farker
 
Captain Dave's Avatar
 
Join Date: 07-29-09
Location: Luling, Texas 78648
Downloads: 0
Uploads: 0
Default

I've used his magic salmon seasoning which also contains sugar, on the gaser at higher temps. Best salmon i ever had. I'll def be trying that stuff. Where did you get it? I've never seen it before.
__________________
Thanks for noticing
Captain Dave is offline   Reply With Quote


Unread 11-17-2009, 06:32 AM   #3
Wesman61
is one Smokin' Farker
 
Join Date: 07-06-08
Location: Nampa Idaho
Downloads: 0
Uploads: 0
Default

I ordered a 4-pack direct. I also got "Just Plain Good", New Orleans Seasoning and Pork & Veal magic. Great stuff!
Wesman61 is online now   Reply With Quote


Unread 11-17-2009, 07:24 AM   #4
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

I haven't tried it but wouldn't have a problem using it over indirect heat.
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Unread 11-17-2009, 10:27 AM   #5
Wesman61
is one Smokin' Farker
 
Join Date: 07-06-08
Location: Nampa Idaho
Downloads: 0
Uploads: 0
Default

I'm thinking of brining a turkey with it.
Wesman61 is online now   Reply With Quote


Unread 11-17-2009, 11:06 AM   #6
fat_bastard
On the road to being a farker
 
Join Date: 09-22-09
Location: Huntsville, AL
Downloads: 0
Uploads: 0
Default

Do ya think it would work if I rubbed this under the skin of a turkey if I brined it in Saiko's honey brine first?
fat_bastard is offline   Reply With Quote


Unread 11-17-2009, 11:10 AM   #7
Diva Q
is one Smokin' Farker

 
Diva Q's Avatar
 
Join Date: 07-20-07
Location: Barrie,ON,Canada eh!
Downloads: 0
Uploads: 0
Default

I think I would love to try that on turkey for sure.
__________________
Diva Q Website Follow me on Twitter and like us on Facebook.

Check out my new show BBQ Crawl !
Travel Channel (US) Cottage Life & Travel & Escape (Canada)

Life is too short for bad BBQ®
Diva Q is offline   Reply With Quote


Unread 11-17-2009, 11:38 AM   #8
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Unless you are doing a high heat cook, you should be fine. See this thread about burning sugar...

http://www.bbq-brethren.com/forum/sh...ad.php?t=62646
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Unread 11-17-2009, 12:20 PM   #9
Wesman61
is one Smokin' Farker
 
Join Date: 07-06-08
Location: Nampa Idaho
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bigabyte View Post
Unless you are doing a high heat cook, you should be fine. See this thread about burning sugar...

http://www.bbq-brethren.com/forum/sh...ad.php?t=62646
Thanks for the link. I'll have to read it later since I'm a day sleeper.
Wesman61 is online now   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Seasoning BBQ vs. Seasoning Steaks... caseydog Q-talk 10 12-23-2011 01:51 PM
Paul Kirk - Baron of BBQ School, your thoughts Two Bears Q-talk 18 09-01-2011 01:51 PM
paul kirk bbq class grillzilla10 Q-talk 8 03-10-2010 01:45 PM
Chef Paul Kirk's bbq class deltablues69 Q-talk 20 10-03-2009 05:15 PM
Chef Paul Kirk BBQ class at Klose BBQ Pits, Houston egkor Q-talk 16 03-17-2004 05:37 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:00 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts