Good afternoon, all....
I'm not new to the site, but new to posting. I live in sunny south Georgia. I have had a Bradley now for about 7-8 months and I love it. I do feel like i've kind of gotten in a rut when it comes to smoking. I love to cook butts, but I feel as though my rub is lacking. Every rub seems to use the same basic ingredients; paprika, salt, pepper, sugar (white and/or brown). But my stuff tastes bland to me (but the family loves it). I tend to smoke them with oak or hickory. But I want to branch out a bit. I don't like bottled sauce either. Always open to suggestions!
FDB
Welcome!
I do butts quite a bit with a clone of the rub from the Salt Lick BBQ down in Texas..
1 - 1 - 1/3 - 1/3 portions of Kosher salt, black pepper, Cayenne and garlic powder.
Give a nice 'punch' to the bark, but not overpowering.
Welcome to the forum...Enjoy!
http://www.susanminor.org
Remember we like pic's!!
W E L C O M E to the posters, FatDaddyBlue!
I'l second that salt lick clone, good stuff.
If you are in a rut and want to go beyond smoking butts, being as you are from Georgia I would suggest making your own bacon. Hab's and Tenpoint5's recipe for Maple Cured Bacon is off the hook!!
Welcome. Try Jan's Rub from the recipe site on your butt
You know, i've thought about that quite a bit actually, jigger. Do you just go to the butcher shop and ask for "unseasoned raw bacon" or what? I hate to show my ignorance, but you won't know if you don't ask. :)
Thanks for the salt like recipe, but i'm kinda stupid. Is that one cup, one cup, 1/3 cup, 1/3 cup? Or do you mean ratio-wise?
I have a coffee and coco pork butt rub that was amazing. Had to be the best pork butt I have ever smoked. I'll see if I can find it, Im at work. I know I have it at home.
Quote from: FatDaddyBlue on December 03, 2010, 06:32:51 AM
Thanks for the salt like recipe, but i'm kinda stupid. Is that one cup, one cup, 1/3 cup, 1/3 cup? Or do you mean ratio-wise?
Sorry, I wasn't clear on that!
Those are the ratios I use. But when I smoke up a bunch of butts (like I'm doing tonight), I will actually use a cup of salt, a cup of pepper, etc. and make a huge container of it.
Tip: Don't get it in your eyes. Don't ask me how I know that. ::)
Oh, and for making your own bacon, you want a pork belly. Some butcher shops carry them, or can at least special order them.
Welcome FDB to the Forum.
Are you close to Willacoochee?
CRG:
Closer to Blackshear....originally from Warner Robins. I miss home, but living in the country ain't bad at all!
I am going to be in Willacoochee on Wensday of next week.
If you need something from Texas let me know.
I live in the Country and wouldn't trade it.
What part of Texas do you live in? Assuming i'm reading you right... :)
Quote from: FatDaddyBlue on December 03, 2010, 10:28:17 AM
What part of Texas do you live in? Assuming i'm reading you right... :)
East Texas .......... near Lake Livingston. 1 1/2 hr north of Houston off Hwy 59.
Nice. I've been to Mt. Pleasant. Liked it there. But most of my experience with the Lone Star State is limited to central Texas. Loves me some Texas!
Quote from: FatDaddyBlue on December 03, 2010, 12:17:41 PM
Nice. I've been to Mt. Pleasant. Liked it there. But most of my experience with the Lone Star State is limited to central Texas. Loves me some Texas!
Might want to fix that. The way these guys are you will be loving some Texas ...... Sheep, Men, Cattle, Women, Etc..... Once you have been welcomed into the Nut House they hold no punches and everybody is fair game for a little ribbing. Oh Yeah Welcome Aboard!!