PDA

View Full Version : Prize package has arrived


OferL
01-20-2017, 04:34 AM
My 4th place prize has arrived from brother Andy LYU370.
Almost 5 kg...
http://i1347.photobucket.com/albums/p720/kobyz/Mobile%20Uploads/20170120_105300_zpsv71kw8ez.jpg (http://s1347.photobucket.com/user/kobyz/media/Mobile%20Uploads/20170120_105300_zpsv71kw8ez.jpg.html)

And packed full of rubs and sauces
http://i1347.photobucket.com/albums/p720/kobyz/Mobile%20Uploads/20170120_105404_zpsfkcvgcbg_edit_1484903969889_zps yiu68jm1.jpg (http://s1347.photobucket.com/user/kobyz/media/Mobile%20Uploads/20170120_105404_zpsfkcvgcbg_edit_1484903969889_zps yiu68jm1.jpg.html)

An amazing collection of stuff to use and there's even a book

http://i1347.photobucket.com/albums/p720/kobyz/Mobile%20Uploads/20170120_110043_zpsweeii1d9.jpg (http://s1347.photobucket.com/user/kobyz/media/Mobile%20Uploads/20170120_110043_zpsweeii1d9.jpg.html)

I rushed to buy some pork chops and shoulder. I'll try my first pulled pork today.
A great thank you to Tish, Kathy, Phil and Andy for arranging this and being so generous. I appreciate this very much. It's great to be a part of the brethren.

IamMadMan
01-20-2017, 06:44 AM
Congratulations.....

Awesome collection of rubs and seasonings......

Bigbears BBQ
01-20-2017, 06:49 AM
OferL nice collection you got there in sure you will put it to good use :-D

21234rick
01-20-2017, 07:01 AM
Congratulations.....
I want to also say, as a Maryland native, it warms my heart to see that beautiful can of Old Bay. In case you are new to Old Bay.....it goes on everything! :wink:

Big George's BBQ
01-20-2017, 08:00 AM
WOW Nice package Great stuff That Old Bay is used on French Fries too and is awesome in poultry brine too

OferL
01-20-2017, 08:16 AM
Obviously I couldn't wait to cook.
Pork shoulder rubbed with porkmania Caroline apple shine.
Already in the smoker getting warm.
http://i1347.photobucket.com/albums/p720/kobyz/Mobile%20Uploads/20170120_132129_zpstms4uf34.jpg (http://s1347.photobucket.com/user/kobyz/media/Mobile%20Uploads/20170120_132129_zpstms4uf34.jpg.html)

I have a fun idea for the chops.

PatAttack
01-20-2017, 08:21 AM
Congratulations, Ofer!

I know you'll put them to good use!

LYU370
01-20-2017, 08:21 AM
Glad everything made it in one piece. I figured you'd probably enjoy a variety of items, rather than just three big bags of rub. Threw in some staples that almost everyone here uses.

Ron_L
01-20-2017, 08:55 AM
There is some great stuff in there! Try the Pork Mafia Texas Gold on brisket! Walkerswood jerk is great on chicken and pork. I use it on pork tenderloin when I don't have time to make my own.

newtwoq
01-20-2017, 09:04 AM
Good on you Andy, that is a great collection of items!

OferL
01-20-2017, 09:26 AM
I decided to do a tasting dinner.
I chose 6 rubs
http://i1347.photobucket.com/albums/p720/kobyz/Mobile%20Uploads/20170120_144720_zpsyo9d1znb.jpg (http://s1347.photobucket.com/user/kobyz/media/Mobile%20Uploads/20170120_144720_zpsyo9d1znb.jpg.html)
I took 6 pork neck steaks and rubbed each one with a different rub. Marked them with toothpicks. And we'll have a shootout.
http://i1347.photobucket.com/albums/p720/kobyz/Mobile%20Uploads/20170120_145903_zpsngwi3ydm.jpg (http://s1347.photobucket.com/user/kobyz/media/Mobile%20Uploads/20170120_145903_zpsngwi3ydm.jpg.html)

Gore
01-20-2017, 09:47 AM
I can't tell you how happy this thread made me feel. I can see you're excited. Congrats!

OferL
01-20-2017, 10:06 AM
I can't tell you how happy this thread made me feel. I can see you're excited. Congrats!

Eeeexxxxiiitttteeedddd? nah...

3 hrs and the shoulder is at 160f
http://i1347.photobucket.com/albums/p720/kobyz/Mobile%20Uploads/20170120_165949_zpsugyhvp2p.jpg (http://s1347.photobucket.com/user/kobyz/media/Mobile%20Uploads/20170120_165949_zpsugyhvp2p.jpg.html)

Wornslick
01-20-2017, 10:32 AM
Congrats! Looks like you have some taste testing to do!

Norm
01-20-2017, 11:42 AM
You're a good man Andy!

Looks like you're off to a great start OferL!

OferL
01-20-2017, 12:11 PM
Carnivore tasting
http://i1347.photobucket.com/albums/p720/kobyz/Mobile%20Uploads/20170120_180009_zpsho5jd4ao.jpg (http://s1347.photobucket.com/user/kobyz/media/Mobile%20Uploads/20170120_180009_zpsho5jd4ao.jpg.html)

Stingerhook
01-20-2017, 01:50 PM
Nice carnivore picture. Congrats on the prize.

LYU370
01-20-2017, 01:51 PM
Good on you Andy, that is a great collection of items!

You're a good man Andy!

Looks like you're off to a great start OferL!

If I was going to pay that much in shipping, I made sure I packed that box full and got my money's worth. Was going to vac seal a few more sample rubs I have in bigger bulk bags, but no room in the package.

BillN
01-20-2017, 02:42 PM
Congratulations, nice job on the cook and thanks for sharing.

THoey1963
01-20-2017, 03:20 PM
Wow, what a haul!

Nice job Andy...

T.Mac
01-20-2017, 05:38 PM
Wow, congrats! Excellent selection of spices, rubs and sauces Andy picked out there! The only ones I don't use on a regular basis are the porkmafia ones, but seeing the company they're in, that'll change soon. :thumb:

OferL
01-21-2017, 02:51 AM
Just for fun I compiled the grades we gave the rubs.
What I found was that we don't share a taste profile.
So the highest average score was 3.375 (out of 5) for the Louisiana bayou. The diversion was high. I gave the Memphis mud a 5. My wife gave it a 2. Kids gave 3 and 4.
I already knew we weren't a very consistent family. That would be a good thing. Except when I have to cook for them...
Can't wait to try everything.
Pork shoulder was a bust. I didn't get it soft. It cooked for 10 hrs. I need some advice on that.

Titch
01-21-2017, 03:09 AM
gee mate, you one the Jackpot.
great members we have here

Blythewood BBQ'er
01-21-2017, 08:42 AM
Nice assortment! Lots of people around here using that Carolina Apple Shine! It's definitely on my list to try!

LYU370
01-21-2017, 11:31 AM
Pork shoulder was a bust. I didn't get it soft. It cooked for 10 hrs. I need some advice on that.At what temp did you pull it? I usually go to about 200-205 internal temp, mine take about 12-14 hours at 250 degrees.

OferL
01-21-2017, 01:58 PM
Wow, congrats! Excellent selection of spices, rubs and sauces Andy picked out there! The only ones I don't use on a regular basis are the porkmafia ones, but seeing the company they're in, that'll change soon. :thumb:

At what temp did you pull it? I usually go to about 200-205 internal temp, mine take about 12-14 hours at 250 degrees.

I've opened a different thread for that.
http://www.bbq-brethren.com/forum/showthread.php?t=241741

ShadowDriver
01-21-2017, 06:21 PM
Wow... Jackpot, indeed!

Fun to see you try several things with the family. I really do think you'll enjoy the Walkerswood Jamaican Jerk (we're about to have the hot version on some chicken tonight).