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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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05-15-2013, 10:26 PM | #16 |
is one Smokin' Farker
Join Date: 02-05-13
Location: North Wales Pa
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I love Yardbird. I used some DennyMikes sublime swine today on a Butt. Turned out great.
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PBC---Weber Kettle |
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05-16-2013, 07:25 AM | #17 |
Found some matches.
Join Date: 04-26-13
Location: Valley NE
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I hear alot about the plowboys Yardbird is that something you guys get locally or do they sell it online?
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05-16-2013, 07:52 AM | #18 |
Take a breath!
Join Date: 05-26-09
Location: Fulshear, Texas
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I tried some Plowboy's rubs I found at Bass Pro Shop and they were good, but not that much better than the locally produced Fiesta rubs I normally use, considering they are 3 - 4 times as expensive.
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BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc. |
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05-16-2013, 07:54 AM | #19 |
is one Smokin' Farker
Join Date: 07-02-10
Location: lake grove, new york
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I have no one favorite. I have used all of the above mentioned rubs and more, it really depends on how I feel
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05-16-2013, 08:01 AM | #20 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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I don't really have a "go to" favorite, but I am partial to SM Spicey Apple on Pork ribs, and really love Yardbird on chicken. I have quite a variety in my pantry tho, and change it up a lot, just depends on what sounds good at the time.
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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05-16-2013, 08:13 AM | #21 |
On the road to being a farker
Join Date: 07-13-12
Location: Los Angeles, CA
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SM Peppered Cow.
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22.5" WSM, 18" WSM, 22.5 Blue Weber OTG, 22.5" Weber OTS, Weber BabyQ |
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05-16-2013, 08:48 AM | #22 |
On the road to being a farker
Join Date: 01-28-10
Location: Dodge Center,MN
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05-16-2013, 09:11 AM | #23 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Lawery seasoing salt only thing I use and I do a lot of pork. Cooking over real wood coals what makes the difference ,not those little square things they call charcoal
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05-16-2013, 10:22 AM | #24 |
Full Fledged Farker
Join Date: 05-06-12
Location: austin
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Thanks from:---> |
05-16-2013, 10:33 AM | #25 |
On the road to being a farker
Join Date: 01-14-13
Location: Forked river NJ
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22.5 Weber Kettle,BWS Fatboy,[COLOR="lime"]Super Fast Lime Green Thermapen[/COLOR],Stok Tower Grill,and iGrill |
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05-16-2013, 10:47 AM | #26 |
Full Fledged Farker
Join Date: 05-14-13
Location: Highland Ranch, Colorado
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I normally make my own, but in a pinch I have used Cookies Flaver Enhancer and had really good results. Got to watch it though, it can get pretty salty.
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05-16-2013, 10:53 AM | #27 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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You can buy it several places online or you can pick it up at HUB in Omaha.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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05-16-2013, 10:54 AM | #28 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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I have some and enjoy it's flavor, but I haven't used it on ribs yet. I guess that will have to happen soon.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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05-16-2013, 11:17 AM | #29 |
is one Smokin' Farker
Join Date: 02-21-11
Location: Old Town, Maine
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05-16-2013, 12:00 PM | #30 |
Is lookin for wood to cook with.
Join Date: 04-30-13
Location: Portland Oregon
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Meatheads Memphis dust from his website.
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