Announcing the Start of BBQ Season

Discussion in 'Food & Wine' started by boedicca, Mar 19, 2010.

  1. boedicca
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    boedicca Uppity Water Nymph Supporting Member

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    Hear Ye! Hear He!

    Let it be known far and wide that: this Sunday, March Twenty-first, in the year of Our Lord 2010, Chez Boe will perform the first smoking of the full racks of pork ribs of the BBQ season.
     
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  2. rightwinger
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    rightwinger Paid Messageboard Poster Gold Supporting Member Supporting Member

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    What do you use for rub?
     
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  3. boedicca
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    boedicca Uppity Water Nymph Supporting Member

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    We're going to do a KC Style Rub:

    Ingredients:

    * 1/2 cup brown sugar
    * 1/4 cup paprika
    * 1 tablespoon black pepper
    * 1 tablespoon salt
    * 1 tablespoon chili powder
    * 1 tablespoon garlic powder
    * 1 tablespoon onion powder
    * 1 teaspoon cayenne

    (Will probably need to double or triple this.)
     
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  4. rightwinger
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    rightwinger Paid Messageboard Poster Gold Supporting Member Supporting Member

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    Thanks

    I have been looking for a basic rub
     
  5. Shogun
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    Shogun Free: Mudholes Stomped

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  6. sparky
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    sparky VIP Member

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    slay the fattened cheeseburger!

    ~S~
     
  7. boedicca
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    boedicca Uppity Water Nymph Supporting Member

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    I'm lazy about sauces.

    Everett & Jones Super Q is excellent - and I can always find it on sale here in the Bay Area (I picked up four jars this week at $2.99 each - I can' t make a sauce for that cheap).
     
  8. boedicca
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    boedicca Uppity Water Nymph Supporting Member

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    YW - this one is quite good - especially with Hickory.

    :)
     
  9. Shogun
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    my gf's dad makes the rub we use. He's the kind of guy that competes in bbq cook offs all summer long so.. it's pretty good. But, I do like the sauce. I used to use Sticky Pig, and Gates before that.. but, Blues Hog is pretty goddamn tasty.
     
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  10. boedicca
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    boedicca Uppity Water Nymph Supporting Member

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    The big question is sweet & tangy vs. vineagary.

    I prefer the former. But whatever the sauce, it's hard to beat BBQd dead pig flesh.
     

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