Let's Talk BBQ
FORUM SPONSORS => Savor Spices => Topic started by: ronman451 on January 19, 2015, 09:36:02 PM
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So I'm looking for some new spices/rubs. My new Pit Barrel Cooker came with a couple of decent rubs, but I've used them all up. I got a rib rub from the grocery store around here that was okay, but I don't think I'd buy it again...
Any recommendations for a Savor Spices Newbie "starter pack" ?
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Go for the redneck rubs:
Mo-Rockin Chicken
Way out West for steak, salmon, chicken
Fine Swine & Bovine all purpose one of old smokes favorites
Super Pig for pig candy
send Teesquare a pm and ask for the larger size bottles, might as well do it now instead of later when you taste these wonderful concoctions
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Smoke is the man and He is wise on rubs. I very much like John Henry rubs
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Check out Jeff Phillip's rub on his web site--smoking-meat.com. Bought them years ago, tweaked them a bit. BUT, still my go to rub for just about anything. He charges for them, but that's how he keeps his web site up and going. That, and he gets a bit from Amazon if you use his link to buy from them. No different than many of the others on line. IF you get it and like it, ask and I'll tell you about my own variations. A GOOD rub, IMHO
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Go for the redneck rubs:
Mo-Rockin Chicken
Way out West for steak, salmon, chicken
Fine Swine & Bovine all purpose one of old smokes favorites
Super Pig for pig candy
I ordered all four of these just now. Looking forward to taking them out for a spin!
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I love all the savor rubs and spices. I always keep a big bottle of super pig on hand.
As Pappy stated John Henry's are really good. Their maple is my favorite.
I also like the Big Poppa's line of rubs and spices. The bacon jalapeño rub and jalapeño salt is fantastic. Also the double secret steak rub is great!
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I'm a simple guy and like to let the beef do the talking. I get really good fresh chickens too, neon yellow fat, not the white stuff at the store.
Beef and sometimes chicken:
Salt(2ish parts), equal amounts pepper and garlic powder.
Pork and BBQ chicken rub:
Salt, pepper, garlic power, paprika, chili powder, brown sugar, red pepper flake, dry mustard, dash of cayenne powder, and a touch of super secret warmth flavor (ground clove).
Just like list of ingredients greatest amount of least. I would give measurements but I'm not very good at taking my time to measure, I like the eyeball and taste test for everything.
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All are good but the Swine and Bovine stands out for me.
I BBQ'd a goat for the first time in my charcoal SRG and man it was the best goat. My father in-law loves goat and he said it was the BEST he ever had. He is 82 years young and has eat'n a lot of goat in his time.
Pam, Dee and a few other got to try it a few years back at the Fall Gathering
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Go for the redneck rubs:
Mo-Rockin Chicken
Way out West for steak, salmon, chicken
Fine Swine & Bovine all purpose one of old smokes favorites
Super Pig for pig candy
I ordered all four of these just now. Looking forward to taking them out for a spin!
You'll be very pleased with all of them. Make a compound butter with the Way Out West and use it on corn on the cob, baked potato, or any other vegetable. I also like to sprinkle some Super Pig on a baked sweet potato or yam.
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Go for the redneck rubs:
Mo-Rockin Chicken
Way out West for steak, salmon, chicken
Fine Swine & Bovine all purpose one of old smokes favorites
Super Pig for pig candy
I ordered all four of these just now. Looking forward to taking them out for a spin!
You'll be very pleased with all of them. Make a compound butter with the Way Out West and use it on corn on the cob, baked potato, or any other vegetable. I also like to sprinkle some Super Pig on a baked sweet potato or yam.
My oldest daughter loves Mo Rockin' on almost everything. I like it too, but really like WOW and M-3.
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Lately I've been using G/S/P mix on a lot of my cooks.
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So I'm looking for some new spices/rubs. My new Pit Barrel Cooker came with a couple of decent rubs, but I've used them all up. I got a rib rub from the grocery store around here that was okay, but I don't think I'd buy it again...
Any recommendations for a Savor Spices Newbie "starter pack" ?
Ronman
I have a rub that I have used for briskets,roast, chicken, turkey, ribs and pork items. The recipe comes from a couple who owns a BBQ restaurant, Mike and Amy Mills and its called "Magic Dust". The recipe along with other rub recipes are on this site: bbq.about.com. Aliengriller suggestion about Jeff Philips Rub is IMO is an excellent all around rub and its made to tweak.
Wish I was back in Albuquerque again, those sun dried chili's for my home made salsa.
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WOW is really good on salmon and portabella mushrooms. It is also good with fried taters.
Fine Swine and Bovine is a great all-purpose rub and is a go to around Smokes house.
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Go for the redneck rubs:
Mo-Rockin Chicken
Way out West for steak, salmon, chicken
Fine Swine & Bovine all purpose one of old smokes favorites
Super Pig for pig candy
I ordered all four of these just now. Looking forward to taking them out for a spin!
You'll be very pleased with all of them. Make a compound butter with the Way Out West and use it on corn on the cob, baked potato, or any other vegetable. I also like to sprinkle some Super Pig on a baked sweet potato or yam.
My oldest daughter loves Mo Rockin' on almost everything. I like it too, but really like WOW and M-3.
I even like MRC on my fingers, that stuff is finger lickin' good. :P
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Go for the redneck rubs:
Mo-Rockin Chicken
Way out West for steak, salmon, chicken
Fine Swine & Bovine all purpose one of old smokes favorites
Super Pig for pig candy
I ordered all four of these just now. Looking forward to taking them out for a spin!
You'll be very pleased with all of them. Make a compound butter with the Way Out West and use it on corn on the cob, baked potato, or any other vegetable. I also like to sprinkle some Super Pig on a baked sweet potato or yam.
My oldest daughter loves Mo Rockin' on almost everything. I like it too, but really like WOW and M-3.
I even like MRC on my fingers, that stuff is finger lickin' good. :P
;D ;D ;D
I have the same problem with M-3! ;) ;D
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I love all the savor rubs and spices. I always keep a big bottle of super pig on hand.
As Pappy stated John Henry's are really good. Their maple is my favorite.
I also like the Big Poppa's line of rubs and spices. The bacon jalapeño rub and jalapeño salt is fantastic. Also the double secret steak rub is great!
Pretty much what is in my pantry.
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I even like MRC on my fingers, that stuff is finger lickin' good. :P
My Savor Spices order came in just in time for the weekend! Got a couple of fryers from the local market, split in half, rubbed generously with the Mo Rockin Chicken and sitting in the fridge overnight. Tomorrow I fire up the Pit Barrel Cooker and hang them for a couplea hours.
I'll post results and a photo or two...
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I even like MRC on my fingers, that stuff is finger lickin' good. :P
My Savor Spices order came in just in time for the weekend! Got a couple of fryers from the local market, split in half, rubbed generously with the Mo Rockin Chicken and sitting in the fridge overnight. Tomorrow I fire up the Pit Barrel Cooker and hang them for a couplea hours.
I'll post results and a photo or two...
Mo Rockin is killer. Work it under the skin if you can
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I even like MRC on my fingers, that stuff is finger lickin' good. :P
My Savor Spices order came in just in time for the weekend! Got a couple of fryers from the local market, split in half, rubbed generously with the Mo Rockin Chicken and sitting in the fridge overnight. Tomorrow I fire up the Pit Barrel Cooker and hang them for a couplea hours.
I'll post results and a photo or two...
Mo Rockin is killer. Work it under the skin if you can
Pappy means the CHICKEN skin...just clarifying.... ;) ;D :D
Looking forward to your cook! There are sugars in the MRC - But - if your PBC is running in the average temp range of 275-325F, you will not get much "carbonizing" of the sugars.
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I even like MRC on my fingers, that stuff is finger lickin' good. :P
My Savor Spices order came in just in time for the weekend! Got a couple of fryers from the local market, split in half, rubbed generously with the Mo Rockin Chicken and sitting in the fridge overnight. Tomorrow I fire up the Pit Barrel Cooker and hang them for a couplea hours.
I'll post results and a photo or two...
Mo Rockin is killer. Work it under the skin if you can
Pappy means the CHICKEN skin...just clarifying.... ;) ;D :D
Looking forward to your cook! There are sugars in the MRC - But - if your PBC is running in the average temp range of 275-325F, you will not get much "carbonizing" of the sugars.
Thanks for having my back. I could have killed him or made him really uncomfortable.???
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Thanks for having my back. I could have killed him or make him really uncomfortable.???
Modify message
:D :D :D Just watching out for ya Pap...I you you MN guys are susceptible to "cerebral frostbite" this time of year ;D ;D ;D
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As promised, the results...
Chicken seasoned with MRC was a smashing success. My son ate one whole bird by himself!
The smaller chicken overcooked a little bit but was still juicy. Rubbing and marinading overnight (yes, under the skin as well) was a good call. Meat was flavorful and not just the skin. I loved the color and the slightly sweet flavor.
The Prep
(https://farm8.staticflickr.com/7340/16342949886_0b5f841d32.jpg)
Pulled after two hours in the PBC
(https://farm8.staticflickr.com/7316/16342950106_7a822e9e47.jpg)
The Yield
(https://farm8.staticflickr.com/7318/16183043497_5fc01bbf6e.jpg)
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Beautiful color on those birds Ron! Nice job. Hope you like the flavor...it is also a good rub on Salmon, and shrimp. And....we have one member that uses it as his secret ingredient in Brunswick Stew ;D
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You really killed it. Nice job.
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That chicken looks delicious.
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Beautiful birds
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That chicken is beautiful! I bet it is delicious.
BTW, Pappy - you DID warn him that working it under the skin would be killer.... ??? ???
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Outstanding looking birds, that MRC is great stuff. ;)