Saigon 21 Two Ways

[Stingerhook]

First of all thank you KCMike and Oakridge BBQ for a chance to try this rub
First in line was some oxtail for Pho
All seasoned up
https://i.imgur.com/7Zl8gaB.jpg
Onto the 18" for some smoke
https://i.imgur.com/bjVGdI7.jpg
Used some of the rub to make a braising broth and here is the final outcome with some rice noodles
https://i.imgur.com/2DdEVIT.jpg
Today I seasoned up a chicken to throw in the smoker
https://i.imgur.com/R9CDmhs.jpg
At 1 hour in
https://i.imgur.com/IvgFtf5.jpg
All done and waiting on Nellies sides
https://i.imgur.com/tFVYpXi.jpg
Nellie is still working on the sides so I just had a piece of chicken and it was great
You definately have a winner rub Mike, it will be included in my next order and thanks for the sample
Thank all for looking

[Smoking Piney]

Wow, Marty!

The oxtails and bird look great! :thumb: I love the oxtail Pho (I'm a HUGE fan of Pho). :-D

What's the taste of the Saigon 21?

[DarkStar11]

Looks mighty fine, Marty!

[Stingerhook]

Wow, Marty!

The oxtails and bird look great! :thumb: I love the oxtail Pho (I'm a HUGE fan of Pho). :-D

What's the taste of the Saigon 21?

Southeast Asia with nothing being overpowering, we like heat in our house but this rub stands alone without it.

[Smoking Piney]

Southeast Asia with nothing being overpowering, we like heat in our house but this rub stands alone without it.

All I need to hear, Marty! :-D

I'll be ordering when its available.

[Stingerhook]

Nellie made herself a plate with some rice and peas, a roll and some sprouts
https://i.imgur.com/v9oqtUd.jpg
Thanks again for looking.

[ShadowDriver]

Marty, that's killer! I've never made oxtails, but we love pho and we sure love Saigon 21 in this house. Love the combo!

That chicken! Man, you folks sure can cook. You and Nellie make a great team.

[Happy Hapgood]

That all looks Great! I plan on unleashing my sample at the Bash on The Bayou with ribs. Pics to follow! Thanks KCMike!


https://www.bbq-brethren.com/forum/showthread.php?t=291409


I can't wait to try this rub on STL ribs at the Bash!

[Huskres]

We tried it and unfortunately didn’t like it. I think it’s the star anise in it. Even my wife was surprised because she said she likes everything that Oak Ridge makes. I’ll let a buddy try it. No biggie.

[Smoking Piney]

I like the flavor star anise imparts.

This is a definite order. :-D

[Stingerhook]

We tried it and unfortunately didn’t like it. I think it’s the star anise in it. Even my wife was surprised because she said she likes everything that Oak Ridge makes. I’ll let a buddy try it. No biggie.

Each person has their own likes, this one is on the plus side for my house.

[Big George's BBQ]

Looks amazing. Love oxtails and that bird looks outstanding

[Titch]

Sounds an interesting Seasoning/rub
One of our Cupboard staples is whole Anise
Looks like you ate very well marty:thumb:

[TropicDad]

Nice job Marty, I used it on some thighs yesterday and really liked it. Looking forward to trying it with pork. Those oxtails...its been too long, I need to visit Winn-Dixie this week.

[HogGrog]

Fantastic use of the Saigon 21!

The oxtail pho looks and sounds so good!

[ronbrad62]

Looks like a busy weekend for you guys Marty, but the effort looks well worth it! Nicely done.

[Shiz-Nit]

All looks good but man that Ox tail is LOOKING SWEET.... nicely done

[Music Junkie]

Those dishes looked awesome. Saigon 21 is turning out to be a pretty versatile rub. Mike kinda nailed that one.:grin:

[kcmike]

We tried it and unfortunately didn’t like it. I think it’s the star anise in it. Even my wife was surprised because she said she likes everything that Oak Ridge makes. I’ll let a buddy try it. No biggie.

No worries, Huskres. These flavors aren't for everyone, that's for sure. Just out of curiosity, when you tried it did you only "wet finger" try it, or did you put it on some meat and grill it? If the latter, would you be willing to tell me what protein and how you prepared/cooked it?

Thanks again for giving it a try!

:thumb: :thumb:

[cowgirl]

Heck yeah! Very nice, Marty!

[Huskres]

No worries, Huskres. These flavors aren't for everyone, that's for sure. Just out of curiosity, when you tried it did you only "wet finger" try it, or did you put it on some meat and grill it? If the latter, would you be willing to tell me what protein and how you prepared/cooked it?

Thanks again for giving it a try!

:thumb: :thumb:

I try everything on chicken thighs first. No matter the rub. Only a buck a pound and we love them. I’m sure my buddy will like the rub. We seriously do like all your other stuff. I cooked on my Hasty Bake at around 300°.