MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 07-02-2020, 06:27 PM   #46
Skidkid
Knows what a fatty is.
 
Join Date: 06-07-20
Location: Campbell, CA
Name/Nickname : John
Default

Quote:
Originally Posted by kcmike View Post
SonVolt, I don't disagree with the statements you've made about the brands you've mentioned (except Dizzy Pig). Our VIP Sample Packs has a sample of every rub we make. I'd like to change your opinion and perhaps even rock your world...

Thanks for the suggestion of a VIP pack. I went right over and ordered one. Looking forward to testing it out.

Last edited by Skidkid; 07-02-2020 at 06:34 PM..
Skidkid is offline   Reply With Quote


Thanks from: --->


Old 07-02-2020, 07:08 PM   #47
Speeed
Full Fledged Farker

 
Speeed's Avatar
 
Join Date: 02-25-19
Location: Philly Area
Name/Nickname : Speed
Default

Quote:
Originally Posted by kcmike View Post
SonVolt, I don't disagree with the statements you've made about the brands you've mentioned (except Dizzy Pig). Shoot me your mailing address in a PM. I'll send you one of our VIP Sample Packs free of charge. It has a sample of every rub we make. I'd like to change your opinion and perhaps even rock your world...

Seriously. Send me your addy.

Mike in the picture I posted above your post with the exception of the 2 small bottles on the left with wing dust in them.
All the other small bottles in the front are your rubs.
Thank you!
__________________
Primo XL | 36" Blackstone | 20x36 Lone Star Grillz | Rec Tec Bull | Fireboard
Speeed is offline   Reply With Quote


Thanks from:--->
Old 07-02-2020, 09:37 PM   #48
Eckie
Full Fledged Farker
 
Join Date: 03-05-16
Location: Blackstone VA
Default

Quote:
Originally Posted by kcmike View Post
SonVolt, I don't disagree with the statements you've made about the brands you've mentioned (except Dizzy Pig). Shoot me your mailing address in a PM. I'll send you one of our VIP Sample Packs free of charge. It has a sample of every rub we make. I'd like to change your opinion and perhaps even rock your world...

Seriously. Send me your addy.

Wow, that's awesome! I hope you sent your address... If you're too stubborn to send him your's, send him mine....
Eckie is offline   Reply With Quote


Thanks from:--->
Old 07-02-2020, 10:17 PM   #49
Curt.P
Full Fledged Farker

 
Curt.P's Avatar
 
Join Date: 03-22-20
Location: Norfolk, VA
Name/Nickname : Curt
Default

Quote:
Originally Posted by kcmike View Post
SonVolt, I don't disagree with the statements you've made about the brands you've mentioned (except Dizzy Pig). Shoot me your mailing address in a PM. I'll send you one of our VIP Sample Packs free of charge. It has a sample of every rub we make. I'd like to change your opinion and perhaps even rock your world...

Seriously. Send me your addy.

I'll send you mine
Curt.P is offline   Reply With Quote


Thanks from:--->
Old 07-02-2020, 10:23 PM   #50
SonVolt
On the road to being a farker
 
SonVolt's Avatar
 
Join Date: 02-18-19
Location: Athens, AL
Name/Nickname : SonVolt
Default

I’ll gladly send him/her my address and provide honest feedback. I have no qualms being proven wrong. As far as “stubbornness”, some of you are confusing not toeing the line with snobbery and/or belligerence. I got into BBQ as a seasoned cook, not the other way around, so my approach to food may not align with many of you. That’s ok.
SonVolt is offline   Reply With Quote


Thanks from:--->
Old 07-02-2020, 10:40 PM   #51
Royalslover
Full Fledged Farker
 
Join Date: 02-18-12
Location: Yoder KS
Default

This is very entertaining! I used to be into rubs but have kinda gone the way of doing everything myself. Not because I think I can make a better rub(I can't), but because I've come to the place where I think simple suits me best. I've heard Malcolm Reed say the same thing. He has all his fancy rubs to sell and use for comps but he basically sticks with sp&g and might add a few other things when he cooks at home. I like bbq because you can do things so many different ways. Aaron Franklin always talks about the way he does things but is quick to add that you can do it however you want. The only thing I think is a constant is that your first priority has to be the cook. You can use fancy rubs and slathers and mops and wrapping mixtures and injections. But if your cook isn't executed right than the guy who only uses salt but cooks right will make a better product.
Royalslover is offline   Reply With Quote


Thanks from:--->
Old 07-02-2020, 11:23 PM   #52
BGEChicago
is one Smokin' Farker

 
BGEChicago's Avatar
 
Join Date: 08-11-19
Location: Chicago,IL
Name/Nickname : Greg
Default

FWIW,

I ordered the vip sample pack from Oakridge, most I liked, some I didn't... The carne, secret weapon, and santa maria has all been reordered. For me, I'd rather focus on the cook and smoke with baseline ingredients, meaning for example, I go to the same butcher for bone in pork chops cut the same thickness, then I brine them with secret weapon and cook them the same way... it (for me) is consistency... I could experiment but there are so many hours in the day....

Just my humble opinion...

Thanks,
Greg
__________________
Greg
XL BGE, Mini BGE, Webber 26", 17" Blackstone, FB200


Elmhurst, IL
BGEChicago is offline   Reply With Quote


Old 07-03-2020, 07:06 AM   #53
smoke ninja
somebody shut me the fark up.

 
smoke ninja's Avatar
 
Join Date: 01-03-14
Location: Detroit michigan
Default

Quote:
Originally Posted by SonVolt View Post
I’ll gladly send him/her my address and provide honest feedback. I have no qualms being proven wrong. As far as “stubbornness”, some of you are confusing not toeing the line with snobbery and/or belligerence. I got into BBQ as a seasoned cook, not the other way around, so my approach to food may not align with many of you. That’s ok.
you still dont get it. it's not about towing the line. it's not that you do things from a trained cooks perspective. you tried to use the classic strawman argument of homemade is better because you make it at home and we dont buy it. lots of good reasons make your own rubs. personal preference, cost savings, it's fun to experiment.

while that's all true making rubs from scratch or using a premade rubs for that matter do not make or break a cook.

I have just about the entire oakridge bbq lineup in my cupboard. for the amount I use I dont see the point in buying all the spices needed to make my own and would never use all that stuff before it lost its quality. I've been down the rub making trail. I have a 3/4 full jar of turmeric and a bottle of caraway seeds missing a pinch. I'll never use either of them completely, they are now 5 years old and I could have bought an equal amount of quality rub with that money that I'd actually use
__________________
Let's all just calm down and smoke a fatty
smoke ninja is offline   Reply With Quote


Thanks from: --->
Old 07-03-2020, 09:14 AM   #54
pharp
is One Chatty Farker

 
Join Date: 04-11-16
Location: Fayetteville, AR
Default

Quote:
Originally Posted by drunkenmeatfist View Post
The Kosmos SPG and Killer Hogs TX are more of a coarse grind. The Killer Hogs AP rub is pretty finely ground. TX rub is heavy on pepper and I like that. They are all good.

I will admit that I have entirely too many different rubs. I have made my own as well. It is just fun to try new stuff. I got a bunch of Albukirky rubs and have had a heckuva time messing with those. To each their own.
Could not have said it better...I love the grit on the Kosmos SPG.
__________________
Humphrey's Whole Hog, Humphrey's Pint, Pit Barrel Cooker(X2), Pit Barrel Junior (X4), UDS (X2), 26' Competition Box Truck Beast, Thermapen MK4, Flame Boss 300
pharp is offline   Reply With Quote


Old 07-03-2020, 09:18 AM   #55
pharp
is One Chatty Farker

 
Join Date: 04-11-16
Location: Fayetteville, AR
Default

Quote:
Originally Posted by SonVolt View Post
I'm just pissin' in the wind here.... no point in arguing, you guys like what you like.
You are pissing on yourself. Nobody here has a problem with making your own rub. But being labeled as amateur because you use commercial rubs could definitely be viewed as inflammatory, but that seems to be a trend with you.

You could have started a "I Hate Commercial Rubs" thread, but instead you chose to blast another thread about someone's excitement for trying new commercial rubs.
__________________
Humphrey's Whole Hog, Humphrey's Pint, Pit Barrel Cooker(X2), Pit Barrel Junior (X4), UDS (X2), 26' Competition Box Truck Beast, Thermapen MK4, Flame Boss 300
pharp is offline   Reply With Quote


Thanks from: --->
Old 07-03-2020, 11:28 AM   #56
BrewHo
On the road to being a farker

 
Join Date: 03-30-20
Location: Washington DC area
Name/Nickname : BrewHo
Default

Quote:
Originally Posted by Eckie View Post
I've always wanted to try some of the rubs that get so much attention on here, but have shied away due mainly to cost and shipping. End up making my own, which I (we) usually think are good (decent). Maybe one day I'll jump in..
I’d love to have time to concoct my own. For now I am happy to use commercial and hope someday to graduate to refining my own blend. I’m fortunate that there’s no shipping in my supply chain. My daily bike ride passes Dizzy Pig HQ, and my local Ace stocks them as another local retail outlet. I know from talking to the owner that Ace picks up from the factory, and sometimes gets newly released or limited release products. So there’s no incentive to change there. I’d prefer to craft it all myself but don’t have patience for the learning curve at the moment.

Quote:
Originally Posted by SonVolt View Post
If you're seasoning your food at home with your own salt, pepper, paprika (etc) then you're already 2 steps ahead of these guys buying stale spices w/silly names @1000% markup. You think Aaron Franklin would be caught dead putting Dizzy Pig on, well, anything?
So where do you source spices you’re sure are fresh? And then keep them fresh?

I’m fairly confident that the spices I buy from Penzey’s are fresh, until they sit on my shelf after first use until I need them again. OTOH a commercial producer isn’t going to have ingredients sitting around unused, that’s costly. I’m lucky that I can buy direct from factory store or from a retailer that picks up at the factory so no shipping delay, their commercial product is likely fresher than anything else in my kitchen (well, except the meat 😉).


Quote:
Originally Posted by pharp View Post
I wonder if the top comp cooks use commercial rubs?
Seems like at least some of them sell commercial rubs. Question is, do they sell exactly what they use? Or do they leverage the reputation to sell more generic blends?
__________________
Akorn
Silver Smoker (refurb project)
BrewHo is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 05:52 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts