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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-17-2012, 12:03 PM | #106 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Gathering ingredients begins!
Thanks Biggie!
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1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator “We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz |
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04-17-2012, 12:11 PM | #108 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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...what??? You actually believed me when I said I did a bunch of testing and all that?
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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04-17-2012, 12:13 PM | #109 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I think I will finally make some, but I am gonna add some dry mustard.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-17-2012, 01:16 PM | #110 |
is One Chatty Farker
Join Date: 10-23-07
Location: Butte MT
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I can't find the Williams Chili Seasoning locally. I have the dulse, herbamare, and paprika. I have seen McCormicks Chili Seasoning and others, but want to stay true to the recipe.
Paul
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There is a huge difference between the guy who knows it all and the one who wants to know it all. |
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04-17-2012, 01:27 PM | #111 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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04-17-2012, 05:26 PM | #113 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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I made a batch of this about a month ago, after looking for a long time for two ingredients. I have made ribs with it twice and they were a hit both times. I will need to branch out and use it on more. I love how it doesn't stand out like was said before. It compliments meat very well.
Thanks for sharing!
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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05-12-2012, 08:31 PM | #115 |
Got Wood.
Join Date: 07-18-11
Location: Upstate, NY
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Very much a newbie here, and I wanted to post my sincere thanks to bigabyte for posting this rub recipe. I made some up last night (minus the Herbamare and Dulce, since I couldnt find it, but added a little mustard and celery seed) for my first rack of ribs ever. Rubbed them down, went out and set up the kettle with a cast iron pan and some bricks, and gave 'em one more rub once the grill was hot.
Let them go about 4 hours or so, and they were amazing. I was shocked I didnt screw something up. Much thanks for making a new guy feel like a pro! |
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05-12-2012, 08:57 PM | #116 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Brother gtr stopped by last Saturday with a batch he made up for me - I can't wait to try it!
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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05-13-2012, 12:41 AM | #117 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Remind me to ask gtr to come to.PA. He seems like a great house guest. :)
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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05-28-2012, 06:56 PM | #118 |
Got Wood.
Join Date: 07-18-11
Location: Upstate, NY
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Just wanted to give some more praise for the Foil Hat Rub. Made up a new batch with the Dulce and Herbamare, and did up a beer can chicken with Dr. Pepper. (Yep, I read about how it doesnt make a difference....)
Rubbed it down, let it sit, and then rubbed some under the skin and on top, and put it on the kettle with the weber baskets on either side. Cooked up great, got a nice crispy skin, and more praises from the folks munching on it. Thanks again for sharing! |
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06-13-2012, 07:36 AM | #119 | |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Quote:
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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Tags |
Foil Hat, Foil Hat Rub, recipe, rub, Rub Recipe |
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