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Vicki,

For ME? I'd love to see local flavors that might adjust to BBQ. With the Italian influence for example that would help with sliced/pulled beef.

Example is from somewhere in the NE (Pennsylvania, upper NY,NJ, etc) there are kabobs called Spedie's but those could be adapted to BBQ easily enough.

I think most people want to try stuff they haven't tried, but I think whatever people want to send me, I can't wait to try.
Smokin, never heard of spiedies until you mentioned it. I googled it quickly and what came up was spiedie and ballooning festival in Binghamton, ny. I guess they are so popular up there, that they have a whole festival around it.

Anyway, I know you were just using that as an example of something regional, but I did learn somthing new today Smiler What I am getting at is, would you and others be interested in getting things that would accompany a BBQ sauced/smoked dish. Things like special steak sauces, mustards, etc.??? That is kinda the feeling I was getting from your post.
All right now. I think I've got my package figured out. It's packed (waiting for one rub delivery), but may change so don't hold me to this:

Kinder's Hot BBQ Sauce...regional sauce. I've tried the regular, which is good, but haven't tried the hot. Would like feedback.

Kinder's Roasted Garlic BBQ Sauce...regional sauce. Mmmmm.

Rib Tickler Rub...well known, but noone will complain. Guess all can figure what it's good for.

Santa Maria Rub...homemade internet recipe. Good on all beef roasts. Developed on central coast California for Tri Tip. Tom got me started on this.
Smoke with Oak.

Greek Rub...homemade recipe. Good on chicken and steaks. Olive oil, then rub.

Smoked Garlic Almonds...needed a package filler Cool

Gentelman Jack Sour Mash Whiskey...would have included it, but no room. Big Grin

Hey. Just trying to build interest and get people exited. I had fun putting this together, and looking forward to my surprise.
Hey Vicki, keeping it completly fair to everyone...I am going to try to stick to the non regional aspect first. Making sure that someone doesn't get neighboring states will be the hardest. I really don't know who is a season vet or not. I think it's safe to assume your going to get to try something you most normally wouldn't get to unless you traveled. That's really all we can ask for right?
Yeah, Padre, you have the FUN and the PAIN of trying to match us up.

Come on, be truthful, I think some would be scared (maybe intimidated) to send me anything and others would love to. Don't be intimated.

I'm just a pussycat with this stuff, I love it all. No worries about sending anything to me, I'm actually looking forward to it
quote:
Originally posted by SmokinOkie:
Yeah, Padre, you have the FUN and the PAIN of trying to match us up.

Come on, be truthful, I think some would be scared (maybe intimidated) to send me anything and others would love to. Don't be intimated.

I'm just a pussycat with this stuff, I love it all. No worries about sending anything to me, I'm actually looking forward to it


Well if there scared, say scared. I would love to hear what you think about the stuff I like, and I have the shirt size already. No flags.
quote:
Originally posted by SmokinOkie:
I aid Intimated. Actually got a PM to that point.

Nope I was trying to help sometime take good notes, no contest plans for me, I'm just goin' to hang out and drink beer, not work.

Don't ever call me a Shigger... them's fightin' words to us Comp Cooks.


For those of us less informed than others, what does that mean? Shigger?
A Shigger is someone that comes into your competition area and looks for free secrets (steals) any clues they can without asking.

That's why all my comp rubs are in containers you can't SHIG. People tried Frowner When I was really hot at chicken/ribs/PB I had quite a few people come around my trailer near turn in time to look and to taste. I'm not sayin' i salted any samples I gave... nope, not me.

But in a class where they're teaching for all attendees, that's not shiggin'
quote:
Originally posted by SmokinOkie:
A Shigger is someone that comes into your competition area and looks for free secrets (steals) any clues they can without asking.

That's why all my comp rubs are in containers you can't SHIG. People tried Frowner When I was really hot at chicken/ribs/PB I had quite a few people come around my trailer near turn in time to look and to taste. I'm not sayin' i salted any samples I gave... nope, not me.

But in a class where they're teaching for all attendees, that's not shiggin'


Dang Shiggers! I don't want to be one of them, now the tasting part sounds OK.
quote:
Originally posted by Padrefan98:
I like spicy! But I live in the southwest! I don't like heat, like ghost chili etc.


Every time I log in< I see 5 new members names on the screen. To you new guys the Sauce and Rub exchange takes zero skill and is a great way to get involved early. The more you participate the more you will get out of your time in the forum. Having said this, jump in sign up and have fun while you learn from some very smart guys with tons of knowledge.
I love reading that some of you have already started putting together the packages. I have been looking around town for my supplies. I haven't picked anything up yet but I know just about all the places I need to go.

Just a couple of reminders. Wednesday is the last day to submit your name and address. Thursday I will be applying my complex formula to all the addresses to come up with the best matches. On Friday you will receive a PM from me with your Secret Sauce and Rub recipient. You can take up to 10 days to mail your package out. Sit back, relax, smoke something and wait for yours to arrive. Then don't forget to report back to the forum about the goodies you received.

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