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Post by smokey on Aug 30, 2014 19:27:00 GMT 10
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Post by 420kev on Aug 31, 2014 3:22:39 GMT 10
Mick,
get in quick dude.....
just had a look at the rubs Shayne is e-baying.
just one double smoked left.
i purchased 1 of each, and the double smoked is as Shayne claims..........
"the holy grail of rubs"
tried it yesterday on some brined drummies..........man exceeded all my expectations.
getting a lamb roast to try it out on today.
no shit blokes...............this stuff is gooood.
thanks shayne.
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Post by shayneh2006 on Aug 31, 2014 6:45:47 GMT 10
Cheers Mick. With that cure listing, (the added hyperlinks to my pages here) was mainly done to show people that i was not some Cowboy Punk, clearing this stuff off a street corner with no real experience or interest. That, and also to have extra traffic/people see and learn from this forum,,,,,,, and that it has (my Ham thread has nearly 500 hits). I am sure there has been some new members sign up because of this and, a few that have purchased keep in regular contact with me (which i dont mind) for tips and/or advice. Kev..... Glad you liked it.   I had it on American cut Pork ribs again yesty and like the first batch i did last week, turned out really good. Next, i will be trying the one i did on Brisket (you didnt get that one), but instead on American ribs to see how that goes....... no harm in mix matching......... Shayne |
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Post by 420kev on Aug 31, 2014 9:08:10 GMT 10
Shayne,
i thought i had............
sure looks like the second one you are showing, nice and grainy.
still but...........if it is as good as the one i tried yesterday........
i might get some cape grim brisket and give this a shot.....
only the best, for something this good.
kevin
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Post by smokey on Aug 31, 2014 12:05:16 GMT 10
No worries Shayne, I just grabbed a pack of double smoked.
I wondered where the new names were coming from.
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Post by shayneh2006 on Aug 31, 2014 15:30:45 GMT 10
No worries Shayne, I just grabbed a pack of double smoked. I wondered where the new names were coming from. Great Mick!!!! Well, i will be interested in what you think of it I really get a kick out of hearing opinions, especially when they are good. Its a bit like the pleasures you get when "compliments to the Chef" is heard when you cook and present a cracker meal to your loved ones Shayne |
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Post by bretta on Aug 31, 2014 22:53:59 GMT 10
I just grabbed one of each, pretty excited to try a new rub
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Post by smokey on Sept 1, 2014 18:55:26 GMT 10
I just grabbed one of each, pretty excited to try a new rub Welcome Brett, Yep I agree. Trying out a new rub is like being a kid again. I also like to write them, even if I don't get to make them if I get an idea I'll write it down and put in the folder of possible rubs that never happen One I've been working on for several years as I. First had to source a rare tree and then grow it to fruit. Anyway, good to have you here and look forward seeing your cooks and recipes the way you do them. |
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Post by shayneh2006 on Sept 1, 2014 19:26:35 GMT 10
I just grabbed one of each, pretty excited to try a new rub Welcome Brett, Yep I agree. Trying out a new rub is like being a kid again. I also like to write them, even if I don't get to make them if I get an idea I'll write it down and put in the folder of possible rubs that never happen One I've been working on for several years as I. First had to source a rare tree and then grow it to fruit. Anyway, good to have you here and look forward seeing your cooks and recipes the way you do them. Yes, welcome Brett +1 on what Mick said. I will be looking forward to seeing your cooks, insight and even tips and advice. Shayne |
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