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  • Sooo any ideas?

    The salmon brine/cure will be finalized soon. Sadly, I don’t think the Sweet/Heat will see production. Just not the demand..and basically you can make it with 3% 60K chip powder and 6% brown sugar out of GP.

    Sooo looking for something to play with. Anything bumming you out because you can’t find it or it’s not what you like?

    I think my niche is to remain a custom in-house spice/rub provider. Yeah..I’ll never be Durkee, McCormick's or even Big Poppa, but it’s what I like doing, and I seem to be OK at it.

    Sooo..no promises I’ll work on it..but what would YOU like to see?
    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

  • #2
    Good question, not even sure it is out there, but a few I have said I wish I had that in a shaker.... a curry type rub, or an sweet Asian rub, and lastly these are out there but seem all salt a good jerk rub... Okay thanks.... good luck... those might be to narrow of a customer base.. but you asked
    Brian

    Certified Sausage & Pepper Head
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    • #3
      Originally posted by barkonbutts View Post
      but you asked
      Why would I not ask such a great and diverse knowlege/skill base as this place is?

      Gads..I should have to pay for asking

      Matter of fact... I am due to send Ken some ducats. Just for putting up with me mainly
      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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      • #4
        Sorry to hear about your "no sweet heat" plans...
        Now I gotta start playing around trying to replicate it with the peppers I have...
        And you know how I hate that

        I think I sent you some of the pork and poultry rub I was working on...
        I really liked that stuff but kinda lost interest in it lately...
        I would kinds like to see what the master could do with an idea like that...
        I also have a hot Mex type rub I been working with...

        Yeah...My vote is a slightly hot Tex/Mex all purpose rub...You make it and I'll be a customer...
        Craig
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        • #5
          I like Brian's idea of the jerk rub. Personally, my vote would be for a seafood, or particularly shrimp type seasoning


          JAB Coffee rub
          Last edited by Fishawn; 07-09-2016, 01:49 PM.
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          • #6
            I kinda like the coffee rub as well. Trader Joes make a pretty good one.
            Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
            My best asset however is the inspiration from the members on this forum.

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            • #7
              Hows aboot a citrus glaze/rub for poultry or pork? I love some grilled lemon chicken bhut I haven't found the right recipe yet.
              .

              Not to mention the occasional campfire

              My --->
              Paul

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              • #8
                I make my own char siu marinade, and it's a " major p i t a " to find the ingredients. I usually buy a pork loin, cut it 2 equal pieces across the center, then cut each half into 3 equal size strips, lengthwise. This makes about 12 pounds of pork going into the smoker. I would love to find a dry rub or mix to keep on hand. I'd be more apt to make char siu with a a prepared mix.
                My wife LOVES pork and seeds. A packet of dry hot Chinese mustard to mix up with wet ingredients at home would round out the package.

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                • #9
                  Originally posted by siege View Post
                  I make my own char siu marinade, and it's a " major p i t a " to find the ingredients.
                  Mmm- I do too.. I am intrigued... thanks!
                  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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                  • #10
                    i was @ me friends seafood restaurant last night...me & James talked about your stuff...he steams most of his shrimp & is interested...he also smokes a fair bit of fish... they take that smoked mullet out of there in to go boxes & he always runs out...
                    Sunset Eagle Aviation
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                    • #11
                      Originally posted by Richtee View Post

                      I think my niche is to remain a custom in-house spice/rub provider. Yeah..I’ll never be Durkee, McCormick's or even Big Poppa, but it’s what I like doing, and I seem to be OK at it.

                      Sooo..no promises I’ll work on it..but what would YOU like to see?

                      Thanks for the Memory, Rich!!
                      I worked 20 years at Bethlehem Steel, and my shop was right across the Highway from Durkee's. We used to sit outside to eat lunch, and it was usually a different Spice in the air every day. I was Partial to Cinnamon at the time!

                      Bear
                      Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                      Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


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                      • #12
                        Originally posted by Slanted88 View Post
                        i was @ me friends seafood restaurant last night...me & James talked about your stuff...he steams most of his shrimp & is interested...he also smokes a fair bit of fish... they take that smoked mullet out of there in to go boxes & he always runs out...
                        You will have a package on the way Monday... the salmon..err... mullet brine.
                        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
                          You will have a package on the way Monday... the salmon..err... mullet brine.
                          fried or smoked...dang mullet is good! Cheers!...i'll get up with James...
                          Sunset Eagle Aviation
                          https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                          • #14
                            Originally posted by siege View Post
                            I make my own char siu marinade, and it's a " major p i t a " to find the ingredients. I usually buy a pork loin, cut it 2 equal pieces across the center, then cut each half into 3 equal size strips, lengthwise. This makes about 12 pounds of pork going into the smoker. I would love to find a dry rub or mix to keep on hand. I'd be more apt to make char siu with a a prepared mix.
                            My wife LOVES pork and seeds. A packet of dry hot Chinese mustard to mix up with wet ingredients at home would round out the package.
                            You can find all ingredients for Char Siu marinade in any Asian market. Char Siu marinades can also be found in Asian mkts. Fully prepared in a jar and/or powdered mixes but I prefer to make my own. The complexity is unmatched and it does not rely on red food coloring.
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                            • #15
                              Mahogany Red comes to mind...

                              OK, Seriously...how about a taco type of seasoning. I can make one but I never have all the ingredients around. If it came in a mylar bag and I had one in my pantry...GIDDY UP!

                              <iframe width="420" height="315" src="https://www.youtube.com/embed/XxqcmfYb0OI" frameborder="0" allowfullscreen></iframe>

                              Also, If there was one suggestion I would make, it is revise your label for brine to include volumes to use for making a pint (or smaller quantities). I always lose my conversion "Post it note".

                              Also, maybe color code the labels so that they are distinguishable from one another. As I approached the 4th, I just knew I had some MH GP...when I went to look...CRAP, it was brine and I had no GP. I had to sit down because I started to hyperventilate!
                              Last edited by BBQ Engineer; 07-09-2016, 09:30 PM.
                              BBQ Eng.

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