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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 10-01-2011, 01:25 PM   #136
deguerre
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Got two more! Yes!!!
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Old 10-01-2011, 03:58 PM   #137
Groundhog66
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Received 111/112/113 today, gonna give it a try tomorrow.
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Old 10-01-2011, 07:42 PM   #138
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Quote:
Originally Posted by Groundhog66 View Post
Received 111/112/113 today, gonna give it a try tomorrow.
You doing some Wings with it?
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Old 10-01-2011, 07:52 PM   #139
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I just placed my order for two bags! I cannot wait...
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Old 10-04-2011, 04:04 PM   #140
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My package was sitting on my steps when I got home yesterday. Hope to do some wings and ribs and whatever this weekend. We have a Luau this weekend so that will give me a perfect chance to see what others think.
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Old 10-04-2011, 06:24 PM   #141
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Here's my initial impression:

OK, here's my initial impression of tasting straight out of the bag by fingertip method. An initial burst of citrus zest and celery were prominent immediately, swiftly followed by the sweet and salt which seemed equal in strength. Then the heat hit and took over but not as strong as I thought it would be. After about 5 seconds I did detect what some may consider a bitterness but it was slight to me and not unpleasent at all (I like bitter I might add). After 10 seconds the after taste was quite good with more of the heat and sweet pronounced than anything else. I can definitely use this as a stand alone - probably better for beef, and as a mix with something like Simply Marvelous Sweet Seduction. It will be useful added to recipes as well.

I definitely do not regret getting four pouches.
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Old 10-04-2011, 06:44 PM   #142
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I'm looking forward to mine. I have a recipe that I think this rub will go well with. It calls for injecting and marinating the wings for a few hours, patting them dry and adding the rub and then smoking them.
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Old 10-04-2011, 08:02 PM   #143
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OK. Redhot just did her cook on the wings. She managed to get PERFECT bite through and crunchy at the same time. These were farkin' FANTASTIC. I ate 9 before I called it quits and more from a full belly than anything else. We served with O'Charley's blue cheese dressing and raw broccoli with O'Charley's Bacon Ranch dressing. Simply outstanding. Redhot will post a cook thread.
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Old 10-04-2011, 08:20 PM   #144
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We finally did the HDD wings tonight, Guerry let me take the reins completely FOR once and guss what? We got the best wings I've ever had! Yeah, I got not only bite through skin, but it was slightly crispy too. The Habenaro Death Dust? I love it, just goes to show different strokes for different folks...I love a small amount of sweet and a lot of heat - never had wings this good from anywhere! Pix to follow, but I'm totally satisfied right now and resizing pix takes way too much effort....will post a new thread for the cook tomorrow...or maybe Thursday since the big boss is always here on Wednesdays/file review day...always a bad day for me. But Dayum, I got bite through and crispy on my first go round? And Mike, your rub OMG, ROCKS!
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Old 10-04-2011, 08:24 PM   #145
deguerre
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Quote:
Originally Posted by Redhot View Post
Yeah, I got not only bite through skin, but it was slightly crispy too. And Mike, your rub OMG, ROCKS!
Dang. Ready for KCBS chicken?

And plus 1 on the rub.
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Old 10-04-2011, 08:29 PM   #146
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Sounds good, you two. Can't wait for pics!
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Old 10-04-2011, 08:43 PM   #147
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Quote:
Originally Posted by Boshizzle View Post
Sounds good, you two. Can't wait for pics!
To quote Redhot..."It ain't the ain't temp. It's when to know when to flip." And DAMN if she didn't nail that.
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Old 10-04-2011, 08:46 PM   #148
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Quote:
Originally Posted by deguerre View Post
To quote Redhot..."It ain't and it ain't temp. It's when to know when to flip." And DAMN if she didn't nail that.
Nice job, congrats! You go, girl!
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Old 10-04-2011, 08:55 PM   #149
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Quote:
Originally Posted by Boshizzle View Post
Nice job, congrats! You go, girl!
What I actually said was, "it's not the temp but the look, the smell and the feel" a bit of grandma knowledge right there!
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Old 10-05-2011, 04:34 PM   #150
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What is the purpose of the oil in the initial step?
Given that the rub's main ingredients are water-soluble (sugar, salt), and a quick 1hr marinade was used, I would think something partially or entirely water-based would be appropriate.
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