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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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02-23-2009, 09:35 PM | #91 |
Babbling Farker
Join Date: 11-11-07
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answers
CCM coffee cup measure in those ranges doesn't make a difference when you are making that quantity. Now if y'all want a laugh I lost my CCM when I moved and had to make some of this stuff and freaked until I realized that its doesn't matter. By the way... its not a cup in any form... helps me measure out the ounces. I would say follow the major order as thinner liquids break down the spices better. That being said I hunted through my Funkotroium Boxes and found my Coffee Cup Measure and tested it... its 2 fluid ounces. Anyway... get the major balances in the family stone and fred westly and bigger stuff then put your signature on it with your favorite rub and just estimate what you see me do. Smoky stuff is my version of Montreal Seasoning (which depending on cost I just buy or make) NOW LISTEN!!!! If you want something really special.... This is a great sauce (Hit me Fred) on Pulled pork BUT it can go through a real Mark 9:1-8 if you had your favorite Jackie Wilson, Taste of Honey, Neil.... your's won't coem out color wise but it taste good, pectin or other sweetner. GREAT on ribs. Glorius. But my itself its good for slaw or potato salad (mix more mayo if you want or try it just like it is) and also a good grilling medium on chix. I will be using it on my top secret video recipe due out soon if neil can keep a secret. Neil I let you cite the Biblical reference.
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02-23-2009, 09:44 PM | #92 | |
Babbling Farker
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02-23-2009, 09:53 PM | #93 | |
is One Chatty Farker
Join Date: 11-07-07
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02-23-2009, 10:01 PM | #94 | |
Babbling Farker
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Besides... who wants to copy another's work precisely? The fun is getting close to the sauce and then making it your own... That's what I did....
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02-24-2009, 06:48 AM | #95 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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I keep clicking on the IS button but nothing happens.
IS it a link to something? Join the Revolution. jon |
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02-24-2009, 07:43 AM | #96 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I beleive what Donnie is trying to tell us is that you are supposed to ignore that.
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02-24-2009, 09:00 AM | #97 |
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Join Date: 12-28-06
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Understanding the entire process would take all the fun out of this thread.
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02-24-2009, 08:25 PM | #98 |
is One Chatty Farker
Join Date: 09-25-07
Location: Mobile, AL
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For some reason after reading this thread, I can't get these lyrics outta my head....
If you dont like what you see here Nobody wants to take you prisoner So let me make it nice and clear dear The exit is right there I dont mean to be rude dude But youd better change your attitude I dont like what I see here Youre all invited to the party You know you didnt have to come No rotten apple gonna spoil my fun If you dont like what you see here Get the funk out We wont try to force feed you Get the funk out You cant please everbody But everybody cannot please me Thats why I do what I want to So why dont you do, do it to, do it to me, hey So if you dont like what you see here You can always leave the country
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Wes - Mobile, AL - Large Big Green Egg, MES 40 |
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02-24-2009, 08:30 PM | #99 | |
Babbling Farker
Join Date: 11-11-07
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All I hear pornograffiti It's a monster we all have within us The American dream I need more money I need more money Just a little more money Just a little more money Everybody's got a need Everybody's got to feed He man woman hater He man woman hater He man woman hater Dancing to the decadence dance That Extreme Guy used to be able to do like a thousand sit ups!!!!!!!!!!!!!!! More than words..........
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02-24-2009, 09:04 PM | #100 | |
is one Smokin' Farker
Join Date: 10-21-07
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And your taste in music rocks the house. |
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02-24-2009, 10:17 PM | #101 | |
Babbling Farker
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This is the Kirk I remembered,,, Note the Salt Content. If you used Salt and powders you get the same thing if you let it sit. I don't agree with the sugar and as far as rubs I have no problem rubbing (I know why you're not supposed too) when I rub in a coarse blend. MAKES 3 CUPS Kansas City chef and "Baron of Barbecue" Paul Kirk, who gave us this recipe, told us that the anatomy of the dry rub consists of a balance of sugar and salt, with paprika added for color, chili powder for flavor, and a touch of mustard "just because." From there, it's up to you. 1 cup sugar 1⁄4 cup seasoned salt, such as Lawry's 1⁄4 cup garlic salt 1⁄4 cup celery salt 1⁄4 cup onion salt 1⁄2 cup paprika 3 tbsp. chili powder 2 tbsp. freshly ground black pepper 1 tbsp. lemon pepper 2 tsp. ground sage 1 tsp. dry mustard 1⁄2 tsp. ground thyme 1⁄2 tsp. cayenne 1. Sift together sugar, seasoned salt, garlic salt, celery salt, onion salt, paprika, chili powder, black pepper, lemon pepper, sage, mustard, thyme, and cayenne into a bowl. Store in a jar. (When using, sprinkle onto, don't rub into, meat.)
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02-24-2009, 11:05 PM | #102 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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Funk, your my hero.
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Tom |
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02-25-2009, 09:31 AM | #103 |
is one Smokin' Farker
Join Date: 10-21-07
Location: Austin, TX
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02-25-2009, 11:23 AM | #104 | |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Quote:
Biblegateway.com Mod
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02-25-2009, 03:05 PM | #105 |
Babbling Farker
Join Date: 11-11-07
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I was saying that in the case of some rubs which use finer grade materials (esp salts like onion salt, garlic salt, celery salt) they tend to clog the pores.
However, with large grained salts and peppers (which are abbrasive enough to wear through my gloves when I use them) don't really clog pores as much. Finally, some say you don't want pores to be clogged because durung the smoking process the meat hits times when they sweat and times when they draw, thus... they suck in the flavor... if the pores are clogged it will stop this. this is especially evident in pork ribs they say.
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