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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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05-14-2008, 10:19 AM | #1 |
is one Smokin' Farker
Join Date: 02-06-08
Location: Santa Ana, CA
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Whats in a good bark?
I recently bought a bunch of seasoning at Smart and Final. I did not really think about it, but I bought mostly powder stuff (onion powder, garlic powder, all spice powder, etc). I realized after i made a rub for some ribs that it came out very fine. I think a coarse rub would be better.
In the bother's opinions, what makes a better rub, coarse or fine? And is a thick coating a better bark maker? or just a sprinkle? So many questions.... just a side note: I just put in an order for Plowboys Yardbird Rub. I CAN'T WAIT! I have some wings in the freezer waiting to be rubbed!! Hey Big Brother Smoke or Big Mista... what was the other rub you guys used on those wings, that "taste test" over at Norco's?
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Double barrel smoker, one stacked over the other. (55 gal drums). 85 Gal UDS Large Kettle Grill "I am the Lizard King.... I can do anything." "Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet |
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05-14-2008, 10:30 AM | #2 |
Full Fledged Farker
Join Date: 11-01-05
Location: Rockaway Beach, NY
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I prefer fine ground spices for everything but Black Pepper on traditional Barbecue Meats using a traditional type of rub. Granulated spices can get a little gritty in texture. IMO the bark should be a caramelized layer of meat and spice not a caramelized layer of spice like you sometimes see. A fine grind will sort of seep in but coarser spices will sit on top.
However there are lots of great ethnic variations you can do with coarser grinds of Cumin, pepper flakes, coriander and such.
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Spicewine Custom Medium Large (Thank You Sawdustguy) Primo Oval (and BBQ Guru for when I need a nap) Meco Aussie Walk-About (AKA the princess grill) R.I.P. Klose 20x30 Smoker (sold) Thermos Square Grill (abandoned at Giants stadium) Kenmore/Charbroil Gasser got dragged to the curb ECBrinkmann Vertical Smoker w/mod charcoal pan and thermometer (scrapped, because door kept falling off) |
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05-14-2008, 10:31 AM | #3 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Quote:
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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05-14-2008, 10:37 AM | #4 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Dude you gonna kick down with the link? I made myself some drummetts and potatoe with the mustard sauce again last night. Awesome.
Vic we used Plowboys, Big brother Smokes (bet he boesn't remember). I put some in teryaki, some in Mojo but you missed out saturday on the Mustard Best of all. |
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05-14-2008, 10:39 AM | #5 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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My bad it is on my flash drive at work. Did not get in until 10 pm last night, so I am going in late.
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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05-14-2008, 10:53 AM | #6 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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Course rubs have a longer lifespan than finer rubs. Other than that they are traditionally the same flavor. If you find yourself cooking the flavor out of the rub, try using the courser rubs. I would imagine with chicken you can get more forgiveness with a fine rub than you could say with a brisket or a butt. Just my opinion.
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"Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ! |
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05-14-2008, 11:38 AM | #8 |
is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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yeah . i use a brown sugar based rub for pork but i also spritz w/ a blend of apple/cranberry/lemon/& mango liquer- it makes for a great color to the bark. cherry wood also makes for a nice bark color.
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Blues_n_Cues BBQ Concessions & Catering |
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05-14-2008, 12:56 PM | #9 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Yep, you betcha!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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05-14-2008, 09:26 PM | #10 |
On the road to being a farker
Join Date: 04-05-08
Location: Aurora, IL
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Sugar is in for sure, cherry for the color and get the temps low so the sugar won't burn.
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Viking cabinet smoker Big Green Egg Medium 22.5 kettle w/rotisserie 18.5 kettle Genesis gasser smokey joe |
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05-15-2008, 01:55 AM | #11 | |
is One Chatty Farker
Join Date: 03-28-08
Location: Downey, California
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yes the mustard sauce still lingers fondly on my mind ... well more like hangs like a monkey from my back , yes I'm addicted .. I admit it .. jonesing here for more of that speckled yellow magic ... i need to score a dme bag of it now that I admit my addiction - I'm a Full Fledged Farker - WOW
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Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill Last edited by Hook_Line_and_Sinker; 05-15-2008 at 01:57 AM.. Reason: Look I'm a Farker NOW !!!! |
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05-15-2008, 05:52 AM | #12 | |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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05-15-2008, 06:43 AM | #13 | |
is One Chatty Farker
Join Date: 01-17-06
Location: Chillicothe, Ohio
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Fess up farkers!!
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[FONT=Palatino Linotype][FONT=Georgia][COLOR=blue][B][COLOR=red]Big Z's Sweet Gold[/COLOR] -[/B] [COLOR=black]R[/COLOR][/COLOR][/FONT][/FONT][FONT=Palatino Linotype][FONT=Georgia]ich honey mustard flavor with a BBQ kick. [/FONT][/FONT] Great on chicken, burgers, brats, great on ribs too! Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL] [FONT=Palatino Linotype][FONT=Palatino Linotype]WSM, Weber Gasser, Weber OTG[/FONT] [FONT=Palatino Linotype][FONT=Garamond][COLOR=black]"Tilly"[/COLOR][/FONT] - Spicewine Single Axle[/FONT] [URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL] [/FONT] |
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05-15-2008, 08:13 AM | #14 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Actually, both my brisket and pork rubs are fine and they both get a great bark. My Brisket rub contains both brown and white sugar, but my pork rub doesn't contain any sugars... I must admit that I do use a vinigar/mustard mop on my pork and that seems to help a lot!
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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05-15-2008, 08:14 AM | #15 |
Full Fledged Farker
Join Date: 11-04-07
Location: Valley Head, Alabama
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^^^^^
^^^^^ What they said!! Waiting patiently
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Jim Brinkman SNP Pro Holland Tradition Gas (retired in place) UDS, Weber Kettle __________________________________________ |
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