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View Full Version : Thanks BluDawg!


cheez59
08-31-2015, 07:14 PM
I followed your advice and slathered a rack of loin backs yesterday with hot sauce instead of mustard. I used Frank's Red Hot. Then I sprinkled a light coating of Smoking Guns Hot on them. I stuck them in the fridge for a couple hours. Then I smoked them over some hickory at 275-285. The wife said they were the best ribs I ever cooked. I left them on a bit too long so the meat fell off the bones when I tried to slice them. That's the reason for no pron. I will be doing this hot sauce slather and the hotter than normal cook from now on. Too easy and too good to go back to the mustard and low slow cooking.

Joe Black
08-31-2015, 07:46 PM
With the Red Hot slather and the Smoking Guns Hot rub and into the fridge, I'm surprised that the fridge didn't overload and defrost. LOL

cseymour45
08-31-2015, 07:48 PM
I tried Franks slather on my last butt before using the pork rub in Aaron Franklins book, it was one of the best pork butts I have ever cooked.

Blownmope
08-31-2015, 08:18 PM
Mustard is icky

Fwismoker
08-31-2015, 08:22 PM
I go olive oil but I'm always up for new stuff and that sounds like a good alternative to me. Thanks for sharing the result!

Bludawg
08-31-2015, 08:31 PM
I wonder how long it will take to show up in the meat Beauty Pagernts:roll:

smoke ninja
08-31-2015, 09:29 PM
I go olive oil but I'm always up for new stuff and that sounds like a good alternative to me. Thanks for sharing the result!

Ive played around with hot sauce slathers and they do well.

Brethren frog13 suggested molasses and i was pleasantly surprised with the results.

brimclau
08-31-2015, 09:35 PM
Anyone use hot sauce slather on brisket? wonder if there would be much of a difference with such a long cook and a large piece of meat?

cowgirl
08-31-2015, 10:04 PM
I'm going to have to give that a try. Thanks Cheez and Bludawg!

oldbill
08-31-2015, 10:10 PM
Anyone use hot sauce slather on brisket? wonder if there would be much of a difference with such a long cook and a large piece of meat?It seems to me that it'd lend itself to beef even better than pork. I don't think I'll use brisket as the guinea pig but the next short ribs that I cook just might get hot sauced!:wink:

jermoQ
08-31-2015, 10:12 PM
Anyone use hot sauce slather on brisket? wonder if there would be much of a difference with such a long cook and a large piece of meat?


I wanted to try garlic pepper tobasco on my brisket with a simple lighter salt, pepper seasoning and it did good on the flavor! I am going to use that on everything to see how it goes with every cook.

cheez59
09-01-2015, 02:04 AM
With the Red Hot slather and the Smoking Guns Hot rub and into the fridge, I'm surprised that the fridge didn't overload and defrost. LOL
Lol neither one of these are "hot". Especially after being cooked. Just good spice.

code3rrt
09-01-2015, 07:49 AM
Sounds like a winner!

Ya know, ya hang around this place long enough, you might get the idea Bludawg knows what he's talking about :razz::wink:.

KC

shypes
09-01-2015, 07:53 AM
Oh man, as much as I love my hot sauces and I never thought about doing this! Thanks for the idea!

PaSmoker
09-01-2015, 08:43 AM
Approved!!...gonna give this a try!:thumb::thumb:

1MoreFord
09-01-2015, 08:09 PM
This discussion makes me think that some Cajun Power Garlic Sauce might work well too.:idea::becky:

cheez125
09-01-2015, 09:18 PM
When I make chicken thighs I put a coat of Buffalo Wild Wings Blazin' Sauce on first, then hit them with some Habanero Death Dust. Then on to the kettle for about 45 minutes at 325-350. Really good and will make your eyes tear up a little.

And for the people not used to spicy it will send them running to the cooler for cold beer. :-D

MisterChrister
09-01-2015, 09:36 PM
Sounds good, I'd better try it!