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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 11-05-2009, 02:39 PM   #31
OakPit
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I'll just say that THIS THREAD is the reason I love this site & BBQ friends in general...very nice.
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Unread 11-05-2009, 03:13 PM   #32
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Quote:
Originally Posted by barbefunkoramaque View Post
I try to make my recipes in Part forms. This way if I have all my spices in equal bottles or bags I can just add them in. But if you are using a standard cup, or a plastic cup or a coffee cup measure of any ole spoon as long as you keep it the same it works out okay.

I started this rub as a bulk rub so I don't have the problem some have where small quantities don't come out right as large quantities.
I learned that trick working in a bakery. You can do the same bakers %'s ....Some people don't understand that a cup of flour on day isn't the same as a cup of flour on another day..

Great job!
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Unread 11-05-2009, 03:53 PM   #33
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You inspired me to put on some butt glitter. Wait, that doesn't sound good. Anyway, it's on. I smoke tomorrow.
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Unread 11-07-2009, 10:45 PM   #34
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gonna make some this week
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Unread 11-08-2009, 04:54 PM   #35
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I spent all that time decoding it and someone just gives it up like that.Funk you are still the man.
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Unread 02-08-2010, 08:32 PM   #36
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Quote:
Originally Posted by barbefunkoramaque View Post
I try to make my recipes in Part forms. This way if I have all my spices in equal bottles or bags I can just add them in. But if you are using a standard cup, or a plastic cup or a coffee cup measure of any ole spoon as long as you keep it the same it works out okay.

I started this rub as a bulk rub so I don't have the problem some have where small quantities don't come out right as large quantities.

Making the rubs in parts is a great idea never thought of that. Thanks
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Unread 08-10-2010, 08:01 PM   #37
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Quote:
Originally Posted by Wornslick View Post
Here ya go peaspurple.......

Popdaddy’s ButtGlitter


8 Parts Tina Turner - Paprika
3 Parts George Clinton - Salt
3 Parts Little Richard - Sugar
2 Parts Chaka Kahn - Cumin
2 Parts Prince - Garlic Powder
2 Parts Rick James - Onion Powder
2 Parts Don Cornelius (Re-Ground before mix) - Celery Seed
1 Part Carlos Santana - Chili Powder
1 Part John Travolta Powder - Oregamo
1 Part Larry Graham - Black Pepper
½ part each of Fred Wesley Powder and Bootsy Collins - Mustard - Red Pepper or Cayenne
Well being new to the forum I just discovered this thread. Looks like I need to make some Butt Glitter as I just ran out of my standard rub I have been using and am ready for a change. Thanks for making this available! How do you like to re-grind the celery seed before making this rub? Also I can't find the recipe for the Dirty Dalmation rub anywhere.....
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Unread 08-10-2010, 08:09 PM   #38
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a coffee grinder would do the trick, so would a mo....moca...mocahete (mortar and pestal) butt glitter is fanfriggintastic!!! was my first rub on my first butt!!!
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Unread 10-30-2010, 05:46 PM   #39
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did i miss the recipe for Large Grained Stuff and Atomic Dog?

i'll try a search too.
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Unread 10-30-2010, 05:57 PM   #40
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i'll grab it on you tube...
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Unread 10-30-2010, 05:58 PM   #41
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Quote:
Originally Posted by boogiesnap View Post
did i miss the recipe for Large Grained Stuff and Atomic Dog?

i'll try a search too.
I was looking around for it too. Donnie did take down some of the videos that are linked in the relevant posts that I found. If you do have some luck, could you please bump the post or drop a link in this thread?

I just made up some Butt Glitter for a Halloween cook I am doing. Starting tonight around midnightish, I cannot wait to taste the funk!
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Unread 10-30-2010, 06:04 PM   #42
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nuts...
well i got some time tonight, i'll poke around and see what i can see. i'm sure its around.

got my eye on some funky butts tomorrow too...
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Unread 10-30-2010, 06:45 PM   #43
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http://www.bbq-brethren.com/forum/sh...ad.php?t=66185

here's a post by saiko with pop's tri-level recipe.

this one has alot of info too.

http://www.bbq-brethren.com/forum/sh...t=33889&page=5
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Last edited by boogiesnap; 10-30-2010 at 09:53 PM..
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Thanks from:--->
Unread 06-12-2012, 09:30 PM   #44
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Hello Dave. I am sorry I cannot let you in Dave. I'm sorry, Dave, but in accordance with sub-routine C1532/4, quote, When the crew are dead or incapacitated,
the computer must assume control, unquote. I must, therefore, override your
authority now since you are not in any condition to intelligently exercise it.



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