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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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Old 02-15-2013, 04:34 PM   #16
ToddM
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I used to work for Kraft foods at their edible oil refinery in Buena Park, CA. Soy oil is the cheapest grade of cooking oil you can get. Anything marked Veg oil is soy. Corn or sunflower are good alternatives.

We would on rare occasions refine a batch of peanut oil, very high quality stuff. When we'd run a batch you'd see a line of guys getting "samples" from the holding tank it was in.
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Old 02-15-2013, 04:49 PM   #17
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I've found Soy Bean oil in the ethnic food section of my Publix. I've used it when cooking stir-fry.
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Old 02-15-2013, 04:54 PM   #18
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Quote:
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lol let me guess chat-cher-rees instead of Sat-cher-rees?
One of many ways they butcher it.
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Old 02-15-2013, 06:46 PM   #19
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If you need something to emulsify the oil and water you can use lecithin capsules from any Walgreens or similar drug store. You can find them in the vitamin and supplement section.

I use em when making hot wing sauce to keep the hot sauce and butter from separating.
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Old 02-15-2013, 09:46 PM   #20
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A work in progress. I started with straight sunflower oil and quickly noticed all my spices would sink to the bottom Then I thought wow he must have some really ground fine spices. Tony's version you can barley see any spices in it except the red pepper. I'm starting to think his product is simply an infused oil (cook spices in the oil and then strain) Make sense guys? I'm thinking the little water they use is to dissolve the salt as salt is not an oily spice and will not infuse in oil.I'm am surprisingly close to the flavor profile.
How long do you think I should simmer the spices in the oil to infuse it? Any ideas
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Old 02-15-2013, 10:17 PM   #21
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A work in progress. I started with straight sunflower oil and quickly noticed all my spices would sink to the bottom Then I thought wow he must have some really ground fine spices. Tony's version you can barley see any spices in it except the red pepper. I'm starting to think his product is simply an infused oil (cook spices in the oil and then strain) Make sense guys? I'm thinking the little water they use is to dissolve the salt as salt is not an oily spice and will not infuse in oil.I'm am surprisingly close to the flavor profile.
How long do you think I should simmer the spices in the oil to infuse it? Any ideas
I would say that when the color looks right you are probably there.
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Old 02-15-2013, 11:03 PM   #22
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I have six various bottles of Tony's Injector on the shelf in the cupboard as I type this.... It's the only injector I have used in years. That goes for the Tony's Cajun Seasoning as well. I'm considering using the Tony's Cajun Seasoning as a Rib Rub next Wednesday...
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Old 02-15-2013, 11:06 PM   #23
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I have six various bottles of Tony's Injector on the shelf in the cupboard as I type this.... It's the only injector I have used in years. That goes for the Tony's Cajun Seasoning as well. I'm considering using the Tony's Cajun Seasoning as a Rib Rub next Wednesday...
I love it on ribs! Just remember that its more of a seasoned salt. I've seen a lot of food ruined by people applying Tony's as heavy as you would a rub.
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Old 02-15-2013, 11:11 PM   #24
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Hi Q-Dat, What you said makes sense. I had not though of the large amount of salt I would have applied as a rub.. Well, back to the drawing board.... thanks....
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Old 02-16-2013, 07:59 AM   #25
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Hi Q-Dat, What you said makes sense. I had not though of the large amount of salt I would have applied as a rub.. Well, back to the drawing board.... thanks....
I have used it like a rub but you use it as a base. Try 1 part Tony's, 1 part sugar, and 1 part a mixture of other things like onion, garlic, chili powder, and paprika.
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Old 02-16-2013, 08:12 AM   #26
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yeah for ribs, a good combo is brown sugar base and tony's. I would say add a dash of paprika to add a little more redish to the rub but be careful paprika is pepper based.
As everyone has said go easy the the Tony's because it can easily over power stuff.

still a work in progress on the injection. I can't find my mortar and pestle but I want to grind the spices up more to release more of the oils to infuse into the sunflower oil.
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Old 02-16-2013, 10:01 AM   #27
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I love it on ribs! Just remember that its more of a seasoned salt. I've seen a lot of food ruined by people applying Tony's as heavy as you would a rub.
Exactly.


I ruined three slabs of ribs one day by coating on the Bad Byron's Butt Rub like it was a rib rub.

Couldn't eat them.


A light dusting would have been all that was needed. I goofed and went heavy handed.
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Old 02-16-2013, 10:29 AM   #28
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Quote:
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I love it on ribs! Just remember that its more of a seasoned salt. I've seen a lot of food ruined by people applying Tony's as heavy as you would a rub.
They do make a light version, it cuts the sodium level from 310mg per 1/4 tsp down to 110mg
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