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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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12-13-2019, 09:39 PM | #16 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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I have been a big fan ever since I learned about them on the OLD BGE forum.I met him in person a few times at the Eggfests back in the day.Soild dude,solid products.He and his company make some REALLY great rubs.
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12-13-2019, 11:03 PM | #18 |
Full Fledged Farker
Join Date: 03-01-17
Location: Pittsburgh, PA
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For me, it's between Bone Sucking Sauce and Three Little Pigs Kansas City Championship. Those are my two favorite commercial rubs.
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18 & 22in WSMs, KJ Classic, Rec Tec RT590, 22in Weber Kettle, Otto Wilde, CampChef FTG600. |
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12-13-2019, 11:54 PM | #19 |
On the road to being a farker
Join Date: 03-26-19
Location: Oregon
Name/Nickname : Charles
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Have tried oakridge’s blacks ops and spogos, and while both are good, I really really dug spogos. Glad I got a big bag of it in that recent sale.
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Cascade Smokers Quedeville PK360 Camp Chef 600 Weber Genesis Weber Jumbo Joe Homemade UDS |
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12-14-2019, 12:27 AM | #20 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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Actually I just realized my favorite for chicken based on frequency of use and versatility is Oakridge BBQ Smokey Chile Lime. So I’m going with that for chicken. Great on wings for people with a heat tolerance somewhere far below Habanero Death Dust and Crucible, but also works great on chicken for stir fry or tacos.
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Shirley Fab 250g trailer | Primo XL kamado | [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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12-14-2019, 09:47 PM | #21 |
Knows what a fatty is.
Join Date: 01-23-07
Location: Pittsburgh, PA
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Thank you, Everybody!!!
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12-14-2019, 10:24 PM | #22 | |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
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Quote:
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12-15-2019, 06:22 AM | #23 |
Full Fledged Farker
Join Date: 05-05-16
Location: Springridge LA
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I usually use Rudy's Rub on beef or chicken. Yesterday I did a brisket with Bovine Bold and must say it was really good. It may become my new beef go to rub.
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12-15-2019, 06:26 AM | #24 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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Been a bit since I’ve had Crucible, but the biggest difference I recall was the flavor the pepper introduces to the mix. It’s a bit hotter, too. If you can stand that level of heat, I think Crucible is my favorite between the two.
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Shirley Fab 250g trailer | Primo XL kamado | [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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12-15-2019, 09:10 AM | #25 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Been liking Meat Church rubs a lot lately.
Brisket: Meat Church Holy Cow https://www.meatchurch.com/collectio...y-cow-meat-rub Chicken: Meat Church Deez Nuts Honey Pecan https://www.meatchurch.com/collectio...nuts-pecan-rub
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The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr |
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12-15-2019, 11:17 PM | #26 |
Full Fledged Farker
Join Date: 01-23-13
Location: Anaheim Hills, ca
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for chicken I've been using Everglades rubs and people have been making a lot of compliments on it
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12-16-2019, 03:34 PM | #27 |
is one Smokin' Farker
Join Date: 09-06-19
Location: DFW
Name/Nickname : ROBERT
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I used to do to everything under the sun to my briskets from layers of rubs, injections, spritz mixes etc. I finally tried 50/50 sea salt/ coarse black pepper. Smoke with post oak and spritz with water if needed. They are the best dam briskets I've ever made.
Everywhere I turn now people recommend Black Ops. I get a new smoker in a couple months with the capacity to do a few briskets at once. I am really looking forward to a few actual head to head comparisons. I'm thinking a three way comp between tried and true S/P, vs Black Ops and SPOGOS. Can't wait to eat the results!
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Camp Chef griddle, Anova, BGE, LSG Last edited by robertm; 12-16-2019 at 04:10 PM.. |
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12-17-2019, 05:55 AM | #28 |
is Blowin Smoke!
Join Date: 11-28-13
Location: North Granby, CT
Name/Nickname : Bill
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Been a while for me too. I prefer HDD but it’s more based on the heat level than flavor. Crucible is hot enough for me that I can’t really use enough to get the flavor. With HDD I can use enough to enjoy the flavor without burning myself out.
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Recteq 1070, XO 42” gas grill, Weber 36” Griddle, Blackstone pizza oven, Weber 26” kettle Gifted to various children — Kamado Joe Classic, 36” Blackstone Griddle, Weber Genesis, Rectec 680 |
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12-17-2019, 06:08 AM | #29 |
is One Chatty Farker
Join Date: 09-13-16
Location: above knoxville Tn
Name/Nickname : Mike
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suckle busters 1836 for beef, the clucker is good also but they have another bird flavor I haven't found to try yet.
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WeberPerformer,SpiritE310,Q1000,36"BlackstoneGriddle Masterbuilt electric smoker,PB AustinLX |
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12-17-2019, 06:48 AM | #30 |
is Blowin Smoke!
Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri
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Brisket: another vote for BlackOps
Chicken: depends on what part of the chicken I'm making. Whole-> Plowboys Yardbird, thighs to be pulled-> Kosmos Hot Dirty Bird, wings->Oakridge Chile Lime Crucible heat level is much higher than HDD. I like the flavor a lot but like somebody mentions, to get the most of the flavor, you need to use plenty which will be to hot for most people. I think HDD is a tad sweeter and combines very well with other rubs to add some heat.
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20x40" Nette Lette offset - BBQ PitBox RF vault - Yoder YS640 Comp Cart - BBQ mates SM grill - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven |
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