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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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07-11-2012, 09:20 AM | #121 |
Found some matches.
Join Date: 07-09-12
Location: NY
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This looks great, I got the dulse and herbamare but does anyone know where to get the extra hot chili powder in a store? I was thinking of using cayenne as a substitute for today since I have to smoke this meat before it goes bad. Thanks!
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Thanks from:---> |
07-11-2012, 10:25 AM | #122 | |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
I do not use NM powder for the heat though, otherwise I would pick a hotter pepper. The NM powder is specifically used for the FLAVOR. The heat is OPTIONAL. Frankly, in my opinion, this rub is more about flavor than heat anyway, so substituting a lower heat NM powder is not too much of a stretch. A couple members have made it with homemade NM powder from average heat NM peppers available to them, and both reported it tasted fine. It will not be the same as the original, of course, and naturally it won't be the same as what I make. But I shared this recipe for people to use, and if that means you tweak it to your needs, so be it. I think one member even added a little cayenne. You could even substitute with only cayenne, but cayenne lacks a lot of flavor after cooking compared to NM powder. In my opinion, adding/substituting anything could upset the balance that is the key thing about this rub. But hey, do what you want with it, but don't dismiss it unless you make it as close to the original as you can. Otherwise you are judging your variation on it, which is not the same recipe. I hope everyone enjoys the recipe, however they choose to use it.
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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. |
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Thanks from:---> |
11-09-2015, 11:09 PM | #123 |
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!)
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Bump, just ran out of the best rub in the world and making another batch.
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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. |
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11-10-2015, 07:37 PM | #124 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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Looks rather interesting. Might have to give it a go.
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11-10-2015, 09:19 PM | #125 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Thanks for bumping this Gore. This rub is fanfarkingtastic. It's definitely a rub that lets the meat be what it is, enhancing rather than overpowering it. Seriously great stuff.
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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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05-06-2023, 07:23 AM | #126 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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A long overdue bump for 2023!
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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Thanks from: ---> |
05-06-2023, 07:51 AM | #127 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Thanks Moose. A lot of people really liked that rub
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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05-06-2023, 05:00 PM | #128 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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I still can't get Dulse.
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Tags |
Foil Hat, Foil Hat Rub, recipe, rub, Rub Recipe |
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