Foil Hat Rub - Page 7

colonel00 · 01-17-2012, 04:57 PM

Which one is Guerry?

gtr · 01-17-2012, 05:04 PM

^^^that's what you call a target-rich environment.

---k--- · 01-17-2012, 08:29 PM

Quote:

Originally Posted by gtr

I ordered the stuff I need to make it last night. When it gets here, it's on!

So, you ordered enough stuff to make like 5# right? You interested in vac sealing a bag or two up and shipping it this way? I'm sure we could work something out.

gtr · 01-17-2012, 10:20 PM

^^^I should have everything to make it this weekend & I'll holler - if you don't hear from me by Mon. or Tues. PM me.

Ashmont · 04-17-2012, 10:02 AM

I am here to say you can ost to old threads... Just be cautios and add content.

gtr · 04-17-2012, 10:21 AM

I've been meaning to post about foil hat rub, but I'm a lazy bastige. I made some up a while back. I gotta say it's pretty amazing. Whatever I use it on, my thought isn't "this rub is amazing", it's more like "this (chicken/steak/pork chop etc.) is amazing". It seems to truly enhance the flavor of what it is you're cooking/eating without taking over the dish.

Biggy, I have no idea how you came up with this stuff, it must have taken a lot of time and effort, but it really is fantastic. I'll never be without it. Thanks for putting up the recipe

(not to mention your other amazing contributions to Qtalk - now WP, that's another matter entirely

)

Anybody who hasn't checked Foil Hat out should make a batch - you'll be glad you did.

deguerre · 04-17-2012, 10:41 AM

Quote:

Originally Posted by Ashmont

I am here to say you can ost to old threads... Just be cautios and add content.

I wondered how you were able to do this so I tried again. Wouldn't happen. Then...

I scrolled down a little further.

1FUNVET · 04-17-2012, 10:44 AM

It's become my favorite all purpose rub. Tastes a little different on popcorn though.

Gore · 04-17-2012, 10:59 AM

It is my and my family's favorite. The only thing they don't prefer it on is salmon.

---k--- · 04-17-2012, 11:09 AM

Quote:

Originally Posted by gtr

^^^I should have everything to make it this weekend & I'll holler - if you don't hear from me by Mon. or Tues. PM me.

Fark. I never heard from you and I never chased you down.

A missed opportunity.

This is still on my list of things to try. Got the recipe saved separately in a special place. Having to brave the traffic and people at Whole Foods is probably my biggest issue. I am curious about the 1part X-Hot Barker New Mexico Chile Powder. You say this isn't hot. My wife doesn't like ANY heat. I'm tempted to substitute something a little more mild...

Life would be so much simpler if you could convince one of our brethren who is already selling rubs to get this packaged up for you. How much more work could it be.

I would try it.

gtr · 04-17-2012, 11:24 AM

Quote:

Originally Posted by ---k---

Fark. I never heard from you and I never chased you down.

A missed opportunity.

This is still on my list of things to try. Got the recipe saved separately in a special place. Having to brave the traffic and people at Whole Foods is probably my biggest issue. I am curious about the 1part X-Hot Barker New Mexico Chile Powder. You say this isn't hot. My wife doesn't like ANY heat. I'm tempted to substitute something a little more mild...

Life would be so much simpler if you could convince one of our brethren who is already selling rubs to get this packaged up for you. How much more work could it be.

I would try it.

Not a missed opportunity. Gimme a holler!

colonel00 · 04-17-2012, 11:27 AM

I need 50 dollars to make you holler, I get paid to do the wild thing.

^^^

Why is that still taking up vital space in my brain?

Ashmont · 04-17-2012, 11:27 AM

Quote:

Originally Posted by gtr

Not a missed opportunity. Gimme a holler!

Ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh Steph

bigabyte · 04-17-2012, 11:30 AM

While that chile powder is on the hot side, the final rub is very mild. My wife is very sensitive to heat, and is in fact allergic to many varieties of peppers. She has no problem at all with this rub. In case that helps.

landarc · 04-17-2012, 12:02 PM

I think Chris should repost all of the Mad BBQ Scientist experiments that lead to this rub, and all of the research and finding detailing the individual ingredients.

01-17-2012, 04:57 PM	#91
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	Which one is Guerry? __________________ Brad Proud owner of the PentaZero WWWWFBBQADD 0 out of 1 members found this post helpful UDS/WSM/Weber Cart for sale Here. Please someone give it a good home. Willing to entertain offers

01-17-2012, 05:04 PM	#92
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	^^^that's what you call a target-rich environment. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

01-17-2012, 10:20 PM	#94
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	^^^I should have everything to make it this weekend & I'll holler - if you don't hear from me by Mon. or Tues. PM me. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

04-17-2012, 10:02 AM	#95
Ashmont Babbling Farker Join Date: 12-13-05 Location: St. Louis MO Downloads: 0 Uploads: 0	I am here to say you can ost to old threads... Just be cautios and add content. __________________ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/

04-17-2012, 10:21 AM	#96
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	I've been meaning to post about foil hat rub, but I'm a lazy bastige. I made some up a while back. I gotta say it's pretty amazing. Whatever I use it on, my thought isn't "this rub is amazing", it's more like "this (chicken/steak/pork chop etc.) is amazing". It seems to truly enhance the flavor of what it is you're cooking/eating without taking over the dish. Biggy, I have no idea how you came up with this stuff, it must have taken a lot of time and effort, but it really is fantastic. I'll never be without it. Thanks for putting up the recipe (not to mention your other amazing contributions to Qtalk - now WP, that's another matter entirely ) Anybody who hasn't checked Foil Hat out should make a batch - you'll be glad you did. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

04-17-2012, 10:44 AM	#98
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La Downloads: 0 Uploads: 0	It's become my favorite all purpose rub. Tastes a little different on popcorn though.

04-17-2012, 10:59 AM	#99
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	It is my and my family's favorite. The only thing they don't prefer it on is salmon. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

04-17-2012, 11:27 AM	#102
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	I need 50 dollars to make you holler, I get paid to do the wild thing. ^^^ Why is that still taking up vital space in my brain? __________________ Brad Proud owner of the PentaZero WWWWFBBQADD 0 out of 1 members found this post helpful UDS/WSM/Weber Cart for sale Here. Please someone give it a good home. Willing to entertain offers

04-17-2012, 11:30 AM	#104
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	While that chile powder is on the hot side, the final rub is very mild. My wife is very sensitive to heat, and is in fact allergic to many varieties of peppers. She has no problem at all with this rub. In case that helps. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

04-17-2012, 12:02 PM	#105
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I think Chris should repost all of the Mad BBQ Scientist experiments that lead to this rub, and all of the research and finding detailing the individual ingredients. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

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