John20
Assistant Cook
- Joined
- Nov 3, 2011
- Messages
- 27
What is your favorite rubs and sauces or do you make your own. I'm a Kosmo's Q fan!
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Rubs & Sauce
- Thread starter John20
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Vermin999
Executive Chef
Re: Rubs & Sauce
Lately I have been on a Salt and Pepper only kick with no BBQ sauce.
Lately I have been on a Salt and Pepper only kick with no BBQ sauce.
bbquzz
Master Chef
Re: Rubs & Sauce
I'm a fan of Meathead's Memphis Dust for smoking and Susie Q's Santa Maria Seasoning for grilling. Sauce, my new favorite is Bone Suckin' Sauce with a little Tiger Sauce added. Last but not least, all three Wolfe Rub BBQ Seasonings are front and center in the spice and rub cupboard.
I'm a fan of Meathead's Memphis Dust for smoking and Susie Q's Santa Maria Seasoning for grilling. Sauce, my new favorite is Bone Suckin' Sauce with a little Tiger Sauce added. Last but not least, all three Wolfe Rub BBQ Seasonings are front and center in the spice and rub cupboard.
Crtnations
Assistant Cook
- Joined
- Nov 29, 2011
- Messages
- 25
I love the butchers BBQ sauce, it's a little sweet but has a perfect heat to it.
I second the Butcher BBQ sauce... REALLY good.
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OP
OP
John20
Assistant Cook
- Joined
- Nov 3, 2011
- Messages
- 27
Sounds like I need to order up some Butchers BBQ Sauce! Thanks guys!
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Sent from my iPhone using Tapatalk
Re: Rubs & Sauce
My favorite all round rub is Headcountry All Purpose. For sauce..I like Headcountry regular sweetened up with a little honey or maple syurp as a chicken glaze. For a table sauce and rib glaze I like Texas Rib Rangers Spicy. Also spiked up with some sweet as above for the rib application. Bunch of other rubs I like for various chores. Obie Cue's Steak Maker is very good on steaks and burgers as is Omaha Steaks Seasoning. Brian's Yummy Chicken is real good on chicken for some reason
For turkeys I am firmly in the camp of half Chef Paul Purdhommes Poultry Magic mixed with half good quality lemon peppa. Some smart fella on here suggested that a few years back..thanks to whoever it was. Everybody just loves my Turkey now..course they always loved it..lol. Don't recall much about the Wolfboy stuff. It been too long since I got some samples to test it
My favorite all round rub is Headcountry All Purpose. For sauce..I like Headcountry regular sweetened up with a little honey or maple syurp as a chicken glaze. For a table sauce and rib glaze I like Texas Rib Rangers Spicy. Also spiked up with some sweet as above for the rib application. Bunch of other rubs I like for various chores. Obie Cue's Steak Maker is very good on steaks and burgers as is Omaha Steaks Seasoning. Brian's Yummy Chicken is real good on chicken for some reason
For turkeys I am firmly in the camp of half Chef Paul Purdhommes Poultry Magic mixed with half good quality lemon peppa. Some smart fella on here suggested that a few years back..thanks to whoever it was. Everybody just loves my Turkey now..course they always loved it..lol. Don't recall much about the Wolfboy stuff. It been too long since I got some samples to test it
bbquzz
Master Chef
Re: Rubs & Sauce
No LOVE for the SBR BW?
bigwheel said:My favorite all round rub is Headcountry All Purpose. For sauce..I like Headcountry regular sweetened up with a little honey or maple syurp as a chicken glaze. For a table sauce and rib glaze I like Texas Rib Rangers Spicy. Also spiked up with some sweet as above for the rib application. Bunch of other rubs I like for various chores. Obie Cue's Steak Maker is very good on steaks and burgers as is Omaha Steaks Seasoning. Brian's Yummy Chicken is real good on chicken for some reason
No LOVE for the SBR BW?
Tri Tip
Head Chef
Bob In Fla.
Head Chef
Re: Rubs & Sauce
I like a lot of them, but I do believe that I've seen someone swig Butchers right out of the bottle. :? It's that good. I have been known to mix Blues Hog Original with Blues Hog Tennessee Red about half-and-half. Like maybe yesterday?
BOB
I like a lot of them, but I do believe that I've seen someone swig Butchers right out of the bottle. :?
It's that good. I have been known to mix Blues Hog Original with Blues Hog Tennessee Red about half-and-half. Like maybe yesterday?BOB
Bob In Fla.
Head Chef
Re: Rubs & Sauce
Might need to stock the first aid kit. :?
BOB
:?: :?: :?: :?: :?: :?:
Might need to stock the first aid kit. :?
BOB
Bob In Fla.
Head Chef
Re: Rubs & Sauce
SBR= sweet baby rays[/quote:33jnn510]
D'OH!
I shoulda known that...
MI Smoke said:
SBR= sweet baby rays[/quote:33jnn510]
D'OH!
I shoulda known that...
Re: Rubs & Sauce
Well over thanksgiving the grocery salesman eldest male of the chillins brought us a big jug of Bad Byrons Butt Rub. A nice lady sent me a small sample a few years back and it tasted purty good out of the bag but never got around to trying it on anything. Anyway the Little bride decided to cook a quarter of a rib end loin in the oven..weighed about 3 lbs maybe. She followed my directions real well. Washed an dried it off then coated with Olive Oyl and Byrons butt rub. Cooked in an open pan at 375 for a while then lowered to 350. Gave it a flip at the hour marked and cooked about another twenty mins or so till it hit 150 in the middle. That was the best dang loin I have had in a while. Byrons is good stuff. Has a little heat in it but nothing outrageous..dissipates fast. Great flavor.
Well over thanksgiving the grocery salesman eldest male of the chillins brought us a big jug of Bad Byrons Butt Rub. A nice lady sent me a small sample a few years back and it tasted purty good out of the bag but never got around to trying it on anything. Anyway the Little bride decided to cook a quarter of a rib end loin in the oven..weighed about 3 lbs maybe. She followed my directions real well. Washed an dried it off then coated with Olive Oyl and Byrons butt rub. Cooked in an open pan at 375 for a while then lowered to 350. Gave it a flip at the hour marked and cooked about another twenty mins or so till it hit 150 in the middle. That was the best dang loin I have had in a while. Byrons is good stuff. Has a little heat in it but nothing outrageous..dissipates fast. Great flavor.
bbquzz
Master Chef
Re: Rubs & Sauce
SBR= sweet baby rays[/quote:27ahn5n4]
D'OH!
I shoulda known that...[/quote:27ahn5n4]
Just in case you need theses others ...
3-2-1 = 3 hrs smoke, 2 hrs foiled, 1 hr unwrapped/sauced
ABT = Atomic Buffalo Turd
AR = American Royal
BB = Baby Back
BBB = Buck Board Bacon
BDS = Big Drum Smoker
BGE = Big Green Egg
BRITU = Best Ribs In The Universe
BSKD = Brinkman Smoke King Deluxe
BUD= Baby Ugly Drum.
BWS = Backwoods Smoker
BYC = Klose's Backyard Chef
CAB = Certified Angus Beef
CBBQA = California BBQ Association
CBJ = Certified Barbecue Judge
CG=Chargriller
CL = CraigsList
COS = Cheapo Offset Smoker
CS = Cookshack Eletric Smoker
CWB = Cheap White Buns
DAL = Dead Ass Last (contest)
DBS + Double Barrel Smoker
ECB = El Cheapo Brinkman
EVOO = Extra Virgin Olive Oil
FBA = Florida BBQ Association
FEC = Fast Eddy Cookshack Pellet Smoker
FLFO = Florida Folks
FTC = Foil, Towel, Cooler
GAB = Great American BBQ
GC = Grand Champion
GLBBQA = Great Lakes BBQ Association
GOSM = Great Outdoor Smokey Mountain
HDAF = Heavy Duty Aluminum Foil
ILBBQS = Illinois BBQ Society
KCBS = Kansas City Barbecue Society
KMP = Klose Mobile Pit
KP = Klose Pit
LIFO = Long Island Folks
MABA = Mid Atlantic BBQ Association
MIFO = Michigan Folks
MiM = Memphis in May
MOAB = Mother of All Banderas
MOFO = Missouri Folks
NB = New Braunfels
NBBD = New Braunfels Black Diamond
NEBS = New England BBQ Association
NTTAWWT = Not That There's Anything Wrong With That
OTG = Weber One Touch Gold
OTP = Weber One Touch Performer
OTS = Weber One Touch Silver
Pron, P*rn = FoodPorn(Food Photos. We don't want the "P" word appearing to many times so corporate scanners, google indexers, etc don't mislabel our site as a P*orn" ).
RGC = Reserve Grand Champion
RoY = Rookie of the Year
SBR = Sweet Baby Rays
SNPP = Brinkman Smoke 'N' Pit Professional
SKD = Smoke King Deluxe
SW = Spicewine
TOY = Team of The Year
UDS = Ugly Drum Smoker
WSM = Weber Smokey Mountain
Bob In Fla. said:
SBR= sweet baby rays[/quote:27ahn5n4]
D'OH!
I shoulda known that...
[/quote:27ahn5n4]Just in case you need theses others ...
3-2-1 = 3 hrs smoke, 2 hrs foiled, 1 hr unwrapped/sauced
ABT = Atomic Buffalo Turd
AR = American Royal
BB = Baby Back
BBB = Buck Board Bacon
BDS = Big Drum Smoker
BGE = Big Green Egg
BRITU = Best Ribs In The Universe
BSKD = Brinkman Smoke King Deluxe
BUD= Baby Ugly Drum.
BWS = Backwoods Smoker
BYC = Klose's Backyard Chef
CAB = Certified Angus Beef
CBBQA = California BBQ Association
CBJ = Certified Barbecue Judge
CG=Chargriller
CL = CraigsList
COS = Cheapo Offset Smoker
CS = Cookshack Eletric Smoker
CWB = Cheap White Buns
DAL = Dead Ass Last (contest)
DBS + Double Barrel Smoker
ECB = El Cheapo Brinkman
EVOO = Extra Virgin Olive Oil
FBA = Florida BBQ Association
FEC = Fast Eddy Cookshack Pellet Smoker
FLFO = Florida Folks
FTC = Foil, Towel, Cooler
GAB = Great American BBQ
GC = Grand Champion
GLBBQA = Great Lakes BBQ Association
GOSM = Great Outdoor Smokey Mountain
HDAF = Heavy Duty Aluminum Foil
ILBBQS = Illinois BBQ Society
KCBS = Kansas City Barbecue Society
KMP = Klose Mobile Pit
KP = Klose Pit
LIFO = Long Island Folks
MABA = Mid Atlantic BBQ Association
MIFO = Michigan Folks
MiM = Memphis in May
MOAB = Mother of All Banderas
MOFO = Missouri Folks
NB = New Braunfels
NBBD = New Braunfels Black Diamond
NEBS = New England BBQ Association
NTTAWWT = Not That There's Anything Wrong With That
OTG = Weber One Touch Gold
OTP = Weber One Touch Performer
OTS = Weber One Touch Silver
Pron, P*rn = FoodPorn(Food Photos. We don't want the "P" word appearing to many times so corporate scanners, google indexers, etc don't mislabel our site as a P*orn" ).
RGC = Reserve Grand Champion
RoY = Rookie of the Year
SBR = Sweet Baby Rays
SNPP = Brinkman Smoke 'N' Pit Professional
SKD = Smoke King Deluxe
SW = Spicewine
TOY = Team of The Year
UDS = Ugly Drum Smoker
WSM = Weber Smokey Mountain
bbquzz
Master Chef
Re: Rubs & Sauce
I think I got it form you BW
bigwheel said:
I think I got it form you BW
Nick Prochilo
Chef Extraordinaire
Re: Rubs & Sauce
Couldn't be...........all the words are in English!bbquzz said:bigwheel said:
I think I got it form you BW
Re: Rubs & Sauce
Well must admit I do know how to use the copy and paste function If it come from me I must not have had time to read it...cuz some of them acronyms do not sound overly familiar. Thats what happens with real busy people ya know? Now I will have to contest the Brinkmann Smokin Pro entry. I was taught to abbreviate that as SNNP..as opposed to SNPP. I think some yankee may have invented this list. Who has the Rope and Hawg Knife
Well must admit I do know how to use the copy and paste function
If it come from me I must not have had time to read it...cuz some of them acronyms do not sound overly familiar. Thats what happens with real busy people ya know? Now I will have to contest the Brinkmann Smokin Pro entry. I was taught to abbreviate that as SNNP..as opposed to SNPP. I think some yankee may have invented this list. Who has the Rope and Hawg Knife
