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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-27-2011, 12:40 PM   #76
deguerre
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Nice and Mean! Dude seriously looked like he needed something to drink.
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Unread 09-27-2011, 12:41 PM   #77
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Quote:
Originally Posted by silverfinger View Post
Hey Mike,
I just watched the video, looks like your off to a great start with the rub you created. I still have not opened my package of death dust since Im the only one in my home that likes spicy like that. I think IM going to wait for my son-inlaw to show up and cook wings with it like you did. One question for you Mike. Would you cook them wings any different on an old Kaman smoker?
I am not sure what a Kaman smoker is but I would imagine you could. I cooked some wings last night on a UDS and they came out great. The two things you need to be able to do is smoke low for an hour or so and then crank the heat up to get the skin done. If your cooker can go from low to hot fairly quickly or if you have another grill to finish the wings then you should be fine.

http://www.bbq-brethren.com/forum/sh...d.php?t=117096
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Unread 09-27-2011, 01:09 PM   #78
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Quote:
Originally Posted by inv3ctiv3 View Post
I just made an order from you Mike but couldn't order the HDD :( Let me know when it's available!
I'll shoot you a PM on how to pre-order before Oct 1st.

Thanks!
Mike
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Unread 09-27-2011, 01:12 PM   #79
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Quote:
Originally Posted by silverfinger View Post
Hey Mike,
I just watched the video, looks like your off to a great start with the rub you created. I still have not opened my package of death dust since Im the only one in my home that likes spicy like that. I think IM going to wait for my son-inlaw to show up and cook wings with it like you did. One question for you Mike. Would you cook them wings any different on an old Kaman smoker?

Quote:
Originally Posted by colonel00 View Post
I am not sure what a Kaman smoker is but I would imagine you could. I cooked some wings last night on a UDS and they came out great. The two things you need to be able to do is smoke low for an hour or so and then crank the heat up to get the skin done. If your cooker can go from low to hot fairly quickly or if you have another grill to finish the wings then you should be fine.

http://www.bbq-brethren.com/forum/sh...d.php?t=117096
Not sure about the Kaman smoker either, but Brad nailed it in his reply. Just follow the recipe and then smoke them for 1 hour at around 225º, then ramp up your smoker (or move them to a grill) and finish them with high heat.

Thanks!
Mike
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Unread 09-27-2011, 02:52 PM   #80
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Can I get some info on ordering the death dust? I want to order some of the venison rub and would like to add the dust to my order.

Thanks.
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Unread 09-27-2011, 03:03 PM   #81
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If the initial run of 150 is gone( which it looks like the Brethern are gonna get it all)will you be making more?
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Unread 09-27-2011, 03:07 PM   #82
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Originally Posted by gsmith View Post
Can I get some info on ordering the death dust? I want to order some of the venison rub and would like to add the dust to my order.

Thanks.
PM sent...
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Unread 09-27-2011, 03:13 PM   #83
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Quote:
Originally Posted by 1FUNVET View Post
If the initial run of 150 is gone( which it looks like the Brethern are gonna get it all)will you be making more?
Well.... I've been noodling that one over... I never in my wildest dreams imagined that we'd sell out before October 1st. However, we're within 20 packs or so from running out! I guess I underestimated the number of closet chile-heads here on the Brethren...

We'll clearly have to do something, because I can't release a new rub to the world on October 1, with only 3 bags to sell....

So, we'll probably do a second batch and specify Batch #2 on the back label, that way it retains its limited production special edition characteristics.
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Unread 09-27-2011, 03:27 PM   #84
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As good as your stuff is and you were surprised to sell out before the release date on this website?
PuhLEASE!

If there is a second run we might get more and if we miss out, we'll (Redhot and I) will most assuredly be ordering some of your other rubs. Well, we're gonna do that anyway after sampling the Death Rub.
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Unread 09-27-2011, 03:33 PM   #85
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Please keep us informed about a second run. I am leaving town but will definitely be interested when I return. I don't think the two packs I got will even last me through the fall.
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Unread 09-27-2011, 03:42 PM   #86
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Quote:
Originally Posted by PatioDaddio View Post
I took delivery of #18 today. On tap tonight: Homemade Habanero and Bacon Sausage. I'll be using spare rib trimmings, a little pork sirloin and uncured center-cut bacon.

Oh, and the Death Dust, of course.

John
Hey John, I'm sure I speak for just about everyone else, I'm dying to see/read about your Homeade Habanero and Bacon Sausage!!!

Come on, Brother! Let's see it!
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Unread 09-27-2011, 03:58 PM   #87
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^^^ +1 on that for sure

Here is another idea I plan to try out soon....Death Dust Chex Party Mix. Should be pretty simple and I have a feeling it will be a hit.
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Unread 09-27-2011, 04:07 PM   #88
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Quote:
Originally Posted by colonel00 View Post
^^^ +1 on that for sure

Here is another idea I plan to try out soon....Death Dust Chex Party Mix. Should be pretty simple and I have a feeling it will be a hit.
Oh, Snap! That sounds awesome!

Some other off-the-wall ideas...

French Fries
Onion Rings
Corn on the cob
Potato chips
Scrambled eggs
Biscuits & Gravy
etc, etc, etc...
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Unread 09-27-2011, 04:33 PM   #89
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I'm thinking it'll be AWESOME on sweet taters with butter AND on sweet tater fries too...


Ooooo! Shrimp n grits!
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Unread 09-27-2011, 05:23 PM   #90
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PM sent for some, hope I'm not too late
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habanero death dust, hot wings, oakridge bbq, smoked, WSM

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