B
barbefunkoramaque
Guest
I made an off comment the other day buried in a thread and my buddy Brett came trough for me again. bdbrother
View attachment 48717
The GIFT sitting on oddly enough a piece of the Balineese Room.
I really like his rub, especially for steaks, chicken and what not. Oddly enough, I prefer flat griddle seared steaks to charcoal or gas grills. I even think I make a meaner burger that way. In any case his rub, when used properly... which of course would mean coating the griddle surface with orange smoked lard from your drippings, and then properly searing it... wich means roughly waiting forever to turn it over without touching the entire time.
View attachment 48718
Of course it IS good on Grilled Steaks as shown here
View attachment 48719
A Strip Roast that I used his Rub on.
View attachment 48721
Made on Chicken... my FIRST attempt on my Junk Weber I found
View attachment 48720
Ribs... Though I smoked these Ribs with salt and pepper on purpose... in right as they began weeping I sprinkled a liberal amount of his rub THEN added the rub to my Glaze recipe (stolen and modified from Danny Gaulden's) and as usual slathered on the glaze the moment the ribs were done and coming off
View attachment 48722
A Boob between my wife's legs
The original mention of the Glaze recipe is found here before I modified it with Cherries and some other additives.
http://www.bbq-brethren.com/forum/showthread.php?t=80155&highlight=glaze+danny
My glaze recipe is found on my web channel under Hoochie Coochie Loins.
http://www.youtube.com/user/PopdaddysBBQ
at about 8:19.
Not sure why he didn't knock on the door...
Times are tough with the wife losing her job due to her bout with Spinal Meningitus. But this was a gift that made me feel wonderful.
Tip in Rib Eyes...
To a at least 1 1/2 inch cut Rib Eye
DRY It (which means dry it off with a paper towel... add no salt which draws out more moisture) then lay on a rack in the fridge to dry some more - couple of hours should do) then make sure with a paper towel it is dry again.
Slather on a thin coat of smoked lard from your saved pit drippings. Lay steak on ONE SIDE of Bdbrother's rub and press to coat completely. You can simply lightly salt and pepper the other side.
Either score the sides of the steak were you think it might curl up. Or weight it. The thicker the cut the less this is a problem. I prefer the score method to weighting.
Lay steak on a flat griddle. Sear 80% on one side... 20% on the other. DO NOT TOUCH... this will release. The Rib eye will release more grease.
MMMMMMMMMMMMM Crusty
View attachment 48717
The GIFT sitting on oddly enough a piece of the Balineese Room.
I really like his rub, especially for steaks, chicken and what not. Oddly enough, I prefer flat griddle seared steaks to charcoal or gas grills. I even think I make a meaner burger that way. In any case his rub, when used properly... which of course would mean coating the griddle surface with orange smoked lard from your drippings, and then properly searing it... wich means roughly waiting forever to turn it over without touching the entire time.
View attachment 48718
Of course it IS good on Grilled Steaks as shown here
View attachment 48719
A Strip Roast that I used his Rub on.
View attachment 48721
Made on Chicken... my FIRST attempt on my Junk Weber I found
View attachment 48720
Ribs... Though I smoked these Ribs with salt and pepper on purpose... in right as they began weeping I sprinkled a liberal amount of his rub THEN added the rub to my Glaze recipe (stolen and modified from Danny Gaulden's) and as usual slathered on the glaze the moment the ribs were done and coming off
View attachment 48722
A Boob between my wife's legs
The original mention of the Glaze recipe is found here before I modified it with Cherries and some other additives.
http://www.bbq-brethren.com/forum/showthread.php?t=80155&highlight=glaze+danny
My glaze recipe is found on my web channel under Hoochie Coochie Loins.
http://www.youtube.com/user/PopdaddysBBQ
at about 8:19.
Not sure why he didn't knock on the door...
Times are tough with the wife losing her job due to her bout with Spinal Meningitus. But this was a gift that made me feel wonderful.
Tip in Rib Eyes...
To a at least 1 1/2 inch cut Rib Eye
DRY It (which means dry it off with a paper towel... add no salt which draws out more moisture) then lay on a rack in the fridge to dry some more - couple of hours should do) then make sure with a paper towel it is dry again.
Slather on a thin coat of smoked lard from your saved pit drippings. Lay steak on ONE SIDE of Bdbrother's rub and press to coat completely. You can simply lightly salt and pepper the other side.
Either score the sides of the steak were you think it might curl up. Or weight it. The thicker the cut the less this is a problem. I prefer the score method to weighting.
Lay steak on a flat griddle. Sear 80% on one side... 20% on the other. DO NOT TOUCH... this will release. The Rib eye will release more grease.
MMMMMMMMMMMMM Crusty
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