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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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02-16-2013, 10:09 PM | #1 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Anyone use wham rub???
Willingham's W'ham Rub.They make it in a Hot too.Jonn is from Memphis and was a big deal in the Bbq comps back in the day.
Anybody see a Myron theme here??? |
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02-17-2013, 06:16 AM | #2 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Like you said....back in the day.
;)
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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02-17-2013, 06:26 AM | #3 |
is one Smokin' Farker
Join Date: 09-10-08
Location: Oceanside, New York
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I used the hot and mild version on some pulled pork I did for Super Bowl Sunday. My guests, who have eaten a lot of my pulled pork over the years, loved it. had a nice kick of heat at the end. My son asked if I had used in competition yet, no I haven't, not sure I will, but it eats good!
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Tim- Stubborn Bull BBQ Team Extreme BBQ Trailer 2 Humphrey Pints and Half Pint, 2 Cubed Pints 18" WSM, Hasty Bake Ranger, Weber Performer Old No 7 |
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