|
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. |
|
Thread Tools |
04-11-2021, 05:10 PM | #16 |
Knows what a fatty is.
Join Date: 05-18-20
Location: Conway, SC
Name/Nickname : Kevin
|
Hate that I missed that post. I love oak ridge rubs. Would have been cool to try out a prototype.
|
|
04-11-2021, 08:59 PM | #17 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
|
No photos, sorry.
Added to some boneless/skinless chicken thighs that I turned into chicken tenders for cooking in the air fryer. Hit 'em heavy with the Saigon 21, then dredged them in potato starch. Family raved about the flavor and the "warm hug" from the spices. The anise (black licorice) really recedes during cooking, and the notes of lime leaves and basil jump to the surface. I really get the feeling that meat (at least chicken) with this rub will make a killer supporting player in a dish, but it's not BIG and BOLD so that it grabs your attention as the main attraction. First glance/try makes me look forward to coming back for more, Mike. Top notch, as all Oakridge products are...
__________________
[B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
1 members found this post helpful. |
Thanks from: ---> |
04-11-2021, 09:57 PM | #18 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
|
No failures here by the looks of it!
__________________
A butterflies wings. About to bring down everything... |
|
Thanks from:---> |
04-12-2021, 12:45 AM | #19 |
Full Fledged Farker
Join Date: 03-11-20
Location: San Jose CA
Name/Nickname : Chuck
|
Looks like chicken is the go to protein for Saigon 21. I went there as well, with skinless chicken thighs. Did a 2 hour brine in Game Changer to start - turned out to be a little bit salty in the end, but my bad, and very juicy.
EECA7593-C32E-4262-8C1F-63996622A4FB.jpeg Gave the thighs a nice coat of rub, then back in to chill for a while. Grilled, seared and plated with rice and marinated cucumber salad on the side. 8759BE40-DE4F-4BF2-8CDF-A56ABE80F22C.jpeg C9BD41AD-66D1-47BB-BF37-78B0FEA21C3D.jpeg As soon as the plate was on the table, my wife said she loved the aroma. I was concerned that it might be too spicy (I’m a wuss), but the heat was very mild. We both thought the rub was well balanced, and definitely reminded us of good Vietnamese cuisine. I don’t think I would change anything. Another great Oakridge rub, and thanks to Mike for giving us a chance to try it out!
__________________
MAK 2 Star, WSM 18.5, Weber Summit S-670 gasser |
1 members found this post helpful. |
Thanks from: ---> |
04-12-2021, 08:57 AM | #20 | |
is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
|
Oakridge Asian Glaze Recipe
Quote:
Original Recipe Link: https://www.oakridgebbq.com/asian-wi...-spring-rolls/ Oakridge BBQ Asian Glaze
Thanks!
__________________
Mike Trump Owner & Master Blender, Oakridge BBQ LLC [URL="https://www.oakridgebbq.com"][B][U][SIZE="3"]~ Visit Oakridge BBQ ~[/SIZE][/U][/B][/URL] Ole Hickory CTO 26½" Weber Kettle |
|
4 members found this post helpful. |
Thanks from: ---> |
04-12-2021, 10:21 AM | #21 |
Babbling Farker
Join Date: 03-06-10
Location: kentucky
|
Great reviews thanks
__________________
Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's |
|
Thanks from:---> |
04-12-2021, 06:40 PM | #22 |
is one Smokin' Farker
Join Date: 12-12-14
Location: Pingree, ND
|
Got my rub today. Thanks for the sample Mike. I just had bone in pork chops thawed out, so that's what I cooked up. I oiled and seasoned into the fridge for about 3 hours. Seared in CI pan and finished by tossing CI into the Breville (snowing and windy at the moment). Overall I enjoyed the flavor, however after a couple bites I did add a pinch of finishing salt to the chop. Admittedly I like a lot of salt. After a few more bites I hit it with a light glaze of Buffalo Wild Wings Asian Zing.
I really look forward to making some smoke fried Asian wings with this rub. And some sort of beef stir fry. Attachment 192290 Can't get the finish pic to load for some reason... Sent from my SM-G975U1 using Tapatalk Last edited by Whisky; 07-11-2021 at 08:12 PM.. |
|
Thanks from: ---> |
04-12-2021, 06:53 PM | #23 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
|
You might apply a little heavier dose of the seasoning next time and you probably won’t find yourself adding a finishing salt. My .02 at least
__________________
Shirley Fab 250g trailer | Primo XL kamado | [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
|
Thanks from:---> |
04-12-2021, 07:26 PM | #24 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
|
Awright! My sample showed up in today's mail. The smell is great. After the wet finger test I got a mild anise flavor (and broke out a jar to refresh my taste buds), and both of us could pick out coriander, the tartness of the lime, and a back heat from the jalapeno. All very balanced. I'm guessing the porcini mushrooms are there for the umami (?) and if I'm right it's a nice touch. I'm making tuna salad pita's tonight, with a lot of pickled vegetables on the side.... so that will be the first taste test beyond the calibrated wet finger. Now that I've had a taste, the first thing that screams out to me is .... 'sausage!' and potsticker filling (which essentially is a sausage filling). So in the next day or two I'll make some beef and chicken meatballs to skewer to serve in lettuce wraps and some potstickers as a sidecar.
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
|
1 members found this post helpful. |
Thanks from: ---> |
04-12-2021, 08:25 PM | #25 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
|
Ooooh I like that sausage idea
__________________
Shirley Fab 250g trailer | Primo XL kamado | [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
|
04-13-2021, 09:40 AM | #26 |
Full Fledged Farker
Join Date: 02-23-10
Location: Southeast of Disorder
Name/Nickname : B
|
Received my sample yesterday and decided to do some chicken breasts and shrimp. Followed Mike's included directions for the chicken: rubbed them down with EVOO and then applied a liberal coating of Saigon 21.
Let them set up in the fridge for about 30 mins. I ended up cutting the breasts into chunks for skewers on the grill. After 30 mins, I cut them into pieces and applied a bit more rub to insure they were well coated. I wasn't sure if the rub would overpower the shrimp(FYI, in hindsight it won't), so I mixed 1/4 cup of EVOO with 2 tsp's of Saigon 21 for a marinade. Into a plastic bag in the fridge with the shrimp for 30 mins. Very impressed with both meats. The chicken came out perfect. Nicely crusted/brown, excellent deep flavor profile, while not too strong. It's a very well blended flavor. The shrimp was good, but again, in hindsight, I would have just brushed them with EVOO and applied the rub directly to the shrimp--ya know, like Mike recommends. They would have had more "pop" if I used the recommended method. I'm planning on doing some wings later this week/weekend with it as well. Here's a pic if interested, I'm not the best photographer. FYI-Vegetables and asparagus were coated with Oakridge SPOGOS and Santa Maria---Fantastic!!
__________________
WSM 22.5, 22 Weber Kettle,Weber Genesis |
1 members found this post helpful. |
Thanks from: ---> |
04-13-2021, 10:11 AM | #27 |
Got Wood.
Join Date: 05-25-10
Location: Northeast IA
Name/Nickname : Steve
|
Mine came yesterday, sorry no pics. I get happy just smelling it! I used it on grilled salmon served on top of Saigon 21 infused rice (added some to the rice cooker). Beyond delicious! Pho coming up next.
__________________
Lang 48D, WSM |
1 members found this post helpful. |
Thanks from: ---> |
04-13-2021, 07:17 PM | #28 |
is One Chatty Farker
Join Date: 06-18-14
Location: Denver, CO
|
Oakridge Saigon 21 Rub First Impressions
The players:
The result: I have never had pho before so this was MSU at its finest. It was good but not really my thing. My wife thought it was really good and she has pho all the time. All that being said I really enjoyed the flavor on the chicken and beef. In fact I grilled some chicken that was rubbed with the Saigon 21 and ate it in a tortilla. It was really good! I’m going to experiment some more. Thanks again Mike! Sent from my iPad using Tapatalk
__________________
"Franklinstein" (Franklin Clone), "Ugly Clay Smoker" (UDS) Last edited by Clay-b-que; 04-13-2021 at 08:14 PM.. |
|
Thanks from: ---> |
04-13-2021, 11:54 PM | #29 |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
|
Tried this out tonight on pork chops. Apparently we threw away the writeup when we were cleaning this weekend ) = From reading this thread it was apparent that I needed to add a binding fat, and then let it rest in the fridge a bit, so I went with Duck Fat and wrapped the chops and into the fridge for 4 hours before grilling.
I also went with the sauce recipe that Mike posted in here, luckily I had everything for it on hand already. Before she even sat down at the table, she commented on how great everything smelled. The pork tasted great, but the flavors were super subtle. I thought I had 'applied liberally', but I was suddenly second guessing that. Even without really being able to pick out the seasoning-we both thought it was the best pork chops I've ever grilled. The sauce recipe, is fantastic. We actually thought it overpowered the pork (but again, I way under seasoned) and she was already talking about the sauce being used as a glaze on wings, or with a stir fry. Tomorrow I'm going to try the Pho Ga recipe that Mike shared with us. |
1 members found this post helpful. |
Thanks from: ---> |
04-14-2021, 06:33 AM | #30 |
On the road to being a farker
Join Date: 08-04-13
Location: MA
|
I grilled boneless skinless chicken thighs on the gasser. Very simple. I added oil, the Saigon 21 and put it in the fridge for a few hours before going on the grill. My wife is my biggest critic and she loved it. We wouldn't change a thing with the rub. What's most interesting is the only thing she'd change was for me to add more rub because the flavor was so good. I added about my normal amount of rub. Salt or sometimes heat is the breaking point with rub. If I add too much, it is too salty, and she's sensitive to salt. This wasn't at all an issue. I like salt and like heat, but it's good to have a product that can stand on its own without being heavy in salt, heat or even sugar. I think it has broad potential beyond traditional BBQ. I'll read through posts here and think about it some more for inspiration on different dishes for the future. Thank you, Mike!
__________________
MAK 1 Star General, Weber Kettle, Weber Genesis, WSM 18" (sold) KCBS CBJ |
1 members found this post helpful. |
Thread Tools | |
|
|