Favorite Rubs, Spice Mixes, Marinades, and Sauces!

Teriyaki sauce earlier today. Lots of sesame seeds. :p

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Don't know where it fits, so putting it here. My paw paw trees have been dropping fruit to several weeks, been throwing them in the fridge during that stretch. Today I made a paw paw/strawberry jam. Very simple - paw paw pulp, cut up strawberries, lemon juice, several cups of honey, sugar, and some liquid pectin. Cooked for about 30 minutes on stove top and then canned. I hope it's good. Not sure about the honey ingredient (I love honey, but it's local and pretty strong. I hope it doesn't take over the whole mix. We'll see.
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Bought a smoker this year, ive been on an absolute rampage barbecuing.

Ive gotten a ton of great advice from YouTube videos from meat church.
I've been using a bunch of their rubs and sauces, especially like the, holy cow rub for beef and the honey hog for chicken and pork with the gospel working well for both.

The best ive found yet though is lamberts sweet rub oh mine combined with lamberts sweet sauce o mine.



It makes the best 3,2,1 ribs.

Have yet to make them for anyone that wasn't thoroughly impressed.

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I’m also a big fan of Meat Church. I’m not familiar with Lambert's but the names alone make me want to check them out 🤣
 
Boone said:
I’m also a big fan of Meat Church. I’m not familiar with Lambert's but the names alone make me want to check them out 🤣
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Yeah and of course im a middle aged dad so its not possible for me to eat the stuff without singing, oh, oh, oh oh, sweet sauce o mieeeeiiinne.🤣
 
heisenberg said:
Yeah and of course im a middle aged dad so its not possible for me to eat the stuff without singing, oh, oh, oh oh, sweet sauce o mieeeeiiinne.🤣
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So awesome
 
And yeah, the meat church videos are great, he's thorough, articulate, gives very easy to follow instruction but my favorite part is how he'll let you know whats important and what you can play around with like particular rubs or spices and where you can experiment a little.

Life was so much harder when the accumulation of the entire worlds knowledge wasn't just one click away.
 
heisenberg said:
Bought a smoker this year, ive been on an absolute rampage barbecuing.

Ive gotten a ton of great advice from YouTube videos from meat church.
I've been using a bunch of their rubs and sauces, especially like the, holy cow rub for beef and the honey hog for chicken and pork with the gospel working well for both.

The best ive found yet though is lamberts sweet rub oh mine combined with lamberts sweet sauce o mine.



It makes the best 3,2,1 ribs.

Have yet to make them for anyone that wasn't thoroughly impressed.

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Welcome to the club!

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heisenberg said:
Life was so much harder when the accumulation of the entire worlds knowledge wasn't just one click away.
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I kind of like the old school method from the older Chef teaching the younger Chefs. There's something special about that which cannot be replaced. I taught many people during my short career, but I also taught my children as well who are a fabulous cooks at home.

Learning how to make a true hollandaise for example, you can't get it right over the web. You have to be there and show how it's done as well as the proper seasoning
 
RedWolf said:
I kind of like the old school method from the older Chef teaching the younger Chefs. There's something special about that which cannot be replaced. I taught many people during my short career, but I also taught my children as well who are a fabulous cooks at home.

Learning how to make a true hollandaise for example, you can't get it right over the web. You have to be there and show how it's done as well as the proper seasoning
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Totally get it, my son is in a culinary program in college and im glad he's not trying to learn everything off YouTube, but it is quite nice for average joes like me who just wanna learn the basics.
 
heisenberg said:
Totally get it, my son is in a culinary program in college and im glad he's not trying to learn everything off YouTube, but it is quite nice for average joes like me who just wanna learn the basics.
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I completely understand. I started Communications in the '80s and I definitely agree that the internet is a useful tool for sure. You can definitely learn a lot. Hell I pretty much learned Spanish using the internet and a LOT of trips practicing.

But for example, learning barbecue down in Texas, next to the guy that built the smokers, who feeds the smokers and actually cooks the brisket? This is a valuable lesson that can only be learned on site. You can learn a lot watching YouTube but it does not replace side by side education, in my opinion.

Most people get the gist of it and can figure it out after a few attempts. It's a learning curve. But I would much rather come over to your house and have a beer with you and you show me how you cook the brisket! 😃
 
I grew some Tabasco peppers this summer. Been collecting and freezing them with plan to make some homemade hot sauce.

You can make instant hot sauce or you can ferment the hot sauce which makes for a more complex taste (that’s what the McHenry company has been doing for a lot of years). I of course opted to ferment. Had a couple random Jalapeños in my veggie drawer so added them to the chopped Tabascos along with some halved garlic cloves. Covered all with a quart of water with a couple tablespoons of sea salt in a fermentation container. Will let it ferment for a week before straining and mixing with some vinegar. Some people cook it after fermenting but to me that kind of defeats the purpose.

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What is your favorite brisket rub? I often just go with black pepper, garlic powder, and kosher salt - but would be interested in those that do brisket if you have a favorite commercial rub? Anyone tried Killer Hogs Texas Brisket rub?
 
Boone said:
What is your favorite brisket rub? I often just go with black pepper, garlic powder, and kosher salt - but would be interested in those that do brisket if you have a favorite commercial rub? Anyone tried Killer Hogs Texas Brisket rub?
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I have used Killer Hogs AP rub (all-purpose rub, which is salt, pepper and garlic) and their BBQ rubs but never their Texas Brisket rub.

Currently, I'm using Goldee's Brisket rub which seems to be the popular one in a lot of YouTube's right now.

I've been adding some Montreal Steak seasoning on top of the Goldee's for a little more crusty bark. You need to watch out for over salting when doing this though.
 
Boone said:
What is your favorite brisket rub? I often just go with black pepper, garlic powder, and kosher salt - but would be interested in those that do brisket if you have a favorite commercial rub? Anyone tried Killer Hogs Texas Brisket rub?
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This.

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