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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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12-12-2010, 05:53 PM | #31 |
is one Smokin' Farker
Join Date: 08-03-09
Location: Gig Harbor, WA
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Many thanks John! Not many people would share their "secret ingredients".
I am always thankful for your culinary expanding posts. |
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12-12-2010, 07:11 PM | #32 |
is one Smokin' Farker
Join Date: 02-03-10
Location: Frankfort, KY
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thanks love & peace
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12-12-2010, 08:37 PM | #33 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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12-12-2010, 08:48 PM | #34 |
On the road to being a farker
Join Date: 07-23-10
Location: Charlotte NC
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For a twist, coriander, or fennel?
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[B][FONT=Comic Sans MS][COLOR=Blue][SIZE=3]Bill[/SIZE] UDS - Ole Blue Weber 22.5 Kettle x 2 Charbroil Quantum 5 burner Brinkman SKD Offset w/ Mods [/COLOR][/FONT][/B] |
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12-12-2010, 08:54 PM | #35 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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12-12-2010, 09:56 PM | #36 |
On the road to being a farker
Join Date: 01-01-09
Location: Sydney, NSW, Australia
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12-12-2010, 10:40 PM | #37 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
consistency of table salt. Don't let the "powder" or "granulated" nomenclature throw you. The important thing for this recipe is that more granular consistency. If it looks like powdered sugar, you don't want it. I hope this helps, John |
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12-12-2010, 10:48 PM | #38 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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That last question brings up an excellent point. I've found that granular
consistency is very important in a rub. Why? It's all about gravity and suspension. You don't want a situation where your various grain sizes (weights, really) are all over the place. Gravity will cause the larger grains (typically salt and/or sugar) to settle to the bottom, while the smaller grains (the seasonings) tend to settle on top. When this happens, guess what comes out of the shaker first. Yup, it's the potent (and expensive) seasonings. The salt and sugar stay at the bottom. What you want are the most similar grain sizes that you can get. This will ensure that everything stays more equally in suspension when gravity takes over. In short, when mixing a rub you want to avoid a gravel and sand dilemma. Imagine a bucket of sand and gravel that is shaken. The gravel goes straight to the bottom and the sand sits on top. John |
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12-13-2010, 01:08 PM | #39 |
is One Chatty Farker
Join Date: 07-16-06
Location: West Palm Beach,Fl.
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I have gotten it in Publix and also Bodegon(Spanish Mkt).
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Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like. |
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12-13-2010, 03:51 PM | #40 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Sorry, earlier I said that there were only two more ingredients. I forgot one.
1 1/2 tsp Ground ancho chile 1 tsp Ground ginger John |
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12-14-2010, 03:17 PM | #41 |
On the road to being a farker
Join Date: 01-01-09
Location: Sydney, NSW, Australia
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12-14-2010, 03:19 PM | #42 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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12-14-2010, 05:45 PM | #43 |
is One Chatty Farker
Join Date: 05-05-10
Location: Austin - TX
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John, very generous.. and always love your spirit of sharing knowledge!
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Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 |
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12-14-2010, 06:50 PM | #44 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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while in the spirit how bout a pork sauce?
i know, that's pushin' it! i do really like all your creations.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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12-14-2010, 09:04 PM | #45 |
On the road to being a farker
Join Date: 07-23-10
Location: Charlotte NC
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Thanks John for sharing!! Especially for us novice cooks who are looking to grow in the smoking circle... lol.. Keep up the great posts!!
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[B][FONT=Comic Sans MS][COLOR=Blue][SIZE=3]Bill[/SIZE] UDS - Ole Blue Weber 22.5 Kettle x 2 Charbroil Quantum 5 burner Brinkman SKD Offset w/ Mods [/COLOR][/FONT][/B] |
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