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KC BBQ

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KC BBQ

Post by SDR_Mordred1973 on Thu Mar 08, 2012 6:58 pm

Ok. So we were in the chatbox last night and we started talking about food, and drinks. I kinda joked I was gonna start a team recipe thread. Liquid thought it was a good idea,andi tend to agree. This is a diverse team spanning the globe. We might be able to learn some new dishes from each other. Worst case scenario is the mysteryious post deleter strikes again. So ill start small and see how it goes.
since I'm in Kansas city and bbq is huge here here's my simple rub recipe. It works awesome on pretty much anything that comes out of a smoker. In particular spare ribs or pork shoulder. That's what I use for my pulled pork.

-take 1lb of brown sugar and put it in mixing bowl.
-Add 1 teaspoon of cayenne pepper. More if u like spice, but not more than a tablespoon.
-Then add 1 tablespoon of seasoned salt (lawrys).
-Here's the kicker. Add 1/2 can of your favorite root beer. Yes I said root beer. Mix thourghly.
-Now just coat whatever u plan to smoke.

I usually let my stuff sit with the rub in my fridge for at least 12 hrs. Coating and recoating several times before I cook it.
Hope some of u try this, and hope even more hope some of u share your favorites.


Last edited by SDR_Liquid_Wrath on Fri Mar 09, 2012 6:16 am; edited 2 times in total (Reason for editing : Made it more readable)

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Re: KC BBQ

Post by SDR_Muerte on Thu Mar 08, 2012 9:52 pm

Made it more readable... when you do your recipies try to spread them out like in the cook books.. :facepalm silver dragon food network LOL...


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Re: KC BBQ

Post by SDR_Mordred1973 on Thu Mar 08, 2012 9:58 pm

Good idea. Looks way better.



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Re: KC BBQ

Post by Guest on Thu Mar 08, 2012 10:13 pm

SILVER DRAGON FOOD NETWORK <3

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Re: KC BBQ

Post by Guest on Fri Mar 09, 2012 1:14 am

Im hungry by the way...

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Re: KC BBQ

Post by SDR_Liquid_Wrath on Fri Mar 09, 2012 2:16 am

ROOT BEER? Who would of thunk!

Now - Dred -- I don't have a smoker. For me, I use a different cooking method, do you think the rub would still taste the same / good.

--- I wont get into the details of my ingredients as this is about your rub, but I do a boil with liquid smoke and bbq in the water. I'll boil the ribs for about 30 mins hard, then a very slow boil for a couple more hours. basically the fat is so separated that you can scrape it off and the meat is ultra tender.
--- I then coat with whatever we are using that night and either cook it in at about 20 mins on each side in the oven (re-coating on the flip of course); or a little less time on the grill.

Do you think your rub would still be worth trying, or does it really need the extra time of a smoker to break down the rootbeer etc?


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Re: KC BBQ

Post by SDR_Mordred1973 on Fri Mar 09, 2012 5:16 am

Ive never tried to boil. Ive heard of it tho.
-Try this add a little liquid smoke to the marinade.
-Then boil hard for 20-30 min.
- Then apply marinade and cook fairly low temp in oven mabyee an hour.
- Wrap it all in foil and cook 2 more hrs.

This will keep them moist and bone should fall away from meat. The root beer somehow chemically interacted with the smoke. Its more or a flavor thing. Liquid smoke should do the trick.


Last edited by SDR_Gunner on Fri Mar 09, 2012 5:38 am; edited 1 time in total (Reason for editing : made it easy to read Again!! :))

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Re: KC BBQ

Post by SDR_Liquid_Wrath on Fri Mar 09, 2012 5:44 am

May well give that method a whirl... I know the way i've been doing it works good for just a well flavored meat, with a nice bbq glaze basically... so following your method should really drive in the flavors. Good idea.

Oh -- I am going to restructure this thread a bit - so don't flip out if things suddenly look different.


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Re: KC BBQ

Post by Guest on Fri Mar 09, 2012 6:56 am

BBQ. You will get fat if you ll be eating it.... but what the heck could try to make it sometimes...

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Re: KC BBQ

Post by Guest on Fri Mar 09, 2012 1:04 pm

What do people on England traditionally eat?

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Re: KC BBQ

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