Harolds Bar BQ & Catering - Thank you wlshephard!

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Harold's Bar BQ & Catering - Thank you wlshephard!


Big thank you to William aka wlshephard on the forum for the 10 POUNDS of Barbeque Rub made from the recipe from his Uncle's famous restaurant called Harold's Bar BQ & Catering in corning, Arkansas.

Upon returning from Argentina I found the package in my office and after opening it now everyone keeps asking me what smells so delicious?


Mmm..... mmm.....

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Going to put this to use this Saturday!


I will also be sharing with any of my co-workers that also like to use rubs when barbequiing....


Thank you again William!


:dblthumb2: :dblthumb2: :dblthumb2:
 
While working as a cook in the early 80`s I got Paul Prudhomme`s first recipe for his blacken rub from his Sous Chef.It was after Emeril Lagasse left to open his own place.Late in the 80`s when Emeril, myself and some of the best Chefs from the US were doing fundraisers for" Share Our Strength" (organisation to feed the hungry here in the US) I told him I have the original recipe.I make my tweaked version for my family`s restaurants in New Jersey.I love a good rub.
 
57BORNTORUN said:
While working as a cook in the early 80`s I got Paul Prudhomme`s first recipe for his blacken rub from his Sous Chef.It was after Emeril Lagasse left to open his own place.Late in the 80`s when Emeril, myself and some of the best Chefs from the US were doing fundraisers for" Share Our Strength" (organisation to feed the hungry here in the US) I told him I have the original recipe.I make my tweaked version for my family`s restaurants in New Jersey.I love a good rub.
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If you want to trade some of your bbq rub for some of mine let me know.
 
57BORNTORUN said:
While working as a cook in the early 80`s I got Paul Prudhomme`s first recipe for his blacken rub from his Sous Chef.It was after Emeril Lagasse left to open his own place.Late in the 80`s when Emeril, myself and some of the best Chefs from the US were doing fundraisers for" Share Our Strength" (organisation to feed the hungry here in the US) I told him I have the original recipe.I make my tweaked version for my family`s restaurants in New Jersey.I love a good rub.
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wlshephard said:
If you want to trade some of your bbq rub for some of mine let me know.
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I want some!

:hungry:
 
Flash Gordon said:
Your starting to stretch it adding Missouri
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Everyone's taste buds are entitled to there own opinion. I have always thought of Missouri being the crossroads of BBQ (namely Kansas City). All different styles are available there and some have been combined. That being said I love Memphis BBQ also.
 
ken tuep said:
Kansas City style BBQ is from Missouri ......


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Kansas City BBQ in my opinion is from everywhere, it to me is an amalgamation of many different styles with a unique twist. Theres St.louis style also.
 
Oh yeah, I totally hear ya! I'm from Stl, and I know great BBQ. I usually head to Memphis for it! Haha

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ken tuep said:
Oh yeah, I totally hear ya! I'm from Stl, and I know great BBQ. I usually head to Memphis for it! Haha

Sent from my SAMSUNG-SGH-I777 using AG Online
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There is some great Memphis style BBQ down close to here if don't want to drive so far.
 
Well how about 'dat! :) There is also a famous "Harolds" in Atlanta that was there before I was born, and we used to go there when I was a kid. Haven't been to one of them in YEARS. Not exactly a neighborhood these days that I want to be in after dark. :eek:

But BBQ, oh boy!

I love me some smoked meats! If it'll fit in my smoker, it's GETTING smoked! Hickory is the best, Alder, Apple, Cherry, and LOVE me some Pecan. Yummmmmmm......

Doggone it... I just remembered. Car-Momma had marked the calendar last fall for a BBQ and Blues Fest down in a town (in the Boonies) called Barnesville for Saturday the 26th. Just found out that my surgery is the 24th, looks like another year of waiting. :(
 
cardaddy said:
Well how about 'dat! :) There is also a famous "Harolds" in Atlanta that was there before I was born, and we used to go there when I was a kid. Haven't been to one of them in YEARS. Not exactly a neighborhood these days that I want to be in after dark. :eek:

But BBQ, oh boy!

I love me some smoked meats! If it'll fit in my smoker, it's GETTING smoked! Hickory is the best, Alder, Apple, Cherry, and LOVE me some Pecan. Yummmmmmm......

Doggone it... I just remembered. Car-Momma had marked the calendar last fall for a BBQ and Blues Fest down in a town (in the Boonies) called Barnesville for Saturday the 26th. Just found out that my surgery is the 24th, looks like another year of waiting. :(
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Sorry your going to miss the BBQ and blues fest but hopefully you will be in great shape for it next year. If you get near here I will make you some BBQ just give me plenty of notice.

I experiment with different woods but when I get serious I use northern pecan (raised in Missouri if I can get it). Smoking wood to me is like another spice, you have to pair it correctly with the rub. Its kind of like a system approach.
 
wlshephard said:
Sorry your going to miss the BBQ and blues fest but hopefully you will be in great shape for it next year. If you get near here I will make you some BBQ just give me plenty of notice.

I experiment with different woods but when I get serious I use northern pecan (raised in Missouri if I can get it). Smoking wood to me is like another spice, you have to pair it correctly with the rub. Its kind of like a system approach.
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My partner and I own one of largest firewood business here in South Florida for restaurants.We because of cost can only offer white, yellow and red oak plus Australian pine.Would love to have some of the wood you Northern`s have access to.I`m a member of this site as well.

The BBQ BRETHREN FORUMS. - Powered by vBulletin
 
wlshephard said:
If you want to trade some of your bbq rub for some of mine let me know.
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I might just take you up on that offer.Mine contains no granulated or refined sugar.I add that depending upon application.I like many notes in a rub.Some commercial rubs start out sweet and have intermediate notes that are short lived but then quickly goes to heat. With mine because I use star anise, anise, wild fennel, allspice and clove as well as a minimum of eight other spices and sometimes herbs stays with you before the heat from the different South American and Japanese peppers hit you.I have young children and for my Brother`s restaurants I tend to be a little mellow so as not burn their mouths.
 
57BORNTORUN said:
My partner and I own one of largest firewood business here in South Florida for restaurants.We because of cost can only offer white, yellow and red oak plus Australian pine.Would love to have some of the wood you Northern`s have access to.I`m a member of this site as well.

The BBQ BRETHREN FORUMS. - Powered by vBulletin
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Wood from Missouri is available on the internet. I have to buy it when I can't get fresh. Its called chigger creek.
 
57BORNTORUN said:
I might just take you up on that offer.Mine contains no granulated or refined sugar.I add that depending upon application.I like many notes in a rub.Some commercial rubs start out sweet and have intermediate notes that are short lived but then quickly goes to heat. With mine because I use star anise, anise, wild fennel, allspice and clove as well as a minimum of eight other spices and sometimes herbs stays with you before the heat from the different South American and Japanese peppers hit you.I have young children and for my Brother`s restaurants I tend to be a little mellow so as not burn their mouths.
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Sounds pretty good.

The rub I make is more of a traditional rub. Its really good on beef, pork, chicken and really stands out well on venison.
 
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