Smokeoholic
Full Fledged Farker
Mod's lock this topic & ban all participating members...:-D
ICDEDTURKES
Full Fledged Farker
I would also add Blairs 16 million pure cap extract as well for a little punch..
QDoc
is one Smokin' Farker
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.
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.
Perhaps it's not the BBQ rub at all.
Maybe the beer is just making you "rub" people the wrong way.:boxing:
I will guarantee your drinking "Fosters"
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
- Messages
- 27,145
- Reaction score
- 43,498
- Points
- 0
- Age
- 65
OK then,
While we're waiting for a REAL recipe to appear,
Here's my favorite Cornbread:
California Cornbread Recipe
1 cup sugar
1 cup sugar
1 tsp sugar
1/2 tsp sugar
2 medium sugars
2 Tbs extra virgin sugar
1/2 cup shredded sharp sugar (Optional)
2 finely chopped - or to taste - sugars (Optional)
Directions: Mix all ingredients. Eat.
While we're waiting for a REAL recipe to appear,
Here's my favorite Cornbread:
California Cornbread Recipe
1 cup sugar
1 cup sugar
1 tsp sugar
1/2 tsp sugar
2 medium sugars
2 Tbs extra virgin sugar
1/2 cup shredded sharp sugar (Optional)
2 finely chopped - or to taste - sugars (Optional)
Directions: Mix all ingredients. Eat.
M
Maximum Burn
Guest
I swear some of you guys are too picky, depending on the meet, use a dash of salt and a bunch of pepper, bring out the natural flavour
if you got a bad or old slab of meat, sometimes then like A1 or even slad dressing, but that's all the wet stuff
rub one the dry stuff and you could wreck teh balance of flavor
if you got a bad or old slab of meat, sometimes then like A1 or even slad dressing, but that's all the wet stuff
rub one the dry stuff and you could wreck teh balance of flavor
M
Maximum Burn
Guest
PS - my bad, i did not see all teh pages to read yet, so sorry of someone always mentioned slat and pepper, it's only my second day
- Joined
- Dec 9, 2004
- Messages
- 42,755
- Reaction score
- 35,619
- Points
- 113
- Location
- Wandering, but not lost
No honey? :doh:
Thermal Mass
is one Smokin' Farker
Or molasses?:tape:
At this point, I am becoming curious about solar cookers.?:wink:
At this point, I am becoming curious about solar cookers.?:wink:
MS2SB
is Blowin Smoke!
You make an excellent point, it's OK to rub dry, but it's usually better to rub once the wet stuff has been applied.
beer and bbq
Is lookin for wood to cook with.
4 pages and no rub recipe from original post. I think I smell a farker
