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Canadian Mad Hunky GP Rub - Eval

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  • Canadian Mad Hunky GP Rub - Eval

    Rich sent me a sample of the GP Rub from Canada.
    Color is much lighter and the mix is finer.

    Finger Test
    Almost pasty tasting (maybe because of the finer components)
    Slow to taste the paprika (you don't get that smell thru your nasal passage that you do with the original GP)
    A bit salty
    Slight burn on the backend.



    Canadian on the left - US on the right


    Test subjects are some trimmed thighs
    Test GP on the left - Original GP on the right


    Going to put them on the Weber with some Apple.. More when they're done.


  • #2
    Hmm, not looking good so far.
    Made In England - Fine Tuned By The USA
    Just call me 'One Grind'



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    • #3
      Originally posted by curious aardvark View Post
      Hmm, not looking good so far.
      I'm only one person... And ya gotta remember we're spoiled here

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      • #4
        I don't want to color your opinion, so I'm gonna keep quiet. But yeah speaking of color... well, carry on, Sir and thank you!
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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        • #5
          looks like a lot less paprika - or different grade

          fingers crossed for yer
          Made In England - Fine Tuned By The USA
          Just call me 'One Grind'



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          • #6
            Originally posted by curious aardvark View Post
            looks like a lot less paprika - or different grade

            fingers crossed for yer
            The paprika is not as evident.
            Gonna taste different after it's cooked.
            Thighs just went in the kettle.. Know in a little while

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            • #7
              Originally posted by curious aardvark View Post
              looks like a lot less paprika - or different grade

              fingers crossed for yer
              The amounts should not vary. they have the formula in percentage by weight. I also specifically clled out for a high grade Hungarian paprika. There's a couple other issues too... I think. Smaller...but issues none the less


              I trust Rich's call on this. The guy is good.
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

              Comment


              • #8
                i really like the mad hunky rub. i use it on alot of things.
                26.75 OTG
                18.5 WSM
                Pit Barrel Cooker

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                • #9
                  Originally posted by Richtee View Post
                  The amounts should not vary. they have the formula in percentage by weight. I also specifically clled out for a high grade Hungarian paprika. There's a couple other issues too... I think. Smaller...but issues none the less


                  I trust Rich's call on this. The guy is good.
                  No pressure... Thanks

                  Final Pics and thoughts
                  Again Canadian GP on the left - Original on the right

                  Ran about 300 until IT hit 172













                  The new rub finished darker in color than its US counterpart.
                  Skin taste test was close but the original MHGP rub seemed to come thru the smoke a bit better.

                  Salt hardly noticeable in Northern version after the smoke. paprika was there but still too light.

                  If you never had the original rub it would be OK.
                  Could use some tweaking.. That's just me.

                  BTW Rich.. This was a great tip


                  Think I'll try some chops and the Ice Cream test next (bought chocolate just for the occasion)

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                  • #10
                    Nice test run there! Mine finished darker as well... Wonder if they are trying to sneak a bit more sugar in there....
                    Brian

                    Certified Sausage & Pepper Head
                    Yoder YS640
                    Weber Genesis
                    Weber 18.5" Kettle
                    Weber Performer
                    Misfit # 1899

                    sigpic

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                    • #11
                      [QUOTE=1Cavman;380044]No pressure... Thanks

                      Hahaha...hey... i would not have said it if I din't mean it!

                      Originally posted by 1Cavman View Post
                      The new rub finished darker in color than its US counterpart.
                      Skin taste test was close but the original MHGP rub seemed to come thru the smoke a bit better.

                      Salt hardly noticeable in Northern version after the smoke. paprika was there but still too light.

                      If you never had the original rub it would be OK.
                      Could use some tweaking.. That's just me.
                      I noticed the darker finish too. Perhaps the sugar? And I do agree the US version "holds it's ground" better. I think the key is the paprika. And perhaps even the grind consistancy might be involved... with slightly coarser spices holding their flavor better?

                      Originally posted by 1Cavman View Post
                      BTW Rich.. This was a great tip


                      Think I'll try some chops and the Ice Cream test next (bought chocolate just for the occasion)
                      Yer welcome... hey folks... most soda bottles have the same threads as cheap spray tops... why clean the bottles? Just return 'em ;{)

                      Gads... Ice cream still? One day I guess I gotta try it. Altho...not much of a chocolate ice cream fan.

                      Thank you Rich. Your calls are pretty much in line with others. Now I gotta talk to Blends, Inc in Edmonton and work out the bugs.
                      In God I trust- All others pay cash...
                      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                      Comment


                      • #12
                        Originally posted by barkonbutts View Post
                        Nice test run there! Mine finished darker as well... Wonder if they are trying to sneak a bit more sugar in there....
                        Technically..they can't. They have to use my exact specifications. I could call them on it... but it very well could be the TYPE of sugar. Or even the paprika, being lighter, takes more color from the cook? Gonna be some figgerin' needed.
                        In God I trust- All others pay cash...
                        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                        Comment


                        • #13
                          Originally posted by Richtee View Post
                          I noticed the darker finish too. Perhaps the sugar? And I do agree the US version "holds it's ground" better. I think the key is the paprika. And perhaps even the grind consistancy might be involved... with slightly coarser spices holding their flavor better?


                          I gotta agree with you there.
                          They separate out better in the taste test.

                          Did a relative vol to weight

                          US - 6 gr to a "level Tbs"
                          CAN - 8 gr to a "level Tbs"

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                          • #14
                            Originally posted by 1Cavman View Post
                            I gotta agree with you there.
                            They separate out better in the taste test.

                            Did a relative vol to weight

                            US - 6 gr to a "level Tbs"
                            CAN - 8 gr to a "level Tbs"
                            Wow that is quite the difference! I noticed that the Canadian was finer but didn't carry the thought on through to the weight implications.
                            This was the first kick at the cat for Blends. Rich gave them the ingredients and ratios but not a blend time. ( McCarthy's isn't forthcoming). In addition they did not have a sample to compare to. I am going to drop by and take a look at their paprika and give them a sample of the original so that they can do a comparison before they give us the second attempt.
                            I think they did pretty good for a first attempt considering that they went in blind. I wonder if the finer grind looses flavor quicker? The guys at Blends told me that with the industrial machines, longer blending creates more heat which can alter the flavor.

                            Thanks for your effort! This is one of the things I truly love about this forum, a large group of very dedicated, intelligent, experienced people that have opinions and insights that are worth there weight in gold.
                            sigpic



                            Whoa O Black Betty Bam-Ba-Lam!

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                            • #15
                              Giving them a sample is a good idea Ron.
                              For a blind first mix it was close..
                              Here's the two samples on the scale

                              100_0805.jpg 100_0806.jpg

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