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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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03-17-2019, 11:42 AM | #31 | |
On the road to being a farker
Join Date: 09-21-12
Location: Oklahoma City, OK
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Quote:
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GMG Jim Bowie Prime | Weber Spirit II E-310 |
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03-17-2019, 05:23 PM | #32 |
Knows what a fatty is.
Join Date: 02-15-19
Location: Goshen ny
Name/Nickname : Jeff
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The recipe he posted leaves out the most important thing imo. The kind of salt he uses and how much msg. It looks nothing like kosher salt
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03-17-2019, 05:28 PM | #33 |
Full Fledged Farker
Join Date: 09-20-18
Location: X
Name/Nickname : X
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And the salt he might use when mixing it up himself may not be the same salt used by whatever company is mixing up his commercial batches.
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Thanks from:---> |
03-17-2019, 06:11 PM | #34 |
Full Fledged Farker
Join Date: 02-03-18
Location: Lafayette La
Name/Nickname : Rob
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Just for confusion purposes.....
Here's one recipe I copied last year but never tried it. don't know where I got it so you make the call if it's right. |
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03-17-2019, 06:16 PM | #35 |
Babbling Farker
Join Date: 09-25-17
Location: Oklahoma
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If you break that down to 1/4 cup measurements, it is the same recipe.
4 1/4 cups salt = 1 cup 2 1/4 cups garlic = 1/2 cup 1 1/4 cup pepper = 1/4 cup |
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03-17-2019, 08:06 PM | #36 |
On the road to being a farker
Join Date: 09-21-12
Location: Oklahoma City, OK
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That's the recipe I have for the BBQ rub, and it seems spot on compared to the commercial rub.
__________________
GMG Jim Bowie Prime | Weber Spirit II E-310 |
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