<OT> wayward

[Bob Hemus]

On Sat, 2006-08-19 at 12:46 -0400, Bruce Marshall wrote:
> On Saturday 19 August 2006 11:44, Ric Moore wrote:
> > Next step up is one with a propane burner for not a whole lot more. I
> > use Mesquite charcoal and mesquite chunks that have been soaked in water
> > for about 4 hours or so. Anyone got any recipes for homemade rubs? I've
> > tried salt and red pepper, but it can get a little too hot, so I use
> > paprika to get that layer of red-cooked meat on the outside. Brisket
> > cooks really well in one of these, you can do 2 18-22 pounders at once
> > in this little thing. When it rusts through in a few years, it's no big
> > loss!  
> >
> > Now I'm hungry!  Ric
> 
> Stolen from the Cookshack forum  (a great place to learn lots of things about 
> BBQ and they accept anyone using anything to cook with)
> 
> basic rub:
> 
> 1 cup brown sugar or light brown sugar or turbinado sugar
> 1/2 cup kosher salt
> 1/4 cup paprika
> 1/4 cup black pepper
> 1/4 cup ground red pepper
> 1/8 cup garlic powder
> 1/8 cup onion powder
> 1/8 cup ground mustard
> 1 TBLS ground ginger
> 1 TBLS ground cinnamon
> 1 TBLS ground cumin
> 1 tsp each of your various favorite spices
> 
> Mix very well and taste and adjust if necessary.
> 
> 
> And what I use  (no salt and not so hot)
> 
>  1   Tb  Granulated Garlic
>   1   Tb  Toasted Onion Powder
>   1   Tb  BBQ Seasoning (Tradewinds Southwest)
>   1   Tb  cumin
>   3/4 Tb  Tellicherry Pepper
>   1   Tb  Oregano
>   1   Tsp Smoked Paprika
>   1   Tsp Thyme
>   1   Tsp Basil
>   1   Tb  Brown Sugar       
> 
> 
> And supposedly this is Arthur Bryant's rub:
> 
>  1 tablespoon ground mustard                    
>   2 teaspoons white or black pepper           
>   3/4 teaspoon ground celery seed
>   2 teaspoons powdered onion
>   2 teaspoons powdered garlic
>  
>   Mix all the ingredients. Generously sprinkle both
>   sides of the ribs with the rub and massage it in.
>   Let ribs sit at least 12 hours, refrigerated,
>   before cooking. This recipe flavors 12 slabs of
>   ribs.                                 
I'm curious, any of you fellas had a cholesterol check, ltely?   I used
to eat good stuff as that.  Now a heart attack later I take 40 mg of
Pravachol a day and have 60% heart function.  
Bob