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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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02-16-2013, 10:09 PM
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#1 |
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is One 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
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#2 |
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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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Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com |
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02-17-2013, 06:26 AM
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#3 |
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Full Fledged 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 Formerly T'N'T Dynamite BBQ Team Extreme BBQ Trailer 2 - FEC 100's 22.5" WSM, 18" WSM Old No 7 |
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