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Hello from Pa.

post #1 of 6
Thread Starter 

Hey,

Just getting back into smoking.after a small hiatus. I have bought a Cajun Injector smoker from Cabala's. I live in Lancaster Pa. and just seasoned it tonight. looking forward to some good rub recipes, not to hot please not big on real spicy meat.   

post #2 of 6

Welcome to the board! Snoop around the recipe sections for some ideas. Otherwise I'm the wrong guy to ask, I like strong peppers.

post #3 of 6

 

texas.gif  Good morning and welcome to the forum, from a beautiful and cool East Texas. Lots of great people with tons of information on just                        about  everything

 

 

                    Gary

post #4 of 6

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

post #5 of 6

Welcome to the SMF Family...I did the start-up and managed the kitchen of Lyndon City Line Diner in '98 and lived in Columbia. Here are a couple of Rubs you may like...JJ

 

Mild Bubba Q Rub (All Purpose)

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

 

For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup

Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...

 

 

This next one is Spicier bu8t if you cut the Black and White Pepper to 1 teaspoon and the Cayenne can be eliminated, reduced to 1/2 teaspoon or replaced with milder Chipotle Powder...

 

Carolina Q Dust 

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder 

1T Granulated Garlic

1T Granulated Onion

1T Mustard Powder

1T Grnd. Black Pepper

1T Grnd. White Pepper

1tsp Cayenne Pepper, or more as desired.

1tsp Grd. Cumin

1tsp Dry Thyme, rubbed

 

Makes about 1 Cup. This has some Heat from the the jar but mellows when Smoked. If too Hot, reduce the Black, White and Cayenne Pepper.

 

Apply your desired amount of Dust to the meat, wrap in plastic and rest in the refrigerator overnight.or longer. The day of the smoke, pull the meat out, add more Dust and go into your pre-heated Smoker...JJ

 

 

post #6 of 6
Hey

Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.

Gary
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