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


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.

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

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,
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

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

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

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:
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!

1 Egg
Stachel is offline   Reply With Quote

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

Holy Shmoly!!!
I’m gonna print it, Then I’m gonna frame it.
Great reference material.
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
On the road to being a farker
NorthernQ's Avatar
Join Date: 02-17-06
Location: Temiskaming Shores, Ontario, Canada

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?
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
Quintessential Chatty Farker
brdbbq's Avatar
Join Date: 12-05-03
Location: Mt Carmel IL

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

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

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

bigabyte is offline   Reply With Quote

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

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

Awesome stuff Chris !
Mark P.

The reason I love this site:

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
Found some matches.
Frey's Avatar
Join Date: 07-01-10
Location: Smithville, MO

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
On the road to being a farker
heiny's Avatar
Join Date: 04-23-10
Location: Cincinnati, Ohio

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

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
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
Full Fledged Farker
Join Date: 09-15-08
Location: severna park, MD

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

Old 08-01-2010, 10:33 PM   #58
is one Smokin' Farker
Join Date: 01-14-10
Location: South Louisiana

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
is One Chatty Farker
Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam

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
On the road to being a farker
Stevesonfire!'s Avatar
Join Date: 06-14-10
Location: Pekin IN

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


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