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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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11-21-2012, 07:11 AM
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#16 |
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Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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That looks about right to me. I love YB on eggs and several other things, but it really does shine best on chicken and pork.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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11-21-2012, 09:17 AM
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#17 |
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somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Use it on BBQ meat, dood. It's good for all 4 meats (Chicken, Brisket, Ribs, and Butt.)
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11-21-2012, 09:46 AM
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#18 |
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is one Smokin' Farker
Join Date: 08-30-11
Location: Huntsville, Ontario, Canada
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I find both Yardbird and Bovine Bold very salty, so use sparingly.
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11-21-2012, 11:58 AM
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#19 |
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Is lookin for wood to cook with.
Join Date: 05-16-12
Location: Amsterdam
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Use this on wings and add some Habanero Death Dust.. makes for killer wings !
Glaze with honey and some HDD, then scorch it for a minute to get the glaze to caramelize ... Awesome ! I use it fairly heavy on my PP, it creates an awesome bark, full of taste. Sorry, I didn't make a photo dusted, but I cover it completely. |
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11-21-2012, 04:09 PM
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#21 |
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Full Fledged Farker
Join Date: 04-14-10
Location: Minnesota
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I use it on pork and poultry and buy it 5 lbs at a time! I have found it to be salty though, if I use too much, so I don't use as much as I may of another brand of rub. But I really like the flavor.
I'd like to find some other ingredients I could add to cut the saltiness a bit (other than sugar - I don't care for rubs that are too sweet) and keep it tasting somewhat similar without the extra salt. |
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11-21-2012, 04:54 PM
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#22 |
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Take a breath!
  Join Date: 05-26-09
Location: Fulshear, Texas
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I have used it on chicken & pork and it's good for both. I actually find it a bit mild for my taste. Bovine Bold is good for pork and beef. I buy it in small quantities at my local Bass Pro Shop to keep it fresh. It's a little pricey, so I usually reserve it for special occasions. My everyday fallback rubs are Bolner's Fiesta rubs from HEB, but they seem saltier than Plowboys to me, so I use them more sparingly.
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BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc. |
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12-16-2012, 02:00 AM
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#23 |
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is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Still no poultry. Because the pavilion is made kaput by winter, today's weather conditions prevent this weekends 'Q'in.
 But how about a nice large Yardbird parmesan omelet for breakfast?   Yardbird on parmesan gives a really nice flavor profile, which even the kids like.
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WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal |
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12-16-2012, 02:20 AM
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#24 |
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Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Great!
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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12-16-2012, 05:18 AM
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#25 |
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is one Smokin' Farker
Join Date: 07-11-12
Location: Floyd Va
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Mmmm my kind of breakfast.
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Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn, Weber Genesis, LBGE. |
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