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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-02-2013, 11:33 AM | #16 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Because it tastes good.
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J Crunch |
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01-02-2013, 11:35 AM | #17 |
Knows what a fatty is.
Join Date: 05-05-10
Location: Glen Allen, VA
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Because sweet, heat and savory combos rule.
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Backwoods Competitor/Cookshack FEC 100 |
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01-02-2013, 11:40 AM | #18 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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BAM!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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Thanks from:---> |
01-02-2013, 12:13 PM | #19 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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01-02-2013, 12:24 PM | #20 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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I usually glaze my ribs so I prefer not too much sugar in my rubs cause the sweet comes from my glaze.
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01-02-2013, 12:45 PM | #21 |
Knows what a fatty is.
Join Date: 05-20-08
Location: Greenville, SC
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I have always used brown sugar in my rub to balnce the heaked of the Chipoltle powder and red peper....
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"Always Buttin in" Primo XL, 2 Webber Kettles, WSM, 1 custom pig pit |
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01-02-2013, 12:50 PM | #22 |
On the road to being a farker
Join Date: 09-13-12
Location: Robbinsdale Minnesota
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A salty sweet combo is ideal. You don't have to do this with beef, but it usually works.
I used to do my steak with just s&p. I created steak rub that has turbinado sugar on it, and the depth of flavor is unbelievable. It really comes down to your tastebuds, and you are not wrong if you don't like sugar as much as the next guy.
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2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit. |
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01-02-2013, 12:56 PM | #23 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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In most rubs I make and use there is not a great amount of sugar to "sweeten" the cooked meat. But Just as salt can enhance or bring forward some of the savory flavors of some spices, sugar can also help enhance some of the other flavors that could be lost in a rub without it. My favorite rub has anchovy powder in it, you can not taste it or even suspect it is there. But it does help brighten and intensify the flavor of the other spices in the rub. |
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01-02-2013, 01:27 PM | #24 |
is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
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Helps with bark and can give a nice balance. Half my rubs contain sugar, the other half don't because some people like it and some don't.
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Ryan Chester - The Rub Company & Smoqued California BBQ |
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01-02-2013, 01:41 PM | #25 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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On beef, I use molasses to help with bark production. I cook HnF so it helps. you can't taste any sweetness from it though. I use just a very light coat.
And, speaking of BBQing meat without any seasoning, the BBQ place I used to work for when in high school used no seasoning on whole pork shoulders. We just cooked them for about 12 to 14 hours at low temperature. The bark on those shoulders was spectacular! There was one small piece of meat on those shoulders we used to call the pig cookie. It was only about the diameter of a half dollar but it would get the most delectable bark on the outside and be tender and juicy on the inside. Whenever I got near the shoulders and no one was looking, I would always claim a couple of those for myself!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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01-02-2013, 01:44 PM | #26 | |
is one Smokin' Farker
Join Date: 10-11-08
Location: south bend, in
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01-02-2013, 01:45 PM | #27 |
On the road to being a farker
Join Date: 07-26-12
Location: Gastonia, NC
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IMHO, comp is so far removed from q that it ain't q. Real comp should be, here is your stack of logs, your whole hog, let's see what you can do. comp is commercialized, seems the only purpose of comp is to sell a restaurant or a sauce. But, that's just my personal opinion.
Sent from my Nexus 4 using Tapatalk 2
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The Practical BBQ'r! |
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01-02-2013, 01:48 PM | #28 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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Salt helps retain moisture. So it is obvious one needs salt. Most of us like a slightly salty taste but salt at that level doesn't provide enough moisture. So we add more salt then add sugar to balance the saltiness.
As an experiment when you buy a city ham that is too salty try a simple sweet glaze and taste again. Usually the over saltiness is reduced.
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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01-02-2013, 02:14 PM | #29 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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If you google for popular rib rubs, many of the recipes contain more than 70% sugar. Alton Brown's recipe is closer to 80% sugars. I lost all respect for him after seeing one of his BBQ episodes.
He actually stated in the show that cooking ribs above 230 F would result in rib jerky. Where did he get that BS from?
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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Thanks from:---> |
01-02-2013, 02:17 PM | #30 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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