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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 02-23-2009, 09:35 PM   #91
barbefunkoramaque
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answers

CCM coffee cup measure in those ranges doesn't make a difference when you are making that quantity. Now if y'all want a laugh I lost my CCM when I moved and had to make some of this stuff and freaked until I realized that its doesn't matter. By the way... its not a cup in any form... helps me measure out the ounces.

I would say follow the major order as thinner liquids break down the spices better.

That being said I hunted through my Funkotroium Boxes and found my Coffee Cup Measure and tested it... its 2 fluid ounces.

Anyway... get the major balances in the family stone and fred westly and bigger stuff then put your signature on it with your favorite rub and just estimate what you see me do.

Smoky stuff is my version of Montreal Seasoning (which depending on cost I just buy or make)

NOW LISTEN!!!! If you want something really special....

This is a great sauce (Hit me Fred) on Pulled pork BUT it can go through a real Mark 9:1-8 if you had your favorite Jackie Wilson, Taste of Honey, Neil.... your's won't coem out color wise but it taste good, pectin or other sweetner. GREAT on ribs. Glorius. But my itself its good for slaw or potato salad (mix more mayo if you want or try it just like it is) and also a good grilling medium on chix.

I will be using it on my top secret video recipe due out soon if neil can keep a secret.

Neil I let you cite the Biblical reference.
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Unread 02-23-2009, 09:44 PM   #92
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Donnie, I don't know if you have said this before on some other thread, but when you were at Kreuz's did you see the salt to pepper ratio in their rub that they use on their brisket?

The bottle that they have on the table that they call their rub was over 95 percent salt as far as I could see. Had a bit of yellow, that i assumed was garlic and some red which was prolly cayenne. But it was coarse salt, first and foremost.

I have often wondered if that is their actual meat rub, or just for the tourists at the table.
When I was at Kreuz they were at smittys. Salt pepper and red pepper. what they have in the jars on the table does not remind me of what they had then. and then there was nothing on the tables.
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Unread 02-23-2009, 09:53 PM   #93
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Quote:
Originally Posted by barbefunkoramaque View Post
My videos also help out, teach a few things but leave some things out... like when Neil says he uses P...............whoooooah almost had you there huh?

Of course its also in fun too. And the fun is how bent outta shape some people get that profess not to give a ****. Whatever peanut butters their jelly.
No problem, I will quit wasting my time and not try to follow your partial recipes. I don't have time or money to guess about this stuff so I will not bother you anymore. I guess if you have fun trying to get brethren bent out of shape that is your choice.
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Unread 02-23-2009, 10:01 PM   #94
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Quote:
Originally Posted by Barbarian View Post
No problem, I will quit wasting my time and not try to follow your partial recipes. I don't have time or money to guess about this stuff so I will not bother you anymore. I guess if you have fun trying to get brethren bent out of shape that is your choice.
Barb I think we have been through this before. There is an ignore button. I have fun doing anything...its what makes me a happy camper.

Besides... who wants to copy another's work precisely? The fun is getting close to the sauce and then making it your own... That's what I did....
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Unread 02-24-2009, 06:48 AM   #95
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I keep clicking on the IS button but nothing happens.
IS it a link to something?
Join the Revolution.
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Unread 02-24-2009, 07:43 AM   #96
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I beleive what Donnie is trying to tell us is that you are supposed to ignore that.
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Unread 02-24-2009, 09:00 AM   #97
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Understanding the entire process would take all the fun out of this thread.
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Unread 02-24-2009, 08:25 PM   #98
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For some reason after reading this thread, I can't get these lyrics outta my head....

If you dont like what you see here
Nobody wants to take you prisoner
So let me make it nice and clear dear
The exit is right there
I dont mean to be rude dude
But youd better change your attitude

I dont like what I see here

Youre all invited to the party
You know you didnt have to come
No rotten apple gonna spoil my fun

If you dont like what you see here
Get the funk out
We wont try to force feed you
Get the funk out

You cant please everbody
But everybody cannot please me
Thats why I do what I want to
So why dont you do, do it to, do it to me, hey
So if you dont like what you see here
You can always leave the country
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Unread 02-24-2009, 08:30 PM   #99
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Quote:
Originally Posted by Cre-B-Ce View Post
For some reason after reading this thread, I can't get these lyrics outta my head....

If you dont like what you see here
Nobody wants to take you prisoner
So let me make it nice and clear dear
The exit is right there
I dont mean to be rude dude
But youd better change your attitude

I dont like what I see here

Youre all invited to the party
You know you didnt have to come
No rotten apple gonna spoil my fun

If you dont like what you see here
Get the funk out
We wont try to force feed you
Get the funk out

You cant please everbody
But everybody cannot please me
Thats why I do what I want to
So why dont you do, do it to, do it to me, hey
So if you dont like what you see here
You can always leave the country
All I see is pornograffiti
All I hear pornograffiti
It's a monster we all have within us
The American dream
I need more money
I need more money
Just a little more money
Just a little more money
Everybody's got a need
Everybody's got to feed
He man woman hater
He man woman hater
He man woman hater
Dancing to the decadence dance

That Extreme Guy used to be able to do like a thousand sit ups!!!!!!!!!!!!!!!

More than words..........
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Unread 02-24-2009, 09:04 PM   #100
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Quote:
Originally Posted by barbefunkoramaque View Post
Okay, now that the funkless have clicked out of this little lesson because they can't or don't want to understand I will give you the lesson on our friend, Salt. Etc., etc., etc., etc., ......
This has to rank as one of the top 10 best posts on any forum I have ever been to. I am in awe.

And your taste in music rocks the house.
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Unread 02-24-2009, 10:17 PM   #101
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Quote:
Originally Posted by JD McGee View Post
Gotta add to my post here...

This is Paul's Brisket Rub from his book "Championship BBQ"...not sure if it is the one we used at his Pit Master class last year because it was pre-made and supplied to all participants. But...it has the same ratios and number of spices that he required us to use when building our own rubs. The only difference was that we did not use Worcestershire sauce as a pre-rub marinade.

1/2 cup Worcestershire sauce
1/4 cup dark brown sugar (packed)
1 tablespoon garlic salt
1 tablespoon coarse black pepper
1 tablespoon sweet Hungarian paprika
1 tablespoon chili powder
1 teaspoon celery salt
1/4 teaspoon ground allspice
1/4 teaspoon ground thyme

This is enough rub for a 7-12 lb brisket. It is smoked @ 230-250 degrees indirect for 45-60 minutes per lb.

Funk...if I'm following your drift...you recommend more salt (as a flavor carrier) than anything else. If that is the case how can we achieve the awesome bark shown in Wayne's brisket pic (not knowing his ingredients) without a sugar based rub or mop?

This is the Kirk I remembered,,, Note the Salt Content. If you used Salt and powders you get the same thing if you let it sit. I don't agree with the sugar and as far as rubs I have no problem rubbing (I know why you're not supposed too) when I rub in a coarse blend.

MAKES 3 CUPS
Kansas City chef and "Baron of Barbecue" Paul Kirk, who gave us this recipe, told us that the anatomy of the dry rub consists of a balance of sugar and salt, with paprika added for color, chili powder for flavor, and a touch of mustard "just because." From there, it's up to you.
1 cup sugar
1⁄4 cup seasoned salt, such as Lawry's
1⁄4 cup garlic salt
1⁄4 cup celery salt
1⁄4 cup onion salt
1⁄2 cup paprika
3 tbsp. chili powder

2 tbsp. freshly ground black pepper
1 tbsp. lemon pepper
2 tsp. ground sage
1 tsp. dry mustard
1⁄2 tsp. ground thyme
1⁄2 tsp. cayenne

1. Sift together sugar, seasoned salt, garlic salt, celery salt, onion salt, paprika, chili powder, black pepper, lemon pepper, sage, mustard, thyme, and cayenne into a bowl. Store in a jar. (When using, sprinkle onto, don't rub into, meat.)
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Unread 02-24-2009, 11:05 PM   #102
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Funk, your my hero.
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Unread 02-25-2009, 09:31 AM   #103
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Quote:
Originally Posted by barbefunkoramaque View Post
....I have no problem rubbing (I know why you're not supposed too) when I rub in a coarse blend.
Why shouldn't you rub in a coarse blend?
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Unread 02-25-2009, 11:23 AM   #104
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Quote:
Originally Posted by barbefunkoramaque View Post
.

This is a great sauce (Hit me Fred) on Pulled pork BUT it can go through a real Mark 9:1-8...

Neil I let you cite the Biblical reference.
Mark 9:1-8 talks about The Transfiguration.

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Unread 02-25-2009, 03:05 PM   #105
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Quote:
Originally Posted by JamesTX View Post
Why shouldn't you rub in a coarse blend?
I was saying that in the case of some rubs which use finer grade materials (esp salts like onion salt, garlic salt, celery salt) they tend to clog the pores.

However, with large grained salts and peppers (which are abbrasive enough to wear through my gloves when I use them) don't really clog pores as much.

Finally, some say you don't want pores to be clogged because durung the smoking process the meat hits times when they sweat and times when they draw, thus... they suck in the flavor... if the pores are clogged it will stop this.

this is especially evident in pork ribs they say.
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