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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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07-24-2013, 07:12 PM | #1 |
Full Fledged Farker
Join Date: 07-04-13
Location: Reedsville, West Virginia
Name/Nickname : WvQ
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Another Myron Mixon question (cookbook)
I have his latest cookbook and have a question about his pork shoulder/rib rub. I was looking at the general rub..onion powder, brown sugar etc, but don't see Paprika? In about every other recipe I have for shoulder and ribs this is a huge part? Should I add it, or look for another rub?
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A Hope A Dream and a Lang 84 |
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07-24-2013, 07:26 PM | #2 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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it don't do much for flavor it's mostly for color
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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07-24-2013, 07:41 PM | #3 |
is One Chatty Farker
Join Date: 07-19-13
Location: Houston, TX
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Im not sold on anything in his book or his rubs. His chicken rub is gross. I have been trying his "Whistler Burger" that he claims won some comp for best burger. My opinion, the burger is nasty. Ive tried it with several different rubs. Same result. Its disgusting. Fudruckers is better. Im starting to think hes never even made anything in the book and these are recipes he just pulled out of the air to some degree.
I may try some of his techniques, but Im done with his homemade rubs and marinades. |
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07-24-2013, 07:52 PM | #6 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Hold my dang beer... |
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07-24-2013, 08:12 PM | #7 |
Full Fledged Farker
Join Date: 12-11-12
Location: kettering. ohio
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Try just s&p 1 time! you will kick yourself for buying all those ingredients for all those rubs. If I,m feeling crazy I'll throw some Tony Chachere's on it.
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07-24-2013, 08:34 PM | #8 |
Got Wood.
Join Date: 07-05-13
Location: lewiston, ny
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You ever think mixon is giving false info. The so called winnest man in BBQ is not going to give you his best secrets or formulas even if you bought his book(s)!
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07-24-2013, 08:39 PM | #9 |
Full Fledged Farker
Join Date: 07-04-13
Location: Reedsville, West Virginia
Name/Nickname : WvQ
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I wouldn't think something called "general rub" would be his secret rub, but wasn't sure just how far off the mark it was compared to other rubs? I need to buy some commercial rubs also and see how they compare.
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A Hope A Dream and a Lang 84 |
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07-24-2013, 08:47 PM | #10 |
is one Smokin' Farker
Join Date: 10-01-12
Location: Omaha, NE
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As BluDawg mentioned paprika is purely for color as it's almost tasteless.
I have found the recipes in both books disappointing, especially the rubs and sauces. I like to try different things so it was fun to experiment but wouldn't recommend these to anyone.
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Custom RF, Gateway, Weber Performer Platinum, Super Fast Thermopen - Camo |
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07-24-2013, 08:49 PM | #11 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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I made a Mixon sauce once. Once.
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07-24-2013, 09:38 PM | #12 |
is One Chatty Farker
Join Date: 09-13-12
Location: canada
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as soon as i got the book and seen how big it was i thought as if he mastered all these dishes, its full of stuff hes never made..
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Backwoods party,22.5 wsm,18.5 wsm,14.5 wsm, smokey joe, performer,22.5 kettle. |
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07-25-2013, 06:56 AM | #13 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
I agree, with you, in my opinion they are not worth half of the asking price. |
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07-25-2013, 06:59 AM | #14 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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07-25-2013, 07:01 AM | #15 |
Knows what a fatty is.
Join Date: 08-03-12
Location: Sterling, VA
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Slightly off topic but the wife and I had a chance to taste his commercial sauces last month and we thought they were pretty much awful. I'd never want either on any meat I serve/eat.
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- Frank - KCBS CBJ - 22" WSM - 22" OTS with Smokenator - Maverick ET-732 |
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