Oso planning to go pro
Speakin' of rubs, are their any new nudies of Kate Upton or Jennifer Lawrence out there?
Usually go with the standard, salt, pepper, garlic, onion, chili, and brown sugar concoction, primarily on pork. Any other ideas to switch up?
Mine is basically that, with smoked paprika, and a little bit of coriander and dry mustard.
Definitely a little thyme and a little onion powder. Sometimes a little jalapeno seasoning and also some cayenne. I have judged over 25 KCBS BBQ contests and one "secret" ingredient I got out of a top team is that they put a little Old Bay Seasoning in the rub for their ribs. Very subtle but it works.
For 20 Lbs. of pork shoulder:1Cup Salt1Cup Black Pepper1Cup Chili Powder1Cup Cumin1Cup Sugar1Cup Brown Sugar1/2 Cup Cayenne2Cups PaprikaI make a double batch and use the rest for ribs.
Wow, I'm very concerned for Benny. Being able to mimic Myron Medcalf's writing so closely implies an oncoming case of dementia.
I've started using whole allspice (ground, of course) with amazing results, especially when doing a jerk-style rub*. I'll dry fresh basil and use it on anything except beef that I'm not planning on serving with a table sauce. I have used fennel and celery seed on occasion with picnic. You'd be surprised at how the tiniest amount of cinnamon or cocoa powder can add complexity to a rub.*You heard me.
Paprika always. Allspice is great for jerk. In Jamaica star anise is a popular companion for allspice along with nutmeg. I also agree with the cinnamon, have tasted it many times in competitions.
Got a jerk rub recipe?
try to get some pimento wood for smoking jerk styleI've have no experience with this website, just an example: http://www.pimentowood.com/Pimento_Wood/Pimento_Wood.html
Santa delivered.
Casa Chili now has a Green Egg capability?
No egg. Guy still has to have a dream....'Lectric. Gonna do a couple of briskets and a couple o slabs of pig on Saturday. Nothin Like carnivore overkill. With both of the boys home for the holidays, something tells me the chow will last about a day.
Some of us don't need photo "enhancements".
That's a fish? Thought it was his Johnson, hey?
Warriorchick's first rule of cooking meat: Don't bother if someone else can do it significantly better.There is an amazing carryout barbecue place near us. Why would I spend hundreds of dollars on a smoker and spend most of a day tending it when I can have someone who knows what they are doing make it for me?Same thing goes for good steaks and crustaceans. I'd rather go to a good steak or seafood place where the people cook this stuff dozens of times a day.
Warriorchick's first rule of cooking meat: Don't bother if someone else can do it significantly better.
Benny's first rule of cooking meat: If someone else can do it significantly better than me, I want to know how and/or why because I know that I can do it a hell of a lot cheaper than them.Costco (and Sam's) has been a Godsend to cheapskate amateur BBQ gastronomes such as myself. It all starts with the best cut of meat you can buy at the right price, which means specialty butcher shops are usually off the list (with some exceptions), and I don't trust the meat counter at any grocery store, even Mariano's or Sunset. Then come the trials and errors of trial and error (little known secret... Saturday afternoon PBS programming can be a tremendous resource for the aspiring home-gourmet who wants to cut down on errors).