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  • #46
    DON'T forget to try a dusting on Chocolate Ice Cream!

    And if you make ABT's, nothing better on the bacon
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    • #47
      Originally posted by Fishawn View Post
      DON'T forget to try a dusting on Chocolate Ice Cream!
      Funny.. I detest chocolate ice cream.,Yet I feel the need to try this

      What about pistachio??
      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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      • #48
        Originally posted by Richtee View Post
        That process will give you PRONOUNCED rub flavors. Not that that's bad... it's just not a dusting flavor. But also..that's a BIIIG hunk-O-meat.

        You will LOVE the "barq" tho :{)
        I only rub once. I like the meat flavor to shine. Dont want to taste only seasoning.

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        • #49
          Originally posted by Richtee View Post
          Funny.. I detest chocolate ice cream.,Yet I feel the need to try this

          What about pistachio??
          Worth a shot

          Chocolate is me favorite ..... Butt, I like Balsamic glaze on Vanilla
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          • #50
            Originally posted by c farmer View Post
            I only rub once. I like the meat flavor to shine. Dont want to taste only seasoning.
            With 3 OZ of rub, and 9 pounds of meat..fear not. BUT..the outside hunks will be bold. It's a mix... don't close yer mind.
            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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            • #51
              Originally posted by Richtee View Post
              With 3 OZ of rub, and 9 pounds of meat..fear not. BUT..the outside hunks will be bold. It's a mix... don't close yer mind.
              I am a big fan of bark. I dont wrap anything. I will def. try it.

              What would be good to kick it up a little? Cayenne?

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              • #52
                Originally posted by Richtee View Post
                It's a mix... don't close yer mind.
                Ever had chocolate chip cookies, with old brown sugar? quarter inch lumps of that melting down inside the cookie to a pocket of caramelly crunchy goodness...

                Just saying.
                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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                • #53
                  Originally posted by c farmer View Post
                  I am a big fan of bark. I dont wrap anything. I will def. try it.

                  What would be good to kick it up a little? Cayenne?
                  Maybe "score" it also, criss cross style, and get that rub inside the cuts
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                  • #54
                    Originally posted by Richtee View Post
                    Ever had chocolate chip cookies, with old brown sugar? quarter inch lumps of that melting down inside the cookie to a pocket of caramelly crunchy goodness...

                    Just saying.

                    Yea man I got ya.

                    Thanks for a great product. I will have to try more now.

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                    • #55
                      Originally posted by Charcuteryan View Post
                      I been rimming my bloody marys with it. 3 or 4 and im ready to start my day
                      gotta love starting your day with 3 or 4 bloody marys

                      Originally posted by IrishChef View Post
                      While I don't do it myself, I hear rumors that some folks got it pretty bad:



                      Nothing worse than having "the Hunky on your back"....
                      that will tighten you up after those 3 or 4 bloody marys
                      Island of Misfit Smokers Member #92

                      How to heal the world. Love people and feed them tasty food.

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                      • #56
                        Originally posted by BBQ Engineer View Post
                        You'll be surprised that the heat dissipates when you cook with it. It's got that hunky magic.

                        No kidding, some times I'll just walk over to the spice cabinet and take a hit off the palm of my hand. Good stuff.
                        You''re not alone there

                        Originally posted by c farmer View Post
                        Can't wait to try it on ribs or a picnic.

                        How heavy do you put it on? I just sprinkle my seasoning even for pp.
                        Originally posted by Bassman View Post
                        This is almost enough.


                        way I look at it - if you can still see the food - you need more
                        See because it's not salt based - like just about every other commercial rub - you can use a lto more of it. The blend of Herbs (no such thing as an 'erb) and spices just seems to compliment the food without ever overpowering it. How someone with a lifetime nicotine habit can still possess working taste buds to this degree, is beyond me

                        But it really does benefit from mass usage.

                        It's also great on pizza - had a cheap shop hawain pizza last night added mushrooms and stilton - and was about to reach for the MHGP when i remembered I had a pot of Pizza shake instead ! (birthday present I believe).
                        That's pretty good stuff too - bit spicier than the GP, but totally different flavour profile.

                        Let's face it, rich wears a blindfold and just throws a bunch of ingredients into a spice grinder and every once in a while he gets lucky
                        I'm sure there are whole silos full of the rejects
                        Made In England - Fine Tuned By The USA
                        Just call me 'One Grind'



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                        • #57
                          Originally posted by curious aardvark View Post
                          How someone with a lifetime nicotine habit can still possess working taste buds to this degree, is beyond me
                          Kinda worries me when I do quit..and it's coming soon...I'll be all messed up...


                          Originally posted by curious aardvark View Post
                          Let's face it, rich wears a blindfold and just throws a bunch of ingredients into a spice grinder and every once in a while he gets lucky
                          I'm sure there are whole silos full of the rejects
                          My secret is oot...
                          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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                          • #58
                            Using some tonight on shish kabobs

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                            • #59
                              Originally posted by c farmer View Post
                              Using some tonight on shish kabobs
                              I bet it'll work :{) I love kabobs. Don't do them nearly enough. And now with the Vortex... I should!

                              Enjoy!
                              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

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