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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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12-02-2012, 11:43 AM | #16 |
Full Fledged Farker
Join Date: 07-25-12
Location: Edinburg
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Do the bottom side first.
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12-02-2012, 12:31 PM | #17 |
Full Fledged Farker
Join Date: 07-25-12
Location: Edinburg
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I wonder what kind of chili powder that she uses? The one like for chili meat style (with other ingredients) or a straight chili powder like new mexico type?, any ideas?
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12-02-2012, 02:15 PM | #18 |
Full Fledged Farker
Join Date: 02-08-08
Location: El Paso, Texas
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I would think its the New Mexico style chili powder.
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12-02-2012, 08:07 PM | #19 |
Full Fledged Farker
Join Date: 07-25-12
Location: Edinburg
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Was thinking the same thing too.
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12-02-2012, 08:35 PM | #20 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I got a tooth ache just reading the Rub Recipe. I'm sweet enough I like savory. Mustard is fer hotdogs, cheeseburgers & SC BBq sauce.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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12-02-2012, 10:54 PM | #21 |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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Good job, Bo
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Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence |
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12-03-2012, 09:07 AM | #22 |
Full Fledged Farker
Join Date: 07-25-12
Location: Edinburg
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I did a half rack yesteday but was out of NM chili powder, went to two HEB's and no luck so I used some Ancho chili powder instead. Will have to try it again with some NM later cause it just seemed to much CP with the ancho. They were not bad but not the taste we are used to down here in South Tx. Really did not taste the mustard as she stated. I am always with an open mind but so far not impressed, now what to do with all this left over sugar rub?. That flavor sure would not win a contest down here imo.
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12-03-2012, 10:38 AM | #23 | |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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Quote:
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12-03-2012, 11:05 AM | #24 |
Full Fledged Farker
Join Date: 07-25-12
Location: Edinburg
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Yes thats true JS, I seriously doubt thats the "world champ" rib rub. I may be better with the NM chili or another. Yes I have a couple of those plastic gallon tubs I keep around for all the rubs I dont like, mix them all together and add more salt and pepper and they make great brisket rubs for the bigger catering cooks and also great Xmas presents to my bil's, they alwasys love the rubs I give them, lol.
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12-03-2012, 11:17 AM | #25 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Pete and I have talked a few times, comparing notes. They're mustard on folks, whereas I'm a marinade the ribs type, otherwise we're almost identical, including the foil, but they put a little more A/J than I do because I've already marinaded mine in A/J/water... Depending on temps, BB's, +- 4 hours total. They do 2 out of foil, 2+- in foil, with 15 at end. I do 1.5 out of foil, 2.5 in foil, and I'll just brush on the very hot sauce at the end (the set up time in the box is plenty, IMHO). I knew our rubs were very similar, and they are. Mine has less sugar in it...
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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12-03-2012, 11:20 AM | #26 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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haha, I hope they don't ask for more of the same rub, lol.
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12-03-2012, 10:24 PM | #27 | |
Full Fledged Farker
Join Date: 07-25-12
Location: Edinburg
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JS the do but always get "this new and better rub I just came up with", ha ha. |
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Thanks from:---> |
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