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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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07-26-2018, 02:35 PM | #1 |
is one Smokin' Farker
Join Date: 08-02-17
Location: Alaska
Name/Nickname : Jonathan
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What's Your Favorite SPG?
I'm about to compete in my first SCA Steak cookoff. I've tried Kosmos Texas Beef and Killer Hogs A.P. rub. Both are very different from each other, but I like both very much.
But what is your favorite SPG/base layer type rub, especially for beef?
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Born and raised Alaskan and BBQ lover |
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07-26-2018, 02:51 PM | #2 |
is Blowin Smoke!
Join Date: 02-18-18
Location: Louisville,KY
Name/Nickname : William
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Lawry's Total Seasoning. For awhile I didn't even realize it didn't have pepper in it. It's garlic,onion,salt,oregano,parsley, and cilantro. Dont be fooled because it's mass produced. It's VERY good.
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Shirley Vertical + Fire Pit Pit Boss 700 Weber 28 griddle Weber 26 WGA Old Smokey Electric. Go Cards! |
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07-26-2018, 06:03 PM | #3 | |
is One Chatty Farker
Join Date: 07-19-13
Location: Houston, TX
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Quote:
I did one SCA event and got 9th out of 44 teams. I cooked indirect on a Kettle with Slow & Sear using flaming mesquite chunks. Cook direct to get the grill marks, then moved to indirect to finish. I used a 50/50 mix of Sucklebusters SPG and Adkins Ranch Style Steak Seasoning (I got at HEB). People were marinating their steaks in all kinds of junk, and tying them up with cooking twine to "shape" them. I did nothing. I literally sat there and did nothing while watching people trim and tie their steaks for an hour. I took 4 minutes and trimmed a tad bit of fat off and edge and sprinkled a little of my seasoning mix on on both sides. That's it. I'd keep it simple and don't over complicate it. When I saw people tying with strings I was thinking "Crap, I may be out of my league". I saw none of the string tying people around me get calls. In the end I beat them all. I think good flavor beats a steak that looks like it was stamped out. Your milage may vary. Last edited by Rockinar; 07-26-2018 at 06:11 PM.. |
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07-26-2018, 06:55 PM | #4 | |
is one Smokin' Farker
Join Date: 08-02-17
Location: Alaska
Name/Nickname : Jonathan
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Quote:
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Born and raised Alaskan and BBQ lover |
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07-26-2018, 07:17 PM | #5 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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My two favorite steak seasonings are;
1) Ted and Barney's Meat Seasoning 2) Oakridge Carne Crosta The Oakridge Carne Crosta needs to be cooked over hot coals to give it that wonderful crust full of flavor. |
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07-26-2018, 07:23 PM | #6 |
On the road to being a farker
Join Date: 05-19-13
Location: NE TX
Name/Nickname : Rick
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SPG? Salt, pepper, garlic?
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07-26-2018, 07:35 PM | #7 |
is one Smokin' Farker
Join Date: 02-08-18
Location: San Francisco, CA
Name/Nickname : Joe
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Yes.
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07-26-2018, 07:43 PM | #8 |
is One Chatty Farker
Join Date: 06-04-18
Location: In the Matrix
Name/Nickname : Candice
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SPG is SPG. Unless you are asking what brand of salt, pepper, and garlic is my favorite.
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07-26-2018, 07:57 PM | #9 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Q-salt
I ordered it when I tried harvest brine and have been surprised how much I enjoyed it
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Let's all just calm down and smoke a fatty |
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07-26-2018, 08:21 PM | #10 |
Knows what a fatty is.
Join Date: 01-03-17
Location: Mattoon, Illinois
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Been contemplating on the Q salt. Does it resemble any other product? So many of the Canadian steak rubs are too similar. Hate to add another bottle of rub that is similar to one
I already have.
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XL & mini max green egg / UDS / Shirley on order |
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07-26-2018, 09:22 PM | #11 | |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Quote:
Worth a try to support a brethren
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Let's all just calm down and smoke a fatty |
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07-26-2018, 10:26 PM | #12 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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407 BBQ Rub. My new favorite for beef. Better than SM Peppered Cow which was my previous favorite for beef.
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07-27-2018, 06:43 AM | #13 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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Anything other than SPG is not SPG...really
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
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07-27-2018, 06:48 AM | #14 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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07-27-2018, 01:13 PM | #15 |
is one Smokin' Farker
Join Date: 08-02-17
Location: Alaska
Name/Nickname : Jonathan
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I mean if you're gonna nitpick the wording, AT LEAST give us your S P G ratio!! :)
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Born and raised Alaskan and BBQ lover |
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Tags |
base layer, rub, SPG |
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