Anyone tried this? And how.

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Steve H

Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Feb 18, 2018
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Newark New York
Hey all. Got this today. Haven't seen it before. And was wondering if others have. And how they used it.
IMG_20241008_173334015.jpg

It included ideas. Just curious with other thoughts.
 
Not that particular one but something very similar.
IMG_20241008_174247603_HDR.jpg

I mix the two together and it's outstanding on pork loins/tenderloins.
 
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No help here, I mainly use their brown sugar rub if I don't have time, or feel like making my own. It's good, though.
 
Hey all. Got this today. Haven't seen it before. And was wondering if others have. And how they used it.
View attachment 705489
It included ideas. Just curious with other thoughts.
Never used it but wouldn't hesitate on fish, shrimp, or chicken. Also if I was doing a particular Mexican or Tex-Mex type of pork I'd use it there too.
 
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Sure looks interesting enough to try, I'll be be curious to see how you use it. Never seen it myself.
 
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I should have said it was a wet mix. About the consistency of pesto.

IMG_20241009_032444625.jpg
 
Heinz has or had some chili crunch along those lines, never did find a food fit combo for it, that looks like it would pare well with chicken or fish/shrimp.
 
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