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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 06-06-2019, 07:36 PM   #76
Swine Spectator
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I once heard Paul Kirk describe seasoning barbeque like painting with watercolors when you were a kid.

Yellow and Blue makes Green
Blue and Red makes Purple
Yellow and Red Makes Orange

All colors in the palette mixed make a muddy greyish brown.

For this reason I have never subscribed to the layering approach. I like to make my own rubs, but if I use a store bought (e.g. Plowboys, Moe Cason), I assume that the cook created his own custom "color".

Also, the first time I served as a judge, the old timer sitting next to me made me promise that once, just once, I would cook a brisket with nothing but salt, pepper, and smoke. "Just let the beef be the beef." he said.

I did as promised and never looked back. I use 3:1 or 4:1 BP:Salt and either oak or pecan. I see no reason to go back. Old timers know some stuff.

Regards,

David
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Old 06-06-2019, 08:01 PM   #77
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Quote:
Originally Posted by EyeBurnEverything View Post
I don't think he was being serious, although a few members probably believed him. I think it was a pun on my opinion of ORBO tasting like taco seasoning. I guess he wanted to step it up a notch with Sweet baby rays as a slather.
I think he was kidding because he he knows if I don't step up and organize the thing, we will never have another "Meat me in St. Louis!"
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Old 06-06-2019, 08:01 PM   #78
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Quote:
Originally Posted by EyeBurnEverything View Post
Bovine Bold, no question about it. Its better then that overpriced military named stuff.
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Originally Posted by EyeBurnEverything View Post
Went through my brisket pantry. Found this label.

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Originally Posted by EyeBurnEverything View Post
You are the biggest debbie downer on this forum. Cheer up and stop acting like you have to white knight every contructive criticism post.
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Originally Posted by EyeBurnEverything View Post
Salt and Pepper is a step up from Black Ops. Way too much Chile's and Paprika. (its the main ingredients) In my opinion, anyone that raves about BO, has not tried Bovine Bold.

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Originally Posted by EyeBurnEverything View Post
Have you ever checked the main ingredients of taco seasoning? I guees you are a white knight as well?
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Originally Posted by EyeBurnEverything View Post
You're kinda lame.

I know you hate me. I am cool with that.
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Originally Posted by EyeBurnEverything View Post
Have you even tried Bovine Bold? I am guessing its before your time. I feel bad for you, that all you know is Black Ops.
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Originally Posted by EyeBurnEverything View Post
Then why did you feel to argue with my post? Why can't i express how much i love Bovine bold? I clearly showed i have tried both, and i made my opinion. Why can't ypou accept that with out white knighting the other brand?
Quote:
Originally Posted by EyeBurnEverything View Post
I bought into the hype of ORBO. It wasn't cheap, and it was nothing special. Maybe "taco seasoning" is a bit harsh, but it taste just like southwest seasoning to me and my family. I literally use it to make fajita's, just to use it up.
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Originally Posted by EyeBurnEverything View Post
You could also use yellow mustard and ORBO and get the same flavor profile. Just saying....
I think Candice is trying to say she doesn't like Black Ops. It's not exactly clear, but I think that's what she's trying to communicate...

I'm not sure why the name calling and hateful/mean-spirited comments are necessary, Candice. Nor, do I understand why the Admins haven't given you a timeout yet.

I also think it's a pretty safe bet that many of the "Black Ops fans" here have probably tried Bovine Bold and, believe it or not Candice, they STILL like Black Ops. So what?!? Who cares? People on here genuinely like my products, including Black Ops. I don't understand why you repeatedly go out of your way to shame them.

Just because you are convinced something is terrible doesn't mean everyone else who thinks differently is wrong, nor is it necessary for you to take every chance possible to malign the product either. Seriously...




And for the FARKING record, Black Ops does NOT taste like taco seasoning.

.
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Old 06-06-2019, 08:05 PM   #79
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Quote:
Originally Posted by Swine Spectator View Post
I once heard Paul Kirk describe seasoning barbeque like painting with watercolors when you were a kid.

Yellow and Blue makes Green
Blue and Red makes Purple
Yellow and Red Makes Orange

All colors in the palette mixed make a muddy greyish brown.

For this reason I have never subscribed to the layering approach. I like to make my own rubs, but if I use a store bought (e.g. Plowboys, Moe Cason), I assume that the cook created his own custom "color".

Also, the first time I served as a judge, the old timer sitting next to me made me promise that once, just once, I would cook a brisket with nothing but salt, pepper, and smoke. "Just let the beef be the beef." he said.

I did as promised and never looked back. I use 3:1 or 4:1 BP:Salt and either oak or pecan. I see no reason to go back. Old timers know some stuff.

Regards,

David
Is that by weight or volume?
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Old 06-06-2019, 08:28 PM   #80
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Quote:
Originally Posted by EyeBurnEverything View Post
I don't think he was being serious, although a few members probably believed him. I think it was a pun on my opinion of ORBO tasting like taco seasoning. I guess he wanted to step it up a notch with Sweet baby rays as a slather.
Since it is Bob C Cue, I pretty much stopped taking him seriously, when he started trying to sound serious...maybe after he said slather too?
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Old 06-06-2019, 10:22 PM   #81
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Quote:
Originally Posted by kcmike View Post
I think Candice is trying to say she doesn't like Black Ops. It's not exactly clear, but I think that's what she's trying to communicate...

I'm not sure why the name calling and hateful/mean-spirited comments are necessary, Candice. Nor, do I understand why the Admins haven't given you a timeout yet.

I also think it's a pretty safe bet that many of the "Black Ops fans" here have probably tried Bovine Bold and, believe it or not Candice, they STILL like Black Ops. So what?!? Who cares? People on here genuinely like my products, including Black Ops. I don't understand why you repeatedly go out of your way to shame them.

Just because you are convinced something is terrible doesn't mean everyone else who thinks differently is wrong, nor is it necessary for you to take every chance possible to malign the product either. Seriously...




And for the FARKING record, Black Ops does NOT taste like taco seasoning.

.
I’ve never tried Black Ops....but now I want to....Partially just to see if it tastes like taco seasoning. Is this some kinda new marketing strategy?
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Old 06-07-2019, 01:49 PM   #82
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Quote:
Originally Posted by Devin View Post
I've used the big bad beef rub from amazing ribs a few times and everyone seems to enjoy it.
https://amazingribs.com/tested-recip...eef-rub-recipe
+1 for this. I added some fine ground coffee last time I made this which made it even better.
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Old 06-07-2019, 01:56 PM   #83
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I am a big fan of the Oak Ridge seasonings, but my last brisket I went with SPOG. The taste of the bark was great, despite me under cooking it.
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Old 06-07-2019, 07:58 PM   #84
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I use kosher salt and 60 mesh ground pepper and it is delicious.
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Old 06-07-2019, 08:16 PM   #85
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Quote:
Originally Posted by kcmike View Post
I think Candice is trying to say she doesn't like Black Ops. It's not exactly clear, but I think that's what she's trying to communicate...

I'm not sure why the name calling and hateful/mean-spirited comments are necessary, Candice. Nor, do I understand why the Admins haven't given you a timeout yet.

I also think it's a pretty safe bet that many of the "Black Ops fans" here have probably tried Bovine Bold and, believe it or not Candice, they STILL like Black Ops. So what?!? Who cares? People on here genuinely like my products, including Black Ops. I don't understand why you repeatedly go out of your way to shame them.

Just because you are convinced something is terrible doesn't mean everyone else who thinks differently is wrong, nor is it necessary for you to take every chance possible to malign the product either. Seriously...




And for the FARKING record, Black Ops does NOT taste like taco seasoning.

.
Candice....El Luchador, same person stirring the pot as usual. Going out of the way to create the little Post-It note says it all.
I've never tried BO but I do have Santa Maria, Smokey Chili Lime, and Secret Weapon and they are all excellent so I cant imagine Black Ops being any different. Thank you for some great products.
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Old 06-10-2019, 12:13 PM   #86
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Sorry folks.. I've been out of pocket dealing with some personal stuff last week or so. (Which btw, should be taken as my patience are pretty thin right now.

Everyone knows our stance on bad karma. Candice, take heed. If u have nothing nice to say, say nothing. Whereas an opinion voiced civilly is the norm, a constant beatdown or bashing is not.

Comments have been addressed via pm and our stance should be clear. I'm on mobile now. We will scrub the thread when on a laptop.



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Old 06-10-2019, 01:35 PM   #87
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Just sayin'.....
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Old 06-10-2019, 05:03 PM   #88
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I never tried Black Ops but I tried 3 of their rib rubs; the Dominator Sweet Rub, The Secret Weapon, the Beef & Pork rub, and they were all way to spicy for my family, even the one that was supposed to be sweet. They were even a little too spicy for me and I like spicy food. I love the Santa Maria though, I put it on just about everything.

I just assumed I did something wrong because all I got from any of them was heat, no sweet, no savory, just heat. I figured either I went too heavy with the rub or they were designed with competition in mind where people add all sorts of sweeteners like honey, brown sugar, agave, etc...

Has anybody else had this experience with Oak Ridge rubs? I still have some of each left and would be willing to try them again if someone could tell me what I may have done wrong, even though what I have is a few years old now. I figure they must be good since so many people like them and have won competitions with them, that's the reason I ordered them in the first place. Just about every list of top rubs I could find at the time had Oak Ridge on it so I ordered 5 or 6 different rubs from them and the only keeper for me was the Santa Maria.

I tried the steak rub with the coffee in it and I couldn't even finish the steak, every bite just tasted like a mouth full of black pepper. Did I go too heavy? But then again, I've ordered an AU POIVRE steak at a high end steakhouse here and it tasted like a mouth full of black pepper too so maybe I just don't like that much black pepper on my steak.
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Old 06-10-2019, 05:08 PM   #89
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Everybody's palettes are obviously different and "spicy" is subjective, but I am surprised anyone might eat any of those 3 rubs and think they were spicy, unless somehow Habanero Death Dust made its way into the bag instead of whatever was supposed to be in there. I usually add HDD to pork ontop of the sweeter rub whenever I want to give it a small boost in the heat department.

What did you cook it on?
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Old 06-10-2019, 05:09 PM   #90
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You could just be overly sensitive to a particular spice. My wife is like that with cilantro, to her it's spicy.
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