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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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10-24-2013, 09:43 PM | #1 |
Banned
Join Date: 09-03-13
Location: Edgewood, TX
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Tatonka Dust
I ordered one of those EZ Hooks from Owens BBQ. They offered a left-handed model, for those of us in our right brain. How cool is that? Great service BTW; it came very quick. Along with the hook was a sample of Tatonka Dust. I just so happened to be cooking a tri-tip tonight, sorry, no pron, and I rubbed it down with the sample. I cooked the tri-tip to 135 degrees and let it set for 30 minutes, wrapped, while I waited for the wife to come home.
I served the tri-tip with baby peas and a slow-baked potato. I didn't say anything about the rub to the wife. She took a bite and said, "This is really good. Did you do anything different?" I told her about the sample, and she said, "Buy some." SWMBO has spoken. I enjoyed the rub as well. It enhanced the meat rather than overpowering it, and it had a subtle amount of heat to add kick. It is a very dark rub that goes well with beef, but I don't know if I'd use it on chicken. Got to use my new EZ Hook to boot. |
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10-24-2013, 09:49 PM | #2 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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It's good stuff. I've been out for a while and need to order some. I agree with what you said, it enhances the flavor, not cover up and overpower. It's great on pork and chicken also, I'm not sure what it wouldn't be good on. MossyMo has used it on shrimp and I think that sounds really good.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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10-24-2013, 09:58 PM | #3 |
is one Smokin' Farker
Join Date: 08-09-10
Location: Olympia, WA
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Love it on beef!
Have yet to use it on chicken, or pork.....but gave a sample to a friend and he used it on chicken and said it was great. I have also used it as a base in sausage links, good stuff
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22 & 2-18 WSM's-3 Weber Kettles-Smokey Joe-Silver C -Weber Q-CookShack Smokette |
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10-24-2013, 10:01 PM | #4 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I'm out too but love it on beef, quail and venison.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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10-25-2013, 12:52 AM | #5 |
is one Smokin' Farker
Join Date: 06-25-13
Location: Tx
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not to derail the thread, but was there an answer to why it turns black?
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NYG Smokey Joe-Copper gas assist Weber Performer-Rec Tec 590 pellet grill/smoker |
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10-25-2013, 02:00 AM | #6 |
is one Smokin' Farker
Join Date: 06-01-11
Location: valley village, ca.
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Believe it contains a food grade charcoal.
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John Kingsford COS Masterbuilt CES WeberQ 220 Santa Maria 30x20 WGA PBC |
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10-25-2013, 03:49 PM | #7 |
Banned
Join Date: 09-03-13
Location: Edgewood, TX
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10-25-2013, 08:41 PM | #8 |
Knows what a fatty is.
Join Date: 09-10-13
Location: Sonova Beach Kansas
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I may have to give this stuff a try.
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[SIZE=3][COLOR=red][B]There's Room For All Of God's Creatures!!! Right Next To The Mashed Potatoes!!![/B][/COLOR][/SIZE] |
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10-25-2013, 09:51 PM | #9 |
is one Smokin' Farker
Join Date: 01-08-13
Location: michigan
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10-25-2013, 10:04 PM | #10 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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__________________
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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