 |
|
04-10-2005, 03:49 PM
|
#1
|
|
Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
|
Fatz, I'll play, but what is the rub for, beef, pork, chicken?
__________________
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
|
|
|
|
04-10-2005, 03:57 PM
|
#2
|
|
Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
|
That would be my weakness...I was gonna suggest some turbo for pork, but now I'll say
1/4 cup woos powder
__________________
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
|
|
|
|
|
04-10-2005, 03:59 PM
|
#3
|
|
Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
|
well at least I'm playing! 
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
|
|
|
|
|
04-10-2005, 04:13 PM
|
#4
|
|
BBQ Central Pro
Join Date: Jan 2005
Location: Calgary, Alberta
Posts: 791
|
Cool idea FATZ ... I like it ... I haven't tried building custom rubs yet, only modified, so I expect I can learn from this one
Unfortunately for me you took the filler, paprika
Since this is for beef I'll try to be bold and respond with:
2 TBSP mustard powder
|
|
|
|
|
04-10-2005, 05:18 PM
|
#5
|
|
Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
|
Ya know, being a Carolina boy and dealing mostly with pork, maybe I should retract my woos powder.
Friend of mine went to Tejas and brought me back 2 bottles...I've only used half of one in 6 months....a lot sweeter than the sauce...anyway,
when I think beef I think woos sauce...which is why I don't mess with Texans!!! 
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
|
|
|
|
|
04-10-2005, 05:24 PM
|
#6
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
|
BLACK PEPPER! They were made for eachother!
|
|
|
|
|
04-10-2005, 05:39 PM
|
#7
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
|
Quote:
|
Originally Posted by FATZ
Quote:
|
Originally Posted by Larry Wolfe
BLACK PEPPER! They were made for eachother!
|
How much? I like fresh ground black pepper a lot. |
Fatz, I'm with you "I love black pepper"! I normally use 1/2 cup black pepper to a 1/4 cup of salt when making a base for beef rub. Then add whatever herbs, spices and sugar to taste. In my honest opinion, you do not want to over season beef. It has great flavors of it's own, keep it simple.
|
|
|
|
|
04-10-2005, 05:44 PM
|
#8
|
|
BBQ Central Pro
Join Date: Jan 2005
Location: Calgary, Alberta
Posts: 791
|
Quote:
|
Originally Posted by Captain Morgan
Ya know, being a Carolina boy and dealing mostly with pork, maybe I should retract my woos powder.
Friend of mine went to Tejas and brought me back 2 bottles...I've only used half of one in 6 months....a lot sweeter than the sauce...anyway,
when I think beef I think woos sauce...which is why I don't mess with Texans!!! |
I think if this game is gonna work, there can be no retractions or edits/mods. once the game admin says we are at the end of ingrediants THEN we can try to finalize the proportions. If our concoction isn't gonna work so be it. We will just play again.
If submissions can be retracted it could get tough.
It just might be hardest to enter the final couple of ingrediants.
Sound ok or not?
|
|
|
|
|
04-10-2005, 05:48 PM
|
#9
|
|
Guest
|
|
|
|
|
|
04-10-2005, 05:53 PM
|
#10
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
|
Quote:
|
Originally Posted by FATZ
So far we got:
1/2 c black pepper
1/4 c smoked sweet Hungarian paprika
1/4 c worcestershire powder
2 T. mustard powder
|
Fatz, dont' forget the salt! 1/4 cup to what we have so far looks good to me! If you become a millionaire from this rub, all of us want a %! 
|
|
|
|
|
04-10-2005, 05:54 PM
|
#11
|
|
Guest
|
Got it now...
guess I read that initial post wrong... MAN!! I can really screw this up!!  Butt, I won't..
Thanks for clarifying..
|
|
|
|
|
04-10-2005, 06:14 PM
|
#12
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
|
Quote:
|
Originally Posted by FATZ
I have already added paprika to this mix. I am only allowed one ingredient. Someone who has not participated yet must specify an amount of some sort of salt, flavored or not, to get the salt there.
|
Okay, I'll suggest 1/4 cup. This is Jim Minion posting from Larry Wolfe's computer. He had me over for ribs and chicken, and I've got to say it's some of the best eats I've ever ate!
Jim
|
|
|
|
|
04-10-2005, 07:11 PM
|
#13
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
|
Quote:
|
Originally Posted by GlennR
2 tsp dried rosemary. (Please somebody log in with a little garlic)
|
Agreed, garlic is a must!
|
|
|
|
|
04-11-2005, 08:18 AM
|
#14
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
|
1 TBLS Granulated Garlic
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
|
|
|
|
|
04-11-2005, 07:37 PM
|
#15
|
|
Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
|
1 tablespoon celery salt
__________________
I hope this isn't negative!
|
|
|
|
|
04-11-2005, 07:44 PM
|
#16
|
|
Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
|
3 teaspoons chile powder.
__________________
I hope this isn't negative!
|
|
|
|
|
04-11-2005, 07:55 PM
|
#17
|
|
Graduate of BBQ Central
Join Date: Jan 2005
Location: Federal Way, WA
Posts: 671
|
You need sugar should be at least equal to salt content.
You choose white, brown or turbinado.
Jim
PS worch powder and paprika levels to high and where is the chili pepper?
__________________
To get a better piece of chicken you'd have to be a rooster
|
|
|
|
|
04-11-2005, 08:23 PM
|
#18
|
|
Graduate of BBQ Central
Join Date: Jan 2005
Location: Federal Way, WA
Posts: 671
|
turbinado
Jim
__________________
To get a better piece of chicken you'd have to be a rooster
|
|
|
|
|
04-11-2005, 09:01 PM
|
#19
|
|
Graduate of BBQ Central
Join Date: Jan 2005
Location: Federal Way, WA
Posts: 671
|
Fatz
Go with a 1/2.
Honestly the balance of this rub off but let us know how it goes.
Jim
__________________
To get a better piece of chicken you'd have to be a rooster
|
|
|
|
|
04-12-2005, 06:26 AM
|
#20
|
|
Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
|
I should point out that I find the woos powder too sweet....might want to consider that in the woos/turbo ratio.
__________________
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
|
|
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Recent Threads |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
