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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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11-06-2006, 07:22 AM | #1 |
Knows what a fatty is.
Join Date: 12-19-05
Location: Fort Worth Texas
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Head Country Spice
Anyone used it? Any complaints, suggestions, bewares...etc. Just bought some the other day and have not had a chance to put to work yet. Thinking about doin some spares this weekend.
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[FONT=Comic Sans MS][SIZE=3][COLOR=green]Wishin I was fishin or cookin...anywhere but workin!![/COLOR][/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=3][COLOR=#008000]Pit by Jambo (Jamie Geer) 5'x25" mfg date 2005.[/COLOR][/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=3][COLOR=#008000][/COLOR][/SIZE][/FONT] |
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11-06-2006, 07:31 AM | #2 |
is One Chatty Farker
Join Date: 05-16-04
Location: Colonial Heights, Virginia
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Head Country is a long time favorite of the brethren do a search and there are dozens of threads on the subject.
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Go Green use mercury laced low watt fluorescent bulbs and kill the earth slowly ! "God either exists or He doesn't.... I believe in God." Blaise Pascal I'm a sinner, I regret my sin and will try to never do it again. |
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11-06-2006, 07:48 AM | #3 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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Their marinade is excellent!
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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11-06-2006, 07:56 AM | #4 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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i use it alot, but find it salty by itself, so i cut it with about 30-50% turbinado or brown sugar, depending on what im doing.
use it mostly on birds and pigs, dont care for it on beef.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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11-06-2006, 08:42 AM | #5 |
Full Fledged Farker
Join Date: 08-13-06
Location: Tulsa, Ok
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Head Country products are excellent. You will be very pleased. They are consistent and you know what you will get.
With that being said, you still need to make your "Q" your own. To me their rub always needs more garlic powder and a little onion powder. Depending on your meat, a little brown sugar. As a base product there is no better rub. Spice it to your taste. Sauce: The basic sauce is a great sweet sauce. I make it mine! Add a little white pepper, garlic powder and a small amount of blues hog! You have "your own" great sauce, once you remove the label from the bottle. lol Marinade: A little intense for me. I do not marinade in it. I do roll my pork tenderloins in it for about 15 seconds before putting on the rubs. The same for steak. It does a great job. Be certain to shake the bottle well before using. The best part about Head Country is that is will complement your type of cooking. Experiment and have fun. Yours in BBQ Merl |
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11-06-2006, 01:20 PM | #6 | |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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Quote:
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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11-06-2006, 01:25 PM | #7 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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I tried it once on pork ribs and did not like it.
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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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11-06-2006, 06:22 PM | #8 |
is one Smokin' Farker
Join Date: 10-22-06
Location: Sterling,Colo
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Use it a lot, works well for my taste buds
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Smoking meat and drinking beer it doesn't get any better!! Cookshack 008 2-WSM 2-UDS Bar-B-Chef offset |
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11-06-2006, 09:02 PM | #9 |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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I have a little left from the gallon I bought. Used it almost exclusively on brisket. I like it but now I have a bunch of other rubs I need to try.
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tk PitBitch |
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11-06-2006, 09:03 PM | #10 | |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Quote:
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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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11-06-2006, 09:09 PM | #11 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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I've used it... I agree it's salty... I thought the garlic powder was a little overpowering... I've done a 50% mix of Head Country and Spicewine's Heffer Dust (or Hog n Hen Dust) and found that to be a lot more palatable... It's an interesting combination... tastes better when finished than if you just mix in a bowl and taste separately as a dry rub
I've only tried the marinade once on some ribeye's... Pretty good, but did not think it was worth buying again to pay for shipping etc.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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11-07-2006, 07:03 PM | #12 | |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Quote:
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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11-07-2006, 07:06 PM | #13 |
is one Smokin' Farker
Join Date: 02-16-05
Location: Sebring, Florida
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I never use it!!!!!!!????????
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11-07-2006, 07:30 PM | #14 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
Jimmy is one of my BBQ idols. He would never, ever, fib to us. So, I will just save my money. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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11-08-2006, 09:15 AM | #15 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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I use it now and then but doctor it up a little, since it's a little salty for my taste as is.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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