Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Lumpwood on October 05, 2016, 10:26:46 PM
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Hi all
Whenever I visit North America, I always see aisles full of products that I don't recognise. Given that you are a nation of grill fanatics I'm guessing that the market for such things justifies a whole raft of products that we just don't see in the U.K.
I would be interested to learn about your tips and recommendations regarding 'off the shelf' products as well as your own concoctions of ingredients to enhance the flavour of your dishes.
Regards
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I'll be the first to admit that all the runs (rubs., but had to leave runs in there, too funny) and sauces here are mind boggling for me. I just had to try a bunch of different ones to decide for myself and my family.
Off the shelf, I like Famous Dave's rub. It's real good with pork. Weber and Montreal seasoning are great too. I don't know about shipping prices or availability for you, but Killer Hogs rub and sauce is wonderful. I buy that online from their website or pick some up when I visit my family in Memphis. Check them out. Good stuff.
What do you guys carry?
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I accidentally stumbled across a jar of this stuff a long time ago, and it's my absolute favorite for grilling chicken. It's available direct from Willinghams or through Amazon.
http://willinghams.com/product/willinghams-original-mild-seasoning/
(http://uploads.tapatalk-cdn.com/20161006/86060ea24dad07a3bde4025712b08394.jpg)
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Killer hogs hot and regular rubs are fantastic imo.
For hot fast cooks with chicken or pork chops, weber kickin chicken is my all time favorite.
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Another vote for The Rub by Killer Hogs. I use a lot of it.
I like to buy the 5 lb bag and shaker-bottle it for gifts. (local grocery sells the empty bottles and Dymo label maker does the rest)
It's the rub used in this recipe...
https://www.youtube.com/watch?v=WKvjQFa0GUo
(http://cdn6.bigcommerce.com/s-98xig8ulat/products/128/images/392/killer_hogs_the_rub__06892.1461442072.380.500.jpg)
For sauces there are many good ones...
Blues Hog and Stubbs have an incredible line of sauces.
A local sauce, JD's Smokin' Slow is one of the best sauces that I ever tasted.
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Looks like trip to the States with an empty suitcase is in order!
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You know.. everyone has their own special rubs and sauce
You gotta find what you like and stick to it.
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EAT and Tony Chachere's. Tony's isn't a rub, but an awesome seasoning.
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I always used Tony's as a rub.
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Here's a really simple one, from Cold Mountain. 1 part salt, 1 part sugar, 1 part black pepper, 1 part sweet paprika.
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I thought I was the only one. Tony's and brown sugar is what I use often as a rub but I use Tony's in almost everything as a seasoning.
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I always used Tony's as a rub.
Could get salty quick, but I will definitely try it. Love that stuff. I use the bold, which can be hard to find outside of LA.
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Really, most commercial rubs get salty real quick. It's one of the main ingredients. Cheap & tasty.
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for grilling steaks, hands down, i love the astro pigs meateor shower rub
for things i'm "smoking" i like either the cherry or sweet and spicy rubs from the "simply marvelous" line. which one i prefer depends on the meat and flavor profile i want
saucewise-i prefer to make my own, but if forced to use a premade, imo, you can't beat http://www.blueshog.com/Sauces-s/106.htm
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For steaks, I stick to EVOO, salt and pepper.
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For steak (or any beef cut) this is hard to beat...
(Montreal users take note)
(https://pantryful.com/media/catalog/product/cache/1/small_image/235x/9df78eab33525d08d6e5fb8d27136e95/c/h/chicagosteak_01131.jpg)
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For steaks, I stick to EVOO, salt and pepper.
Same here. I started doing simple salt and pepper on my steaks at my wife's request at first and now prefer them that way.
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For steaks, I stick to EVOO, salt and pepper.
+1
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For steak (or any beef cut) this is hard to beat...
(Montreal users take note)
(https://pantryful.com/media/catalog/product/cache/1/small_image/235x/9df78eab33525d08d6e5fb8d27136e95/c/h/chicagosteak_01131.jpg)
What is the difference?
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For steak (or any beef cut) this is hard to beat...
(Montreal users take note)
(https://pantryful.com/media/catalog/product/cache/1/small_image/235x/9df78eab33525d08d6e5fb8d27136e95/c/h/chicagosteak_01131.jpg)
What is the difference?
More "good stuff" and a sh!t ton less salt.
Does not "over-power" the beef.
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I will put a shout out for the Oakridge BBQ line of rubs and brine mix.
Plowboys products
Redneck Cooker products
Dizzy Pig Seasonings
Smoky Okie products
Ritters BBQ rubs
Goya or Badia Seasonall
Bad Byrons Butt Rub
Old Bay
Tony Chacere's Cajun
Johnny's Seasoning
saltpepperoniongarlic
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For steak (or any beef cut) this is hard to beat...
(Montreal users take note)
(https://pantryful.com/media/catalog/product/cache/1/small_image/235x/9df78eab33525d08d6e5fb8d27136e95/c/h/chicagosteak_01131.jpg)
What is the difference?
More "good stuff" and a sh!t ton less salt.
Does not "over-power" the beef.
Thanks. I saw this at my local supermarket. I'll give it a try.
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I picked up that Chicago Steak at my local grocery store. Didn't care for it. I like the Montreal much better.
@Lumpwood, off the shelf, if it has HFCS it gets put back on the shelf. I've been using the Weber series sauces lately. I just got my Oakridge BBQ Sample pack and am looking forward to trying it this weekend.
Have you checked out www.Amazingribs.com? Meathead has some really good sauce and rub recipes there. I've made a bunch of those. There isn't a huge BBQ calling around here....so not a great selection of BBQ stuff.
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I still like to experiment with different rubs and seasonings but, it's just hard to beat a little EVOO with some salt and pepper.
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About 10 years ago, my wife was diagnosed with high blood pressure. This caused us/me to find ways to reduce the salt in our diet. A lot of of the off the shelf rubs and spices have a lot of salt. For anyone looking for a healthier alternative or are on a salt restricted diet, Dean and Deluca rubs and spices have no added salt. Their ingredients are strictly herbs and spices. I am not saying I don't use any salt, but it allows me to control the amount of salt I/we add to our foods. The rubs and spices I now use seem to add much better flavors to our food. My opinion seems to be validated as when I BBQ for friends and family, they all want to know what spices I use and where they can obtain them. I have listed the ingredients in the event anyone wishes to make their own.
Rub for poultry - http://www.deandeluca.com/food/spices-seasonings/dean-deluca-herbs-for-poultry
( Marjoram, sage, savory, thyme)
Rub for fish -not listed on their website but can order by phone 800-221-7714
(Fennel,sage,rosemary,thyme,bay leaves,marjoram, parsley)
Rub for pork -unfortunately recently discontinued *I am now making my own using the same ingredients
(Mustard powder, onion,coriander, ginger, garlic,peppercorns, cinnamon, granulated honey (sugar honey), dried chiles, nutmeg, cloves
I also use Mrs Dash no salt lemon pepper on my fish. They have a complete line of salt free spices. My wife uses the Fiesta Lime on her chili and soups like it is "crack". Most supermarkets carry them otherwise they can be ordered on line.
(http://pics.weberkettleclub.com/images/2016/10/20/madison-rayne-and-mrs-dash-lemon-pepper-seasoning-blend-gallery.jpg)
Steaks -Trader Joe's lemon pepper (has salt but only 3% which is minimal) and 1/2 hour marinade of Basque Meat Tenderizer - https://www.basquecompany.com/
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Love Killer Hogs rub and BBQ sauce !
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for steaks, I usually just do the Lawry's Seasoned salt, and some fresh ground black pepper.
For pork rubs, I make my own but it closely mimics the bone suckin' sauce rub, though with a little kick.
For everything else, it just depends what I'm in the mood for. sweet, spicey, bourbon flavors sometimes, etc.
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I thought I was the only one. Tony's and brown sugar is what I use often as a rub but I use Tony's in almost everything as a seasoning.
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We call it KISS(keep it simple stupid)rub
1 prt brown sugar
1/2 prt original Tony's
1/2 prt McCormick's salt free Garlic n Herb
work's great as a brine as well 1/2 cup to a gallon
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Can't pick :o, So This is my go to for my BBQ!
(http://i1167.photobucket.com/albums/q628/dan96/Spice%20Rack_zpsqgtmye5p.png) (http://s1167.photobucket.com/user/dan96/media/Spice%20Rack_zpsqgtmye5p.png.html)
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Riverside garden centre, UK's biggest Weber retailer, sells everything online too. They do the killer hogs and a whole lot more too....huge imported selection.
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I've found the Stubbs products are pretty high in salt, especially the beef marinade. I ruined some meat with that stuff :(
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I've found the Stubbs products are pretty high in salt, especially the beef marinade. I ruined some meat with that stuff :(
I did notice this on my last brisket. The wife doesn't mind the salt but I'm a little sensitive to it.
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You know.. I have a personal credo.. if I didn't make it myself , I won't use it.. with one exception..
Tatonka Dust . That stuff is awesome
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You know.. I have a personal credo.. if I didn't make it myself , I won't use it.. with one exception..
Tatonka Dust . That stuff is awesome
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I need to order some of that tatonka dust.
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My vote is Killer Hogs, but I usually use my own! Also check out his videos on youtube called how to bbq right Malcolm Reed.
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I just ordered some Killer Hogs today to try out.
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Anyone use open pit? I hadn't used any for years and decided to pick up a bottle the other day. I grilled a turkey breast and used it as a dipping sauce. What a refreshing departure from all of the sweet sauces I have been using. It's more tomato based and subtle than other sauces. It's going to be a must have around the house for awhile.
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I also bought a couple original and sweet and spicy weber BBQ sauce. Not a fan at all.
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