Oh it's in plastic ok!
Yeah, dude! Dafuq?! You think I'd be letting my kids run around the kitchen with a big ass hunk of raw meat?The Hot Pepper said:Oh it's in plastic ok!
Very good! I wouldn't bother buying it, since Malcom Reed posts the recipe himself online all the time. Then again, if you want to support his company, he seems like a helluva guy, so.....Rajun Gardener said:How's the Killer Hogs rub?
And saved!! Thanks for that!MikeUSMC said:Very good! I wouldn't bother buying it, since Malcom Reed posts the recipe himself online all the time. Then again, if you want to support his company, he seems like a helluva guy, so.....
Killer Hogs' "A.P. Rub" ("All Purpose": goes on before the BBQ rub):
4 parts salt
2 parts granulated garlic
1 part black pepper
Killer Hogs' BBQ Rub recipe:
1 TBL of Sweet Hungarian Paprika
3 TBL of Chili Powder
6 TBL of Brown Sugar
2 TBL of Turbinado Sugar
2 TBL of Kosher Salt
1/4 tea of Ground Cumin Powder
1/8 tea of Ground Cayenne Pepper
1/4 tea of Ground Black Pepper
1/4 tea of Jamaican Jerk Seasoning
1/4 tea of Tomato Powder (or substitute Ancho chile powder)
^ It's really heavy on the sugar, which I like, because it almost guarantees a nice bark
Last pic, right hand side. Thickest part of the meatt0mato said:Where's your probe at in the meat?
I'd literally just spritzed it w/ apple juice right before I took that pic, right before I checked the temp. I'm surprised it's so high already too! The freakin bark didn't even start forming yett0mato said:The meat looks like it's perspiring a lot. I'm really surprised that the temp is as high as it is.
Overnight?! That's gonna be like 15 hours from now, lol. Like you said, "pot roast." I'm not breaking your balls dude, haha. That's just the LAST thing I want to hear, but I think you're right. Ughhht0mato said:Put it in a 180 degree oven until a few hours before showtime. Then put in a cooler with towels until slice time.
Hopefully you can stretch your cook way out and not wind up with pot roast.
lol, thanks, bro! You've gotta PM me your addy. I've slowly been putting together a package for you Seriously!t0mato said:I believe in you dude!
Nothing yet, lol. Temp went back down to 224*, and the internal temp of the meat dropped 2* to 185*. It's been 7 hours, and I think the coals are running outRajun Gardener said:So what did you decide to do?
t0mato said:warm humid meat womb.