|
|
Post by shayneh2006 on Aug 20, 2014 19:49:27 GMT 10
I stumbled across a wholesaler today, that had a good spread of seasonings, but one caught my eye, labled as twice smoked rub. I couldnt leave without taking a bag of this stuff with me and i am so glad i did. To test, i simply mixed it with some diced raw Chicken thigh fillets then fried it up indoors for Fagitas and OMG, is this stuff good!!! I am going to try this on Pork ribs this weekend and am getting exited now given the great results on the Chicken tonight. If its allowed on the forum, i would love opinions on what you think of this.....also for an unbiased opinion.  Only for the more active members, i would love to know what you think, sending the smallest amount (probably enough for a steak or two) in a standard postage envelope. All for good fun. Shayne |
|
|
|
Post by chrisg on Aug 20, 2014 20:02:23 GMT 10
 I'll give it a go Shayne, steak night is currently once a week, this carnivore only, SWMBO avoids red meat mostly PM you a postal address? I'm looking for a supplier for what it sounds like this wholesaler may have, so could be placing a bigger order, do they do mail-order? Honestly WA is just bloody hopeless at this that I've found so far but I do know a guy who might be interested in stocking in his bulk place if it's good. Nice offer Cheers |
|
|
|
Post by shayneh2006 on Aug 20, 2014 20:18:05 GMT 10
Great Chris.
Actually, Wholesaler was not the correct term, but more like a dealer that sell butchery supplies....
I am not sure if they do postal orders, but can ask next time i drop by.
Yes, send me your address and i will send you a bit to try.
I am thinking you will really like the flavour of this.
Shayne
|
|
|
|
Post by smokey on Aug 20, 2014 20:28:04 GMT 10
I'll leave it for the forum members to grab a limited test. Maybe it's a goer. I don't mind members helping each other on how to get an item Including sorting it out for themselves via PM or in full view. This sort of sharing is totally encouraged and being a new found rub,, is fantastic. The rule is no vendor selling and this does not even come close. |
|
|
|
Post by chrisg on Aug 20, 2014 21:03:16 GMT 10
PM sent Shayne. There's a BIG difference between vending and member sharing/trading for sure. I do hang out on a few forums where this sort of trading goes on all the time, IT stuff mostly, but venders would fear to tread there anyway, IT venders fear nothing so much as the wrath of an engineer who has just spent an all-nighter getting their crap to do what it is supposed to Cheers |
|
|
|
Post by nath on Aug 20, 2014 23:48:28 GMT 10
Sounds like you've hit a winner Shayne? I'd be interested in a tester if possible? Would be interested in an order also if we can figure that out down the track.
Nath
|
|
|
|
Post by nath on Aug 20, 2014 23:49:27 GMT 10
Does it have an ingredients list? It has a nice earthy colour.
Nath
|
|
|
|
Post by gatsby on Aug 21, 2014 6:11:10 GMT 10
Hi Shayne,
I'll bite and would like a sampler if possible.
Always wanting to try new and different flavors.
Any chance of an ingredient list or description of taste?
Hot, spicy... Etc
I'll drop a PM
Thanks
|
|
|
|
Post by shayneh2006 on Aug 21, 2014 20:04:53 GMT 10
OK... Right, as per the labeled ingredient list as per packaged..... Vegetable gums (Xanthan, Guar) Praprika Oleoresin Citris fibre Natural Smoke flavours Malted Barley Extract Natural colours Vegetable Powder Wheat Fibre Maltodextrrin Yeast Extact Salt Herbs and spices Sugar And Ribs,,, this coming weekend  Shayne |
|
|
|
Post by nath on Aug 21, 2014 21:49:05 GMT 10
Nice:) can't wait for some photos!
|
|
|
|
Post by Gus65 on Aug 22, 2014 7:07:53 GMT 10
I'll give it a try Shayne. Always looking for something new.
You've got my address from the #1 last week which is making a ham as we speak.
If not I'll PM it
|
|
|
|
Post by shayneh2006 on Aug 22, 2014 16:03:13 GMT 10
Right.....
I am true to my word 
Today, I picked up two slabs of ribs weighing bang on 1500gr, then measured out 2x level TBLS of rub
Then dusted them using a small sieve 
After each dust, I was left with a small amount of solid that wouldn't pass through, so manually spinkled the remaining on 
Already, it was nice to see the colours bite in 
Tomorrow is the day, where I intend to apply a layer of brown sugar, then another light dusting, and will low n slow BBQ using the "smallest" amount of Hickory, so I can access properly the flavor.
No sauce will be applied also.
Cant wait for this
Shayne |
|
|
|
Post by smokey on Aug 22, 2014 17:20:37 GMT 10
Looking good mate, I had or having all my fun today. That little question Re pork mince,,,, will all be revealed tonight. Good or Bad,,,,, sure smells good |
|
|
|
Post by shayneh2006 on Aug 23, 2014 14:08:51 GMT 10
Looking good mate, I had or having all my fun today. That little question Re pork mince,,,, will all be revealed tonight. Good or Bad,,,,, sure smells good Top stuff Mick.
I saw your entry over at the other, looks fab and am waiting anxiously for the recipe and process.
The ribs, there on.
I was surprised to see the rub convert itself into a semi glaze after a night in the fridge. 
Then I dotted some B sugar over and then another light dusting of the rub. 
Then, whilst over at Cabra today, thought Brisket, and how its been such a long time since I did one, so I grabbed a slab for tomorrow nights dinner.
That, as well as I just picked up another rub that has me excited to try, and the Brisket will be the Guinea Pig, crash test Dummy  
This one is jam packed full of chunky goodness 
and put through a sieve as well just to see the amount of bits and pieces in it. 
And was very happy to see this 
So, the Brisket was dusted and tightly wrapped, waiting for the Cue tomoprrow  
Happy days........
Shayne
|
|
|
|
Post by shayneh2006 on Aug 23, 2014 18:28:36 GMT 10
Bloody unreal!!!!
Just finished eating dinner, and these ribs were bloody good
The rub alone, was all that's needed....... even the missus and kids said to drop the BBQ sauce in future, and do them exactly like this
Used the 3-2-1 snake method with just, yes just ONE piece of Hickory about the size of a match box............ and "NO SAUCE" added.
When placing in the foil, I added about 1/4 cup of apple/black Current juice, the sealed.
Here we are, on the last stage after removing from the foil. Note the wet natural surface sheen 
Juicy and tasty....... Thumbs up 
Shayne
|
|
