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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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03-15-2013, 08:02 PM | #1 |
Full Fledged Farker
Join Date: 06-24-12
Location: Olathe, KS
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rub for smoking corned beef
Worried about too much salt, help?
Thanks all!
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Rub'n Wood Team BBQ - Sponsored by Cole's Sweet Heat BBQ Sauce |
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03-15-2013, 08:11 PM | #2 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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Hope this helps
http://www.slapyodaddybbq.com/2013/0...-beef-brisket/
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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03-15-2013, 08:12 PM | #3 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Here is a link to Thirdeye's blog on pastrami. Great rub recipe and instructions on how to soak out the salt.
http://playingwithfireandsmoke.blogs...-pastrami.html
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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03-15-2013, 08:27 PM | #4 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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^^^^ This!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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