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Found 19 results

  1. Kamado Joe Jr. 375* 1 chunk pecan wood 1 chunk apple wood Approx 50 minutes or internal temp reaches 140-160. Rub: 3 tbsp dark brown sugar 2 tbsp paprika 1 tbsp kosher salt Dash of garlic powder Dash of crushed rosemary Dash cayenne pepper Dash of seven pepper medley (Save a little bit for the glaze later) Now the fun part. It's one of my favorite ways to top any pork loin. Bourbon marmalade glaze: 1 shot bourbon Top half of a jar of orange marmalade Splash of worsteschire sauce Splash of teriaki sauce 1 tbsp of Country Bob's or BBQ sauce(dont over do it here) And a dash of left over rub In a small saucepan bring your favorite bourbon (about a shot's worth or more depending on your taste buds) to a simmer. Then, add about the top half of a jar of orange marmalade to the bourbon. Then add the remainder of ingredients stirring frequently until a rich brown color is achieved. Remove from heat and add a small amount to the loin just before you take it off. This thing is super easy and one of my favorites to do. This loin cost me 8 bucks and could've easily fed 6 people. Cheap and full of flavor.
  2. did a homemade tropical island style rub on these today and it was a very good rub but I still feel like there was something missing to take it over the top. still can't put my finger on it. guess I'll have to eat a few more later on and then let me my mind work on figuring out what was missing. It might just be that I didn't give it long to marinate, only a couple of hours. Perhaps if I went for 12 hours or over night that might be the thing that I found lacking. don't mind the state of the grill. I did a complete burn off after this cook and now it is clean as a whistle.
  3. A lot of how-to videos out there show slathering yellow mustard onto the meat prior to adding the rub. This is said that the mustard doesnt really contribute that much flavor and is used primarily as a way to make the rub adhere to the meat better. OK... so why not just add the mustard to the dry rub and make a paste?
  4. Cooking a rack of ribs for dinner tonight and decided to mix up the rubs to see how they compare. Two rubs: Sauer's Pork Rub vs. John Setzler's recipe rub. John's is my standby rub, which I use on ribs, picnic shoulders, turkey drumsticks, etc. I've never tried the Sauer's rub before (Sauer's is the same company that manufactures Duke's mayonnaise, the mayonnaise of the South). The rubs: And the ribs: Sauer's rub on the left, John's recipe on the right. And then onto the Vision: Back later with updates as the cook progresses.
  5. I have used this recipe for chicken many times and the flavor is amazing! Bursting with juice and flavor when you are done with your cook. The best method is to vertically roast your whole chickens but you can use it for literally any cut of chicken. Can be used dry or as a wet rub. If you use the wet rub method, let is sit in the fridge overnight before applying it to the chicken. I recommend letting the rub sit for at least a couple of hours before placing on your grill. ENJOY! RecipePreparation time. 10 minutes Makes. About 1/4 cup, enough for about 8 large whole chickens Ingredients 1 tablespoon dried crushed parsley 2 tablespoons dried crushed sage 1 tablespoon dried crushed rosemary 1 tablespoon dried crushed thyme 1 tablespoon dried crushed oregano 1 tablespoon dried crushed basil 1 tablespoon dried crushed bay leaf 1 tablespoon ground black pepper 1 tablespoon sugar Make a wet rub. Mix a tablespoon or two of this dry rub with the same amount of vegetable or olive oil an hour or so before cooking to make a wet rub. Use oil, not water, because most of the flavors are oil soluble, not water soluble. this great recipe comes from one of my favorite sites. You all should check it out! http://amazingribs.com/index.html
  6. I used the rub on this Spachcock chicken and got a nice brown color. Go To Rub For Chicken This rub gives a very full rich intense flavor. It is a good go to rub. I blend mine to get it fine. I think it is the Italian Seasoning that takes it over the top. I found it on the internet and have no idea where, Units: US | Metric 3/4 cup kosher salt (I use Sea Salt) cut to 1/2C 1/4 cup paprika (I use Smoked Paprika) 1/4 cup onion powder 1/4 cup garlic powder 1/4 cup italian seasoning (this is a dry blend often labeled as Italian Seasoning) 1/4 cup brown sugar 2 tablespoons dried thyme 2 tablespoons dry mustard 2 tablespoons cayenne pepper---cut to 1 TBS 2 tablespoons black pepper
  7. You are lucky if your local places stock a full assortment of rubs. I can get the Weber rubs at Sam's and BJ'S and that is about it. So that leaves mail order. Often a 6 OZ container of rub will price out in the $10 range with $10 shipping or a 26 OZ container in the $17 range with $16 shipping. If you use a lot of rub this can get quite expensive. You can always vacuum seal the rub so that it will stay fresh if the large container is too much to use at once. There are two brands that I find are quite good and stand out as a real value on Amazon. Bad Byron's But Rub Barbeque Seasoning is available for $17 and free shipping on Amazon. Pappy's Choice rubs are $13 for 32 OZ for original and 28 OZ for $12 for the 50% less salt mix and again free shipping. The original Pappy's is very good but if you put heavy layer on you may over salt your food. You do get a real punch of flavor with it. http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=bbq+rub
  8. I just received Pappy's Choice Seasoning form Amazon. I got the low salt version at 28 OZ for $12, the Original at 32OZ for $13.49, and the Pappy's Garlic Herb Seasoning 28 OZ for $16.29. So far I have tried the original and it is very good on chicken but has a real kick of salt and I have tried the 50% less salt and it has a much stronger herb flavor. Both are good on chicken. The great thing with these is that shipping is free instead of equaling the cost of the rub. http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=pappys%20rub&sprefix=pappys+rub%2Caps
  9. I wanted to give the Kamado Joe Steak rub a shot on burgers today. I fired up the Joe Junior and ran through ten burgers in a couple of batches. I had expected something big and bold, like a Montreal seasoning. It actually had a pleasantly mild flavor with no trace of harshness. The first clue was the golden-tan color of the rub. I must admit it worked really well on burgers. Next time around, now that I know it isn't overwhelming, I will apply a bit more. Overall, a good eat, for such a simple meal.
  10. I have done a lot of ribs even going back to the Gasser. I have gotten spectacular results most of the time. I typically cook at 275 to 300. But there are times that the temps have spiked and I get black or at times incinerated ribs. I have even had the two outside ribs black and the inside ones perfect. My question is at what temp point does the rub burn? What is the stay below point that insures success ? Butts, chicken, sausage, even brisket come out pretty consistent. It is those random batches of ribs that make me crazy. Things are right on target and then BAM black ribs.I do admit this is usually because of a temp spike. BUT here is the thing the temp will hold right in the rang and then near the end just take off. What is the temp to stay below? I did a search on the burning temp of sugar but did not really get any good answers. It seems the variables--is the surface mopped, how much fat is present, how much salt, how permeable is the surface of the meat,what spices are mixed in all seem to contribute. What are your thoughts on this??? I did find this link that had a lot to think about. http://www.thesmokering.com/forum/viewtopic.php?t=836
  11. I needed to cook something that would turn into good leftovers this weekend. I picked up a 3 lb. pork loin from whole foods, coated in not so cheap mustard, then rub with KJ Smokey Paperika and my homemade mix. Cooked to 140 IT. Pics to follow. For some reason they are not uploading from my iPhone. Homemade rub 2 parts coriander 2 parts cumin 9 parts chili powder
  12. Jake's Boss Rub via Steven Raichlen (FWIW I omit the cinnamon and dried Worcestershire. Just personal taste. And if it's too chunky for ya, pulse in a food processor.) 1 1/4 cups (packed) dark brown sugar 1/4 cup coarse salt 1/2 cup paprika 3 T dried parsley 2 T dried basil 2 T dried oregano 2 T dried thyme 2 T dried onion flakes 1 1/2 T dried Worcestershire (optional) 1 1/2 T lemon pepper 1 T garlic powder 1 T MSG (optional) 1 t ground allspice 1 t ground cinnamon (Makes about 3 cups.)
  13. In preparation for my rib cook this weekend, I am going to be crafting a special honorary rub. I came across the 8-3-1-1 formula which claims to assure a generally decent rub. 8 parts sugar, 3 parts salt, and 2 parts anything else, so I will call it the 8-3-2 formula. The issue I see with the 8-3-2 formula is that there is not really room for paprika, as the 2 parts will be taken up with spices such as chili powder, pepper, garlic, onion, etc. I have also seen rub recipes that use a LOT of paprika. For example, I came across this recommended rib rub from George "Tuffy" Stone: ½ cup light brown sugar ¼ cup sweet paprika 1 tbsp. chili powder 1 tbsp. onion powder 1 tbsp. garlic powder 1 tbsp. cayenne 1 tbsp. kosher salt 1 tbsp. ground black pepper Plugging these ingredients into the formula looks like this: 8-1-9 (sugar-salt-everything else). There is a big difference between 8-1-9 and 8-3-2. Is there a different “standard” formula for the rubs that contain a lot of paprika? Thanks.
  14. New to this whole thing, have I over rubbed my spatchcock? And yes, lets the jokes roll LOL!
  15. Hello everyone, Back again with another recipe. I stumbled into this one through a good friend of mine. I tried it on a boston butt and it was incredible! Feedback more than welcome, let me know what you think! makes about 2.5 cups 1 cup sugar 1/2 cup paprika 2 tbl ground black pepper 2 tbl lemon pepper 2 tbl kosher salt 2 tbl chili powder 2 tbl garlic powder 2 tbl onion powder 2 tbl cayenne pepper
  16. Ok, so dad's 60th birthday is tomorrow. I told him I wanted to make him a dinner he would remember. Now I am looking for a pork chop rub that can survive 300-400. I will brine the chops, rub them, then grill. Anyway, I am looking for a good pork chop rub recipe... Thanks Ben
  17. Marty

    pork ribs

    I am sure that there are many people in the world who have a better way to make pork ribs. This is not the 3-1-1 or variations there of but it makes great ribs. For myself I have a very difficult time using any other recipe beyond the First timer's ribs in the Raichlen on Ribs book-----First Timer's Ribs recipe. There is a slow 225-250-- four to five hour method and a 325-350 method that runs from 1 1/2 hour to 1 3/4 hours. Today I used the 350 method but never reached 350 ( I hit 320)and ran out of charcoal and had to restart the fire at the end. No matter these ribs were absolutely amazing. I used the smoking set up and a water pan. I did use the rub listed and I used the mop sauce and the red finishing sauce. This finishing sauce is sweet but it bumps the entire result up three notches----if you can tolerate a great sweet sauce. I have to agree with the review on Amazon that said the cost of the book is worth just this recipe. I have made this recipe on the gas grill many times including using the rotisserie and it was good. I thought as good as it gets. Well made using the Acorn it was unbelievably good. It far surpassed any thing I ever made. If you went into a great restaurant and got what I made you would just say wow. I do make my own rubs from various sources and I did have things like celery seed on hand. I can promise you if you make this you will not be disappointed ---if you make the rub---the mop--- and the sauce. My wife who says she does not like smoked things raved. I had to just force my self to stop eating. I have had great luck with setting the AKORN up with the smoking stone and a water pan. I put the ST Louis style ribs in a rib rack with rub on them. I cook at 325-350 for 45 minutes. I open the lid remove the rack and close the top so the AKORN does not run away temp wise. I remove and mop the ribs on each side then put them back on for 45 to 50 more minutes in the rack. Remove the ribs and apply the sauce. Ribs in the middle of the week in 1 1/4 to 1 1/2 hour. These are Steven Raichlen's ribs from his book Raichlen on Ribs. Both times they were delicious. Rub 2TBs kosher salt 2TBS brown sugar 2TBS paprika 1 TBS black pepper 2TSP dry mustard 2 TSP garlic powder 1/2 TSP celery seed MOP 3TBS unsalted butter 1 C apple juice/ cider 3 TBS bourbon 3TBS soy sauce LEMON BROWN SUGAR BBQ SAUCE 2C ketchup 1/2 C brown sugar 1 TSP lemon zest 6 TBS lemon juice or more to taste 2 TBS molasses 1 TBS Worcestershire 1 1/2 TSP liquid smoke 2 TSP dry mustard 1 TSP onion powder 1/2 TSP black pepper combine the wet mix in the dry simmer for ten minutes For what it is worth ribs and sauce http://www.huffingtonpost.com/2012/07/0 ... d%3D175105 Marty Posts: 104 Joined: Sun Apr 22, 2012 5:01 pm
  18. Not sure where to post this, as it is a question not a recipe. Feel free to move it to proper location. Has anybody tried "3 Beer Rub" ? It's local to Georgia, and they sell it here at my local Lodge Cast Iron outlet. (BGE distributor). They have a sample and I shook some on my hand and tried it. Pretty good, more heat than sweet. But I know these flavors change alot when cooked. Just lookin for some feedback on it. I'll probably pick up a small bottle when I start to run low on other rubs and will report back with a review if nobody else has by then. My closest thing I can relate to would be a spicey bad byron butt rub. here's their site: http://3beerrub.com/
  19. Kentucky Fire Chicken I was inspired by the recipe for Kentucky Fire Crackers to make this marinade for chicken. 1/2 Cup of hot sauce 3/4 Cup of water 2 Tablespoons of oil 1 package of Hidden Valley Ranch seasoning mix 1 1/2 teaspoons of garlic powder 2 Tablespoons of crushed red pepper Mix well. Marinade chicken for at least an hour. Seasoning for the chicken. Apply when placing the meat on the grill. 1 part seasoning salt (recipe to follow) 1 part Hidden Valley Ranch seasoning 1/2 part chili powder 1/2 part granulated sugar 1/8 to 1/4 part cayenne (if not in your seasoning salt) Cook the chicken at 375F-400F for crispy skin until desired doneness. I added water because I want a marinade and I do not want to "pickle" the meat. Add more hot sauce if you desire. I prefer wings and thighs. I cook them on indirect heat until they are very well done (190+ F). I want the meat to pull easily from the bone. This marinade should work well for breast meat as well. I make a a house seasoning (salt) that contains cayenne pepper. If you use one off the shelf, add the cayenne as per your taste. Here is my "house" seasoning recipe: 1 part salt 1 part onion powder 1/2 part black pepper 1/2 part white pepper 1/2 part granulated garlic 1/8 part cayenne pepper Thanks for looking!
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