01-18-2014, 08:50
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#526
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Quiet Professional
Join Date: Mar 2006
Location: Jaw-Juh (that's "Georgia")
Posts: 887
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Quote:
Originally Posted by cbtengr
Don, Looks great! Will you share your rub recipe? Do you use strictly wood or charcoal or some of each?
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I only use wood in the smoker. When available any wood from a fruit tree. This was Pear and finished off with green Pecan.
The rub is:
1/2 cup paprika
1/4 cup garlic powder
1/4 cup cayenne pepper (for full blown "good" heat)
3 tablespoons salt
3 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons celery seeds
1 tablespoon brown sugar
1 tablespoon dried oregano
1 tablespoon dried thyme
3 teaspoons cumin
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons ground allspice
This makes enough for three boston butts
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You just can't find that level of stupid in nature. It kills itself off... -T.A. Gardner
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Don is offline
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01-18-2014, 09:17
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#527
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,941
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... I prefer Red Oak for smoking, especially the bark. I just started experimenting with fruit wood...
I deleted the celery seeds comment. I see you do use them...
Last edited by mark46th; 01-23-2014 at 10:00.
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mark46th is offline
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01-18-2014, 09:36
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#528
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Guerrilla Chief
Join Date: Oct 2009
Location: Driving the Texas highways
Posts: 672
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Quote:
Originally Posted by Don
About 20 lbs. Two Boston Butts, and one tenderloin. This is a 12 hour labor of love. You can see the spray bottle of Apple cider vinegar on the tire. All the meat gets a thorough coating every two hours until done.
Attachment 27164 |
So you put the spicy rub on it, then spray the ACV every couple of hours? I never heard of that. Sounds interesting.....
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orion5 is offline
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01-18-2014, 11:31
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#529
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Quiet Professional
Join Date: Mar 2006
Location: Jaw-Juh (that's "Georgia")
Posts: 887
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Quote:
Originally Posted by orion5
So you put the spicy rub on it, then spray the ACV every couple of hours? I never heard of that. Sounds interesting.....
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Yup...I don't drown it...I just moisten it up.
__________________
You just can't find that level of stupid in nature. It kills itself off... -T.A. Gardner
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Don is offline
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01-18-2014, 12:49
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#530
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Area Commander
Join Date: Apr 2011
Location: Midwest
Posts: 2,811
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Quote:
Originally Posted by Don
Yup...I don't drown it...I just moisten it up.
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Thanks for the rub recipe! I am kinda a wienie so I do not know about all that Cayenne  I do like your smoker, could you give a few more detailed pics?
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The only reason some people get lost in thought is because it's unfamiliar territory.
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cbtengr is offline
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01-18-2014, 13:00
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#531
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Quiet Professional
Join Date: Mar 2006
Location: Jaw-Juh (that's "Georgia")
Posts: 887
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Quote:
Originally Posted by cbtengr
Thanks for the rub recipe! I am kinda a wienie so I do not know about all that Cayenne I do like your smoker, could you give a few more detailed pics? |
Meh...if I was making it for guests, I would likely halve the amount of cayenne. As far as the pics...here's another one:
image.jpg
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You just can't find that level of stupid in nature. It kills itself off... -T.A. Gardner
Last edited by Don; 01-18-2014 at 13:02.
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Don is offline
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01-19-2014, 11:23
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#532
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by orion5
So you put the spicy rub on it, then spray the ACV every couple of hours? I never heard of that. Sounds interesting.....
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That's cause you're not a BBQ "pit master"......
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Team Sergeant is offline
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01-19-2014, 17:25
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#533
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,941
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I baste using a mustard/vinegar based BBQ sauce over the last 2 hours... I have come to favor seasoned rice vinegar over cider vinegar....
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mark46th is offline
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01-19-2014, 23:08
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#534
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by mark46th
I baste using a mustard/vinegar based BBQ sauce over the last 2 hours... I have come to favor seasoned rice vinegar over cider vinegar....
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That's it! I'm selling my house and coming to live with you! 
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Team Sergeant is offline
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01-20-2014, 09:28
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#535
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,941
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I better get a bigger house!
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mark46th is offline
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01-20-2014, 10:17
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#536
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Guerrilla Chief
Join Date: Oct 2009
Location: Driving the Texas highways
Posts: 672
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Quote:
Originally Posted by Team Sergeant
That's cause you're not a BBQ "pit master"......
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Oh, I have many flaws...why stop there?
Thanks Don, can't wait to try this.
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orion5 is offline
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01-21-2014, 23:38
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#537
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,177
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Quote:
Originally Posted by Team Sergeant
That's it! I'm selling my house and coming to live with you! |
Oh, you really don't want to do that, TS. Mark lives in CA and you'd be a felon as soon as you cross the river. It would be better if we just "liberate" him to AZ.
Pat
__________________
"Hector Lives!"
"The limits of tyrants are prescribed by the endurance of those whom they oppress." -- Frederick Douglass
"The bigger the government, the smaller the citizen." -- Dennis Prager
"The urge to save humanity is almost always only a false-face for the urge to rule it." --H.L. Mencken
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PSM is offline
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01-22-2014, 10:22
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#538
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by PSM
Oh, you really don't want to do that, TS. Mark lives in CA and you'd be a felon as soon as you cross the river. It would be better if we just "liberate" him to AZ.
Pat |
It would not be the first time I was behind enemy lines.....
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Team Sergeant is offline
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01-22-2014, 10:34
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#539
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,941
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Just come in a '94 Ford Explorer with primer spots, no one will bother you. It would help if there were 10 other people in the car...
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mark46th is offline
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02-05-2014, 17:35
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#540
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Guerrilla Chief
Join Date: Oct 2012
Location: State of Jefferson
Posts: 560
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Quote:
Originally Posted by MR2
This batch was made with cubed beef which was cut into 1/2" pieces and mixed with a 1/2 t. of meat tenderizer and set for 2 hours. Made for very tender beef. Added a handful of frozen corn, 1 T. molasses, and no mesa/starch. Served with a potato roll to sop up and white chocolate/strawberry yogurt for desert.
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Made something similar today. My Mom used to make this for us; she called it taco soup. Only thing missing from mine are some Fritos.
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Lan is offline
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