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Off Topic TN Forums
Cooking Forum
May be getting a smoker
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<blockquote data-quote="TAFKAP" data-source="post: 5680844" data-attributes="member: 7776"><p>I've used that style for 18 years. Still burning in the same Char Broil barrel that I bought when Mrs. TAFKAP and I bought our first house. I mostly buy lump hardwood charcoal for it. But for the past two winters, I've bought pallets of hickory firewood to burn in the fireplace. I specifically sought out hickory so I could cook with it as well. I'll burn down a couple sticks of hickory, and cook over those coals. With all the monster storms this past July, there's hardwood to be found all over my neighborhood too. Some dude up the street from me lost a cherry tree, and he slabbed out 12" long logs so he could carry them to the curb. I loaded them all up and have already started cooking with it.</p><p></p><p>Not sure what you mean by "boutique" rubs, but the guys at Fire and Smoke Society have some really good off-the-shelf products. Walmart is the biggest retailer I've seen that carries their products. But check out their online store for the whole product line.</p><p></p><p>If I'm not using their stuff, I make my own using a kitchen scale. I weigh out 600g of brown sugar & 1000g of salt. From there, I just add a ton of garlic & onion powders, crank black pepper until my arm falls off, and paprika until the color works out. Sometimes cayenne, sometimes not. No two batches ever taste the same. But it's sort of a mix between Cajun seasoning & basic BBQ rub. Sometimes I'll throw some thyme and oregano in there for a little variation. But once I get it blended together pretty well, I use it on any chicken and most pork.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5680844, member: 7776"] I've used that style for 18 years. Still burning in the same Char Broil barrel that I bought when Mrs. TAFKAP and I bought our first house. I mostly buy lump hardwood charcoal for it. But for the past two winters, I've bought pallets of hickory firewood to burn in the fireplace. I specifically sought out hickory so I could cook with it as well. I'll burn down a couple sticks of hickory, and cook over those coals. With all the monster storms this past July, there's hardwood to be found all over my neighborhood too. Some dude up the street from me lost a cherry tree, and he slabbed out 12" long logs so he could carry them to the curb. I loaded them all up and have already started cooking with it. Not sure what you mean by "boutique" rubs, but the guys at Fire and Smoke Society have some really good off-the-shelf products. Walmart is the biggest retailer I've seen that carries their products. But check out their online store for the whole product line. If I'm not using their stuff, I make my own using a kitchen scale. I weigh out 600g of brown sugar & 1000g of salt. From there, I just add a ton of garlic & onion powders, crank black pepper until my arm falls off, and paprika until the color works out. Sometimes cayenne, sometimes not. No two batches ever taste the same. But it's sort of a mix between Cajun seasoning & basic BBQ rub. Sometimes I'll throw some thyme and oregano in there for a little variation. But once I get it blended together pretty well, I use it on any chicken and most pork. [/QUOTE]
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