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Post by smokey on Sept 1, 2014 22:41:03 GMT 10
A buzzard sounds good Chris, Put some in a brine so it really gets in ?
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Post by 420kev on Sept 2, 2014 4:41:46 GMT 10
i did a lamb ham yesterday,
used the one that is less grainy, covered it totally,
let it sit to room temp.
i will give you the review later, just waiting for it to settle.
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Post by chrisg on Sept 2, 2014 8:47:30 GMT 10
A buzzard sounds good Chris, Put some in a brine so it really gets in ? That's what I'm thinking, just need to find some time, and some fridge space Cheers
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Post by gatsby on Sept 3, 2014 5:26:35 GMT 10
Hi Shayne, What was the shop you got this rub from? I may try to pick some up this weekend - the write ups get me drooling....
Thanks
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Post by chrisg on Sept 8, 2014 19:49:29 GMT 10
Well Shayne, the second rub was decidedly different but no less impressive. It had to be a slow cooker job, WA weather is just insane at the moment, when my rubbish bins take a walk down the street it is not BBQ weather, but a very good time for the slow cooker. I brined a large chook, about 36 hours, let it dry then gave it a deep rub with rice bran oil before rubbing in the second rub, it was much coarser so wanted it to stick and oil really does help, also advisable in the slow cooker. After it had pretty much glazed over I put it in the cooker on a bed of lightly butter simmered onion, garlic, sliced carrot and potatoes, standard and sweet and added about half a bottle of flat beer for some liquid, finished off with some whole cherry tomatoes dotted around and good mix of seasoning. About 9 hours later I had a falling apart chicken,oh, did put a couple of quarters of onion and some chopped bacon in the cavity as well. What a mix of flavours, the rub had really been picked up by the breast flesh and drums, and everything else had a tinge of it plus the "stuffing" had made its mark as well. Met with full approval and the substantial leftovers have even more of the rub through the meat, great stuff I did do a chicken liver pasta dish the night the brining was going on, must pop that in the offal thread. It was good as well, a successful weekend of cooking Of the two Shayne I'd probably prefer the first, but both have their place Cheers
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Post by nath on Sept 8, 2014 20:32:15 GMT 10
Well Shayne, the second rub was decidedly different but no less impressive. It had to be a slow cooker job, WA weather is just insane at the moment, when my rubbish bins take a walk down the street it is not BBQ weather, but a very good time for the slow cooker. I brined a large chook, about 36 hours, let it dry then gave it a deep rub with rice bran oil before rubbing in the second rub, it was much coarser so wanted it to stick and oil really does help, also advisable in the slow cooker. After it had pretty much glazed over I put it in the cooker on a bed of lightly butter simmered onion, garlic, sliced carrot and potatoes, standard and sweet and added about half a bottle of flat beer for some liquid, finished off with some whole cherry tomatoes dotted around and good mix of seasoning. About 9 hours later I had a falling apart chicken,oh, did put a couple of quarters of onion and some chopped bacon in the cavity as well. What a mix of flavours, the rub had really been picked up by the breast flesh and drums, and everything else had a tinge of it plus the "stuffing" had made its mark as well. Met with full approval and the substantial leftovers have even more of the rub through the meat, great stuff I did do a chicken liver pasta dish the night the brining was going on, must pop that in the offal thread. It was good as well, a successful weekend of cooking Of the two Shayne I'd probably prefer the first, but both have their place Cheers They are both great rubs, as you say decidedly different. Nath
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Post by smokey on Sept 8, 2014 21:35:32 GMT 10
I could smell the double smoked rub a mile up the street as the postman came blatting along. My god it is smokey,,, Hang on, that's what I'm all about. First thing Came to mind. MEXICAN. Tonight I made beef burritos from cleaned out and diced butterfly steaks using this rub straight into the skillet. So far BEST I've ever had and I'm really not pulling punches here. BEST I EVER MADE! The wife is complaining about the spice smell in the pantry but I ain't
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Post by 420kev on Sept 9, 2014 2:59:06 GMT 10
yeah Mick,
it does sort of take over the pantry 'ey..??..
but dang........it's good.
still but, Shayne, may i have permission to doctor it up a bit....it needs chili
lots and lots of wonderful chili.
but i have chili with everything, so don't sweat it
kevin
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Post by shayneh2006 on Sept 17, 2014 6:04:22 GMT 10
Shayne, may i have permission to doctor it up a bit....it needs chili lots and lots of wonderful chili. but i have chili with everything, so don't sweat it kevin Your the Doctor Kev so that means, administer as you wish..... ......just dont go puting any of those special herbs in it Shayne
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Post by 420kev on Sept 17, 2014 11:48:24 GMT 10
Shayne, may i have permission to doctor it up a bit....it needs chili lots and lots of wonderful chili. but i have chili with everything, so don't sweat it kevin Your the Doctor Kev so that means, administer as you wish..... ......just dont go puting any of those special herbs in it Shayne the herbs will be used as a side or starter.....can't smoke without 'em. i have had a crack at a number of things with these rubs Shayne, and i am really impressed with it. just waiting to scrape together enough dollar and cents for a bulk buy of ribs, so i can do it your way. i liked what i saw and need to see and taste it for real. not too long to wait i hope kevin
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Post by shayneh2006 on Sept 17, 2014 19:18:43 GMT 10
Good on ya Kev......
Nice to see the Herbs administered as they should.......
Administering the rub to the meat..... well. I had to devise a new method.
If this stuff is sifted down, you will be left with a pepper granule, unlike I have ever seen...... Pretty hot to the tongue too.
Anyway, today, I had to think of some way to shaker the rub, and BANG, it came to me....
Vegemite jar hole-punched
Weekend BBQ here I come....
Shayne
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Post by 420kev on Sept 17, 2014 19:55:10 GMT 10
mate, i have no worries with the shaker, i just teaspoon it ...............before my morning herbals.
most excellent coverage.
still but........good idea shayne
kevin
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Post by shayneh2006 on Sept 20, 2014 14:18:22 GMT 10
still but........good idea shayne kevin Yes, its working real nice. Time to start saving jars, so I have a shacked each filled with my favorites and ready to rock n 8-)roll Shayne
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