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The following page was printed from RemoteCentral.com:
| Topic: | OT..... wet rub recipe This thread has 58 replies. Displaying posts 46 through 59. |
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| Post 46 made on Sunday October 6, 2019 at 19:02 |
Fins Elite Member |
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On October 6, 2019 at 18:10, Zohan said...
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 Just a pet peeve, but Carolina style never has tomato as the main ingredient. Eastern Carolina is vinegar and seasoning, absolutely no tomatoes. Western Carolina or Lexington style is vinegar sauce with ketchup added to it. SC sauce is mustard based.
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Civil War reenactment is LARPing for people with no imagination.
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| Post 47 made on Sunday October 6, 2019 at 19:26 |
Anthony Ultimate Member |
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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.. thanks
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| Post 48 made on Sunday October 6, 2019 at 20:27 |
highfigh Loyal Member |
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One of the local electronics distributors had their Fall Ball on Thursday and dinner was from a BBQ place, on a food truck. I had the rib basket and they looked so good, I didn't bother with sauce. The baskets didn't have covers, either. I got to my van and couldn't resist, so I took a bite- freaking amazing! Didn't even need sauce. I need to go to their restaurant.
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| Post 49 made on Wednesday October 9, 2019 at 13:42 |
Zohan Super Member |
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On October 6, 2019 at 19:02, Fins said...
Just a pet peeve, but Carolina style never has tomato as the main ingredient. Eastern Carolina is vinegar and seasoning, absolutely no tomatoes. Western Carolina or Lexington style is vinegar sauce with ketchup added to it.
SC sauce is mustard based. In this case it does, but I didnt even look until just now. It makes no difference to me, it just tastes awesome... ;) [url=[Link: ibb.co]][img] [/img][/url]INGREDIENTS: Vine-Ripened Crushed Tomatoes (Water, Crushed Tomatoes), White Vinegar, Cider Vinegar, Modified Cornstarch, Salt, Crushed Red Pepper, Spices, Caramel Color, Xanthan Gum, Sucralose.
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| Post 50 made on Wednesday October 9, 2019 at 18:57 |
edizzle Loyal Member |
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On October 6, 2019 at 19:02, Fins said...
Just a pet peeve, but Carolina style never has tomato as the main ingredient. Eastern Carolina is vinegar and seasoning, absolutely no tomatoes. Western Carolina or Lexington style is vinegar sauce with ketchup added to it.
SC sauce is mustard based. have you ever eaten bbq in western nc? im not sure you have.
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| Post 51 made on Thursday October 10, 2019 at 06:42 |
Fins Elite Member |
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On October 9, 2019 at 18:57, edizzle said...
have you ever eaten bbq in western nc? im not sure you have. I’ve eaten Que all over the state. Including places on the NC BBQ Trail. Authentic eastern NC Que is whole hog with. Vinegar mop and it’s chopped. Western/Lexington style is pork butts that’s pulled with a tomato (ketchup) sauce.
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Civil War reenactment is LARPing for people with no imagination.
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| Post 52 made on Thursday October 10, 2019 at 09:46 |
drewski300 Super Member |
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Ribeye must have a prime rating minimum. If you can find a place that ages the beef even better. I find that dry aging however does tend to leave a super tender yet drier finished product. I've looked into wet aging but have never tried it.
Grilling is usually the last resort IMO unless you have a pellet grill (Traeger). I prefer cast iron for the best results because it sits in the marinade/juices. Get the pan hot and sear the steak on both sides. You can throw it into the oven to finish off or as Tommy from MN (shout out) said, 4-5 mins on either side and let sit. The thickness of the cut is the most important determiner in this. If it is super thick or very thin, you have to adjust your times. I prefer to foil it while sitting because that helps keep the moisture in.
As far as a marinade, I like simple olive oil, salt, and pepper or I've even used salsa. But I think salsa is better suited for grilling. Regarding salt, don't use that table salt shit. Use real extra coarse unrefined salt. Celtic sea salt is great or I purchased this Colima salt that is amazing. I like garlic so I prefer to use minced garlic over garlic powder.
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| Post 53 made on Thursday October 10, 2019 at 12:11 |
Fins Elite Member |
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On October 9, 2019 at 13:42, Zohan said...
In this case it does, but I didnt even look until just now. It makes no difference to me, it just tastes awesome... ;) [url=[Link: ibb.co]][img][/img][/url]INGREDIENTS: Vine-Ripened Crushed Tomatoes (Water, Crushed Tomatoes), White Vinegar, Cider Vinegar, Modified Cornstarch, Salt, Crushed Red Pepper, Spices, Caramel Color, Xanthan Gum, Sucralose.I’m a fan of all styles, and all that really matters is it good or not. I have no problem with tomato based sauces. That’s my preference for ribs. It just bugs me when people label a sauce as “Carolina style” when it’s really not.
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Civil War reenactment is LARPing for people with no imagination.
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| Post 54 made on Thursday October 10, 2019 at 12:38 |
edizzle Loyal Member |
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On October 10, 2019 at 09:46, drewski300 said...
Ribeye must have a prime rating minimum. If you can find a place that ages the beef even better. I find that dry aging however does tend to leave a super tender yet drier finished product. I've looked into wet aging but have never tried it.
Grilling is usually the last resort IMO unless you have a pellet grill (Traeger). I prefer cast iron for the best results because it sits in the marinade/juices. Get the pan hot and sear the steak on both sides. You can throw it into the oven to finish off or as Tommy from MN (shout out) said, 4-5 mins on either side and let sit. The thickness of the cut is the most important determiner in this. If it is super thick or very thin, you have to adjust your times. I prefer to foil it while sitting because that helps keep the moisture in.
As far as a marinade, I like simple olive oil, salt, and pepper or I've even used salsa. But I think salsa is better suited for grilling. Regarding salt, don't use that table salt shit. Use real extra coarse unrefined salt. Celtic sea salt is great or I purchased this Colima salt that is amazing. I like garlic so I prefer to use minced garlic over garlic powder. yes, very good tip on the salt, i forgot to mention that
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I love supporting product that supports me! |
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| Post 55 made on Thursday October 17, 2019 at 14:25 |
Mac Burks (39) Elite Member |
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I registered this domain a couple of years ago. Still working on the formula :). http://www.barbeecue.com/
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| Post 56 made on Thursday October 17, 2019 at 15:42 |
Fins Elite Member |
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On October 17, 2019 at 14:25, Mac Burks (39) said...
I registered this domain a couple of years ago. Still working on the formula :). http://www.barbeecue.com/When you say still working on the formula? Do you mean your own recipe for sauce?
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Civil War reenactment is LARPing for people with no imagination.
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| Post 57 made on Thursday October 17, 2019 at 15:45 |
Mac Burks (39) Elite Member |
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On October 17, 2019 at 15:42, Fins said...
When you say still working on the formula? Do you mean your own recipe for sauce? Yes
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| Post 58 made on Thursday October 17, 2019 at 16:00 |
thecapnredfish Senior Member |
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Sweet Baby Ray’s already makes some. Good brand for bottled stuff. Great wing sauce and teriyaki.
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| Post 59 made on Thursday October 17, 2019 at 19:36 |
Fins Elite Member |
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On October 17, 2019 at 15:45, Mac Burks (39) said...
Yes Use honey flavored Evan Williams.
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Civil War reenactment is LARPing for people with no imagination.
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