Thank you all for taking the time to read through my First World Problem. It's going to be a struggle, but I hope to come out stronger for it in the end. I'll update things when I get my issues sorted out and let you know how it went.
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Just a pity party. Nothing to see here.
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Just a pity party. Nothing to see here.
Amazon is out of Henrik Hanks True BBQ KC Royale, and my local source for Blues Hog Sweet and Savory is also out! I have two racks of spares that will need to hit the smoker Friday. Please don't hate me for this, but I'm not a fan of MMD, so that's not an option. On top of that, I have a dumpster coming tomorrow for phase two of my first floor demolition, and of course I have to be to work in two hours. Needless to say, time is not something I have in excess right now. So really, making a batch of anything is not going to work out. I have enough Hanks for one rack, but I'm at a loss for the second one. Guess it's time to roll the dice and and try something new.
Thank you all for taking the time to read through my First World Problem. It's going to be a struggle, but I hope to come out stronger for it in the end. I'll update things when I get my issues sorted out and let you know how it went.Last edited by willxfmr; June 2, 2021, 08:48 PM.Tags: None
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Club Member
- Jul 2019
- 2006
- Central IA
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MAK 2 Star General
KBQ C-60
Weber Summit Charcoal Grillw/ Big Joetisserie, SnS LP, and VortexWeber Genesis II - S-345
Weber Traveler
Fireboard 2 Drive
Anova Precision Sous Vide
All the (pellet) grills I’ve loved before:
Traeger Junior Elite^
GMG DB
Traeger Texas Elite
Memphis Pro§
Traeger Pro 575
CampChef SmokePro STX (ugly grills need love too)
Weber SmokeFire EX4§
Traeger Select
CampChef Woodwind WiFi w/SearBox^
Weber SmokeFire EX4§
^ = Favorites
§ = Love/Hate Relationships
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Club Member
- Mar 2020
- 2878
- Near Chicago, IL
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Current Portfolio:
Joule
Akorn (Bandit)
PK300
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Thermometers:
Inkbird
Thermoworks POP
Combustion Inc (on the way!)
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
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Club Member
- Aug 2020
- 4355
- Houston, Texas
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Weber 22” Master Touch Kettle with add on side shelf
Oklahoma Joe Bronco
SnS Kettle Grill with Drip N Griddle Pan
SnS Insert For the Kettle
SNS Rotisserie Kit
Pit Boss Ultimate 2 Burner Griddle
Vortex
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Weber Rotisserie For The Kettle
Choice brand portable gas burner
Wusthoff Knife Set
Work Sharp E-5 Electric Knife Sharpener
I’m truly sorry to hear about your crisis. We’re all pulling for you. Please let us know how you fare. I will probably toss and turn all night, unable to sleep. 😥Last edited by Panhead John; June 2, 2021, 07:55 PM.
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Nothing to see here... well that is because you did not post a photo. Pepper, kosher, cumin, chili pepper poweer of choice, smoked or regular paprika, and "roughly" a teaspoon two of brown sugar per rack. In the order of highest to lowest, except the brown sugar... I have found playing around in this grouping can be just enough to tame some of the richness in ribs, but not over power it, all the little bits of pepper, chili powder, and paprika, mixed in with the cumin, and brown sugar, builds a what I taste of a cool Smokey ness of the chili powder and cumin, and the the brown sugar takes the heat. Also salt is always good, but I find 3 parts to two parts black pepper forward to kosher and all combined, Allows you to still taste the richness and only adds to the Smokey ness... at least if you have these, it may offer you a new sample.. not saying it is anything special, purely built to what I like to taste in a rib.Last edited by Richard Chrz; June 2, 2021, 09:02 PM.
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Salt, pepper, onion, garlic.
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Panhead John
Thank you. I was overthinking it, couldn't come up with a commercial or AR rub that fit those initialsLast edited by gcdmd; June 3, 2021, 07:51 AM.
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Founding Member - Moderator Emeritus
- Jul 2014
- 4893
- 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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May I suggest a little cheese to go with your wine? (appetizer and beverage)
Go Texas-style 50/50 salt and pepper
SPG as a safety net.
willxfmr "my First World Problem"--Wish you the best, but I'm sure if you can remodel you will solve this too.
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