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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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11-29-2012, 05:57 AM | #1 |
On the road to being a farker
Join Date: 04-14-12
Location: Laveen AZ
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Oakridge products
I have heard about Game Changer for awhile now and plan to pick some up to see if it can help my compatition chicken thighs. Does anyone have advice in using this or can tell me anything about the other Oakridge products and why I want to try them.
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11-29-2012, 07:22 AM | #2 |
On the road to being a farker
Join Date: 07-29-10
Location: Gainesville, GA
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I used game changer this past season, and I have to say, I am VERY pleased with it. Chicken was my most consistent category all year. We even finished the year strong at the National BBQ Cup with a "180" in chicken. In addition, I don't think it is a coincidence that the one contest that I forgot my brine and left it behind was the worst finish I had all year. Needless to say, I strongly recommend the Game Changer.
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Superior SS-1 Superior SS-2 [url]www.superiorsmokers.com[/url] [url]www.facebook.com/superiorsmokers[/url] Head Pitmaster In Charge, Superior Smokers |
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11-29-2012, 08:23 AM | #3 |
Full Fledged Farker
Join Date: 09-12-11
Location: Streamwood, Illinois
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I would agree with que_dawg. Oakridge products, especially the brine are proven winners. Since switching to Game Changer Brine, chicken scores went through the roof, including a winner winner chicken dinner.
I have a, now friend, I met in bbq competition class. We would run things off one another because that's who I am. If he is not a direct competitor and a friend, I'm willing to help a lending hand. He was having a rough time in Chicken and asked for some help. He could not get above the top 1/2 of the field. I give him enough brine to do one comp and told him how I did it. I didn't give him any names of the products, just the brine and the rub I use. He told me if he got top ten I was going up on stage with him. 1st place and the funny man told me he was going to kiss me on stage...not likely I was taking the invitation on stage any more . He called me up while at his next competition and took 3rd place in chicken. Guess that shows things work out pretty well with Oakridge Brine.
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FEC100 /Memphis/"Hulk" UDS / S/S UDS, Peroria Backyarder |
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11-29-2012, 08:58 AM | #5 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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All their stuff is good quality stuff, no "fluff" at all. Mike recommended that I warm half the water to 140* and dissolve half the brine in it. Then add that to the other half of the cold water and game changer mix. 1st and a 5th place chicken in my last 2 comps!
Last edited by JS-TX; 11-29-2012 at 08:59 AM.. Reason: typo |
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11-29-2012, 09:05 AM | #6 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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You simply have to try the HDD. It makes the absolute best hot wings - mix half and half with olive oil and let the chicken marinate for at least 24 hours, resprinkle and cook in the smoker til done. The HDD is also a useful ingredient in glazes for many pork dishes (Ham, loin, chops...) Also, the Santa Maria on beef is most excellent.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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11-29-2012, 09:24 AM | #7 |
On the road to being a farker
Join Date: 04-13-10
Location: Chandler, AZ
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We are sponsored by Oakridge. We used the Game Changer and Secret Weapon on our chicken. Both are very good products. Mike has a bunch of great rubs like the competition rub, and new brisket rub.
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I.A.B. 30 BBQ Chandler, AZ |
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11-29-2012, 09:27 AM | #8 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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The Game Changer brine is crazy good, and I like to use the HDD when I really need to make something pop. I haven't tried his other stuff, but definitely need to.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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11-29-2012, 09:53 AM | #9 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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11-29-2012, 09:56 AM | #10 |
On the road to being a farker
Join Date: 04-13-10
Location: Chandler, AZ
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I've received a couple prototypes over the last few months. I'm not sure if its officially released, but I think it will be call Black Ops.. Mike does a great job of having the sponsored teams test and provide feedback on the new products before release. It's going to be very popular.
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I.A.B. 30 BBQ Chandler, AZ |
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11-29-2012, 10:00 AM | #11 | |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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Quote:
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11-29-2012, 11:14 AM | #12 |
Full Fledged Farker
Join Date: 09-12-11
Location: Streamwood, Illinois
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Listen to Tom from IAB, he is good people and one hell of a pitmaster. I finally got the chance to meet him face-to-face at the Jack. He walked me throuigh a lot of Oakridge products and I have been ever so thankful. However I am super excited about the Brisket Rub. Wish it was part of the Cyber Monday Sale, I would have added that to my almost 10 lbs of product I just got.
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FEC100 /Memphis/"Hulk" UDS / S/S UDS, Peroria Backyarder |
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11-29-2012, 11:55 AM | #13 |
Got Wood.
Join Date: 06-21-11
Location: Chicago IL
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11-29-2012, 03:48 PM | #15 |
On the road to being a farker
Join Date: 04-14-12
Location: Laveen AZ
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Got some Game Changer today, wish I came bake to this post to try Secret Weapon as well as I just have never figured out my chicken flavor profile. When I haven't screwed up the texture I have been middle of the pack to as high as 4th. My technique has given me bite through skin, but every time basically using different flavor profiles. What rubs and sauces work well with Game Changer?
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