My Pile -O- Pork Rub!

[Derek]

Hey guys,

Those of you who has tried it this past weekend, Should I add a little heat?

And what do you think about 2 cups instead of a cup of salt?

[Bbq Bubba]

Hey guys,

Those of you who has tried it this past weekend, Should I add a little heat?

And what do you think about 2 cups instead of a cup of salt?

2 cups of salt to what?
We told you that salt should be your main or at least secondary seasoning so we cant tell you how much to add without knowing how big a batch your making.

Let me save you a ton of headaches and hassle.
The rub market is already totally flooded with "sweet and heat" rubs. Unless you have something spectacular that will make judges wet their pants, make your rub for yourself and enjoy it.

[BruceB]

Derek,

Here goes, I can see it's time for another little chat.

You're going in 20 different directions again; wanting to buy a smoker from Gator Pits; wanting to package and market your rub; wanting to buy a vending/catering trailer; STOP!!!!!!!!!!!!!!!!!!!!!

Concentrate on your cooking!!!!!!!!!!!! A gator pit, no matter if it's that tail-gator or another of his models is a wood burner, it will take tending all night at comps. If you want to get a bigger smoker that needs less tending look at a couple WSM's or a backwoods.

I agree with Bubba, make and perfect your rub for yourself. The store shelves and on-line bbq stores are full of rubs, yours would just be another addition to the list.

Again.....FOCUS, on getting your timing down, your temp/fire control down, and your seasoning and sauce matches perfected, and learn the art/science of BBQ so that you can do it in your sleep...

[Joneser]

Derek,

Here goes, I can see it's time for another little chat.

You're going in 20 different directions again; wanting to buy a smoker from Gator Pits; wanting to package and market your rub; wanting to buy a vending/catering trailer; STOP!!!!!!!!!!!!!!!!!!!!!

Concentrate on your cooking!!!!!!!!!!!! A gator pit, no matter if it's that tail-gator or another of his models is a wood burner, it will take tending all night at comps. If you want to get a bigger smoker that needs less tending look at a couple WSM's or a backwoods.

I agree with Bubba, make and perfect your rub for yourself. The store shelves and on-line bbq stores are full of rubs, yours would just be another addition to the list.

Again.....FOCUS, on getting your timing down, your temp/fire control down, and your seasoning and sauce matches perfected, and learn the art/science of BBQ so that you can do it in your sleep...

Great Advice and Observation, Bruce! :eek:

[Derek]

Derek,

Here goes, I can see it's time for another little chat.

You're going in 20 different directions again; wanting to buy a smoker from Gator Pits; wanting to package and market your rub; wanting to buy a vending/catering trailer; STOP!!!!!!!!!!!!!!!!!!!!!

Concentrate on your cooking!!!!!!!!!!!! A gator pit, no matter if it's that tail-gator or another of his models is a wood burner, it will take tending all night at comps. If you want to get a bigger smoker that needs less tending look at a couple WSM's or a backwoods.

I agree with Bubba, make and perfect your rub for yourself. The store shelves and on-line bbq stores are full of rubs, yours would just be another addition to the list.

Again.....FOCUS, on getting your timing down, your temp/fire control down, and your seasoning and sauce matches perfected, and learn the art/science of BBQ so that you can do it in your sleep...

Great Advice and Observation, Bruce! :eek:

Thanks guys, I will take you're advice once again Bruce, but what to do in between time?

I know practice, practice, practice.

Again thanks Bruce.

WOW all night? Thanks again Bruce for telling me that.

I will take both Cajun bandits to the event except for the the rib burns only.

Again thank you.

[Bbq Bubba]

Thanks guys, I will take you're advice once again Bruce, but what to do in between time?

Again thank you.

Get a farken job!!! :cool:

[Shane Holz]

Get a farken job!!! :cool:

:D:D:D:D

Yes, all night Derek. That is why you heard someone playing music all night behind you. I had to stay awake somehow.............;)

[Derek]

:D:D:D:D

Yes, all night Derek. That is why you heard someone playing music all night behind you. I had to stay awake somehow.............;)LOL, Well I almost stayed up all night, I had 3 hours of sleep that whole weekend.

You could have had 5 hour energy drink or red bull "bull's piss"

:)

[BruceB]

Get a farken job!!! :cool:



http://bestsmileys.com/lol/4.gif

[jerry516planes]

Derek

Why are you inventing the wheel. Buy some winning rub, use it as directed and see what the fark it tastes like. Then experiment.

Judges give you 6s on taste. If you want to win then cook for the judges like the rest of us. No more wining about your rub.

You are rapidly coming up on the Sams Club GiG. You don't have any more time to waste. Use what you learned and move on.

[Ron_L]

Derek

Why are you inventing the wheel. Buy some winning rub, use it as directed and see what the fark it tastes like. Then experiment.

Judges give you 6s on taste. If you want to win then cook for the judges like the rest of us. No more wining about your rub.

You are rapidly coming up on the Sams Club GiG. You don't have any more time to waste. Use what you learned and move on.

http://blog.picturemarketing.com/wp-content/uploads/2010/10/Facebook-Like-Button.jpg

That advice sounds familiar.

Wait... i think i said that back before Silver Lake last year.

:D:D:D

[crewdawg52]

Hey guys,


And what do you think about 2 cups instead of a cup of salt?

You'll have twice as much salt.

[michiana mark]

You'll have twice as much salt.

What he said. Crewdawg, I hate to let you have the last word on this subject.;)

[tearl42]

You know what, Derek, I usually don't comment on you threads but I'm going to toss in my $.02...

You're over thinking everything and I know I was there in the same place before I asked myself "Are you a chef or a pit master?" if you don't know the difference the stop now and go direct to Craigs list and list your pit or skip to step 5 listed below. I come from a chef background and with that kind of a background you tend to over think things and take on too much up front.

Here is what a recommend for YOU:

1. Pop a chill pill and sit down.
2. Pop in and watch the first season of BBQ Pitmasters. What I mean by watch is sit down is to sit-down and WATCH IT. If you have already watched them cover to cover, DO IT AGAIN!
3. Go on to the GLBS (Note the plug, Mike) and buy a rub, any rub (more then one if you want) and cook it up. Taste the flavors and work from there.
4. If you have people that are not you family or your close friends, have them try it. Don't educate them on appearance or tenderness, just taste. Go back and tweak if needed.
5. Next consider attending a class. Myself, I took Rod Gray's right after Eagle in 2010 and Plowboys/Butchers Block in 2011 and I'm eye balling another for 2012. Educate yourself and keep doing it. Hell I even went back and started watching BBQ Pitmasters again just to realign myself.

When you can consistently turn a good product with purchased product and place consistently then you can start monkeying around with your own stuff. Remember your not cooking for yourself at a comp your cooking for 6 other people. Save the **** that you make for when you cook at home for your folks.

Johnny Trig uses a commercial rub. I didn't like what was going on with my brisket from 2010 bottom rung all year so I scrapped it started over to find a better flavor profile. I use commercial rub tweaked out.

Once you get consistent then you can tinker or try your own stuff...

[crewdawg52]

You know what, Derek, I usually don't comment on you threads but I'm going to toss in my $.02...

You're over thinking everything and I know I was there in the same place before I asked myself "Are you a chef or a pit master?" if you don't know the difference the stop now and go direct to Craigs list and list your pit or skip to step 5 listed below. I come from a chef background and with that kind of a background you tend to over think things and take on too much up front.

Here is what a recommend for YOU:

1. Pop a chill pill and sit down.
2. Pop in and watch the first season of BBQ Pitmasters. What I mean by watch is sit down is to sit-down and WATCH IT. If you have already watched them cover to cover, DO IT AGAIN!
3. Go on to the GLBS (Note the plug, Mike) and buy a rub, any rub (more then one if you want) and cook it up. Taste the flavors and work from there.
4. If you have people that are not you family or your close friends, have them try it. Don't educate them on appearance or tenderness, just taste. Go back and tweak if needed.
5. Next consider attending a class. Myself, I took Rod Gray's right after Eagle in 2010 and Plowboys/Butchers Block in 2011 and I'm eye balling another for 2012. Educate yourself and keep doing it. Hell I even went back and started watching BBQ Pitmasters again just to realign myself.

When you can consistently turn a good product with purchased product and place consistently then you can start monkeying around with your own stuff. Remember your not cooking for yourself at a comp your cooking for 6 other people. Save the **** that you make for when you cook at home for your folks.

Johnny Trig uses a commercial rub. I didn't like what was going on with my brisket from 2010 bottom rung all year so I scrapped it started over to find a better flavor profile. I use commercial rub tweaked out.

Once you get consistent then you can tinker or try your own stuff...

Again for the "Umpteenth time", excellent advice. Anyone want odds?

What he said. Crewdawg, I hate to let you have the last word on this subject.;)

HAH!