Conquer Club

Posted: **Sat Apr 17, 2021 12:56 am**

2dimes wrote:Hey grill hey ultimate pork rub

1/4 cup Brown sugar
2 tsps each,
Salt
Black pepper
Paprika
Garlic powder
Onion powder
1/2 tsp cinnamon

I’m thinking of adding some cumin, I love cumin!
Do you guys think I should keep the cinnamon or substitute it?

I like Cumin, clove and lemongrass on pork, just go light on the first 2.

Posted: **Sat Apr 17, 2021 7:25 am**

Why use powder and not actual garlic and onion?

Posted: **Tue Apr 20, 2021 7:21 pm**

hungry ?
angry ?
no laundary ?

although i periodically check here and around, do not hesitate and delay your hunger monger, but send a pm to get yourself into the troublesome kitchen of Razorvich....

we need dishwashers :lol:

Posted: **Tue Jun 08, 2021 4:47 am**

I was never invited

Might have to barge my way in

knock knock

Posted: **Tue Jun 08, 2021 9:59 am**

cdbridges wrote:
2dimes wrote:Hey grill hey ultimate chicken and pork rub

1/4 cup Brown sugar
2 tsps each,
Salt
Black pepper
Paprika
Garlic powder
Onion powder
1/2 tsp cinnamon

I’m thinking of adding some cumin, I love cumin!
Do you guys think I should keep the cinnamon or substitute it?

I like Cumin, clove and lemongrass on pork, just go light on the first 2.

I understand where you're coming from. Salt is often way over used in Canada and the US. Some of the BBQ guys really load salt on things. I suspect that started back when you needed to salt pork to preserve it.

You do need some salt for BBQ. I can't explain what it does to the meat very well but it's critical, particularly during long slow cooks.

I found the formula was perfect. It's so good we have not even tried adding cumin yet.

The brown sugar is absolutely amazing on pork. Both ribs and a shoulder I smoked were fantastic!!

I tend to add the sugar towards the end of the cooking now instead of putting it into the jar for shaking on/curing. Partially to prevent burning it, and partially because, the first time we had rub left over, and the golden yellow sugar we used, adhered to the rest of the ingredients after being kept together in a jar and made little hard balls that could no longer be used as a rub. I had difficulty getting them broken up.

I may eventually try a savoury version with 2 tsps cumin and no brown sugar.

i-andrei wrote:Why use powder and not actual garlic and onion?

Because you shake the mixture onto the surface of the meat. Then you put it in a ziplock bag or container, then in a refrigerator, for at least a half hour, sometimes over night or longer before you slow cook it on a grill or in a smoker. While it waits the powder dissolves and penetrates the surface and goes inside the meat.

Actual onion would just sit there until you placed it in the grill or smoker. Then it would likely fall off. Any left on the meat would most likely just become burned bits.

In a regular recipe I agree with you, powdered is not even close to as good. If I were roasting it or making stew, fresh chopped onions and garlic would be best.

Here's a great video showing how to use rub to make side ribs. Most prefer back ribs but I find them a bit to fatty for my taste.

Posted: **Thu Jun 10, 2021 5:20 am**

TeeGee wrote:I was never invited

Might have to barge my way in

knock knock

Posted: **Fri Jun 11, 2021 9:43 pm**

TeeGee wrote:I was never invited

Might have to barge my way in

knock knock

This entire concept scares me.

Posted: **Sat Jun 12, 2021 3:33 pm**

CatchersMitt14 wrote:
TeeGee wrote:I was never invited

Might have to barge my way in

knock knock

This entire concept scares me.

This makes TeeGee sound like a huge creeper! :lol:

Posted: **Sun Jun 13, 2021 5:33 am**

show: before tEegee joins

show: after teegee joins

In the end its just meatloaf

Posted: **Sun Jun 13, 2021 10:00 pm**

Razorvich wrote:
show: before tEegee joins

show: after teegee joins

In the end its just meatloaf

WHY DID YOU JUST DOX POOR GEE? GO HAZE YOURSELF.

Posted: **Mon Jun 14, 2021 12:47 am**

Anyone know some good sandwich makers?

Posted: **Sat Jun 19, 2021 3:03 am**

Hooch wrote:Anyone know some good sandwich makers?

schlotzskys

Posted: **Fri Dec 24, 2021 12:45 pm**

let me in!

Posted: **Fri Dec 31, 2021 10:50 pm**

HardAttack wrote:
Hooch wrote:Anyone know some good sandwich makers?

schlotzskys

They twin sisters?

Posted: **Thu Jul 27, 2023 2:52 pm**

Is this dead?

Happy to join in if not.

Posted: **Thu Jul 27, 2023 4:10 pm**

jonesthecurl wrote:Is this dead?

Happy to join in if not.

Dead? No. Last post is from July the 15. So not "dead", but people don't post there on a daily basis.

Posted: **Fri Jul 28, 2023 12:34 pm**

yeah, we should really kick out the non-contributors such as max, Jick, HA & Raz...

let it be known that llama would be glad to take over admin duties for this group.

Posted: **Fri Jul 28, 2023 11:06 pm**

I'll even give you the 'famous potato salad' recipe if you want.

Posted: **Sat Jul 29, 2023 2:33 pm**

llama is currently working on it, jonesy - standby.

Posted: **Sat Jul 29, 2023 11:37 pm**

Standing down and standing by.

Posted: **Sun Jul 30, 2023 8:57 am**

jonesthecurl wrote:Is this dead?

Happy to join in if not.

It's certainly not as active and vibrant as the P.L. but one time Razorvich almost posted a recipe using alcohol, and occasionally llama or I will describe what we are having for a meal.

So if you enjoy the lunch thread in the P.L. Maybe Razzepies is for you.

Here's what you're missing.

On October 29th 2021, by request, some guy you could potentially interact with wrote:1/4 cup olive oil
1.5 tbsp minced garlic
26 ounces diced Roma tomatoes
1/4 cup finely shredded parmesan cheese
1 tbsp balsamic vinegar
1/4 tsp salt
1/2 tsp black pepper
1/4 cup chopped basil

Wife doesn't measure, skips the salt, often uses beefsteak tomatoes and Kraft shaker parm, which is wrong but works for us. Sometimes there's more balsamic.

When our son makes it he uses the recipe and measures everything.

It's better if it sits in the refrigerator at least over night.

Next year in July, same guy returned to the topic and wrote:So, in the off chance you wander back in here.

When growing basil plants, try a north window. They don't like much heat. Even our kitchen window facing east gets them too hot and kills them. They don't like too much direct sunlight I guess.

If I were one to start rumors, I would tell you, there may be over a dozen more recipes in the forum and the guy that shared that one, ate some of a batch of the bruschetta on home made bread a few days ago.

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