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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.


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Unread 07-26-2013, 11:59 AM   #31
SmokinJohn
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First off, If Deguerre or BigMista, or Pitmaster X, or Pitmaster T or Moose (to name a few) are the ones telling you that you're wrong, then shut the hell up and listen.

Next, the problem is beer. You're drinking too much of it, so there's nothing left in the rub. A good rule of thumb is a shot of beer for you, and two shots for the meat.

Third, go buy a commercial rub, and look at the ingredients. Add some beer to it and see what happens. Repeat this step until you get it right.
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Unread 07-26-2013, 12:03 PM   #32
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Maybe try to get someone else to rub your meat? That may mean having to share beer to make that happen, but there is no reward without risk.
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Unread 07-26-2013, 12:04 PM   #33
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Try Tenda Rub first and go from there!!
Just in case is meat rub thing unrelated to beer or spices...
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Unread 07-26-2013, 12:47 PM   #34
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Here's a recipe that will definitely keep them from complaining next time

1 tblsp Salt
1 tblsp Pepper
1 cup ground habenero pepper
1 cup ground ghost pepper

To keep it from being too spicey you have to give it a heavy coating. It's like English, if you have a double negative it makes a positive. The 2 hot peppers will equal each other out and turn out sweet.
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Unread 07-26-2013, 12:54 PM   #35
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Quote:
Originally Posted by Cack View Post
Here's a recipe that will definitely keep them from complaining next time

1 tblsp Salt
1 tblsp Pepper
1 cup ground habenero pepper
1 cup ground ghost pepper

To keep it from being too spicey you have to give it a heavy coating. It's like English, if you have a double negative it makes a positive. The 2 hot peppers will equal each other out and turn out sweet.
You forgot to brine them in a mix of Frank's Hot Sauce and Trinidad Scorpion peppers.

Same recipe works with ABTs, except the name changes to NBTs Nuclear Bowel Trauma.
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Unread 07-26-2013, 12:55 PM   #36
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Quote:
Originally Posted by Tsevg9 View Post
My flavor profile consists of the following: A little bit of sweet mixed with a little bit of heat.
If this person is going to get this rub thing right, the heat is going to have to be "in the back". That's the tough part and its the only way to do it without complaints.
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Unread 07-26-2013, 01:03 PM   #37
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I used some Penzey Northwoods Fire on some ribs last weekend.

I learnt that a good ingredient would be salt. You need some salt in a rub
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Unread 07-26-2013, 01:05 PM   #38
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Buddha is Vegan, he doesn't eat BBQ
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Unread 07-26-2013, 01:09 PM   #39
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Quote:
Originally Posted by NickTheGreat View Post
I used some Penzey Northwoods Fire on some ribs last weekend. :
I would agree, I have it and it is really diverse with a good kick.

(redemption for my last non-quality post in a sausage thread )
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Unread 07-26-2013, 01:28 PM   #40
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Quote:
Originally Posted by Tsevg9 View Post
My flavor profile consists of the following: A little bit of sweet mixed with a little bit of heat.
anybody who has seen more than 2 episodes of BBQ Pitmasters has to love this post. Well played, sir.
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Unread 07-26-2013, 02:08 PM   #41
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Mod's lock this topic & ban all participating members...


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Unread 07-26-2013, 02:42 PM   #42
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Quote:
Originally Posted by SmokinJohn View Post
You forgot to brine them in a mix of Frank's Hot Sauce and Trinidad Scorpion peppers.
I would also add Blairs 16 million pure cap extract as well for a little punch..
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Unread 07-26-2013, 02:48 PM   #43
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Ok this is really simple.
Think 1/3,1/3,1/3
1/3 #1 1cup sugar brown or white
1/3 #2 1 cup Salt (non iodized table, or combinations of flavored salts)
1/3 other 1/2 cup paprika, 1/4cup pepper ( 3 tbs black , 1 tsp white, 1 tsp red)
1/4 cup flavor ie 2 tbs cumin, 2tbs of garlic or onion granulated

And my secret ingredient 1/16 tsp of oregano.
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Unread 07-26-2013, 03:24 PM   #44
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Quote:
Originally Posted by InviteBuddha2YourBBQ View Post
I don't know. Lots of people got really pissed at me at the last BBQ
Perhaps it's not the BBQ rub at all.
Maybe the beer is just making you "rub" people the wrong way.
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Unread 07-26-2013, 03:29 PM   #45
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I will guarantee your drinking "Fosters"
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