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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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06-25-2012, 11:03 PM | #1 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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At the request of Landarc, my research that led to Foil Hat Rub
I have even reverted to my Mad BBQ Scientist logo for these memories.
It all started somewhere before I was even a member of the Brethren. Another local bbq'er named Clay (team name Sauced Pigs) and I were talking about the "myth" of sugars causing a burnt flavor on bark. After all, sugars required much higher temps than what most folks were cooking at for BBQ back in 2005. I put a pan of sugar in the oven at 250 for 24 hours, and guess what? No burning at all. I expected that result, but had to do that, take pictures, and share with those I talked to online in order to prove to them that cooking at 250 for long periods of time is not going to cause the sugar to burn. From there, I could no longer believe all of the so-called "BBQ Truths" and wizened knowledge. I had to find out first hand what the fark was going on with things. I began experimenting all sorts of things to put the so-called "BBQ Truths" to the test. I even assumed the moniker "Mad BBQ Scientist". After a couple years of this I even wound up getting a logo made. The experiments that most impacted my rubs over the next few years, and in effect ultimately gave me the knowledge I put into the creation of my Foil Hat Rub were my "Burning Rub Ingredients" tests. These started with that sugar test, and progressed further into actual cooking tests on smokers with meat. So without further ado, please allow me to link to the three primary results of testing. Each of these was the result of tests on many different ingredients that could be used in a rub, a sauce, or a slather. The purpose was to find out what effect cooking at low and slow BBQ temps had on these ingredients when cooked on meat. Enough of my yabbering, here's the links already. Please forgive me for doing this. I did not want to bump my old threads, so I decided to make one post linking to them. I hope that is OK. Please forgive the photo quality. This was all done before I gave a rat's ass about posting photos online, and used an old flip phone for taking pics. Round 1 - http://www.bbq-brethren.com/forum/sh...ad.php?t=18492 Round 2 - http://www.bbq-brethren.com/forum/sh...ad.php?t=36204 Round 3 - http://www.bbq-brethren.com/forum/sh...ad.php?t=62646 I'm going through some additional older threads and will post any others that helped in my rub research as well. I had other tests not related to rubs, but I see no point in linking those. Thanks for looking.
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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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Thanks from: ---> |
06-25-2012, 11:15 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Thanks Chris. I think there is a great deal of information in those posts. Lots of new members might not know about them.
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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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Thanks from:---> |
06-25-2012, 11:45 PM | #3 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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Great info. Thanks for posting those in the same place.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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06-25-2012, 11:50 PM | #4 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Thanks for that Brother.
Dang thats a lot of work! |
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06-25-2012, 11:54 PM | #6 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I guess Guerry is lit, again. So, I'll have to do his work, again.
Landarc and bigabyte need to get a room. CD |
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06-26-2012, 12:03 AM | #7 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I've apparently run out of ideas at the moment...
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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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06-26-2012, 12:36 AM | #8 |
is One Chatty Farker
Join Date: 03-28-08
Location: Downey, California
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Over 3 years of work gathered here , awesome job !
Some very good info here
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Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill |
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06-26-2012, 05:29 AM | #9 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Thanks for sharing Chris...
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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06-26-2012, 07:01 AM | #10 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Thanks. Now lets go do those same wonderful tests at 275 and then again at 300. :-)
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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06-26-2012, 09:29 AM | #11 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Alrighty! I'm bookmarking this one - really looking forward to digging into this stuff. Most awesome - thanks!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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06-26-2012, 09:34 AM | #12 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Yeah, at one time I thought about doing that. Then over time I realized that these results gave me enough insight to have a good idea what would happen at higher temps. Plus, most people interested in reading this are looking at it through a filter of just a few ingredients anyway, so if they really need to know first hand they can do their own similar testing much quicker and easier on their smaller list of ingredients. So the time and money investment doesn't make much sense to me with this existing baseline in place.
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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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06-26-2012, 10:45 AM | #13 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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What I find interesting is that mustard gives a slight burned taste. So often I see sugar listed as the culprit, but, it could be the mustard slather and not the sugars.
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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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06-26-2012, 10:49 AM | #14 |
Babbling Farker
Join Date: 06-23-10
Location: NorCal
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Wow this is the best 20,039th post I've ever seen, awesome.
I always thought you were the Mad BBQ Scientist because, Mad (for your love of SpamFish ) BBQ (for your love of the TD's ) and Scientist (for developing a poll that gets up minimum once a week and can count ). but now I know the truth. Thanks for sharing.
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Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? Super sexy Farkernaut Avatar by N8man |
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06-26-2012, 10:59 AM | #15 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Very interesting, great info. Thanks for the post.
Bob
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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Tags |
Burning Ingredients, Foil Hat Rub, rub, Rub Ingredients |
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