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Hot sauces, rubs, and the like

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  • brashears9567

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    So I know Texans know how to grill and BBQ and know a good bit about hot sauces and seasonings. Since a lot of us are at home recently and might be cooking in a little more more than usual, let's share the good stuff. You don't have to give away granny's family recipe but maybe someone should try a new sauce, seasoning, rub, or hot sauce that you like. I've come across some of my favorite hot sauces from eating at firehouse subs, where there are a bunch lined up and you can taste as many as you want. That's how I found the Lynchburg habanero, which is made right here in TN. I'm somewhat of a hot sauce junkie, but I like some for the flavor more than the heat. Examples left to right.....The steak and chop is fantastic and probably available everywhere. Awesome as a rub. The mad dog 357 will seriously heat things up and is great in chili and stews. The Lynchburg has a little heat but I like it for the flavor. Very nice sweetness. And finally, the sleeper: Tiger seasoning. It used to be called praise allah but I'm sure that was changed for reasons you can guess. It's a garlic seasoning and is the best out there in my book and goes on anything.
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    Give these a try if you get a chance.


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    Axxe55

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    Dry rubs for smoking, I try to keep them simple, and rely on the natural great flavor of the meat and the smoke.

    Many people think that they can smoke a brisket, until they try and smoke a brisket! It took me years to learn how to properly smoke one.

    I grill and smoke pretty much year round. I love to cook, but cooking outside is what I enjoy the most.
     

    Axxe55

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    I lucked out last summer. Had a guy stop by, and wanted the downed oak trees in the back part of my place. I had several large oaks that the high winds had blown over.

    We settled on him cutting down one huge dead tree close to the house, and a cord of wood for my smoker.

    A mix of pecan, hickory and Post oak wood that was split.
     

    brashears9567

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    I'm about to break down and just get one of the pellet burning auger type smokers. They seem pretty easy to use. I have to do some research. Probably a pit boss.


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    deemus

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    I've used a lot of different things when doing Q. I have different rubs for different types of meat. Kind of busy right now, but working from home. Just put a rack of ribs in the oven cuz I don't have time to mind a smoker.

    Trying something new today. Soaked the ribs in Braggs apple cider vinegar, then powdered both sides with: himalyan sea salt, Tony Chacares, and turbanado sugar. The vinegar and sugar combine for a great taste. but you have to slow cook them.

    I'll add a pic later today.

    EDIT - basted with OJ after 4 hours. About to dig in. Fingers crossed.
     
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    oldag

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    I've used a lot of different things when doing Q. I have different rubs for different types of meat. Kind of busy right now, but working from home. Just put a rack of ribs in the oven cuz I don't have time to mind a smoker.

    Trying something new today. Soaked the ribs in Braggs apple cider vinegar, then powdered both sides with: himalyan sea salt, Tony Chacares, and turbanado sugar. The vinegar and sugar combine for a great taste. but you have to slow cook them.

    I'll add a pic later today.
    Samples?
     

    Axxe55

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    I've used a lot of different things when doing Q. I have different rubs for different types of meat. Kind of busy right now, but working from home. Just put a rack of ribs in the oven cuz I don't have time to mind a smoker.

    Trying something new today. Soaked the ribs in Braggs apple cider vinegar, then powdered both sides with: himalyan sea salt, Tony Chacares, and turbanado sugar. The vinegar and sugar combine for a great taste. but you have to slow cook them.

    I'll add a pic later today.

    EDIT - basted with OJ after 4 hours. About to dig in. Fingers crossed.

    Deemus, your rub does sound like a good idea!
     

    deemus

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    I've used a lot of different things when doing Q. I have different rubs for different types of meat. Kind of busy right now, but working from home. Just put a rack of ribs in the oven cuz I don't have time to mind a smoker.

    Trying something new today. Soaked the ribs in Braggs apple cider vinegar, then powdered both sides with: himalyan sea salt, Tony Chacares, and turbanado sugar. The vinegar and sugar combine for a great taste. but you have to slow cook them.

    I'll add a pic later today.

    EDIT - basted with OJ after 4 hours. About to dig in. Fingers crossed.


    EDIT 2 - Not my best work, left them in too long. Too crispy on the outside on about half of it, but aside from that they were pretty good. But also falling off the bone. I like to be able to hold the rib bone and eat off of it.

    Cooked some sweet potato cubes this morning. put the diced dried onions on there with Himalayan sea salt, sprayed olive oil on it and cooked 35 minutes at 400. Perfection. Planning to use those to make some sweet potato hash later on. Will put grilled onion and leftover rib meat in there along with some cheese.

    Gonna do it now. Forgot to eat lunch. Busy busy.


    Sweet potato hash w/ rib meat. Tasty.

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    BigTexasOne

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    I worked for a couple of years on my own rub. Went through 21 different formulas before I hit what I and my wife liked. Been using it for about 9 years now and wouldn't change a thing! It's at it's best on pork and chicken.
     

    Axxe55

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    Taste is very subjective. So what pleases one person, may not be liked by another.

    Many of my family members don't like a heavy smoke flavor, so I tend to use lighter smoking of the meat. I also like very simple rubs and sauces on the meat, to let the natural great meat flavor stand on it's own.

    I grill and smoke pretty much year round, but the warmer the weather, the more I do. Especially during the summer. Cuts down on using the oven as much!
     

    brashears9567

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    I used to marinate steaks, but I used to buy crappy steaks. Marinade doesn't touch my steaks these days. Maybe a dusting of steak and chop or just a little salt.

    Edit: until about twenty years ago I'd only eat steak well done. Yikes.

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    Axxe55

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    I used to marinate steaks, but I used to buy crappy steaks. Marinade doesn't touch my steaks these days. Maybe a dusting of steak and chop or just a little salt.

    Edit: until about twenty years ago I'd only eat steak well done. Yikes.

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    I use to marinate steaks too. I started buying better grades of steak, and that made the biggest difference in the world.

    I primarily just use coarse salt and pepper on my steaks.

    Anyone that wants past medium at my house, is at the wrong house!
     

    brashears9567

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    I use to marinate steaks too. I started buying better grades of steak, and that made the biggest difference in the world.

    I primarily just use coarse salt and pepper on my steaks.

    Anyone that wants past medium at my house, is at the wrong house!

    Medium rare for me and my wife, but just a smudge more toward medium. If we go out to a non fancy place and get a steak, I always ask for medium rare so that, hopefully, I won't end up with it cooked more than medium. Places like Texas road house are better at not over cooking, so I tell them medium. But, better steak does make ALL the difference between just cook it and eat it vs pass the A1. But I do love A1 and since I don't want it on my steak these days, I put it on a baked potato.


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    Axxe55

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    I smoked some St. Louis style ribs the other night.

    Dry rub of Tony's Cajun seasoning, and brown sugar, then smoked them for about an hour, pulled them off, wrapped up in foil and back on the smoker for about another four hours.

    Came out very tender, juicy and flavorful.
     
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