September 17, 2014 at 8:23 am
Greg Edwards-268690 (9/17/2014)
Sean Lange (9/17/2014)
Greg Edwards-268690 (9/17/2014)
Anyone have some good rub / sauce recipes?
Looking at trying to mix my own.
Although I tend to like more heat than my wife and neighbors.
I make my own rubs all the time. I don't however measure anything so not sure I can really share. I spent the first 10 years of my career as a chef so I just make it up as I go. Next time I mix some up I will write it down (if it is any good). I don't generally use any sauce on my bbq unless it is pulled pork/chicken.
If you like interesting and somewhat non-traditional you might want to check out this place. http://stores.soulardspiceshop.com/[/url] My inlaws live in St Louis which is how I found out about this place. They have a couple of mixes that are spectacular rubs. Their website sucks to find stuff but it works. The orange chipotle on ribs is out of this world. The lime chipotle is also good but not as good as the orange imo. They have "soulard grill" and "cherie's rib rub". These are both blends they make which are quite good on their own. However I have taken these and mixed them which makes the outcome even better. Also, if you like heat they have a cajun (no salt) which is excellent. Many cities have a similar spice shop but I have not been to a better one than this. Their other standard spices are awesome because they are really fresh due to the volume they sell.
I will check it out.
Orange Chipotle sounds great.
I too tend to not measure and make it up on the fly when cooking.
The neighbor is from KC, so he usually brings back some Gates for both of us when he comes back from a visit.
Dry rubs are hard to find up here, usually just sauces.
Mostly looking for some general ingredients, and general amounts to start with.
Someday I'd like to get to a BBQ Pitmasters event.
When my wife got me a smoker a couple years ago, she wanted to do a brisket.
I laughed, and told her we need to start out simpler.
Then she watched a show where that was one of the cuts.
Hasn't asked since.
Maybe it was the overnight cook they did.
She understood my initial reaction though after seeing the time involved.
I started out with a piece of brisket weighing a couple of pounds only. It was a good way of practising the flavours and techniques without the time and and expense of a full brisket. I'm glad I did now after the problems I've had getting the smoker to temperature. Hopefully I'll be able to go a bit bigger soon.
How to post a question to get the most help http://www.sqlservercentral.com/articles/Best+Practices/61537
September 17, 2014 at 8:43 am
SQLRNNR (9/17/2014)
Sean Lange (9/16/2014)
SQLRNNR (9/16/2014)
Sean Lange (9/16/2014)
SQLRNNR (9/16/2014)
Yeah you guys are really making it tough to get much work done outside of cleaning up the slobber from thinking about bbq and smoked meat all day for the past week.I will bottle some of the air and send it your way. Not sure how well it will transfer but we can try. You can always get one of the "smoked meat" scented candles. 😀
I am pretty sure KC is on my list for SQLSat next year at this point.
Either that or get a client in the area 😉
heh works for me. Would be great to meet in person. I might need to rent out an entire hotel if everyone is coming for BBQ but that is fine by me. I can always borrow my neighbors smoker too, it is HUGE. (see pic below)
Are they the same "Good Mojo" that has been on BBQ Pitmasters? Or is that a brand now?
There isn't even a "they". It is just my neighbor and he doesn't do any competition. His dog is named Mojo and he is a welder so he just made the sign. That insane smoker is just for his personal use. Because it is so big he doesn't use it all that much. Over the last several years he has often complained that I use way more than he does. 😀
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September 17, 2014 at 8:50 am
Greg Edwards-268690 (9/17/2014)
Sean Lange (9/17/2014)
Greg Edwards-268690 (9/17/2014)
Anyone have some good rub / sauce recipes?
Looking at trying to mix my own.
Although I tend to like more heat than my wife and neighbors.
I make my own rubs all the time. I don't however measure anything so not sure I can really share. I spent the first 10 years of my career as a chef so I just make it up as I go. Next time I mix some up I will write it down (if it is any good). I don't generally use any sauce on my bbq unless it is pulled pork/chicken.
If you like interesting and somewhat non-traditional you might want to check out this place. http://stores.soulardspiceshop.com/[/url] My inlaws live in St Louis which is how I found out about this place. They have a couple of mixes that are spectacular rubs. Their website sucks to find stuff but it works. The orange chipotle on ribs is out of this world. The lime chipotle is also good but not as good as the orange imo. They have "soulard grill" and "cherie's rib rub". These are both blends they make which are quite good on their own. However I have taken these and mixed them which makes the outcome even better. Also, if you like heat they have a cajun (no salt) which is excellent. Many cities have a similar spice shop but I have not been to a better one than this. Their other standard spices are awesome because they are really fresh due to the volume they sell.
I will check it out.
Orange Chipotle sounds great.
I too tend to not measure and make it up on the fly when cooking.
The neighbor is from KC, so he usually brings back some Gates for both of us when he comes back from a visit.
Dry rubs are hard to find up here, usually just sauces.
Mostly looking for some general ingredients, and general amounts to start with.
Someday I'd like to get to a BBQ Pitmasters event.
When my wife got me a smoker a couple years ago, she wanted to do a brisket.
I laughed, and told her we need to start out simpler.
Then she watched a show where that was one of the cuts.
Hasn't asked since.
Maybe it was the overnight cook they did.
She understood my initial reaction though after seeing the time involved.
Honestly the meat from competition bbq is not really that good to sit down and eat. Ribs must be undercooked or they have no chance. The meat MUST stick to the bone. And they use spare ribs which I find horrible. I much prefer baby backs for eating. The deal with competition is that you have to get as much flavor as possible into a single bite. It is like creating an amuse bouche from just meat. The flavor of the small bit is spectacular but would be way too intense for a meal. It is kind of fun though to see all the crazy stuff people do at those events. Some of those people are completely overboard.
What generally happens is that each team will prepare lots of food for all their friends and family that are there. They will also prepare a very small amount of "entry food". The huge amounts of food are awesome and the entry food is guarded like gold bouillon at Fort Knox.
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September 17, 2014 at 10:10 am
Sean Lange (9/17/2014)
Ed Wagner (9/17/2014)
Tell me, where do you get your replacement racks? I need some and just started looking around for them, but no luck yet.
I haven't had to replace any yet. Have they rusted on you?
I've got a couple spots developing and I need to replace them anyway. They've been well-loved over the years. 😀
September 17, 2014 at 10:23 am
Fine line with falling off the bone and a very slight tug off the bone but it comes off clean.
I can see where the 'one bite' can lead to sensory overload.
When you see them take a second bite, is the ones I'd like to try.
KC neighbor lives (and sometimes dies) by spare ribs.
I tend to like St. Louis cut on them a lot more - gets rid of the 'extras' so you can just eat.
We did a friendly contest last year.
Everyone said baby backs, he brought spare ribs.
Then got inventive with some kind of raspberry sauce.
He kind of died a bit that day - even his wife voted for someone else.
And didn't even cook in this year's event.
For those not having a smoker, but a grill, I find steaming baby backs in an oven (about 275 for about 3 hours), then finishing on the grill a good alternative.
Baking dish, rack to hold them above the water (or apple juice), with some liquid smoke and some tabasco, works well.
Cover dish with foil, and be sure to check the liquid hasn't boiled off once in awhile.
Works great in our cold winters, where my smaller smoker doesn't work very well.
September 17, 2014 at 10:25 am
Ed Wagner (9/17/2014)
Sean Lange (9/17/2014)
Ed Wagner (9/17/2014)
Tell me, where do you get your replacement racks? I need some and just started looking around for them, but no luck yet.
I haven't had to replace any yet. Have they rusted on you?
I've got a couple spots developing and I need to replace them anyway. They've been well-loved over the years. 😀
I haven't had mine that long. Just got it for Father's day this year. Mostly because my wife was sick of me using the neighbors so I spent a lot of time in the woods by his house with a 6 pack of beer over there instead of at home helping with the kids. 😉
Have you looked into getting recoated? If you can find a place that will do it the price might not be too bad. Of course we all know that we live in a disposable world these days where buying new is cheaper than fixing. :hehe:
_______________________________________________________________
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Read the article at http://www.sqlservercentral.com/articles/Best+Practices/61537/ for best practices on asking questions.
Need to split a string? Try Jeff Modens splitter http://www.sqlservercentral.com/articles/Tally+Table/72993/.
Cross Tabs and Pivots, Part 1 – Converting Rows to Columns - http://www.sqlservercentral.com/articles/T-SQL/63681/
Cross Tabs and Pivots, Part 2 - Dynamic Cross Tabs - http://www.sqlservercentral.com/articles/Crosstab/65048/
Understanding and Using APPLY (Part 1) - http://www.sqlservercentral.com/articles/APPLY/69953/
Understanding and Using APPLY (Part 2) - http://www.sqlservercentral.com/articles/APPLY/69954/
September 17, 2014 at 10:32 am
Greg Edwards-268690 (9/17/2014)
Fine line with falling off the bone and a very slight tug off the bone but it comes off clean.I can see where the 'one bite' can lead to sensory overload.
When you see them take a second bite, is the ones I'd like to try.
KC neighbor lives (and sometimes dies) by spare ribs.
I tend to like St. Louis cut on them a lot more - gets rid of the 'extras' so you can just eat.
We did a friendly contest last year.
Everyone said baby backs, he brought spare ribs.
Then got inventive with some kind of raspberry sauce.
He kind of died a bit that day - even his wife voted for someone else.
And didn't even cook in this year's event.
For those not having a smoker, but a grill, I find steaming baby backs in an oven (about 275 for about 3 hours), then finishing on the grill a good alternative.
Baking dish, rack to hold them above the water (or apple juice), with some liquid smoke and some tabasco, works well.
Cover dish with foil, and be sure to check the liquid hasn't boiled off once in awhile.
Works great in our cold winters, where my smaller smoker doesn't work very well.
Wow raspberry sauce does not sound great to me. But as I said earlier I don't like to put sauce on ribs. I want to taste the ribs. Also I consider sauce as a condiment, not an ingredient. Way too often I see bbq slathered in sauce which kills the awesome flavor of the bark. I have had many people come over ribs and say "I will try these without sauce but I usually like lots of sauce" to then hear them say "you are right, these don't need any sauce".
The two things I do not like about spares. They are really fatty and the big chunks of cartilage are just nasty.
_______________________________________________________________
Need help? Help us help you.
Read the article at http://www.sqlservercentral.com/articles/Best+Practices/61537/ for best practices on asking questions.
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Cross Tabs and Pivots, Part 1 – Converting Rows to Columns - http://www.sqlservercentral.com/articles/T-SQL/63681/
Cross Tabs and Pivots, Part 2 - Dynamic Cross Tabs - http://www.sqlservercentral.com/articles/Crosstab/65048/
Understanding and Using APPLY (Part 1) - http://www.sqlservercentral.com/articles/APPLY/69953/
Understanding and Using APPLY (Part 2) - http://www.sqlservercentral.com/articles/APPLY/69954/
September 17, 2014 at 10:50 am
Sean Lange (9/17/2014)
Greg Edwards-268690 (9/17/2014)
Fine line with falling off the bone and a very slight tug off the bone but it comes off clean.I can see where the 'one bite' can lead to sensory overload.
When you see them take a second bite, is the ones I'd like to try.
KC neighbor lives (and sometimes dies) by spare ribs.
I tend to like St. Louis cut on them a lot more - gets rid of the 'extras' so you can just eat.
We did a friendly contest last year.
Everyone said baby backs, he brought spare ribs.
Then got inventive with some kind of raspberry sauce.
He kind of died a bit that day - even his wife voted for someone else.
And didn't even cook in this year's event.
For those not having a smoker, but a grill, I find steaming baby backs in an oven (about 275 for about 3 hours), then finishing on the grill a good alternative.
Baking dish, rack to hold them above the water (or apple juice), with some liquid smoke and some tabasco, works well.
Cover dish with foil, and be sure to check the liquid hasn't boiled off once in awhile.
Works great in our cold winters, where my smaller smoker doesn't work very well.
Wow raspberry sauce does not sound great to me. But as I said earlier I don't like to put sauce on ribs. I want to taste the ribs. Also I consider sauce as a condiment, not an ingredient. Way too often I see bbq slathered in sauce which kills the awesome flavor of the bark. I have had many people come over ribs and say "I will try these without sauce but I usually like lots of sauce" to then hear them say "you are right, these don't need any sauce".
The two things I do not like about spares. They are really fatty and the big chunks of cartilage are just nasty.
He had the sauce on the side, but not a match at all for the Gates rub he had on them.
I only lightly sauce at the end if I do it at all.
Almost like a light glaze.
You are right - let the meat stand on it's own. Kind of like how some drown a steak with A1.
St. Louis cut gets rid of what you don't like on spare ribs.
More like a giant baby back then.
September 17, 2014 at 10:52 am
Sean Lange (9/17/2014)
Greg Edwards-268690 (9/17/2014)
Fine line with falling off the bone and a very slight tug off the bone but it comes off clean.I can see where the 'one bite' can lead to sensory overload.
When you see them take a second bite, is the ones I'd like to try.
KC neighbor lives (and sometimes dies) by spare ribs.
I tend to like St. Louis cut on them a lot more - gets rid of the 'extras' so you can just eat.
We did a friendly contest last year.
Everyone said baby backs, he brought spare ribs.
Then got inventive with some kind of raspberry sauce.
He kind of died a bit that day - even his wife voted for someone else.
And didn't even cook in this year's event.
For those not having a smoker, but a grill, I find steaming baby backs in an oven (about 275 for about 3 hours), then finishing on the grill a good alternative.
Baking dish, rack to hold them above the water (or apple juice), with some liquid smoke and some tabasco, works well.
Cover dish with foil, and be sure to check the liquid hasn't boiled off once in awhile.
Works great in our cold winters, where my smaller smoker doesn't work very well.
Wow raspberry sauce does not sound great to me. But as I said earlier I don't like to put sauce on ribs. I want to taste the ribs. Also I consider sauce as a condiment, not an ingredient. Way too often I see bbq slathered in sauce which kills the awesome flavor of the bark. I have had many people come over ribs and say "I will try these without sauce but I usually like lots of sauce" to then hear them say "you are right, these don't need any sauce".
The two things I do not like about spares. They are really fatty and the big chunks of cartilage are just nasty.
The raspberry sauce doesn't sound good to me either. Then again, I don't really like the sweet sauces either. I'm with Sean on the rub...that's all you need. If you wanted to make sauced ribs, then I'd only do it as a glaze during the last 10 or 20 minutes of smoking. Any fruit-based sauce will have a much higher sugar content and anything longer than 20 minutes would cause all that sugar to caramelize too much. Caramelization is a good thing, but not at that level. I generally save any sauce as a dipping-type sauce on the table for those people who really need it. If smoked properly, I find that sauce isn't needed at all.
I don't do spare ribs at all. There's too much waste and not enough meat. The cartilage at the end is a complete waste. You're better off to go with a pork shoulder.
The next time I'm over at my friend's house, I'll get a picture of his smoker. It's quite an elaborate setup and produces fantastic BBQ. I can't do the smoked macaroni and cheese like he can because mine's powered by propane and gets too hot. Of course, he uses lots of heavy cream and several different cheeses and the fat does an amazing job of soaking up all that smokey flavor. Like most pitmasters (amateur and professional) he has his own rub mixture.
September 17, 2014 at 11:38 am
Do I see some personal/professional growth in these words? I really hope so.
This Post is closed. I will research the issue.
Thanks.
September 17, 2014 at 11:43 am
Luis Cazares (9/17/2014)
Do I see some personal/professional growth in these words? I really hope so.This Post is closed. I will research the issue.
Thanks.
I saw that post and nearly fell off my chair. Yes, definitely professional growth.
September 17, 2014 at 11:53 am
Ed Wagner (9/17/2014)
Sean Lange (9/17/2014)
Greg Edwards-268690 (9/17/2014)
Fine line with falling off the bone and a very slight tug off the bone but it comes off clean.I can see where the 'one bite' can lead to sensory overload.
When you see them take a second bite, is the ones I'd like to try.
KC neighbor lives (and sometimes dies) by spare ribs.
I tend to like St. Louis cut on them a lot more - gets rid of the 'extras' so you can just eat.
We did a friendly contest last year.
Everyone said baby backs, he brought spare ribs.
Then got inventive with some kind of raspberry sauce.
He kind of died a bit that day - even his wife voted for someone else.
And didn't even cook in this year's event.
For those not having a smoker, but a grill, I find steaming baby backs in an oven (about 275 for about 3 hours), then finishing on the grill a good alternative.
Baking dish, rack to hold them above the water (or apple juice), with some liquid smoke and some tabasco, works well.
Cover dish with foil, and be sure to check the liquid hasn't boiled off once in awhile.
Works great in our cold winters, where my smaller smoker doesn't work very well.
Wow raspberry sauce does not sound great to me. But as I said earlier I don't like to put sauce on ribs. I want to taste the ribs. Also I consider sauce as a condiment, not an ingredient. Way too often I see bbq slathered in sauce which kills the awesome flavor of the bark. I have had many people come over ribs and say "I will try these without sauce but I usually like lots of sauce" to then hear them say "you are right, these don't need any sauce".
The two things I do not like about spares. They are really fatty and the big chunks of cartilage are just nasty.
The raspberry sauce doesn't sound good to me either. Then again, I don't really like the sweet sauces either. I'm with Sean on the rub...that's all you need. If you wanted to make sauced ribs, then I'd only do it as a glaze during the last 10 or 20 minutes of smoking. Any fruit-based sauce will have a much higher sugar content and anything longer than 20 minutes would cause all that sugar to caramelize too much. Caramelization is a good thing, but not at that level. I generally save any sauce as a dipping-type sauce on the table for those people who really need it. If smoked properly, I find that sauce isn't needed at all.
I don't do spare ribs at all. There's too much waste and not enough meat. The cartilage at the end is a complete waste. You're better off to go with a pork shoulder.
The next time I'm over at my friend's house, I'll get a picture of his smoker. It's quite an elaborate setup and produces fantastic BBQ. I can't do the smoked macaroni and cheese like he can because mine's powered by propane and gets too hot. Of course, he uses lots of heavy cream and several different cheeses and the fat does an amazing job of soaking up all that smokey flavor. Like most pitmasters (amateur and professional) he has his own rub mixture.
I can get the heat on mine insanely low (around 150-175F). Does that get close? Not sure how well the smoke would be off the chips that low however.
_______________________________________________________________
Need help? Help us help you.
Read the article at http://www.sqlservercentral.com/articles/Best+Practices/61537/ for best practices on asking questions.
Need to split a string? Try Jeff Modens splitter http://www.sqlservercentral.com/articles/Tally+Table/72993/.
Cross Tabs and Pivots, Part 1 – Converting Rows to Columns - http://www.sqlservercentral.com/articles/T-SQL/63681/
Cross Tabs and Pivots, Part 2 - Dynamic Cross Tabs - http://www.sqlservercentral.com/articles/Crosstab/65048/
Understanding and Using APPLY (Part 1) - http://www.sqlservercentral.com/articles/APPLY/69953/
Understanding and Using APPLY (Part 2) - http://www.sqlservercentral.com/articles/APPLY/69954/
September 17, 2014 at 12:21 pm
Luis Cazares (9/17/2014)
Do I see some personal/professional growth in these words? I really hope so.This Post is closed. I will research the issue.
Thanks.
This is interesting, I wonder if we could establish some kind of statistics on such responds, the initial questions, answer hit rate, etc. Probably it means "I didn't get what I wanted and now I'm going to Google until I find what I want, regardless of it's correctness"
😎
September 17, 2014 at 12:49 pm
Luis Cazares (9/17/2014)
Do I see some personal/professional growth in these words? I really hope so.This Post is closed. I will research the issue.
Thanks.
Out of context, it looks more like a frustrated poster. Do you have a link for this?
--Jeff Moden
Change is inevitable... Change for the better is not.
September 17, 2014 at 12:53 pm
I got someone asking if Cursor will work fast on memory based objects.
It felt like the OP would upgrade to SQL 2014 so that he/she can make the cursor run faster.
-Roy
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