I love recipes, methods, and techniques, but, as often as not, I wing it. Maybe more often than not, but it rarely sucks. Times, temps, ingredients, (except baking) are guidelines, not truths. What say ya"ll?
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Club Member
- Nov 2015
- 4701
- The Great State of Jefferson
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24X40 Lone Star Grillz offset smoker
Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
20X36 Lonestar Grillz pellet pooper
SnS 18" Travel Kettle
SmokeDaddy Pro portable pellet pooper
2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
20 x 30 Santa Maria grill (Maria, duh)
Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
Fireboard
Thermoworks Smoke and Thermapen.
Gourmet dinnerware by PJ Enterprises
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Club Member
- Apr 2016
- 18128
- Near Richmond VA
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Weber Performer Deluxe
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Cookshack Smokette Elite
2 Thermapens
Chefalarm
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lots of probes.
Fireboard
I agree. I try new ways of doin' old things, and new things too. I'll also look online at a number of recipes to make something, and then just pick the parts of several recipes that I like.
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Club Member
- Sep 2015
- 8056
- Colorado
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> Weber Genesis EP-330
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to fiddle with a more capable cooker)
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Originally posted by CaptainMike View PostI love recipes, methods, and techniques, but, as often as not, I wing it. Maybe more often than not, but it rarely sucks. Times, temps, ingredients, (except baking) are guidelines, not truths. What say ya"ll?
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Founding Member - Moderator Emeritus
- Jul 2014
- 5025
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
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Founding Member
- Jul 2014
- 5334
- Blue Earth, Minnesota
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LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
I agree with the posts above. I do save and use a lot of recipes but pretty much "wing it" thru them----except in baking bread.
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Charter Member
- Dec 2014
- 7380
- Grew up in New Orleans, 20 years in Texas, 22 years in Mandeville, LA. Now Dallas, TX
I have a kind a basic master mix rub that I mix in large quantities and then use it as a base to which I add other spices to pitch it in a specific direction like southwestern, Cajun, Mexican, or a sweet Memphis rib bub.
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