Butt time!! 16.97lb. Let’s call it 17!

[Bearcarver]

Good thing there are no minors on this forum only mature wise folks!

I'm not a Miner, but I was a Steelworker for 20 years. Does that count? :D

Bear

 

[gnarlykaw]

I didn’t cross any lines!

 

[SonnyE]

Me neither. Just talked about hardware and a couple of typically BBQ'd types of meat.
Albeit, in a mature, beer drinking way. :rolleyes:

Is drooling a no-no? o_O

(Lines are meant to be stretched. I like a big fish stretching mine.) LMAO!

I apologize if my descriptive wording was found offensive.
One Friends wife told him to tell me I'm a dirty old man.

Back to the song, "Thank God I'm still a Guy..." ;)

 

[Humo18]

I know; innocent remarks that I misinterpreted when we were talking about hardware, rubs, and slathering sauces... uhmm, I can see why I had my mind in the gutter:D Sonny, NO NEED to apologize but you will need to share why your friend's wife said you were a dirty old man :p.

Bear, being a steel worker does not count and as I said, "we are all mature WISE folks anyway"

I would still like to know if by tasting the rub one can establish what the final product will taste like.

 

[SonnyE]

I told him in an email to go give her an "Italian Pinch".
He asked what I meant.
When I was growing up, it meant to sneak up from behind, and give a little pinch to the side of a boob.
Her response was, "Tell him he's a dirty old man."
Much LOL! after that one.

Tasting the rub is akin to tasting any spice or additive for seasoning. I do it with mine to see if I want to add a little more heat, or to see if one or another ingredient is too strong.
It's actually how I developed my particular 'rub'. I use to carry out a bunch of individual bottles of seasonings to the BBQ, and season items. Then one day the light came on and I combined the staples in an old seasoning jar.
I've added a few more, and of late been experimenting with Cyan Pepper to add just a little "after burn" where it warms the throat after the swallow. Just a tiny hint. (I have to sneak anything hot past the Tender Mouth Tammies around me.)

But start with SPOG, (salt, pepper, onion powder, and garlic powder), then steer it into a complexity you find tastes good.
Just a finger dab, placed on the tongue. :rolleyes: Good? or :eek: Call 911!
Instead of plain salt, I like Lawry's season salt. Instead of Garlic Powder, I like granulated garlic. And I have a nice 'secret weapon' I can deploy, home made onion powder.

We had a bag of onions with a few going bad. The wife said throw them out. I asked if I could try dehydrating them.
She said go ahead. So I sorted, pealed, sliced, diced, and dehydrated the good I found. Then ground it up in a blender when dry as a popcorn fart.
It didn't turn into all fine powder, some refused to disintegrate. But.... it is the best smelling and best tasting Onion 'Powder' I've ever tasted. This... is the real deal!
I don't recommend doing all your spices or powders yourself, it's a lot of work. But it can have it's rewards. Tasty rewards.

Ratio's. I know, that would be the next question. I keep it very simple, I do 1-1-1-1 Etc.
Except hot stuff! Cyan I do 1/2 or maybe even a 1/4. You can always add more heat, but diluting it takes a lot of other stuff. So that would be my only caution.
But making your own Rub, is simply mixing the things you like the taste of. SPOG is basic. Then you 'tune it' to your like.
I add my 'rub' to Sweet Baby Rays BBQ sauce, a big glob of Sage Honey, and paint my baby back ribs with it and cook it on to make a nice bark on the ribs.
It was also my undoing. I've been told in no uncertain terms to DO NOT MESS with the rib recipe!
So I've been handcuffed to my grill. :(

So don't be afraid to experiment. Cooking is an adventure in taste! Enjoy the journey!
If Yan can Cook, so can You! ;)

 

[Humo18]

Well Sonny, a pinch in the ole turkey breast or pork boston roast does not make you a "d.o.m." specially in Italy or if you are under 95 years old:).

And wow, thanks so much for the great tutorial on rubs, as a newbie I appreciate any shared wisdom. One thing about this forum is everyone's willingness to share their knowledge. I have learned a lot form this forum and from Phillips and all the wonderful recipes and instructions he provides.

I will start expanding from my basic SPOG plus paprika that I always use but you know, I always wonder if the commercially sold spices developed by the BBQ champions are so much better than what we can make. I'll try tasting spices prior to cooking and that way when I taste the meat I can start relating its flavor to the spices used. Maybe that's the fun of it, no?

By the way, yesterday when we returned home from our Thanksgiving festivities, my neighbor next door brought me a sample of the bird he smoked for their dinner. It was the BEST turkey I've ever had.. Only spices he used was and injection of Zatarains Creol Butter. It had a light hint of heat just the way I like it; I have what a friend of mine calls a "cat's tongue", can't handle heat too well.