That was passive aggressive, as, no one was hating. 
food Smokin with the Warrant Man
- Thread starter WarrantMan
- Start date
This has me concerned..
not for safety or quality reasons. more than enough salt and vinegar in there , BB dates on things like that are just ways to get people to throw out perfectly good product.
What concerns me is the evidence that it has taken you well longer than a year to only get about 2/3 of the way thru a bottle of crystal.
not for safety or quality reasons. more than enough salt and vinegar in there , BB dates on things like that are just ways to get people to throw out perfectly good product.
What concerns me is the evidence that it has taken you well longer than a year to only get about 2/3 of the way thru a bottle of crystal.
WarrantMan
eXtreme
Ashen,
Man, nothing escapes you guys... I see much "detective" type inclinations here frequently... haha
Truth is, I've got more hot sauce than you could shake a stick at. I eat it almost without fail everyday. I collect it and I make it. But for some psychological deal, that I'm not learned enough to comprehend, I still buy more... while knowing full well I've already got a ton... And now, since my involvement here and the generosity of so many, I've got a lord's plenty.. But sure as hell as I sit here, I will sometime soon find myself at a store somewhere and see some hot sauce and buy it... Special "sales" kill me.. I would elaborate and try to guess somewhat how many bottles I actually have, but no doubt most would think I was exaggerating or lying. So I will simply say, that I have presently more than I could use for a long while. Don't know if there are any "preppers" in the crowd, but in the event of SHTF, I'll be the dude trading hot sauce....
Man, nothing escapes you guys... I see much "detective" type inclinations here frequently... haha
Truth is, I've got more hot sauce than you could shake a stick at. I eat it almost without fail everyday. I collect it and I make it. But for some psychological deal, that I'm not learned enough to comprehend, I still buy more... while knowing full well I've already got a ton... And now, since my involvement here and the generosity of so many, I've got a lord's plenty.. But sure as hell as I sit here, I will sometime soon find myself at a store somewhere and see some hot sauce and buy it... Special "sales" kill me.. I would elaborate and try to guess somewhat how many bottles I actually have, but no doubt most would think I was exaggerating or lying. So I will simply say, that I have presently more than I could use for a long while. Don't know if there are any "preppers" in the crowd, but in the event of SHTF, I'll be the dude trading hot sauce....
WarrantMan
eXtreme
Geez, "thanks" Iron Mike..... On all counts.. do the best with what you've got!.... 
WarrantMan
eXtreme
Long time - no post. Today is the day. Got out the little electric smoker mod I built some time ago and decided it was time for some ribs...
Two slabs...
Thanks to the spice guru from Australia - aka Shorerider, I've got some great rub. This time however, no one gets theirs til I get mine (inside joke for those in the know.)
Well coated...
Malted hops and barley... a "must" for such endeavors..
An hour or so later looking good! (had to cut the slabs in half to fit in the small smoker)
Some time later, looking better!
Time to eat!
To my dismay, I realized after all was said and done, I forgot to take pics (the money shot) of a single rib cut from the slab. Oh well. That's how it goes I reckon. But know, they were awesome! Thanks Shorerider! That rub is as good as it gets. Tonight I am full and happy, my neighbors on either side of me are happy too!!! As an aside, the ribs needed nothing more. The seasoning was perfect! The best part is that I still have half a bottle left!
Cheers Shorerider! Thank you for a wonderful dinner.
Two slabs...
Thanks to the spice guru from Australia - aka Shorerider, I've got some great rub. This time however, no one gets theirs til I get mine (inside joke for those in the know.)
Well coated...
Malted hops and barley... a "must" for such endeavors..
An hour or so later looking good! (had to cut the slabs in half to fit in the small smoker)
Some time later, looking better!
Time to eat!
To my dismay, I realized after all was said and done, I forgot to take pics (the money shot) of a single rib cut from the slab. Oh well. That's how it goes I reckon. But know, they were awesome! Thanks Shorerider! That rub is as good as it gets. Tonight I am full and happy, my neighbors on either side of me are happy too!!! As an aside, the ribs needed nothing more. The seasoning was perfect! The best part is that I still have half a bottle left!
Cheers Shorerider! Thank you for a wonderful dinner.
All this SR rub talk going on and I don't have any. What's the bribe costs to get some? SR, where you at? Talk to me. We can trade recipes.
Reggie the ribs look like they were cooked hot and fast. Is that a little Masterbuilt smoker?
Reggie the ribs look like they were cooked hot and fast. Is that a little Masterbuilt smoker?
WarrantMan
eXtreme
Rajun Gardener said:
Nothing escapes the master....
The rub is not "hot" but the spicing really is top notch. I would buy this over anything commercial I've ever tried (to feed the masses.) I might kick it up a bit for myself but that's what sauces are for. If you get some, I think you would dig it. Dude has my vote!
My little rig is a "Char broil" brand charcoal smoker I got as a gift many years ago. It wasn't until my regular smoker "gave up the ghost" that I took it out of the box. I did some mods (see earlier in this thread) so I could put it to use for me.
You are correct in that it was a rather "fast cook" rather than slow. Today, ambient temps were around 98 degrees fahrenheit. My first go at it with this variable. It has an electric (non-adjustable) element that I haven't seen eclipse 250 at peak. Today was a little different, went high very quickly so I pulled them an hour before I normally would, Worked out great, otherwise the other hour would've made them dry as a powder keg..
That rub, really is some good sh*t.
WarrantMan
eXtreme
bob65 said:
Bob65,
Curious to hear that, if I'd bet money on such a thing I would've lost. I've always assumed that the "regular" Australian meat fare would put ours to shame. Reckon I was misinformed...
Generally speaking, the meat here is fantastic. But with some things it is lacking.
Like ribs for instance. Usually not much more then the bone with the little bit of meat in between them, unless you go looking for good ones and are prepared to pay.
I guess it is catering to the masses and giving them what they have come to expect
Sent from my SM-A530F using Tapatalk
Like ribs for instance. Usually not much more then the bone with the little bit of meat in between them, unless you go looking for good ones and are prepared to pay.
I guess it is catering to the masses and giving them what they have come to expect
Sent from my SM-A530F using Tapatalk
RG, I'm happy to trade care package for care package. As for the recipe, well, Mike has already tried, and unfortunately your luck won't be any betterRajun Gardener said:
. Shoot me a PM and we can work something out.Great looking ribs, ReggieWarrantMan said:
. I'm glad you got more than you did last time, I'm sure they were delicious. And yes, I make the rub without heat. That way, people who don't like heat can enjoy it, and the people who do will always be able to add some pepper powder to the rub, or hot sauce after the cook.Bob is right, racks down here are always lacking meat. For some reason they are always just ribs connected by meat, even those labeled "American style ribs", go figure.
WarrantMan
eXtreme
I'm working weekends for a while so today was my "Sunday." After completing some much needed chores, time to grill and chill... I had marinated three small ribeye steaks trying to replicate some incredible beef I recently had at an asian/south american "fusion" restaurant. I didn't quite get there but pretty damned close. A teriyaki sauce, powdered garlic, and some "sweet" dumpling sauce. I think perhaps I was missing ginger but the steaks were killer anyway. No complaints.
Did a few poppers and some vegetables. Awesome! For dessert, grilled pineapple glazed with some commercial cane syrup. Not as good as the real thing (hard to obtain anymore) but it works just fine.
Deliciouso!!
Early shift tomorrow so my day closes fast. My offering:
Did a few poppers and some vegetables. Awesome! For dessert, grilled pineapple glazed with some commercial cane syrup. Not as good as the real thing (hard to obtain anymore) but it works just fine.
Deliciouso!!
Early shift tomorrow so my day closes fast. My offering:
OH Man, that looks awesome!!!
Interesting addition of anchovies but I do understand the salt it adds and the flavor it brings.
FYI to everyone. If your steak doesn't look like this before it's ready to pull off the fire, you're doing it wrong.
Interesting addition of anchovies but I do understand the salt it adds and the flavor it brings.
FYI to everyone. If your steak doesn't look like this before it's ready to pull off the fire, you're doing it wrong.
WarrantMan
eXtreme
Thanks all.
The anchovies in the poppers aren't for everybody but they suit my palate just fine. You have to use a sweeter/milder cheese or the salt can be a bit overpowering otherwise. Pimento works great.
I like experimenting with the poppers. Pork sausage works well too.
I forgot to mention that I coated the vegetables in sesame oil before shaking on the seasoning. It adds another delicate layer of flavor that squares quite well with the smokiness of the grill.
The pineapple cooked in this way always delights. I've tried other "simple" type syrups such as Karo corn syrup which does well and Blackstrap molasses too. The longer you cook and slather it with syrup the better. I was hurried here or I would've made a better blackened candy crust on all sides of the wedges... just FYI should you ever give it a go.
The anchovies in the poppers aren't for everybody but they suit my palate just fine. You have to use a sweeter/milder cheese or the salt can be a bit overpowering otherwise. Pimento works great.
I like experimenting with the poppers. Pork sausage works well too.
I forgot to mention that I coated the vegetables in sesame oil before shaking on the seasoning. It adds another delicate layer of flavor that squares quite well with the smokiness of the grill.
The pineapple cooked in this way always delights. I've tried other "simple" type syrups such as Karo corn syrup which does well and Blackstrap molasses too. The longer you cook and slather it with syrup the better. I was hurried here or I would've made a better blackened candy crust on all sides of the wedges... just FYI should you ever give it a go.
WarrantMan
eXtreme
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