Unavailable Product Review - bdbrother's Rubb

barbefunkoramaque · 12-28-2010, 12:21 PM

I made an off comment the other day buried in a thread and my buddy Brett came trough for me again. bdbrother

Attachment 48717
The GIFT sitting on oddly enough a piece of the Balineese Room.

I really like his rub, especially for steaks, chicken and what not. Oddly enough, I prefer flat griddle seared steaks to charcoal or gas grills. I even think I make a meaner burger that way. In any case his rub, when used properly... which of course would mean coating the griddle surface with orange smoked lard from your drippings, and then properly searing it... wich means roughly waiting forever to turn it over without touching the entire time.

Attachment 48718
Of course it IS good on Grilled Steaks as shown here

Attachment 48719
A Strip Roast that I used his Rub on.

Attachment 48721
Made on Chicken... my FIRST attempt on my Junk Weber I found

Attachment 48720
Ribs... Though I smoked these Ribs with salt and pepper on purpose... in right as they began weeping I sprinkled a liberal amount of his rub THEN added the rub to my Glaze recipe (stolen and modified from Danny Gaulden's) and as usual slathered on the glaze the moment the ribs were done and coming off

Attachment 48722
A Boob between my wife's legs

The original mention of the Glaze recipe is found here before I modified it with Cherries and some other additives.

http://www.bbq-brethren.com/forum/sh...ht=glaze+danny

My glaze recipe is found on my web channel under Hoochie Coochie Loins.

http://www.youtube.com/user/PopdaddysBBQ

at about 8:19.

Not sure why he didn't knock on the door...

Times are tough with the wife losing her job due to her bout with Spinal Meningitus. But this was a gift that made me feel wonderful.

Tip in Rib Eyes...

To a at least 1 1/2 inch cut Rib Eye

DRY It (which means dry it off with a paper towel... add no salt which draws out more moisture) then lay on a rack in the fridge to dry some more - couple of hours should do) then make sure with a paper towel it is dry again.

Slather on a thin coat of smoked lard from your saved pit drippings. Lay steak on ONE SIDE of Bdbrother's rub and press to coat completely. You can simply lightly salt and pepper the other side.

Either score the sides of the steak were you think it might curl up. Or weight it. The thicker the cut the less this is a problem. I prefer the score method to weighting.

Lay steak on a flat griddle. Sear 80% on one side... 20% on the other. DO NOT TOUCH... this will release. The Rib eye will release more grease.

MMMMMMMMMMMMM Crusty

Groundhog66 · 12-28-2010, 12:39 PM

Great share, and all that meat looks fabulous.

Also, positive thoughts go out to your wife, I have a dear friend who had a bout with that as well.

Gore · 12-28-2010, 12:55 PM

Thanks for the lovely ribs, and prayers go out to your cousin.

barbefunkoramaque · 12-28-2010, 04:35 PM

LOL I married my Hot cousin. U have a good Christmas Gore?

Johnny_Crunch · 12-28-2010, 05:13 PM

Thanks for sharing.....

bigabyte · 12-28-2010, 08:01 PM

Prayers for your wife Donnie.

Gore · 12-28-2010, 08:03 PM

Quote:

Originally Posted by barbefunkoramaque

LOL I married my Hot cousin. U have a good Christmas Gore?

I was soooo busy in December and then on 24th I got hit with a bout of diverticulitis that just started appearing over the last few months. Was feeling better halfway through the 25th, but not really eating anything until yesterday. Still, I am having a great time at home relaxing with the wife and really enjoying time with the kids. I hope your Christmas is going well and I am wishing the best for your wife. I don't know her details, but that can be very trying.

jeffjenkins1 · 12-28-2010, 08:15 PM

Hey Donnie, prayers going out for your wife!

Jeff

barbefunkoramaque · 12-29-2010, 07:59 PM

Thanks so much... she is working again now and we might have a janitorial biz on the side... thinkin bout it

12-28-2010, 12:21 PM	#1
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	Unavailable Product Review - bdbrother's Rubb I made an off comment the other day buried in a thread and my buddy Brett came trough for me again. bdbrother Attachment 48717 The GIFT sitting on oddly enough a piece of the Balineese Room. I really like his rub, especially for steaks, chicken and what not. Oddly enough, I prefer flat griddle seared steaks to charcoal or gas grills. I even think I make a meaner burger that way. In any case his rub, when used properly... which of course would mean coating the griddle surface with orange smoked lard from your drippings, and then properly searing it... wich means roughly waiting forever to turn it over without touching the entire time. Attachment 48718 Of course it IS good on Grilled Steaks as shown here Attachment 48719 A Strip Roast that I used his Rub on. Attachment 48721 Made on Chicken... my FIRST attempt on my Junk Weber I found Attachment 48720 Ribs... Though I smoked these Ribs with salt and pepper on purpose... in right as they began weeping I sprinkled a liberal amount of his rub THEN added the rub to my Glaze recipe (stolen and modified from Danny Gaulden's) and as usual slathered on the glaze the moment the ribs were done and coming off Attachment 48722 A Boob between my wife's legs The original mention of the Glaze recipe is found here before I modified it with Cherries and some other additives. http://www.bbq-brethren.com/forum/sh...ht=glaze+danny My glaze recipe is found on my web channel under Hoochie Coochie Loins. http://www.youtube.com/user/PopdaddysBBQ at about 8:19. Not sure why he didn't knock on the door... Times are tough with the wife losing her job due to her bout with Spinal Meningitus. But this was a gift that made me feel wonderful. Tip in Rib Eyes... To a at least 1 1/2 inch cut Rib Eye DRY It (which means dry it off with a paper towel... add no salt which draws out more moisture) then lay on a rack in the fridge to dry some more - couple of hours should do) then make sure with a paper towel it is dry again. Slather on a thin coat of smoked lard from your saved pit drippings. Lay steak on ONE SIDE of Bdbrother's rub and press to coat completely. You can simply lightly salt and pepper the other side. Either score the sides of the steak were you think it might curl up. Or weight it. The thicker the cut the less this is a problem. I prefer the score method to weighting. Lay steak on a flat griddle. Sear 80% on one side... 20% on the other. DO NOT TOUCH... this will release. The Rib eye will release more grease. MMMMMMMMMMMMM Crusty __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent Last edited by barbefunkoramaque; 04-03-2011 at 02:30 PM..

12-28-2010, 12:39 PM	#2
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	Great share, and all that meat looks fabulous. Also, positive thoughts go out to your wife, I have a dear friend who had a bout with that as well. __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

12-28-2010, 12:55 PM	#3
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Thanks for the lovely ribs, and prayers go out to your cousin. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

12-28-2010, 04:35 PM	#4
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	LOL I married my Hot cousin. U have a good Christmas Gore? __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

12-28-2010, 05:13 PM	#5
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	Thanks for sharing..... __________________ J Crunch

12-28-2010, 08:01 PM	#6
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Prayers for your wife Donnie. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

12-28-2010, 08:15 PM	#8
jeffjenkins1 Babbling Farker Join Date: 03-01-08 Location: Akron, OH	Hey Donnie, prayers going out for your wife! Jeff __________________ You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer

12-29-2010, 07:59 PM	#9
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	Thanks so much... she is working again now and we might have a janitorial biz on the side... thinkin bout it __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

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