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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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04-15-2008, 10:37 AM | #31 |
somebody shut me the fark up.
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
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Willie B's Bourbon Rub and Sweet Sauce.
(Will did not ask nor pay me to say this.)
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Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!" |
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04-15-2008, 10:45 AM | #32 |
is One Chatty Farker
Join Date: 08-14-05
Location: San Antonio, TX
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I make my own rub as well.
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NB Bandera with mods, Weber Kettle, Texas Trailblazer |
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04-15-2008, 12:43 PM | #33 |
is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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Hah! That's funny...who gave you my recipe!?
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[FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT] |
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04-15-2008, 03:08 PM | #34 |
On the road to being a farker
Join Date: 02-27-08
Location: Boiling Springs SC
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My own rub and my own sauce!
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Mark Good Food, Good Friends.........Good Times !!!!!!! BWS Chubby Lg. BGE Weber Silver Weber Smokey Joe Turkey Fryer El Cheapo gasser |
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04-15-2008, 04:43 PM | #35 |
is One Chatty Farker
Join Date: 06-08-06
Location: Upstate South Carolina
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Its not a store bought or premade rub is what I meant....I use plain ol black pepper....oh, no not salt AND kosher salt..... picky picky picky
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Chargriller Super Pro with a big ol rust hole and a mouse nest ------ Nothing in life is to be feared, it is only to be understood --saying in a fortune cookie-- |
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04-15-2008, 07:12 PM | #36 |
Full Fledged Farker
Join Date: 08-25-07
Location: Charleston, SC
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I use a rub that started out inspired by a recipe in Richlands Rubs and Sauces book and that I continued to tinker with for my ribs and butt. I have tried off the shelf ones here, but they don't go over well with the Boss.
I use Stubs chicken rub (rosemary and ginger I think) for my chicken at present. I keep trying different ones of my own making but the Boss keeps telling me to go back. For brisket, (I have only cooked a total of 7), I developed my own injection and rub combo that went over well with the Boss on my last cook. First time she said "now that is good". All other times it was "I am not a fan of brisket." So I think I may continue to tinker but I will probably stick with this as a base.
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Derrick "Mor Muc" Russ Charleston, SC The Citadel co '93 Bag piper Cookers: - Stumps 223 - CB Bandera - Jen Aire Gas Grill |
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04-15-2008, 07:19 PM | #37 |
Babbling Farker
Join Date: 12-05-06
Location: Van Alstyne TX
Name/Nickname : Mike
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Sucklebusters Hog Waller
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Mike Primo Oval XL Grilla Silverbac Weber kettle 22” and 26” Weber Genesis Blackstone 22 and 36 Weber Jumbo Joe for the RV Ooni Pro Pizza Oven Join us for the South East Bash in Lebanon, Tn. May 4, 2024 https://docs.google.com/spreadsheets...p=drivesdk)%5D Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 |
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