This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

"Salt & Pepper Only: Play Action Fake of the Barbecue World?" Jeremy Yoder

  • Filter
  • Time
  • Show
Clear All
new posts

    "Salt & Pepper Only: Play Action Fake of the Barbecue World?" Jeremy Yoder

    Salt & Pepper Only: Play Action Fake of the Barbecue World? - YouTube

    For those wondering, these are the rub Proportions John Lewis left in the comment:
    8 parts coarse ground pepper
    3 parts Lawry's
    3 parts kosher salt (I would recommend diamond crystal as it is less salty, but he may use morton’s)
    1 part granulated garlic.
    Rub it down with a half and half mixture of hot dog mustard and pickle juice first before sprinkling the rub on.
    Also, I’m fairly certain he uses dill pickle juice. As far as “parts,” I think you just need to use the same volumetric measurement.

    8 TBSP Black Pepper
    3 TBSP Lawry’s
    3 TBSP Kosher Salt
    1 TBSP Granulated garlic
    You could do this with 8 cups black pepper, 3 cups Lawry’s etc. You could even do it with gallons if you’re really ambitious. Just make sure the measure is the same.

    Taken from his youtube channel and postings.
    Last edited by bbqLuv; September 22, 2021, 07:04 AM.

    Wow! Talk about meat sweats! Thanks for sharing. I love Mad Scientist but missed this one. I will definitely give this a try!


      "This is having me question my life choices"


        Thank you for posting this here! I saw this soon after it came and read the referenced article. I'm looking forward to trying the approach. Jeremy uses brisket, but I wonder if it would be good on ribs too.


        • Murdy
          Murdy commented
          Editing a comment
          or a chuckie

        Interesting and torturous all at the same time, those were righteous cooks all looked fantastic.
        There's no right answer here.
        His wife liked BBBR, he liked Lawry's and no one was walking away from S&P.
        I'm going to hazzard a guess they went with a kosher pickle juice, dill can be pretty strong at times I think it would have shown in the final product. Need clarification on that item.


          I agree S&P is mighty fine, nuthin wrong with it on its own. But it's like black & white TV- does the job, adequate. Other herbs and seasonings simply color in the lines to add even more character.

          My personal favorite is a mix of a Heaven Made Products' brisket rub and Meathead's BBBR. The kick of BBBR and the umami of Heaven Made to me is awesome. But really to me it's like beers or pizza toppings- there are 10 pizzas I love, 20 beers, how do I pick a favorite combo...Saul Goodman.


            Wow! This is eye opening for sure. I've yet to do a salt and pepper "Dalmatian rub" brisket, and probably won't, as I feel garlic and onion powder and other things help.

            Last brisket I made my BBBR was all clumped up in the jar, and I ended up using Montreal Steak as my rub, and the results were great.


              It seems to me like Franklin is living rent free in the Mad Scientist's head. When does he do a test adding in Waygu tallow?


              • JoeSousa
                JoeSousa commented
                Editing a comment
                He did this a couple months back. I tried adding some tallow once. It did make the outside of the brisket a bit more glossy and appetizing and gave a bit different mouth feel but I don't think it really did anything for the flavor.

              Interesting interview, I think this was referenced in the video

              Interview: John Lewis of La Barbecue – Texas Monthly


              • bbqLuv
                bbqLuv commented
                Editing a comment
                Very Interesting indeed.

                Said he never used just salt and pepper ever. "Lawry’s seasoned salt, black pepper, garlic powder, mustard and pickle juice."
                Including at Aaron Franklin's BBQ. " I did want to add that I’ve never cooked a brisket in my life whether it be at La Barbecue, at Franklin Barbecue or on the competition circuit with just salt and pepper. I have yet to do that."

                I have read similar statements about Texas BBQ in "Legends of Texas Barbecue"
                Last edited by bbqLuv; September 22, 2021, 01:18 PM.


            No announcement yet.
            Rubs Promo


            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

            Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

            Click here to see our list of Gold Medal Gifts

            The Good-One Is A Superb Grill And A Superb Smoker All In One

            The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

            Click here to read ourcomplete review

            The Cool Kettle With The Hinged Hood We Always Wanted

            Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

            Click here for more about what makes this grill special


            Comprehensive Temperature Magnet With 80+ Important Temps

            Amazingribs.com temperature magnet
            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

            Click here to order.

            Fireboard: The Ultimate Top Of The Line BBQ Thermometer

            Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

            With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
            Click here to read our detailedreview

            Compact Powerful Sear Machine For Your Next Tailgater

            Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

            Click here to read our detailed review and to order

            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
            Click here for our review of this superb smoker