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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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12-10-2010, 11:50 PM | #16 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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12-11-2010, 07:37 AM | #17 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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I like your style John. You are always very generous with your knowledge and obviously have a good palate.
Side note: People give me a little grief when they know I have three "main" paprikas, but each is so very different. |
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Thanks from:---> |
12-11-2010, 06:49 PM | #19 |
Babbling Farker
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
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That looks really tastey. I love making my own rubs as well as trying commercially available ones. I'll have to try yours sometime soon.
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Used to have more stuff... thinned the herd Happy with what I have Life is good |
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12-11-2010, 07:22 PM | #20 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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John, thanks for your generosity. These types of threads are bedrock BBQ Brethren.
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Tom |
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Thanks from:---> |
12-12-2010, 02:04 AM | #21 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Thanks. I'm all about the brethren and sistren, so I thought it best to let the
shields down a bit. There are two more "secret ingredients". Anyone care to hazard a guess or two? John |
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12-12-2010, 06:05 AM | #22 |
Full Fledged Farker
Join Date: 02-07-10
Location: Des Moines, IA
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Thanks for sharing this recipe. I've never made my own rub before so this is a wonderful start. As far as one of the secret ingredients - could one be Cinnamon?
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Tom [B]Red Nose BBQ[/B] WSM 22.5" x 2 Weber Smokey Joe Weber Mini-WSM Weber Genesis gas grill Smokey Mountain gas smoker |
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12-12-2010, 08:12 AM | #23 |
Full Fledged Farker
Join Date: 08-19-07
Location: northeast pa
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I am always mixing up different rubs to try on the family- gathering up supplies for yours - many thanks for the recipe - cumin, maybe for another secret ingredient?
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WSM NBBD Lang 84 w/warmer UDS slowly in the works |
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12-12-2010, 09:47 AM | #24 |
is One Chatty Farker
Join Date: 12-11-07
Location: N. Andover, MA
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Thanks for the recipe John, looks to be a good one.
Question: Is the sugar you use similar to or the same as Turbinado or the brand name, Sugar in the Raw? If appears similar in the picture. |
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12-12-2010, 11:00 AM | #25 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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12-12-2010, 11:02 AM | #26 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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12-12-2010, 11:18 AM | #27 |
Found some matches.
Join Date: 03-11-10
Location: sweet home,or.
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saved,tanx
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12-12-2010, 11:58 AM | #28 |
is One Chatty Farker
Join Date: 10-22-08
Location: Philly, PA
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Thanks John for sharing can't wait to try this out. This time of year I'm trying a lot of new things. I agree start with quality fresh ingredients does make a difference. Ok now post the un-cut recipe I'll tell noone.
__________________
AKA "Huck" BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL] Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL] |
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12-12-2010, 12:10 PM | #29 |
is One Chatty Farker
Join Date: 05-26-08
Location: Omaha, NE
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Ground Cumin?
__________________
Don Pork Patrol BBQ Jambo Backyard Gateway Drum Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ 8.5 X 28' ATC Trailer |
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12-12-2010, 05:40 PM | #30 |
Knows what a fatty is.
Join Date: 12-08-10
Location: Wake Forest, NC
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Thanks for sharing.. I'll have to make up a batch of this soon.
Rosemary possibly? |
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