Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
I'm not sure what you mean by the pre-rub, but if you are talking about his The AP Rub, be careful of the salt content when adding on The BBQ Rub later.
I like the flavor a lot and use to on most everything these days. I love it as a dry brine on steaks, for instance, but both rubs have a lot of salt so be careful.
If you watch some of Malcom's really early videos (2013-2014), you can find the rough formula for his AP seasoning. It is a 4:2:1 mix of salt, granulated garlic, and black pepper. I believe the commercial version is still close to that ratio, but has a small amount of some herbs, perhaps parsley, thrown in.
I've never competed with it by any means, but I do like it and order it from him (especially as I just can't seem to find granulated garlic around here). I go easy with it. Light snowshower, with the can held up high....not trying to cake the meat with it.
Last edited by Michael_in_TX; September 20, 2020, 06:57 PM.
You are correct. I make my own "AP" rub using that formula. I have not bought the commercial version. Same for "The BBQ Rub" and "The BBQ Sauce," which recipes Malcom also has put on the internet in the past. I am not unwilling to support Malcom, I just like making my own rubs and sauces.
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