Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
The Kansas City BBQ Store has the largest selection of BBQ Rubs, Sauces, Seasonings, Smokers, Grills , Grilling Supplies and Outdoor Kitchens. Located south of Kansas City in Olathe, KS.
Can't go past the icebox without getting a big spoon full!
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I just got a gallon of the Blues Hog Tennessee Red delivered yesterday, after reading endorsements from several on here in another thread. Now that I have it, I see that its a pretty thin vinegar based sauce. I've not opened the jug yet, but plan to smoke a butt or two to try it. For those of you who like the Tennessee Red, do you use it as a mop sauce, like it suggests on the bottle (I've not mopped any meat in years), or do you just use it on the finished pork? I.e. mix in, or serve at the table? Just curious. Do you use it on ribs, or just butts?
Maybe I should have ordered some smaller jars of difference sauces to try like DWCowles and not just the 1 gallon jug of an unknown sauce...
Thanks for the tip Huskee. I'll try mixing the red and original. Unfortunately I didn't get any of their honey mustard when I stocked up recently. Maybe next time.
FWIW I bought the Blues Hog sampler pack through bbq-authority.com and using code "signup5" you get 5% of your first order. I was blown away, ordered at 2am Mon, it was on my kitchen counter at 4pm Tues. Didn't even pay for 1-day shipping but got it.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
I usually conjure up my own sauces depending on what I'm feeling that day. I really should buy a few sauces to learn what other tastes are out there.. Perhaps the Blues Hog is a good one to start with.
I have Blues Hog Original and rub combo. The rub is just spicy/salty enough to complement the sweetness of the sauce. Very nice one two punch.
***Edit***
Tried Blues Hog rub and MMD side by side last night (both were glazed with Blues Hog original sauce). MMD, with the right amount of kosher salt applied separately, was better, in everyone's opinion. Didn't expect that at all.
Last edited by Steve R.; April 14, 2018, 08:38 AM.
Haven't tried it yet DWCowles, and doing a chuckie this weekend. But I'm saving this for the next pork butt, and can't wait! A fingertip taste of the rub seemed pretty spicy with almost a chocolatey undertone.
I tasted Blues Hog's dry rub on my finger and to me it has a certain lingering spice in there, I want to say either clove, cinnamon, nutmeg, or some combo. It is definitely more savory than salty, and less sweet. Kinda of how MMD has a slight rosemary/ginger vibe, this has the slight clove/cinnamon vibe but less sweet. I'd try it on ribs.
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