Harolds Bar BQ & Catering - Thank you wlshephard!

[Tato]

Just had dinner but this made me curious, and hungry again!

What's exactly a BBQ rub? What makes a good BBQ rub?

Now I need to get some of this rub myself somewhere, I really enjoy BBQ taste.

Thanks for any advice,

Kind Regards.

 

[wlshephard]

Just had dinner but this made me curious, and hungry again!

What's exactly a BBQ rub? What makes a good BBQ rub?

Now I need to get some of this rub myself somewhere, I really enjoy BBQ taste.

Thanks for any advice,

Kind Regards.

Well I am going to take a what should be big answer and try to make it small as I can.

BBQ rub is a usually a mixture of spices, sugars and salt. You usually sprinkle it or traditionally rub it into meat before you cook it over indirect low heat infused with wood smoke. Usually the wood is a from a hard wood nut bearing tree or fruit bearing tree or in Texas Mesquite.

The cuts of meat you traditionally cook this way were traditionally considered unusable in the olden days. But the low and slow cooking method breaks down the fat and connective tissue making the meat tender and delicious. If done correctly.

Certain regions of North America have there own unique type of BBQ.

If you want some good books on BBQ let me know and I will recommend a couple of titles.

Hope that helps.

 

[Flash Gordon]

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.

I had KC BBQ once. Maybe you can help answer the question I had. Is it kerosene or varsol they slop on the meat?




















oke:

 

[wlshephard]

I had KC BBQ once. Maybe you can help answer the question I had. Is it kerosene or varsol they slop on the meat?

It takes talent and hard work to make good BBQ not every place has the dedication to make it right. I have had bad BBQ in Kansas City and in other places. But I have had more great and good BBQ than bad. Sorry you had a bad experience (real or just to irritate me :laughing. Have a great week Flash.

 

[57BORNTORUN]

Not all BBQ includes a tomato based sauce or sauce at all.Some use a mustard-vinegar sauce.Some add rubs hours in advance to "sweat" the meat.BBQ is generally done below 300 degrees F where as grilling is above.Some also add dried herbs, onion and garlic powders to their rubs.

 

[wlshephard]

Not all BBQ includes a tomato based sauce or sauce at all.Some use a mustard-vinegar sauce.Some add rubs hours in advance to "sweat" the meat.BBQ is generally done below 300 degrees F where as grilling is above.Some also add dried herbs, onion and garlic powders to their rubs.

Thanks for the assist. I have a bad habit of calling any herb or spice or ingredient put in a rub a "spice". A person is only limited by there imagination on what can go into a BBQ rub. Part of the fun of BBQ is experimenting.

 

[Romach]

Anybody got a good rub recipe I can make here in the uk for ribs, chicken and steaks for the bbq?

I hate jars if sauce, they are full of chemicals

My email address is [email protected]

 

[Romach]

Happy to trade for any uk food items

 

[wlshephard]

Anybody got a good rub recipe I can make here in the uk for ribs, chicken and steaks for the bbq?

I hate jars if sauce, they are full of chemicals

My email address is [email protected]

I can recommend some good books with recipes in them, that also can help you develop you own recipe. Let me know if that would help. I can try to make up a recipe for you if you want. I will have to ask a bunch of questions first though to try to customize it to your liking. Let me know.

 

[cardaddy]

Q

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.

Yeah, the one down in Barnsville is on the competition circuit as well. Fun to see, smell, taste SO MANY different variations of Pork butt, all starting off exactly the same.

I had KC BBQ once. Maybe you can help answer the question I had. Is it kerosene or varsol they slop on the meat?

OUCH!!!!! That's a zinger 'fer sure. :bat:

It takes talent and hard work to make good BBQ not every place has the dedication to make it right. I have had bad BBQ in Kansas City and in other places. But I have had more great and good BBQ than bad. Sorry you had a bad experience (real or just to irritate me :laughing. Have a great week Flash.

....Thanks for the assist. I have a bad habit of calling any herb or spice or ingredient put in a rub a "spice". A person is only limited by there imagination on what can go into a BBQ rub. Part of the fun of BBQ is experimenting.[/QUOTE]

Never too set in my ways to where I'll not try new combinations. Like smoking planks for instance. CarMomma came home with some that were on closeout at Kroger last month. Normally I'd only use cedar and just do salmon on it. She came home with red oak & hickory.

In my dreams I'll have a gravity fed box one day. Of course Superior and Stumps are local, (well within a couple hours) and some of the best boxes on the planet.

Heck, I even drew up some of my own plans last year for one!

Meanwhile I use whatever I have. Love my little A-MAZE-N because I can put it in my Masterbuilt and do cold smoking, or even in my big stainless gas grill (five cast stainless burners 12Kbtu ea, (not the cheap tube burners, actually sand cast stainless) two 15k side burners and a infrared rotisserie burner) with 3/8" solid stainless rod grates.
I'll be grillin' when it's blowing rain sideways below freezing. :laughing:

Talk about "dedication";
Last summer my daughter set her wedding date, had just under a month's notice. She said, "Daddy, I want to get married at the house, and Daddy... I want you to cook BBQ for EVERYBODY." I went and got 4 big butts (shoulders) and half a dozen chickens. That was Wednesday morning. Started prepping that night, getting my "rub on" and letting it set 24 hours. I have a recipe, "Tony's Classic Rib Rub". Put that $hit on everything. Low-n-slow is my motto. By the time all the butts were done it was Friday evening.... in with the birds. Grilled romaine, tomatoes, smoked cheese and artichoke salad, grilled-n-smoked mac-n-cheese, grilled corn, you name it. All that stuff was prepped and ready to go.
We finished about 4:30 Saturday morning, wedding was 11:30! Im the MAN

Pulled the big romaine out and headed to the grill. You should have seen them looking! WHAT? You're putting LETTUCE on the GRILL?!?! Fat-n-happy I tell ya', fat-n-happy!

 

[Romach]

I can recommend some good books with recipes in them, that also can help you develop you own recipe. Let me know if that would help. I can try to make up a recipe for you if you want. I will have to ask a bunch of questions first though to try to customize it to your liking. Let me know.

Any help you can provide will be really grateful!

Pls email me your questions and I will help answer as best as I can.

 

[wlshephard]

Re: Q

Yeah, the one down in Barnsville is on the competition circuit as well. Fun to see, smell, taste SO MANY different variations of Pork butt, all starting off exactly the same.



OUCH!!!!! That's a zinger 'fer sure. :bat:





....Thanks for the assist. I have a bad habit of calling any herb or spice or ingredient put in a rub a "spice". A person is only limited by there imagination on what can go into a BBQ rub. Part of the fun of BBQ is experimenting.

Never too set in my ways to where I'll not try new combinations. Like smoking planks for instance. CarMomma came home with some that were on closeout at Kroger last month. Normally I'd only use cedar and just do salmon on it. She came home with red oak & hickory.

In my dreams I'll have a gravity fed box one day. Of course Superior and Stumps are local, (well within a couple hours) and some of the best boxes on the planet.

Heck, I even drew up some of my own plans last year for one!

Meanwhile I use whatever I have. Love my little A-MAZE-N because I can put it in my Masterbuilt and do cold smoking, or even in my big stainless gas grill (five cast stainless burners 12Kbtu ea, (not the cheap tube burners, actually sand cast stainless) two 15k side burners and a infrared rotisserie burner) with 3/8" solid stainless rod grates.
I'll be grillin' when it's blowing rain sideways below freezing. :laughing:

Talk about "dedication";
Last summer my daughter set her wedding date, had just under a month's notice. She said, "Daddy, I want to get married at the house, and Daddy... I want you to cook BBQ for EVERYBODY." I went and got 4 big butts (shoulders) and half a dozen chickens. That was Wednesday morning. Started prepping that night, getting my "rub on" and letting it set 24 hours. I have a recipe, "Tony's Classic Rib Rub". Put that $hit on everything. Low-n-slow is my motto. By the time all the butts were done it was Friday evening.... in with the birds. Grilled romaine, tomatoes, smoked cheese and artichoke salad, grilled-n-smoked mac-n-cheese, grilled corn, you name it. All that stuff was prepped and ready to go.
We finished about 4:30 Saturday morning, wedding was 11:30! Im the MAN

Pulled the big romaine out and headed to the grill. You should have seen them looking! WHAT? You're putting LETTUCE on the GRILL?!?! Fat-n-happy I tell ya', fat-n-happy! [/QUOTE]

Sounds like you have a good set up and some serious BBQ skills.

I was lucky to have a BBQ pro (Harold) give me a lot of his time, advice and secrets to help me get started on the right foot. That doesn't mean I am the worlds greatest at Barbequing but that and the many, many hours behind the grill in my back yard has built a skill set I can rely on.

I also like the fact I can detail and BBQ at the same time!:xyxthumbs:

I would like to find someone in this area that will do the same thing for me detailing wise.

 

[57BORNTORUN]

In my cooking career I have been fortune enough to cook for a President, Musicians, actors, the most famous Chefs, dignitaries and common folk.It`s similar to what Mike teaches...Through training and the understanding of chemical reactions plus developing Technics one can be good at it.Some people struggle when cooking and others it comes natural.Like polishing a car you open your mind and use the machines and ingredients that you have pre-programmed in your mind and you roll with it.I still use many different knives for precision purposes.Sometimes you have to tweak it (Baking excluded unless you are in higher elevation as they are formulas and not recipes).Smoking meats is a true art form yet not dissimilar to other types of cooking as knowledge is key.With smoking it`s all about blue smoke.I invite all to get back in the kitchen or out to the smoker or grill and like MAMA always said...EAT YOUR VEGETABLES!!! Tim.

 

[wlshephard]

Re: Q

To Cardaddy

I don't know what happened on my last reply sorry. I forgot to preview.

Sounds like you have a good set up and some serious BBQ skills.

I was lucky to have a BBQ pro (Harold) give me a lot of his time, advice and secrets to help me get started on the right foot. That doesn't mean I am the worlds greatest at Barbequing but that and the many, many hours behind the grill in my back yard has built a skill set I can rely on.

I also like the fact I can detail and BBQ at the same time!:xyxthumbs:

I would like to find someone in this area that will do the same thing for me detailing wise.

 

[wlshephard]

In my cooking career I have been fortune enough to cook for a President, Musicians, actors, the most famous Chefs, dignitaries and common folk.It`s similar to what Mike teaches...Through training and the understanding of chemical reactions plus developing Technics one can be good at it.Some people struggle when cooking and others it comes natural.Like polishing a car you open your mind and use the machines and ingredients that you have pre-programmed in your mind and you roll with it.I still use many different knives for precision purposes.Sometimes you have to tweak it (Baking excluded unless you are in higher elevation as they are formulas and not recipes).Smoking meats is a true art form yet not dissimilar to other types of cooking as knowledge is key.With smoking it`s all about blue smoke.I invite all to get back in the kitchen or out to the smoker or grill and like MAMA always said...EAT YOUR VEGETABLES!!! Tim.

Wow!
I bet I could learn a ton from you!
What is a good way to learn more about cooking? Are there any books you recommend? I would like to take some culinary coursed but my schedule is impossible to work around.
Thanks

 

[57BORNTORUN]

Wow!
I bet I could learn a ton from you!
What is a good way to learn more about cooking? Are there any books you recommend? I would like to take some culinary coursed but my schedule is impossible to work around.
Thanks

Truth be told I can learn a lot about smoking as well.I`m not school trained in terms of classroom training unlike my Brother and Sister-in-law (CIA) My training developed more from desperation hungryDesperation can drive one to either better ones self or set you on a coarse yet to be determined. Cooking has always been easy for me but it never did me much justice in the dating world way back when. As far as cook books besides Escoffier,Larousse, Anne Willam some of my favorite books are the Joy of Cooking(Rombaaur) and " On food and cooking"(Harold McGee) I study more science than recipes these days yet all is subjective.Tim.

 

[Tato]

I'm very hungry after reading all this!

Also, came here to thank you for clarifying things about BBQ rub, it's not 'traditional' in my country as it is for you, but I must admit I have some cooking skills as well and I've played with some sort of 'rub' before...

I'm far away from Chef, but I have a little feel for it and can't wait to read more about those rubs and play around my next meat!

Kind Regards.

 

[57BORNTORUN]

I'm very hungry after reading all this!

Also, came here to thank you for clarifying things about BBQ rub, it's not 'traditional' in my country as it is for you, but I must admit I have some cooking skills as well and I've played with some sort of 'rub' before...

I'm far away from Chef, but I have a little feel for it and can't wait to read more about those rubs and play around my next meat!

Kind Regards.

I can walk you through making a rub, it comes down to the access you have the ingredients and would be happy to do it.

 

[Chris@AutoCleanse]

I can walk you through making a rub, it comes down to the access you have the ingredients and would be happy to do it.

As much as I would like you to walk me through how to make a rub, how about next time there is a Thursday night makeover you bring me a bag of the goods to try out. You feel me.

 

[wlshephard]

As much as I would like you to walk me through how to make a rub, how about next time there is a Thursday night makeover you bring me a bag of the goods to try out. You feel me.

Well if you are ever in the neighborhood I can whip you up some, and with enough notice some BBQ to go with it. :xyxthumbs: