Big Ron's can't be beat.
Last edited by Robert Mitchum; 04-29-2012 at 01:11 PM.
Last edited by Face911; 04-29-2012 at 01:36 PM.
Moments of silence are inferior to moments of vengeance.
Cooked up some tri tip and taters tonight:
Last edited by JV_; 06-25-2012 at 07:44 PM. Reason: removed excess img tags
I'm partial to LaRue's Dillo Dust on pretty much every type of meat product.
(formerly known as GermanSynergy)
SSG Jimmy Ide- KIA 28 Aug 10, Hyderabad, AFG
1SG Blue Rowe- KIA 26 May 09, Panjshir, AFG.
When I moved to TX, I thought I was a meat lover. I'm comfortable enough in my masculinity to say out loud that TX taught me what good meat really is - and also how to rub it and with what.
... at least I thought I knew about rubbing. When I moved back to SoFla, I realized that the meat I used to get in TX is simply unavailable here. Fresh meat from cows that were grazing yesterday in a (relatively) small ranch a couple of hours away. The meat in SoFla, even the really expensive hard-to-find stuff from the most into-it local ranchers, simply doesn't compare. So now I'm getting more and more into rubs.
Lesson 1: the really best meat doesn't need much rubbing. (At least, that's what I keep telling myself.)
Lesson 2: thanks for all the rub tips here, I need to step up my game in that department.
So far, I've been partial to stuff made by Obie-Cue's out of Lancaster, TX. Specifically, their Gatorbreath is a great general-purpose rub, especially when the kids and grandparents are eating, since it's got a lot of good flavor with a mild kick. Their Sw'ell is delicious with a decent kick, and their sweet-n-heat is about as spicy and makes a better glaze.
The answer, it seems to me, is wrath. Those who can make you believe absurdities, can make you commit atrocities. -Voltaire Specialization is for insects.
Arizona isn't really known nationally for BBQ, but we still have some really good hole-in-the-wall places. I've been fond of the chicken at The Barbecue Company, and the ribs from Grassroots up in Scottsdale are phenomenal.
At the old age of 52, I had no idea of the relevance of the following until a year or so ago.
If you are going to grill (as opposed to smoke) meat, having the meat at room temperature is a necessity. Huge difference, try it.
Cheap yellow mustard is actually a taste free adhesive for rubs. I had no idea till a buddy educated me.