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 02-15-2013, 04:34 PM   #16
ToddM
Full Fledged Farker
 
ToddM's Avatar
 
Join Date: 09-23-10
Location: Fullerton, CA
Downloads: 0
Uploads: 0
Default

I used to work for Kraft foods at their edible oil refinery in Buena Park, CA. Soy oil is the cheapest grade of cooking oil you can get. Anything marked Veg oil is soy. Corn or sunflower are good alternatives.

We would on rare occasions refine a batch of peanut oil, very high quality stuff. When we'd run a batch you'd see a line of guys getting "samples" from the holding tank it was in.
__________________
22.5 WSM, 22.5 OTG, 1992 Smokey Joe
ToddM is offline   Reply With Quote


Thanks from:--->
Unread 02-15-2013, 04:49 PM   #17
jasonjax
is one Smokin' Farker

 
jasonjax's Avatar
 
Join Date: 12-20-07
Location: Jax, Fl.
Downloads: 0
Uploads: 0
Default

I've found Soy Bean oil in the ethnic food section of my Publix. I've used it when cooking stir-fry.
jasonjax is offline   Reply With Quote


Unread 02-15-2013, 04:54 PM   #18
DubfromGA
is one Smokin' Farker
 
Join Date: 01-08-13
Location: Georgia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BayoustateBBQ View Post
lol let me guess chat-cher-rees instead of Sat-cher-rees?
One of many ways they butcher it.
__________________
Kamado Joe Big Joe, Char-Griller Akorn, Maverick ET-732, Splash-Proof Superfast Thermapen
DubfromGA is offline   Reply With Quote


Unread 02-15-2013, 06:46 PM   #19
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-03-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default

If you need something to emulsify the oil and water you can use lecithin capsules from any Walgreens or similar drug store. You can find them in the vitamin and supplement section.

I use em when making hot wing sauce to keep the hot sauce and butter from separating.
Q-Dat is offline   Reply With Quote


Thanks from:--->
Unread 02-15-2013, 09:46 PM   #20
BayoustateBBQ
On the road to being a farker
 
Join Date: 01-25-13
Location: Loseianna (LA)
Downloads: 0
Uploads: 0
Default

A work in progress. I started with straight sunflower oil and quickly noticed all my spices would sink to the bottom Then I thought wow he must have some really ground fine spices. Tony's version you can barley see any spices in it except the red pepper. I'm starting to think his product is simply an infused oil (cook spices in the oil and then strain) Make sense guys? I'm thinking the little water they use is to dissolve the salt as salt is not an oily spice and will not infuse in oil.I'm am surprisingly close to the flavor profile.
How long do you think I should simmer the spices in the oil to infuse it? Any ideas
__________________
[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace:
[SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE]
[/SIZE]
BayoustateBBQ is offline   Reply With Quote


Unread 02-15-2013, 10:17 PM   #21
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-03-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BayoustateBBQ View Post
A work in progress. I started with straight sunflower oil and quickly noticed all my spices would sink to the bottom Then I thought wow he must have some really ground fine spices. Tony's version you can barley see any spices in it except the red pepper. I'm starting to think his product is simply an infused oil (cook spices in the oil and then strain) Make sense guys? I'm thinking the little water they use is to dissolve the salt as salt is not an oily spice and will not infuse in oil.I'm am surprisingly close to the flavor profile.
How long do you think I should simmer the spices in the oil to infuse it? Any ideas
I would say that when the color looks right you are probably there.
Q-Dat is offline   Reply With Quote


Unread 02-15-2013, 11:03 PM   #22
Boudreaux
Got Wood.
 
Join Date: 12-29-12
Location: Church Point, LA
Downloads: 0
Uploads: 0
Default

I have six various bottles of Tony's Injector on the shelf in the cupboard as I type this.... It's the only injector I have used in years. That goes for the Tony's Cajun Seasoning as well. I'm considering using the Tony's Cajun Seasoning as a Rib Rub next Wednesday...
__________________
Wilson Boudreaux
Boudreaux is offline   Reply With Quote


Unread 02-15-2013, 11:06 PM   #23
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-03-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Boudreaux View Post
I have six various bottles of Tony's Injector on the shelf in the cupboard as I type this.... It's the only injector I have used in years. That goes for the Tony's Cajun Seasoning as well. I'm considering using the Tony's Cajun Seasoning as a Rib Rub next Wednesday...
I love it on ribs! Just remember that its more of a seasoned salt. I've seen a lot of food ruined by people applying Tony's as heavy as you would a rub.
Q-Dat is offline   Reply With Quote


Thanks from:--->
Unread 02-15-2013, 11:11 PM   #24
Boudreaux
Got Wood.
 
Join Date: 12-29-12
Location: Church Point, LA
Downloads: 0
Uploads: 0
Default

Hi Q-Dat, What you said makes sense. I had not though of the large amount of salt I would have applied as a rub.. Well, back to the drawing board.... thanks....
__________________
Wilson Boudreaux
Boudreaux is offline   Reply With Quote


Unread 02-16-2013, 07:59 AM   #25
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-03-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Boudreaux View Post
Hi Q-Dat, What you said makes sense. I had not though of the large amount of salt I would have applied as a rub.. Well, back to the drawing board.... thanks....
I have used it like a rub but you use it as a base. Try 1 part Tony's, 1 part sugar, and 1 part a mixture of other things like onion, garlic, chili powder, and paprika.
Q-Dat is offline   Reply With Quote


Unread 02-16-2013, 08:12 AM   #26
BayoustateBBQ
On the road to being a farker
 
Join Date: 01-25-13
Location: Loseianna (LA)
Downloads: 0
Uploads: 0
Default

yeah for ribs, a good combo is brown sugar base and tony's. I would say add a dash of paprika to add a little more redish to the rub but be careful paprika is pepper based.
As everyone has said go easy the the Tony's because it can easily over power stuff.

still a work in progress on the injection. I can't find my mortar and pestle but I want to grind the spices up more to release more of the oils to infuse into the sunflower oil.
__________________
[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace:
[SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE]
[/SIZE]
BayoustateBBQ is offline   Reply With Quote


Unread 02-16-2013, 10:01 AM   #27
DubfromGA
is one Smokin' Farker
 
Join Date: 01-08-13
Location: Georgia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Q-Dat View Post
I love it on ribs! Just remember that its more of a seasoned salt. I've seen a lot of food ruined by people applying Tony's as heavy as you would a rub.
Exactly.


I ruined three slabs of ribs one day by coating on the Bad Byron's Butt Rub like it was a rib rub.

Couldn't eat them.


A light dusting would have been all that was needed. I goofed and went heavy handed.
__________________
Kamado Joe Big Joe, Char-Griller Akorn, Maverick ET-732, Splash-Proof Superfast Thermapen
DubfromGA is offline   Reply With Quote


Unread 02-16-2013, 10:29 AM   #28
Hankdad1
Full Fledged Farker

 
Hankdad1's Avatar
 
Join Date: 05-07-10
Location: Twin Cities, MN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Q-Dat View Post
I love it on ribs! Just remember that its more of a seasoned salt. I've seen a lot of food ruined by people applying Tony's as heavy as you would a rub.
They do make a light version, it cuts the sodium level from 310mg per 1/4 tsp down to 110mg
__________________
WSM, Green stainless Performer, Genesis 3000, 2 18.5" Weber kettles,
C-G Akorn.
Hunter's safety orange Thermapen.
Hankdad1 is offline   Reply With Quote


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 03:22 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