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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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04-16-2019, 07:33 PM | #46 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Celtic Grey Sea Salt ? |
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04-16-2019, 07:43 PM | #47 |
is Blowin Smoke!
Join Date: 07-31-14
Location: Troy, MI
Name/Nickname : Erik, E
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Yes. Ever try it? Use it for everything except pasta & potato water and brines. Use Kosher for those.
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Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Jumbo Joe--Ninja Woodfire--TW8060--Michigan State Green Thermapen |
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04-16-2019, 08:31 PM | #48 | |
Take a breath!
Join Date: 04-06-15
Location: Canyon Lake, Texas
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Smoke 'em if you got 'em...Bob |
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04-17-2019, 06:32 AM | #49 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Of course I have; I use both Sel Gris and Celtic Grey Sea Salt. For those who have never tried either of these salts; Both salts appear to have slightly moist crystals and they grey color comes from the fact that have absorbed natural minerals from the clay bottomed evaporation ponds. Both salts are essentially the same product from the saltwater ponds in a somewhat general geographic area. These two salts are totally natural and unrefined, which gives them their telltale grey color. As a result these salts come packed full of essential minerals which processed salts lack. Celtic Grey Sea Salt has been hand harvested the same way for over 1000 years (since the 9th Century), still using the traditional harvesting methods. Both of these salts are indispensable for finishing moist, hearty foods like steak, roast chicken, and roasted potatoes because it leaves a light crunchy finish without the sharpness or the heavy taste associated with industrialized salts. . |
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04-17-2019, 06:44 AM | #50 |
is one Smokin' Farker
Join Date: 10-15-13
Location: Central IL
Name/Nickname : Ed
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I was going to comment on here the same thing. I have my several go-to products I like (Oakridge, Kosmo's, etc.), but any time I do a bulk cook for someone or feel like MSU, I riff off of Dr. BBQ's Big Time BBQ rub. That is a heck of a recipe.
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Yoder YS640 - Weber 22.5" Performer - Hunsaker DIY - XL Big Green Egg |
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04-17-2019, 01:08 PM | #51 |
is one Smokin' Farker
Join Date: 07-20-16
Location: Post falls, Idaho
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Great point. The rubs I make myself, I leave out the salt and salt the meat separately.
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2- 22 WSM's, 26" Weber Kettle, Weber Genesis natural gas, and Weber Performer. |
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04-17-2019, 01:30 PM | #52 | |
is one Smokin' Farker
Join Date: 04-06-19
Location: Saugus, California
Name/Nickname : Sonny
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We really like it on our skin-on air fryer chicken. Since the Air Fryer makes nice crispy skin, I tried smoking mine for 2 hours, then air fry per usual. Made the wife's unsmoked. Real tasty smoked and made that way.
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SonnyE, Grillin, Chillin, Beer Swillin, Grandpa's Ribs a specialty. Farking good BBQ is a learned skill, low and slow. :becky: |
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04-17-2019, 02:30 PM | #53 | |
is one Smokin' Farker
Join Date: 04-06-19
Location: Saugus, California
Name/Nickname : Sonny
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Just like crops will vary from year to year (Ask any wine drinker), so will "small batches" of anything. I make my own, and one thing I use is pre-made Montreal Steak Seasoning. For no other reason than I like the taste of it, and it adds a level of coarseness to my BBQ. But not always. And since I can make my own, I really have little need to look over the display racks of myriads of ready made rubs in the BBQ sections of the stores I go to. Proper weighing of any ingredient will aid consistency. Maybe you don't do that and is why you think you can't hit the mark each time you blend. Frankly, many good cooks don't bother because they can eyeball their ingredients. I have a Son-In-Law who never measures anything, but is a great cook. I do often eyeball and taste test my way through. But all the commercial producers I've ever seen weigh the ingredients into their batches. Lastly, meat varies from animal to animal. So some $5 steaks can be tough as a boot sole, or tender as wagyu. And nobody can convince me that meat doesn't vary. Or anything else we might stuff in our faces. Including spices and rubs, no matter what source. Grass fed Beef? Sez who? Organic grown? Prove it. I can't grow my own Herbs and Spices, either. So I buy brands I've known for my lifetime. Brands I grew up on. I going back and try some of the rub recipes posted here, in test batches. Because folks took the time to share them.
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SonnyE, Grillin, Chillin, Beer Swillin, Grandpa's Ribs a specialty. Farking good BBQ is a learned skill, low and slow. :becky: |
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04-17-2019, 06:43 PM | #54 | |
is Blowin Smoke!
Join Date: 07-31-14
Location: Troy, MI
Name/Nickname : Erik, E
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__________________
Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Jumbo Joe--Ninja Woodfire--TW8060--Michigan State Green Thermapen |
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04-17-2019, 08:53 PM | #55 |
On the road to being a farker
Join Date: 03-28-19
Location: North Charleston, SC
Name/Nickname : Dave
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I do both. If I'm cooking for others, I have a couple of simple rubs that I make which I can repeat every time and make consistent results. But, occasionally I do like to try a new commercial rub for myself, enjoy it, learn from it, and move on. (I think that is part of the fun!)
Competition cooking is a whole different ball game. There you have to layer up a taste bomb that is going to stand out. Lately, I have been playing around with just Kosher salt and pepper mixes. It's kinda of fun to get back to basics. I definitely will have to give some of the "exotic" salts mentioned a try! |
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Tags |
Home Made Rub, Rub Ingredients |
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