The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 07-26-2006, 01:58 PM   #46
Westexbbq
somebody shut me the fark up.
 
Westexbbq's Avatar
 
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
Default

Now I understand what a 5 star rated thread is all about!
Thanks Chris for a wealth of excellent information that I am sure all of us will use and reference for a long time.
Truly a gem.
On the road to the land of fark,
Wes
__________________
Illuminated, circa 1967.
KCBS CBJ-Texas Transplant.
Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser.
Texas International Pop Festival, Labor Day 1969.
IMBAS Certified.
Just roll me up and smoke me when I die.
Always remember, no matter where ya go,
there you are.
I wanna tell you 'bout Texas radio and the big beat.
Someday, I hope to visit Penelope.
Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"


Westexbbq is offline   Reply With Quote


Old 07-27-2006, 08:55 AM   #47
Mrs. Sawdust
On the road to being a farker
 
Mrs. Sawdust's Avatar
 
Join Date: 07-17-06
Location: Manorville, NY
Default

Wow...great study.
BTW are you related to Alton Brown
__________________
Michele (Brewmistress and Pitmistress)
BBQ Team: Lawn Guyland Smokers
Brewery: Black Dog Brewery
Equipment:
"Sam-I-Am: XL Big Green Egg
"R2 and D2": Twin 22" Weber Smokey Mountains
Brewery:
Custom Made Automated Souped Up Sabco
Mrs. Sawdust is offline   Reply With Quote


Old 08-09-2006, 03:00 AM   #48
Stachel
Got Wood.
 
Stachel's Avatar
 
Join Date: 08-05-06
Location: USA
Default

Holy Smokes! What excellent work Mr. bigabyte!

Understanding what you wrote helps give confidence to try things without having a recipe & feeling compelled to measure to the meniscus

This was the most interesting/surprising-to-me result:
Quote:
Originally Posted by bigabyte
Splenda - Had a complex sweet flavor, no burnt taste at all. Me likey! Ate the whole piece.
I have some baking Splenda but haven't used it yet. Might give it a try!

Stachel
__________________
1 Egg
Stachel is offline   Reply With Quote


Old 08-09-2006, 03:21 AM   #49
nonthink
Full Fledged Farker
 
nonthink's Avatar
 
Join Date: 07-18-06
Location: West Babylon, NY (long Island)
Default

Holy Shmoly!!!
I’m gonna print it, Then I’m gonna frame it.
Great reference material.
Thanks.
__________________
Killer Of Threads


WSM w\ Stoker
Char-Broil Silver Smoker
Smokey Joe Gold
Weber Kettle (18 in.)
Kingsford Kettle (it came w\ the house)
Kenmore Gasser (I've grown tired of being a charcoal purest)
nonthink is offline   Reply With Quote


Old 08-09-2006, 05:26 AM   #50
NorthernQ
On the road to being a farker
 
NorthernQ's Avatar
 
Join Date: 02-17-06
Location: Temiskaming Shores, Ontario, Canada
Default

Questions answered here for sure. Awesome piece of work ... definitely a keeper. Where do you find the time and the patience to do all this?
__________________
Peter
Beer is proof that God loves us.
____________________________________
Crown Verity gasser
Little gasser
Meco bullet, CharGriller
Refrigerator shelf, pile of rocks, stack of wood
Former Klose owner (sob)
NorthernQ is offline   Reply With Quote


Old 08-09-2006, 07:17 AM   #51
brdbbq
Quintessential Chatty Farker
 
brdbbq's Avatar
 
Join Date: 12-05-03
Location: Mt Carmel IL
Default

Made this A Sticky. Good Stuff
brdbbq is offline   Reply With Quote


Old 08-09-2006, 01:29 PM   #52
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

I cooked up an entire meal for my Dad who is diabetic. We had pulled pork sammies, beans, cloeslaw, and potato salad. The potato salad and coleslaw were from Sams, but the beans and the pulled pork were sugar-free using Splenda. I even made the Gates BBQ sauce recipe from the PL&BBQ book using Splenda, but I had to make my own ketchup with Splenda to do so. No big deal really. It was all F-A-N-T-A-S-T-I-C, so don't hesitate to try this if you have problems with sugar. My inject, rub and sauce all used Spelnda 1-1 in place of sugar, corn syrup, etc...

As for finding hte time to do this, I pick a time when I have a couple days at home by myself, which is few and far between. In lieu of 24x7 pornos, I BBQ. Then the pornos!
__________________
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.
bigabyte is offline   Reply With Quote


Old 08-09-2006, 07:18 PM   #53
FatDad
is One Chatty Farker
 
FatDad's Avatar
 
Join Date: 07-07-04
Location: Richardson, Texas
Default

Quote:
Originally Posted by brdbbq
Made this A Sticky. Good Stuff
Thanks Brian !!

Awesome stuff Chris !
__________________
************************************
Mark P.

The reason I love this site: http://www.bbq-brethren.com/forum/sh...ad.php?t=59061

3 WSM's
Weber Kettle w/ rotisserie
Weber Genesis
2 Turkey Fryers
FatDad is offline   Reply With Quote


Old 08-01-2010, 06:34 PM   #54
Frey
Found some matches.
 
Frey's Avatar
 
Join Date: 07-01-10
Location: Smithville, MO
Default

I am pretty sure you could get some sort of government grant for highly Important work like this.
Frey is offline   Reply With Quote


Old 08-01-2010, 07:46 PM   #55
heiny
On the road to being a farker
 
heiny's Avatar
 
Join Date: 04-23-10
Location: Cincinnati, Ohio
Default

well done... very helpful
__________________
If God didn't want us to eat meat then why did he make cows out of steak?
heiny is offline   Reply With Quote


Old 08-01-2010, 07:47 PM   #56
Jeff S.
Full Fledged Farker

 
Join Date: 04-20-10
Location: Coeur d alene, Idaho
Default

Just stumbled upon this, worth the price of admission in it's self.

Great Work!
__________________
Sweet Blue Que

Trailer'd LownSlo 48" x 20" with a Char-Broil Grill
Hinged Dome UDS, Weber Kettle lid UDS
Weber Performer
[COLOR=red]Red (Super Lightning Fast)Lithium-Ion powered ThermoPen[/COLOR]
2 Modded ET-73's 2 stock '73's
IGrill
WSBA, PNWBA, KCBS, KCBS CBJ
It's the I behind the Eye that see's
Jeff S. is offline   Reply With Quote


Old 08-01-2010, 08:10 PM   #57
thedirtman
Full Fledged Farker
 
Join Date: 09-15-08
Location: severna park, MD
Default

That is some great work. Fantastic job.
Todd
thedirtman is offline   Reply With Quote


Old 08-01-2010, 10:33 PM   #58
T-Man
is one Smokin' Farker
 
Join Date: 01-14-10
Location: South Louisiana
Default

Some good info.... And some good research ..... Thanks ...
__________________
Med. Spicewine , Oklahoma Joe's Offset Smoker , Weber Kettle and a Cookshack O25 ...
T-Man is offline   Reply With Quote


Old 08-02-2010, 04:51 AM   #59
SmokeJumper
is One Chatty Farker
 
Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam
Default

This post sums up why I come to this forum. Thanks for sharing all this great info - it will inform how I make my rubs.
__________________
Rob - 26-1/2" OTG and A Clutch of BGEs
SmokeJumper is offline   Reply With Quote


Old 08-02-2010, 06:28 AM   #60
Stevesonfire!
On the road to being a farker
 
Stevesonfire!'s Avatar
 
Join Date: 06-14-10
Location: Pekin IN
Default

I swear my wife and I just had a conversation yesterday about this very thing! We didn't know where to find this type of information. We've been interested in creating our own rubs, sauces and mops, but didn't know how different spices, sugars and such would act/interact with heat, each other ect.
Your work is a giant step for us.... so, here's a giant THANK YOU!
__________________
Hi my names Steve, I have a problem........
Stevesonfire! is offline   Reply With Quote


Reply

Tags
Burning Ingredients, Experiment, Mad Science Experiment, Rub Ingredients

Similar Threads
Thread Thread Starter Forum Replies Last Post
Mad Science Experiment - Ingredients in Rubs/Slathers bigabyte Q-talk 16 10-22-2011 09:42 AM
Mad Science Experiment - Spam bigabyte Q-talk 53 07-15-2011 08:00 AM
Mad Science Experiment - Fatties bigabyte Q-talk 28 02-03-2008 11:17 AM
Mad Science Experiment - Burning Ingredients bigabyte Q-talk 11 01-14-2008 10:39 PM
Mad Science Experiment - Salt vs MSG bigabyte Q-talk 2 07-04-2006 07:44 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 10:26 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts