Is This Normal??? Poll

[---k---]

We're headed off for a little labor day vacation and the smoker is going with. I had to decide which rubs got to travel with. Then it turned into a little house cleaning project. Which then turned into a "oh my gosh, I think I may have a problem."

So, in order to make myself feel normal, I ask the Brethren: "Is this normal???"

Please feel free to post pictures of your stash.

Starting in back:
Trim Tab Pig Powder from Chicago Q
Simply Marvelous Pecan x2
Simply Marvelous Sweet and Spicy
Simply Marvelous Season All
Simply Marvelous Sweet Seduction
Plowboys Bovine Bold
3 Eyz Original
Rub Company Santa Maria
Dancing Pigs Original from The Bar-B-Q Shop in Memphis
Spicewine Heffer Dust
The Rub Company Competition Blend
Stubbs Chile-Lime
Mccormick Montreal Seasoning
Some stuff someone gave me in a gift basket that I haven't tried.
Homemade rub by Grabnabber
Homemade rub my brother gave me that is pretty tasty.
Homemade rub out of Gary Wivott's book.

Now down in front:
Rubbed Smoked and Sauced
Big Butz Carolina
Big Butz Chicken Dust
Big Butz Cow Pow
Big Butz Pig Pollen
Smoking Guns Hot sample I got at the Chicago Cancer Sucks class

And somehow I left out of the photo the
Bronzeville rub from The Spice House
The Slabs Birds and Bones sample.

So, what is that 25 different rubs? I probably haven't even opened 1/3 of them yet. :tsk:

I need help!
(Or to cook more...)

 

[posey's_pork_pit]

I vote cook more! :clap2:

 

[BigButzBBQ]

I say you need to cook more. :becky:

On the upside you could do some really cool 3 ways, 5 ways, heck in 25 ways, cooks. :laugh:

 

[landarc]

You can save loads of time by dumping all of those rubs into a large bowl and mixing well. Then repack into the bottles and use them indiscrimnately.

 

[Matt_A]

I usually have 4 or 5 homemade rubs on hand at any one time. The type varies depending on what I've been cooking.

 

[HeSmellsLikeSmoke]

If you count coarse black pepper as one and kosher salt as another, then I only have two. :becky:

Seriously, I assemble my rubs as I put them on the meats with no specific measurements, only by instinct. In addition to S&P, I use garlic salt, Lowery's, paprika, chipoltle pepper, and Montreal Steak Seasoning in various combinations depending on the meat.

 

[Johnny_Crunch]

It is normal! :thumb:

 

[Durzil]

The real question is which are your favorites?

 

[btcg]

You can save loads of time by dumping all of those rubs into a large bowl and mixing well. Then repack into the bottles and use them indiscrimnately.

Good one Bob. Thought you were serious for a minute there.

 

[---k---]

The real question is which are your favorites?

Whichever one I just used. :becky:

Problem is I lot to try different things, but I don't get the opportunity to cook enough meat at one time to do a 3 or 4 way throwdown with rubs. And doing more than 4 at any time makes your tummy hurt.

 

[cholloway]

Maybe the question is becoming... how many of us think we can cook tasty food with only the bare minimum of seasonings?
Do we REALLY need that many jars/cans/packets of what somebody else says will make your food taste good?

 

[boogiesnap]

Maybe the question is becoming... how many of us think we can cook tasty food with only the bare minimum of seasonings?
Do we REALLY need that many jars/cans/packets of what somebody else says will make your food taste good?

I'll tell you this. I CANNOT reproduce anything
From simply marvelous to name 1.

Can u cook tasty food without it? Yea, but it's so darn good why would I bother?

But, I'll say, I'm also on board with the S&P guys.

 

[Pyle's BBQ]

Why are you asking us enablers if this is normal. Of course it is. The poll should have been should I ask a neutral party if this is normal. Your wife is not neutral.

 

[Durzil]

Maybe the question is becoming... how many of us think we can cook tasty food with only the bare minimum of seasonings?
Do we REALLY need that many jars/cans/packets of what somebody else says will make your food taste good?

I make my own rubs and have recently started using some of the high end commercial rubs such as Simply Marvelous and Plowboys. I like mixing things up now and again and they have access to ingredients that I just don't. I really enjoy Stephs rubs from Simply Marvelous and will continue to purchase his products in the future. Just because I can make something taste good with just salt and pepper doesn't mean I cant make it taste better with a good rub. They all have there place of use and a good experienced chef makes the difference on knowing when to use what along with how to cook it. To each there own.

Here is my BBQ Shelf

 

[Boshizzle]

I have a bunch of rubs but I only use about 6 or 7 of them depending on whether I'm cooking pork, beef, chicken, fish, or veggies.

 

[---k---]

Maybe the question is becoming... how many of us think we can cook tasty food with only the bare minimum of seasonings?
Do we REALLY need that many jars/cans/packets of what somebody else says will make your food taste good?

Yes I do need that many. I like to try everything.

Sent from my DROID2 GLOBAL using Tapatalk

 

[Big Kahuna]

Got it, got it , got it, want it, got it............:laugh:

 

[Ron_L]

Seems perfectly normal to me :-D

 

[trekmstr]

i have 21 separate rubs. but i do have multiples of a few of my trusted standbys for a total of 26.
i don't understand the question. 4 smokers, 21 rubs & several box's(some rather large) of cooking tools & wood chips. If anything we did was normal we would have one crappy gasser, 1 metal flipper, a spray bottle of water & NOT be a part of this forum so we would have never seen the question in the first place.

P.S. a better question would have been how many do you think you have. now go and count them.
i was figuring i had maybe a dozen but i should just check. then i found out how many i really had.:shock:
umm.... maybe there is such a thing as too many. if so i hope it's more than what i have.:wink:


oh, by the way, i'm really glad you did not ask how many seasonings we have. i'd need a bigger stove...:idea:

 

[BlueHowler]

The only commercial rubs I have is SM Cherry and Plowboys Yardbird.

I make my own rubs to suit my taste at the time of cook or a certain flavor profile I'm tiring to achieve.

My spice cabinet is loaded with several powered chiles from all over the world including 2 oz of my home smoked green jalapenos, several homemade curry powders, three different types of cinnamon, and way more other spices and herbs than I want to list.

That's why I like to make my own rubs. I have complete control of the mix.