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 11-29-2012, 05:57 AM   #1
McEvoy AZ
On the road to being a farker
 
Join Date: 04-14-12
Location: Laveen AZ
Downloads: 0
Uploads: 0
Default Oakridge products

I have heard about Game Changer for awhile now and plan to pick some up to see if it can help my compatition chicken thighs. Does anyone have advice in using this or can tell me anything about the other Oakridge products and why I want to try them.
McEvoy AZ is offline   Reply With Quote


Unread 11-29-2012, 07:22 AM   #2
que_dawg
On the road to being a farker

 
Join Date: 07-29-10
Location: Gainesville, GA
Downloads: 0
Uploads: 0
Default

I used game changer this past season, and I have to say, I am VERY pleased with it. Chicken was my most consistent category all year. We even finished the year strong at the National BBQ Cup with a "180" in chicken. In addition, I don't think it is a coincidence that the one contest that I forgot my brine and left it behind was the worst finish I had all year. Needless to say, I strongly recommend the Game Changer.
__________________
Superior SS-1
Superior SS-2
www.superiorsmokers.com
www.facebook.com/superiorsmokers
Head Pitmaster In Charge, Superior Smokers
que_dawg is offline   Reply With Quote


Thanks from:--->
Unread 11-29-2012, 08:23 AM   #3
cmohr74
Full Fledged Farker

 
cmohr74's Avatar
 
Join Date: 09-12-11
Location: Streamwood, Illinois
Downloads: 1
Uploads: 0
Default

I would agree with que_dawg. Oakridge products, especially the brine are proven winners. Since switching to Game Changer Brine, chicken scores went through the roof, including a winner winner chicken dinner.
I have a, now friend, I met in bbq competition class. We would run things off one another because that's who I am. If he is not a direct competitor and a friend, I'm willing to help a lending hand. He was having a rough time in Chicken and asked for some help. He could not get above the top 1/2 of the field. I give him enough brine to do one comp and told him how I did it. I didn't give him any names of the products, just the brine and the rub I use. He told me if he got top ten I was going up on stage with him. 1st place and the funny man told me he was going to kiss me on stage...not likely I was taking the invitation on stage any more . He called me up while at his next competition and took 3rd place in chicken. Guess that shows things work out pretty well with Oakridge Brine.
__________________
-Dan Mohr

Brew-B-Q BBQ Team
Backwoods Extended Party / FEC100 / Memphis Advantage / "The Hulk" UDS
cmohr74 is offline   Reply With Quote


Thanks from:--->
Unread 11-29-2012, 08:30 AM   #4
pocoloco
Got Wood.
 
Join Date: 06-21-11
Location: Chicago IL
Downloads: 0
Uploads: 0
Default

I pretty much use oakridge competition rub on everything. Great stuff. I must try the brine.
pocoloco is offline   Reply With Quote


Thanks from:--->
Unread 11-29-2012, 08:58 AM   #5
JS-TX
is One Chatty Farker
 
Join Date: 02-17-10
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

All their stuff is good quality stuff, no "fluff" at all. Mike recommended that I warm half the water to 140* and dissolve half the brine in it. Then add that to the other half of the cold water and game changer mix. 1st and a 5th place chicken in my last 2 comps!

Last edited by JS-TX; 11-29-2012 at 08:59 AM.. Reason: typo
JS-TX is offline   Reply With Quote


Thanks from:--->
Unread 11-29-2012, 09:05 AM   #6
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

You simply have to try the HDD. It makes the absolute best hot wings - mix half and half with olive oil and let the chicken marinate for at least 24 hours, resprinkle and cook in the smoker til done. The HDD is also a useful ingredient in glazes for many pork dishes (Ham, loin, chops...) Also, the Santa Maria on beef is most excellent.
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
I took the Art History Comps, and Passed on the first try.
deguerre is online now   Reply With Quote


Thanks from:--->
Unread 11-29-2012, 09:24 AM   #7
glenntm
On the road to being a farker

 
glenntm's Avatar
 
Join Date: 04-13-10
Location: Chandler, AZ
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by McEvoy AZ View Post
I have heard about Game Changer for awhile now and plan to pick some up to see if it can help my compatition chicken thighs. Does anyone have advice in using this or can tell me anything about the other Oakridge products and why I want to try them.
We are sponsored by Oakridge. We used the Game Changer and Secret Weapon on our chicken. Both are very good products. Mike has a bunch of great rubs like the competition rub, and new brisket rub.
__________________
I.A.B. 30 BBQ
Chandler, AZ
glenntm is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Unread 11-29-2012, 09:27 AM   #8
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

The Game Changer brine is crazy good, and I like to use the HDD when I really need to make something pop. I haven't tried his other stuff, but definitely need to.
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, 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
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Thanks from:--->
Unread 11-29-2012, 09:53 AM   #9
JS-TX
is One Chatty Farker
 
Join Date: 02-17-10
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by glenntm View Post
Mike has a bunch of great rubs like the competition rub, and new brisket rub.
New brisket rub? Haven't seen or heard about that one. Chit, their comp. beef/pork rub is great on brisket now.
JS-TX is offline   Reply With Quote


Thanks from:--->
Unread 11-29-2012, 09:56 AM   #10
glenntm
On the road to being a farker

 
glenntm's Avatar
 
Join Date: 04-13-10
Location: Chandler, AZ
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by JS-TX View Post
New brisket rub? Haven't seen or heard about that one. Chit, their comp. beef/pork rub is great on brisket now.
I've received a couple prototypes over the last few months. I'm not sure if its officially released, but I think it will be call Black Ops.. Mike does a great job of having the sponsored teams test and provide feedback on the new products before release. It's going to be very popular.
__________________
I.A.B. 30 BBQ
Chandler, AZ
glenntm is offline   Reply With Quote


Thanks from:--->
Unread 11-29-2012, 10:00 AM   #11
JS-TX
is One Chatty Farker
 
Join Date: 02-17-10
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by glenntm View Post
I've received a couple prototypes over the last few months. I'm not sure if its officially released, but I think it will be call Black Ops.. Mike does a great job of having the sponsored teams test and provide feedback on the new products before release. It's going to be very popular.
Black Ops... I think you got the wrong forum. That's quite a name. Well I'll be looking forward to trying it out, should be good. Do you know if they are working on any sauces?
JS-TX is offline   Reply With Quote


Thanks from:--->
Unread 11-29-2012, 11:14 AM   #12
cmohr74
Full Fledged Farker

 
cmohr74's Avatar
 
Join Date: 09-12-11
Location: Streamwood, Illinois
Downloads: 1
Uploads: 0
Default

Listen to Tom from IAB, he is good people and one hell of a pitmaster. I finally got the chance to meet him face-to-face at the Jack. He walked me throuigh a lot of Oakridge products and I have been ever so thankful. However I am super excited about the Brisket Rub. Wish it was part of the Cyber Monday Sale, I would have added that to my almost 10 lbs of product I just got.
__________________
-Dan Mohr

Brew-B-Q BBQ Team
Backwoods Extended Party / FEC100 / Memphis Advantage / "The Hulk" UDS
cmohr74 is offline   Reply With Quote


Thanks from: --->
Unread 11-29-2012, 11:55 AM   #13
pocoloco
Got Wood.
 
Join Date: 06-21-11
Location: Chicago IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by JS-TX View Post
New brisket rub? Haven't seen or heard about that one. Chit, their comp. beef/pork rub is great on brisket now.
agreed. I use the comp rub in my tri-layer brisket. Kosher Salt - Competition rub - 16 mesh pepper. yummy.
pocoloco is offline   Reply With Quote


Thanks from:--->
Unread 11-29-2012, 12:11 PM   #14
Woody Wood
Found some matches.
 
Join Date: 06-09-10
Location: Kennedale Texas
Downloads: 0
Uploads: 0
Default

I absolutely swear by Oakridge Rubs. Like said before Mike is top notch and very knowledgeable on BBQ rubs.
Woody Wood is offline   Reply With Quote


Thanks from:--->
Unread 11-29-2012, 03:48 PM   #15
McEvoy AZ
On the road to being a farker
 
Join Date: 04-14-12
Location: Laveen AZ
Downloads: 0
Uploads: 0
Default

Got some Game Changer today, wish I came bake to this post to try Secret Weapon as well as I just have never figured out my chicken flavor profile. When I haven't screwed up the texture I have been middle of the pack to as high as 4th. My technique has given me bite through skin, but every time basically using different flavor profiles. What rubs and sauces work well with Game Changer?
McEvoy AZ is offline   Reply With Quote


Thanks from:--->
Reply

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 09:10 AM.


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