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Amerique is on the way!

S sravakaGood BBQ2U! ;-)
OK guys, after all my research and reading here I finally pulled the trigger and ordered a new Amerique from Dave at The Charcoal Store. The price was awesome and they threw in a free 20 pound wood assortment and free shipping. I should be getting it next week and I cant wait for my first smoke. Ill keep yall up to date and send some pics of my outdoor kitchen when everything gets settled. I plan on doing a pork butt first like you guys recemend and I guess I'll use the rib rub with a little spicy chicken rub mixed in to liven it up a bit. How do you guys like the CookShack rubs?

-Sravaka
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S sravakaGood BBQ2U! ;-)
Thanks for the heads-up on that! Too much salt can be a disaster. What I usually use on steaks is a product called Spade-L-Ranch. They say its a beef marinade and seasoning. The first ingredients are salt and sugar so technically I think its a cure. It does pull alot of moisture out of steaks when you put it on and let it sit for a while. But it is the best thing for steaks I have ever had by far so I was thinking about mixing some of it in also . . . I want to find a really nice, SPICY, rub. Dizzy Pig Swamp Venom looks interesting . . . .
FM Former Member
I'm a BIG fan of the Dizzy Pig rubs.

In all honesty I haven't had one that I really don't like....even the coffee blend. I recommend getting the dizzy dust coarse grind for a pork butt and the sample pack of the other flavors. They tend to be a bit on the salty side so for small cuts only use a bit and don't go overnight unless salty is your thing...then let'er rip! Big Grin


EDIT: Now for the pork butt, forget the previous advice on "only use a bit" and lay hell on it and let the rub "set"(at least an hour).
FM Former Member
quote:
Originally posted by Qnorth:
I haven't used the rubs that much but one time I put some of the chicken rub on some chicken I was grilling. Thought it would give it some flavor although I realize this isn't a proper use for it.


Says who? Sure you can use it for grilling.

Maybe it didn't work for your taste, but I know quite a few people that smoke AND grill with it. And that's the fun think about rubs, there are plenty out there to chose from.

IF I describe the Chicken Rub for people, it's more heat than anything, more like a Tony Chachere's (sp?)
S sravakaGood BBQ2U! ;-)
Thanks for adding your thoughts Smokin I really appreciate it. Well . . . I think between the extra 20 lbs of assorted wood the Charcoal Store gave me for free, CookShack rub/spices that comes with the AmeriQue, and the Dizzy Pig coarse grind and "Swamp Venom" I got coming today, I think I'm in really good shape for when the smoker gets here. Just need some pork butts from Costco now and maybe some non stick cooking spray. Have my log all assembled and ready to go too. Am I missing anything?
T tomMember
Well,you really aren't trying to build bark on your chicken,just season it.

CS chicken rub has no sugar,which makes it ideal for hot cooking,grilling,pan frying,etc.

Sprinkle a little rub in the palm of your hand and taste it.

Think about a piece of unseasoned,cooked chicken on your dinner plate.

How much salt/pepper/etc would you add to it.

You would do the rub about the same way.

Like Smokin' says,it has some heat to it.

Folks seem to like a little sweet,which often comes from your sauce,and a little back heat,which comes from the rub.

Just a thought.

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