General > In General...
cooking with smoke
Good:
Golly that's awesome alward!
Motorrad:
Anyone have a Dry Rub recipe they swear by? Im not happy with mine..
My local BEST BBQ joint has a VERY simple one.. and I cant hit it no matter how I try..
turdle:
--- Quote from: Motorrad on February 28, 2012, 12:13:49 PM ---Anyone have a Dry Rub recipe they swear by? Im not happy with mine..
My local BEST BBQ joint has a VERY simple one.. and I cant hit it no matter how I try..
--- End quote ---
we use butt rub. it has a pig on the label. we use it on everthing!! sometimes a little lowrys and garlic salt too!!
Motorrad:
:-D :-D :-D I have a Prime rib On deck for tomarrow :-D :-D :-D
I got away from using Bad Byrons Butt rub... tad on the salty side for me
Brute:
I have gone through the gamut on smokers over the years. Wood, charcoal, propane, electric. Have settled on digital electric for my last one, and if it died I would get another just like it to replace it. I am getting lazy! Do not want to baby sit a smoker any more. I use apple, hickory or mesquite. I smoked some carp that was all gone in less then half an hour at work! They would not believe it was carp. I even told them before they ate it! The key for carp is filet, brine, then pressure cook for 90 minutes, then smoke/cook. Came out great. I bowfish, and wanted to see if I could make it edible. Seems to have worked. I do a lot of cheese to bring to work. Guys seem to really like that.
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