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The following page was printed from RemoteCentral.com:
Topic: | OT..... wet rub recipe This thread has 58 replies. Displaying posts 31 through 45. |
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Post 31 made on Friday October 4, 2019 at 20:13 |
Fins Elite Member |
Joined: Posts: | June 2007 11,627 |
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On October 4, 2019 at 20:11, Trunk-Slammer -Supreme said...
While you all are getting your steaks prepared at CEDIA, I'll already be eating steak with my simple grill it and eat it method....
That'll give me more time to fill up on desert.... I think a cook off should be something more complicated than steaks.
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Civil War reenactment is LARPing for people with no imagination.
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Post 32 made on Friday October 4, 2019 at 22:16 |
pilgram Loyal Member |
Joined: Posts: | November 2004 5,684 |
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On October 4, 2019 at 18:54, Fins said...
A few have said sometimes they use Montreal steak seasoning, but there’s something in it that I really don’t care for. S&P for me. I use that on pork shoulders(pulled pork),tenderloin,and ribs. For steaks.......Lawrys garlic salt and ground peppercorn.
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Every day is a good day.......some are just better than others!
Proud to say that my property is protected by a high speed wireless device! |
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Post 33 made on Friday October 4, 2019 at 22:59 |
pilgram Loyal Member |
Joined: Posts: | November 2004 5,684 |
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On October 4, 2019 at 20:13, Fins said...
I think a cook off should be something more complicated than steaks. Me too. Something like bacon wrapped,cheese stuffed shrimp and jalapeno's for an appetizer. Smoked fall off the bone ribs,pulled pork,prime rib,or salmon for the main. Add some fresh garlic parmesan green beans or asparagus (or both) and you'll understand why I LOVE weekends! Now I'm hungry........tomorrow's going to be a GOOD day!!
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Every day is a good day.......some are just better than others!
Proud to say that my property is protected by a high speed wireless device! |
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Post 34 made on Saturday October 5, 2019 at 12:00 |
Anthony Ultimate Member |
Joined: Posts: | May 2001 28,870 |
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Not a Yank and not sure what a Texas wet rubbed steak actualy is.
But for me
- start with good steak and cut, - salt - wait - rinse off salt - wipe dry - sear - flip - add spice blend * - flip and move to warm zone to continue cooking at a lower temp if needed - tent I make my own spice blend (but to each his own taste
in a mortar crush - pepper corns - mustard seeds - fennel seeds - dill seeds - chili flakes add - granulated onion - granulated garlic - salt -paprika -
- take it off an cover it
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Post 35 made on Saturday October 5, 2019 at 17:47 |
Fins Elite Member |
Joined: Posts: | June 2007 11,627 |
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So question for y’all. How would you cook babies? Low and slow or high and fast? Also, dry rub? Or would you brine them?
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Civil War reenactment is LARPing for people with no imagination.
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Post 36 made on Saturday October 5, 2019 at 18:23 |
davidcasemore Super Member |
Joined: Posts: | January 2003 3,352 |
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On October 5, 2019 at 17:47, Fins said...
So question for y’all. How would you cook babies? Diapers on.
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Fins: Still Slamming' His Trunk on pilgrim's Small Weenie - One Trunk at a Time! |
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Post 37 made on Saturday October 5, 2019 at 18:45 |
Fins Elite Member |
Joined: Posts: | June 2007 11,627 |
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On October 5, 2019 at 18:23, davidcasemore said...
Diapers on. You’re just sick.
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Civil War reenactment is LARPing for people with no imagination.
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Post 38 made on Sunday October 6, 2019 at 00:28 |
davidcasemore Super Member |
Joined: Posts: | January 2003 3,352 |
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On October 5, 2019 at 18:45, Fins said...
You’re just sick. My goodness, you must be so tedious to be around. Buzzkill Fins. Absolutely no sense of humor. I'm sorry, snowflake, if I upset you. I'll be sure to insert a trigger warning next time.
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Fins: Still Slamming' His Trunk on pilgrim's Small Weenie - One Trunk at a Time! |
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Post 39 made on Sunday October 6, 2019 at 00:35 |
Fins Elite Member |
Joined: Posts: | June 2007 11,627 |
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On October 6, 2019 at 00:28, davidcasemore said...
My goodness, you must be so tedious to be around. Buzzkill Fins. Absolutely no sense of humor. I'm sorry, snowflake, if I upset you. I'll be sure to insert a trigger warning next time. We are talking about saving the planet. Not one of your sick fetishes.
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Civil War reenactment is LARPing for people with no imagination.
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Post 40 made on Sunday October 6, 2019 at 10:35 |
Anthony Ultimate Member |
Joined: Posts: | May 2001 28,870 |
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On October 5, 2019 at 17:47, Fins said...
So question for y’all. How would you cook babies? Low and slow or high and fast? Also, dry rub? Or would you brine them? 1) I prefer side ribs ( I know it sounds uncouth but I just don't get the excitement over baby back ribs 2) depends what is available but assuming time and equipment dry rub - smoker followed by BBQ sauce -grill
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Post 41 made on Sunday October 6, 2019 at 13:23 |
skynyrdfan Active Member |
Joined: Posts: | March 2006 666 |
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Dry Brine 24 hours with salt. rub with a little olive oil, garlic powder and black pepper. Put on smoker at 225 till rib eye gets to 90 degrees... I have the weber getting hot during end of smoke. remove rib eye from smoker and put on weber at about 500 degrees until 120 degrees.. remove and let sit for 10 minutes. can add a little butter while sitting...As stated earlier, prime cut is a must.. Our buddy works for Sysco and gets us prime CAB (certified angus beef). Best steak ever...
ps. smoker usually has hickory pellets. The olive oil allows the reverse sear
Ribs on smoker with different rubs for about 5 hours uncovered.. sauce on side for health reasons.. I try not to add so much sugar....
I also will do the 3.2.1 method..
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Post 42 made on Sunday October 6, 2019 at 16:06 |
Anthony Ultimate Member |
Joined: Posts: | May 2001 28,870 |
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Post 43 made on Sunday October 6, 2019 at 16:44 |
skynyrdfan Active Member |
Joined: Posts: | March 2006 666 |
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smoke uncovered for 3 hours then wrap in heavy duty foil (or butcher paper) for 2 hours with a liquid and sugar product in the wrap than finish unwrapped for the last hour usually with a sause. I do not sauce my ribs anymore only to reduce the amount of sugar i eat. A good rub usually will have some brown sugar but not what sweat baby rays has.... pre diabetic haha..
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Post 44 made on Sunday October 6, 2019 at 18:10 |
Zohan Super Member |
Joined: Posts: | September 2010 3,096 |
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On October 6, 2019 at 16:44, skynyrdfan said...
smoke uncovered for 3 hours then wrap in heavy duty foil (or butcher paper) for 2 hours with a liquid and sugar product in the wrap than finish unwrapped for the last hour usually with a sause. I do not sauce my ribs anymore only to reduce the amount of sugar i eat. A good rub usually will have some brown sugar but not what sweat baby rays has.... pre diabetic haha.. Diabetic here. I dont even like bbq sauce but I like these https://www.ghughessugarfree.com/I like the carolina style sweet heat I also use the teriaki for salmon and chicken
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Post 45 made on Sunday October 6, 2019 at 18:45 |
Audiophiliac Super Member |
Joined: Posts: | August 2006 3,311 |
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I did the yearly cleaning of my pellet smoker today and seasoned the new top shelf I picked up for it. Getting ready for the holidays.
I have a pork loin to do for my mom for her birthday. It's what she wants. I picked up a butt as well.
One of my favs is tri-tip so I will be doing a tri-tip chili for Halloween. Turkeys and stuff for Thanksgiving. Prime rib for Christmas has become a tradition in our house. I might get some wagyu short ribs as well this year. A good spicy coffee rub for those is killer.
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