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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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12-14-2010, 09:56 PM | #46 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Thanks from:---> |
12-14-2010, 10:08 PM | #47 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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i very much look forward to it...
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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12-15-2010, 12:45 AM | #48 | |
On the road to being a farker
Join Date: 01-01-09
Location: Sydney, NSW, Australia
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Quote:
I will be trying this rub for sure, it looks right up my alley (not sure about the celery salt, it doesn't seem to "work for me", and the ginger powder seems a bit odd... but I am always game to try something new. Also chili powder is not really available here in AU, so I will make my own!). I usually use Texas BBQ Rub (Texas Wild and the more recent Championship) as it is so good you can basically eat it from the bag, but will definitely be giving your rub a go the next time I smoke something! |
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12-15-2010, 12:47 AM | #49 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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12-15-2010, 01:21 AM | #50 |
Babbling Farker
Join Date: 11-18-10
Location: Callahan Fl
Name/Nickname : Rick
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Thanks for sharing John, you are indeed a true brethren.
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Rick |
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12-15-2010, 01:25 AM | #51 | ||
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Thanks for the great post John! I'm always looking for a good rub to canabalize!!
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As for those dried ancho's... try this with part of them - buy the whole dried peps and "toast" 1/2 of the amount you will use in the rub on the grill. Go easy, they have very little moisture and a bunch of sugar in them and they will burn in nothin flat if you're not watchin' - as they toast they will puff up a little and blister just a smidge - the fragrance they give off is incredible! Sweet and peppery (as in chili peppery), you can smell the sugars carmelizing! Allow them to cool and dry and then grind into powder, I'm telling ya, it adds a whole nother world to the fragrance & flavor. Quote:
I get a very even and consistent blend by doing it that way.
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[B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B] |
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12-19-2010, 08:44 PM | #53 |
On the road to being a farker
Join Date: 07-23-10
Location: Charlotte NC
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Thanks again John!! Look forward to giving this sauce a whirl too!
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11-08-2011, 03:42 PM | #54 |
Got Wood.
Join Date: 10-14-11
Location: Riverside, CA
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Sounds like a wonderful rub recipe to try. Curious if you can share the measurement amounts on the following listed "secret ingredients" in relation to the provided recipe?
Smoked Paprika Worcestershire Powder Cinnamon
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R2-BQ UDS - GOSM BB - CL 22.5 OTG Performer - Smokey Joe - Kenmore Elite SS Grill - Super Fast Blue Thermapen |
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11-08-2011, 04:39 PM | #55 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
1 Tbsp Smoked paprika 1 Tbsp Worcestershire powder 2 tsp Cinnamon John |
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1 members found this post helpful. |
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11-08-2011, 04:56 PM | #56 |
Got Wood.
Join Date: 10-14-11
Location: Riverside, CA
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Awesome! Thank you for sharing.
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R2-BQ UDS - GOSM BB - CL 22.5 OTG Performer - Smokey Joe - Kenmore Elite SS Grill - Super Fast Blue Thermapen |
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11-08-2011, 11:30 PM | #57 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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I'm glad to help, just please let me know what you think, if you decide to try it.
John |
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11-09-2011, 07:52 AM | #58 | |
Full Fledged Farker
Join Date: 12-23-10
Location: Mode, IL
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I think I will be making a mega order from them soon (after I go thru my over flowing spice shelf and do some house cleaning).
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It's all about the smoke... Allen |
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11-09-2011, 12:57 PM | #59 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
until a year or two ago you couldn't even pay online. They actually shipped it and asked you to pay when you received it. I was blown away! John |
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11-09-2011, 01:23 PM | #60 |
Got Wood.
Join Date: 10-14-11
Location: Riverside, CA
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Have you tried their Adobo spice mix? Just wondered if it was any good.
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R2-BQ UDS - GOSM BB - CL 22.5 OTG Performer - Smokey Joe - Kenmore Elite SS Grill - Super Fast Blue Thermapen |
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