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  1. #1181
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    Quote Originally Posted by BeerMan View Post
    fresh off the shelf jalapenos and pickled in the jar or whatever jalapenos have very different heat contents, just so you know. I myself prefer the former.

    btw, DRG, do you have those rub/sauce recipes from that site?
    Which ones? I have a few.

  2. #1182
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    Quote Originally Posted by DRGinLBC View Post
    Which ones? I have a few.
    Texas Style Rub, Naked Rib Rub and Goodness Gracious BBQ sauce
    I BELIEVE I'll have another beer!

  3. #1183
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    Smoked a meatloaf yesterday. Turned out delicious, however since it was my first time making meatloaf and smoking a meatloaf, I'm at a loss knowing if the smoking process added much to the meatloaf. Tastes good, though.

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    looks great. we like to use a rectangular foil pan to keep it more firm. 3"W x 2"D x 7"L

    what wood did you use?
    I BELIEVE I'll have another beer!

  5. #1185
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    Pecan. I've only used pecan and apple thus far but neither provide enough smoke flavor for my taste. Anyone ever use maple?

  6. #1186
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    I've yet to use Maple. I rotate between Apple, Cherry, Hickory and Pecan.

  7. #1187
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    Quote Originally Posted by BeerMan View Post
    Texas Style Rub, Naked Rib Rub and Goodness Gracious BBQ sauce
    Goodness Gracious Sakes Alive Barbecue Sauce Recipe

    Ingredients
    2 Cups Ketchup
    1/4 Cup Molasses (If you are using a really strong flavored molasses like Brer Rabbit® reduce amount to
    1/8 Cup equivalent to 2 TBS)
    3 tsp Worcestershire Sauce
    Juice from 1/2 Fresh Lemon (Approx. 2 TBS)
    1/2 tsp Tabasco® Brand Hot Sauce
    3/8 Cups Dark Brown Sugar
    1/2 tsp Cayenne (Red Pepper)
    2 Cloves Minced Fresh Garlic
    1 TBS Coarse (Salad Grind) Black Pepper
    Note: for a milder sauce, cut the Black Pepper to 1/2 TBS instead of a full TBS. This sauce will get more intense
    in flavor as it sits in the fridge for a day or two.

    Instructions
    In a small sauce pan add the ketchup and the molasses then using the same measuring cup add the
    Worcestershire sauce, lemon juice, and Tabasco mixing it all around to make sure all ingredients end up in the sauce
    pan and are not left in the bottom of the cup.
    Add the dark brown sugar and the cayenne to taste. Note: the cayenne will strengthen in flavor as the sauce cools so
    it is wise to add a little less than you think is enough. The above amounts are suited to my personal taste but I have a
    very southern tongue and may be too spicy for some.
    The dark brown sugar can be modified slightly as well if you tend to like a sweeter or less sweet sauce.
    I recommend making your first batch exactly to the recipe and then modifying sweetness and heat on later batches
    according to the varying tastes of you and your family.
    The 2 cloves of fresh garlic should be minced into very small pieces but not so small that it becomes juice.... you
    should be able to see the tiny pieces floating in the sauce when complete. It serves to add good flavor and excellent
    texture.
    Add the coarse black pepper per the recipe and allow to simmer for 15 minutes to combine the flavors.
    Makes about a pint and a half of sauce that is excellent on Beef, Pork and Poultry
    Serve warm.

  8. #1188
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    Only sauce I use for pulled pork:

    JJ's Finishing Sauce

    2C Apple Cider Vinegar
    2T Worcestershire Sauce or more to taste
    1/4C Brown Sugar
    1T Smoked Paprika
    2 tsp Granulated Garlic
    2 tsp Granulated Onion
    2 tsp Fine Grind Black Pepper
    1 tsp Celery Salt
    1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.
    1/2 tsp Grnd Allspice

    Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.

    Makes 2 1/4 Cup. This is enough for an 8-9 Lb Butt with approx half mixed in and half served at the table.

  9. #1189
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    Here is the rub I use most frequently. I enjoy a sweeter rub with brown sugar. That's just me.

    1/2 cup paprika
    1/2 cup kosher salt
    1/2 cup light brown sugar
    1/2 cup granulated garlic
    6 tablespoons granulated onion
    1/4 cup chili powder
    1 tablespoon fresh ground black pepper
    1 teaspoon cumin
    1/2 teaspoon cayenne pepper


    For pork shoulder, I use:

    3/4 cup firmly packed dark brown sugar
    3/4 cup white sugar
    1/2 cup American paprika
    1/4 cup garlic powder
    2 tablespoons ground black pepper
    2 tablespoons ground ginger powder
    2 tablespoons onion powder
    2 teaspoons rosemary powder
    Last edited by DRGinLBC; April 18th, 2018 at 04:18 PM.

  10. #1190
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    Quote Originally Posted by UnholyGoalie View Post
    Pecan. I've only used pecan and apple thus far but neither provide enough smoke flavor for my taste. Anyone ever use maple?
    I have. it's great
    I BELIEVE I'll have another beer!

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