Reddit mentions: The best barbecue seasonings

Thats some nice looking brisket. I'd like to share my recipe for anyone interested.

I have a Green Mountain Grill that I fill using fruitwood pellets. I usually buy my brisket from Costco due to price. I take the briskets and dryrub with a pork butt rub I found at my local butcher (will leave link below). I let the dryrubbed brisket sit it the fridge overnight wrapped in foil.

On cooking day, I warm the smoker to 200-225 and put the brisket on fat side down. I leave it sit this way until the internal temp reaches about 160. I try to leave it about 3-4 hours adjusting temp as needed. Every hour, I spray the brisket with apple juice to keep it moist and add flavor. I will reapply rub as necessary during this time as well.

Once the brisket reaches 160 F, I pull it off and lay it on a bed of foil FAT SIDE UP. This is very important for allowing the fat juice into the meat. I then fashion the foil into a boat, but still wrapped. Then, I pour in about 1/2 cup beef broth into the wrapped boat to allow the brisket to simmer in it. With the brisket laying in beef broth, fat side up, and wrapped in foil, I put it back in the smoker.

The meat will stay in here a few more hours till it reaches about 190-195 F. At that point, I pull the whole thing off still wrapped, and let it rest on the counter for 30 - 60 minutes. When people are ready to eat, I unwrap it and cut in against the grain. I get a beautiful smoke ring, great seasoned flavor, and still moist due to the apple juice and beef broth. It is so difficult to mess this up. Its the easiest way I've found to cook brisket well every time.

Hope this is useful to someone.


Butt rub: https://www.amazon.com/Bad-Byrons-Butt-26-oz/dp/B00258I5PM

If you're a wood chip man, here they are: https://www.amazon.com/Western-Premium-Products-Peach-Smoking/dp/B00EEAMDOI

If you're a wood CHUNK man, here they are: https://www.amazon.com/CharcoalStore-Peach-Smoking-Chunks-pounds/dp/B00OBQQENQ/ref=sr_1_5?keywords=peach+wood+chunks&qid=1566145693&s=lawn-garden&sr=1-5

So anyway, just rub your wings down with Walkerswood Jerk the night before (at least 8 hours) [https://www.amazon.com/Walkerswood-Traditional-Jamaican-Seasoning-Ounce/dp/B07D9YDQNT/ref=sr_1_3?crid=1ZS0C7I0N1C3I&fpw=pantry&keywords=walkerswood+jamaican+jerk+seasoning&qid=1566145778&s=pantry&sprefix=walkerswood%2Clawngarden%2C150&sr=8-3] - I like the hot and spicy version. It can be quite hot, so if you're not a big spice person, opt for the mild. I like to leave a paper-thin layer of the marinade on the wings when they hit the smoker. too much and the smoke won't permeate correctly and they will taste like biting into a scotch bonnet pepper. If you're feeling extra curious, you can wipe away 95% of the walkerswood rub and sprinkle on some jerk God Seasoning to try to encourage a bit of a firm bit on the smoked wing skin [https://www.amazon.com/Best-Selling-5oz-Flavor-God-Seasonings/dp/B01KTZXWK0?th=1]

Best of luck and have fun!

Sorry, no links.

For a steak like the one in the gif we'd use a "plancha" (I don't know how you call it).

Get it hot and use a bit of fat from the meat to know when it's hot enough. It has to cook it almost instantly. You have to see the juices from the fat coming out.

Smear that fat all over the "plancha" to coat it. Then put the steak, you can add salt before of after. Same as here, some people say that you have to add the salt before and others that you have to do it after.

Cook it until you see little drops of blood coming on the raw side, then you turn it. (once you know the cooking time of your kitchen you can divide this time in half and rotate your meat to get the lines to cross and get some nice crossed lines on it).

Don't touch the meat until you see the blood!

Then you can flip it and add salt and pepper if you choose to salt it later.

Use the method shown in the gif to know how done it is.

Of course a lot of the tenderness comes from the meat itself. In Argentina we have a lot of veal. It's almost a crime to sell other thing. You can even get free range veal without looking much. But in the last 15 or 20 years feedlots have grown much.

This is if you cook it on you kitchen. In a grill it's a whole different story.

Make some fire with charcoal or wood (better a hard wood, I like to use quebracho if available).

Put some embers under the grill, you have to be able to hold your hand 2" over the grill for a few seconds without burning yourself. Then you put the meat.

We have a cut called "asado de tira" (the one in the front, with the bones.

Use "thick" salt (I can't believe this is the first link that came up and how expensive it is, I'm sure you can get it cheaper, IT'S SALT FOR FUCKS SAKE!) before putting it on the grill.

Cook the bone side first and wait until you see it nice and golden, then flip it.

Cook it until it's how you like it. I recommend medium.

A good asado argentino is never a single cut of meat. We usually add chorizo and other "achuras" to the grill.

I know that "achuras" sound gross when you know what part of the cow they are, but its fucking delicious.

Edit: wow! That's a wall of text. I'll try to look for a video when I get into a computer. I' send you a PM.

My top 3:

John Henry’s Texas Chicken Tickler is great on a beer can chicken.

Pappy’s Choice for grilled tri tip. Never misses. Yes this is the size I get. Lasts about a year.

Busha Browne’s Jerk Rub. Super tasty. Although it is a bit pricey and I’ve found a recipe to make my own. Great on chicken, pork, fish, everything - accompany with pineapple or other hot sweet fruit salsa.

You want easy vegetables? Get yourself a steamer cook set.

Fill the bottom with some water and toss your veggies in the basket. Let the water boil and take'm off when they've softened to your liking. Throw on some butter, or better yet, shell out for some John Henry's Pecan Rub and add a few shakes.

You'll find yourself eating more vegetables, which will make your mom proud and give you a healthy and shiny coat.

I can't give you a for sure answer to #1 because I haven't really experimented enough to know for sure whether time or the amount of wood will give you a more smoky flavor. My gut instinct would be both contribute to the smoky flavor. If you want smokier, you can definitely achieve that with more wood, or a different kind of wood. You should ask them what kind of wood they use. Stronger types of wood can give you a stronger smoke flavor. They may also be injecting their chicken with something like this to enhance the flavor:
https://www.amazon.com/Butcher-Booster-Rotisserie-Flavor-Injection/dp/B010XZ9NDG
In fairness, I haven't personally tried injecting chicken before smoking it, but I am going to give it a shot next week when using my joetisserie.


A reverse sear will definitely work. I'll do that for chicken wings when I have wings and ribs on the big joe at the same time. Ribs are usually 225ish and wings are 350+ so I have the Joe at 225 and smoke the wings for 90 minutes or so along side with the ribs. After that I fire up the weber gas grill on high and crisp the wings up for a few minutes then they will be ready to eat. You should be able to do this for a whole chicken, you just need to pull the chicken off 5-10 degrees before it hits the internal temp you want it at. That will prevent the rubbery skin.

I use this: https://www.amazon.com/Pappys-Choice-Seasoning-Professional-Pack/dp/B002ODE1PQ

I've never actually been to Pappy's so I am not certain it's the same rub they use on their ribs but it is an excellent rib rub nonetheless.

There is also a low sodium version on Amazon. The garlic and herb rub they make is great too.

these mix with water and sometimes oil and work WONDERS on chicken. So easy, so tasty. They sell them in most grocery stores stores but that amazon deal is awesome.

Dillo Dust is delicious, and you don't have to buy from LaRue to get it. It is rebranded, repackaged Adkins Western BBQ Rub, available on Amazon. It is a little on the sweet side though, and you might find you like mixing up your own at some point.

https://www.amazon.com/Adkins-Western-Barbecue-Seasoning-Natural/dp/B014G7KPQ6/ref=pd_aw_fbt_325_img_3/147-6096258-0000956

https://www.amazon.com/Adkins-Western-Barbecue-Seasoning-Natural/dp/B014G6YYHI/ref=asc_df_B014G6YYHI/

When roasting, I use Special Shit. It's nice and peppery. You can also get the sauces that are 1 point. I like the jalapeno cheese; it's great with broccoli.

Nice! Sounds awesome. Ever tried TJ's Coffee Rub?

You cannot prevent pet accidental peeing, Fortunately you can clean it up almost entirely with very little damage.

First thing you will need is a small portable black light, For identifying where the spots are.

Second you will need an enzyme cleaner to remove the urine completely. http://www.amazon.com/Pet-Odor-Eliminator-Urine-Cleaner/dp/B00CKFL93K

Third you will need something to get the enzyme cleaner into the carpet and padding underneath, http://www.amazon.com/Marinade-Injector-Syringe-Cooking-Poultry/dp/B008Y9GS7S

In a darkened room a black light will cause the urine spot to glow, Fill the injector with enzyme cleaner and then inject into the carpet and pad, The enzyme will eat the urine completely and then die off.

Good luck and love your pets.

There is a bit more than that. Here goes.

I give the meat a good rub with Butt Rub https://www.amazon.com/Bad-Byrons-Butt-26-oz/dp/B00258I5PM/ then drop it in the crock pot with 1-1.5cups of apple cider vinegar with an equal amount of water to nearly cover the butt. Cook 4-5 hours high or 8 on low. Remove from liquid, drain liquid and set aside leaving crock pot on, set to low. Place shredded meat back in pot and cover with a bottle of your fave bbq sauce.

If you need to add liquid to thin the sauce, add some of the vinegar/water mixture from the reserved water (avoiding the fat on top). Cook another 20-40 mins to taste.

Its my answer to cheap pulled pork like Loyds. It comes out nice and tangy like Carolina bbq.

I love this stuff. Its by Big Poppa Smokers and it my family favorite.
https://www.amazon.com/Sweet-Money-BBQ-Rub-14oz/dp/B0167DOD42/ref=sr_1_2_a_it?ie=UTF8&qid=1499201241&sr=8-2&keywords=sweet+money

My favorite rub on keto is less than a carb per serving. I use it all the time on chicken and ribs. It does have a very small amount of sugar but not enough to worry. It's my favorite because out of all the rubs I've tried it has some kick to it and tastes amazing!

Gotta make sure you get the right kind. A place I work for swears by this stuff and it works really well if you don’t over do it

Wright's All Natural Hickory Seasoning, Liquid Smoke - 1 Quart https://www.amazon.com/dp/B0023V2EWG/ref=cm_sw_r_cp_api_i_kUf2Cb1HRWB9R

Do you want cheap and fast or do you want complex? If you're looking to strike a balance between the two, pizza and garlic bread is surprisingly easy to make (relatively) from scratch.

my favorite pizza dough recipe 'cuz Bobby Flay is the man. This makes enough dough for 2 pizzas, or 1 pizza and 1 garlic bread. It's easy to divide in half, though.

Then, you know, throw on some pizza or marinara sauce (making your own sauce doesn't seem too hard but I haven't done it yet so I'm not sure), pepperonis and whatever, mozzarella, and cheddar. I like caramelized English cheddar, but regular cheddar works fine. Smoked Gouda if you want to go full-on insanity wolf. Cook at 425F until crust is golden brown (10-15 min).

Also, chicken. Chicken is fucking fantastic. Get a bag of chicken breasts, season them with paprika, seasoned salt, cayenne, and whatever else seems appealing (like this shit, oh my god you don't even know), and cook them all up at the beginning of the week. There aren't too many things you can ruin by putting chicken in them.

Replace the pizza sauce/marinara with BBQ sauce and chopped green onions, and the pepperonis with chicken for a BBQ chicken pizza. Eat that shit.

Almost forgot about garlic bread. I love Little Caesars crazy bread, so to approximate it I make pizza dough using the recipe above and cook it as a flatbread. Then as soon as it comes out of the oven I brush a mixture of butter and garlic salt all over it and sprinkle parm on top of that. Then oregano. That's crazy bread, more or less.

Another thing with chicken: mother fucking chicken nachos. Cook up some sliced bell peppers in a pan (frozen is fine if you have freezer space), along with a chopped onion. As that's cooking, season it with the same stuff the chicken is seasoned with: paprika, seasoned salt, cayenne, etc. Put some nacho chips in a cooking dish, then a light layer of pepperjack cheese, then the seasoned peppers-onion mix, then a heavy layer of pepperjack cheese, and finally another layer of pepperjack cheese because fuck it. Cook at 375-400F until cheese is melted and serve with salsa and sour cream. No, this is not a healthy dish.

Last but not least: smoked Gouda dogs. Make the pizza dough as per usual. The pizza dough recipe above is good for an entire 8 pack of hot dogs, so divide the dough into 8 equal parts. Make a deep slit down the length of each hot dog, but don't cut all the way through; you're making a pocket to stuff cheese into. Now stuff a liberal amount of cheese into each hot dog. I use smoked Gouda, hence the name, but you can use anything. Kraft singles work fine. Now grab one of the pieces of dough and roll it in your hands until it is long and thin, and wrap the dough around the cheese-stuffed hot dog like a mummy. Repeat for all dogs, and cook at 425F until crust is golden brown. You're welcome.

Pork Barrel BBQ

I love this stuff on chicken and pork.

Every time I make ribs for a party people go crazy for them.

Picked it up a couple years ago from Costco.

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https://www.amazon.com/Pork-Barrel-BBQ-Seasoning-Preservative/dp/B00EDQASI6/ref=asc_df_B00EDQASI6/?tag=hyprod-20&linkCode=df0&hvadid=312087953268&hvpos=1o1&hvnetw=g&hvrand=7882403890710326787&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9014990&hvtargid=pla-570382756938&psc=

This is awesome! And don’t give it to him yet, it needs a little MEAT RUB from JACK Stack BBQ

My in laws got me this pack for Christmas. Used the Kansas City one for these. Turned out great!

>I mean, he created dillo dust. Dude wins until Geissele starts shipping flavoring with their triggers.

Nah he didn’t even do that, just repackages it into his marked bottles

Adkins Western Style Barbecue BBQ Seasoning 16 OZ All Natural

I have made this dry rub for ribs and liked it: https://www.thespruceeats.com/kansas-city-rib-rub-recipe-335915

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I use this for basically everything, I like it and it isn't too salty. https://www.amazon.com/Bad-Byrons-Barbeque-Seasoning-26/dp/B00258I5PM

I completely obscure the ribs on meat side with French's mustard then obscure the mustard with rub. I've been using mostly Korintje lately with small fraction of some special shit I can't really talk about. These are pork ribs

-Kidding on the special stuff. Just found that and wanted to share

I do a combination of Pappy's Seasoning and McCormick's Spicy Montreal Steak Seasoning. Sometimes I'll throw in some extra cayenne pepper - just depends how I feel.

For BBQ sauce, my current favorite is Kinder's. I use to always get the Hot version at Safeway here in CA, but I recently discovered the Extra Hot version at Ralphs over here and it's finally a BBQ sauce that is hot enough for me while retaining the barbecue sauce flavor (compared to other sauces that just have overwhelming burn).

You can probably tell I like spicy foods...

Give this stuff a try. Fantastic on tri tip. They have a reduced sodium version also (blue cap rather than red).

Trader Joe's has a "South African smoke" seasoning with smoked paprika and garlic that I bet would be good in there too.

aghem

OP said 'shoot'. Personally I pin 4oz of apple cider vinegar in my butt. This works like a charm.

You guys asking...Dillo Dust is this folks...

Adkins Western Style Barbecue BBQ Seasoning 14 OZ All Natural https://www.amazon.com/dp/B014G7KPQ6/ref=cm_sw_r_cp_api_Re0LAbNJDEMGQ

Guy I met on on a flight recommend this rub:

http://www.amazon.com/Bad-Byrons-Butt-26-oz/dp/B00258I5PM

Thanks. This is the brand I got (from Amazon): Wright's All Natural Hickory Seasoning, Liquid Smoke - 1 Quart https://www.amazon.com/dp/B0023V2EWG/ref=cm_sw_r_cp_apip_pQgFinofk27MO

I know pretty much nothing about liquid smoke. I've grilled and cooked quite often with smokers, wood chips, hardwood charcoal etc, "the real thing", just never the liquid form. How much do you think I would need for a 12# leg of lamb? I was going to use 1/4 of a cup but have no idea if that is not enough or too much or what.

I grill marinaded chicken thighs every week with these grill mate packets. They come out so good it's made keto so easy to follow.

Pork Barrel Bbq

Dillo dust is life.

https://www.amazon.com/Adkins-Western-Barbecue-Seasoning-Natural/dp/B014G6YYHI is what it is.

Get some Dillo Dust here: https://www.amazon.com/dp/B014G6YYHI/ref=cm_sw_r_cp_apa_i_.NOoDbRCQDD38

It's the exact seasoning that is packaged for LaRue.

African smoke

Basically spice grinder w a bunch of tasty seasonings.

https://www.amazon.com/Adkins-Western-Barbecue-Seasoning-Natural/dp/B014G6YYHI

This is dillo dust.

Pappys! http://www.amazon.com/gp/aw/d/B002ODE1PQ/ref=mp_s_a_1_1?qid=1449688799&sr=8-1&pi=AC_SX110_SY165_QL70&keywords=pappys+seasoning

I have been told several times that this is the same thing as Dillo Dust.

i used to live on the central coast and i don't remember pappy's. that being said, it can be had online
https://www.amazon.com/Pappys-Choice-Seasoning-Professional-Pack/dp/B002ODE1PQ

I use butt rub.

I did a roughly 2-3 hour "dry brine", just salt, pepper, and a liberal coat of [Butt rub](Bad Byron’s Butt Rub Barbeque Seasoning BBQ Rubs (26 ounce) https://www.amazon.com/dp/B00258I5PM/ref=cm_sw_r_cp_api_gjC4BbZE9YG6G). I thought it had plenty of flavor, and while I've cooked a LOT of chicken in various ways this is the juiciest chicken I've ever had.

Bad Byron's Butt Rub Link for you guys.

Why not just buy a turkey syringe? It may be big so that may be a problem. Something like this.

To me, the amount of time the rub has on the meat matters almost as much as the rub itself. I coat shoulders VERY liberally 48 hrs in advance of cooking and find these come out MUCH better than butts rubbed only a day or an hour in advance.

I mean, we're talking about a cut of meat that's possibly 5" thick! Takes a while for the rub to penetrate.

I prefer low sugar rubs so they don't get burnt, and have found nothing that I like better than Bad Byron's Butt Rub

Alright, first you COVER that son of a bitch in Butt Rub. Then you also cover that pork MF'er in yellow mustard (don't go too heavy here if you aren't a big vinegar person). Then you go outside, you start up your charcoal Weber Kettle. That'll give you 20 minutes or so to have a whiskey. Then once the coals are dark gray, you push them all to one side of the grill. You place the pork loin on the other side of the grill and get the temp inside the grill to about 250 or so and cover the grill. You slow cook it a couple hours or so until the internal temp is about 140. You take it off the grill and wrap in tin foil. By this time you've had several whiskeys. Let the meat sit for roughly 20-30 minutes. Open, slice, consume.