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Unread 12-27-2012, 05:38 PM   #91
deguerre
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I DID get some before pics...









What I failed to do was get AFTER pics...



And yes. I trusted OakRidge on a hundred dollar hunk o beef.
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Unread 12-27-2012, 06:01 PM   #92
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Just ordered a bag!
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Unread 12-28-2012, 06:51 AM   #93
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tried it out on Xmas day...great stuff..creates a beautiful bark
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Unread 12-28-2012, 09:14 AM   #94
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My thoughts on the bark production in the prime rib thread...

http://www.bbq-brethren.com/forum/sh...6&postcount=23

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Unread 12-28-2012, 09:45 AM   #95
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Quote:
Originally Posted by deguerre View Post
my thoughts on the bark production in the prime rib thread...

http://www.bbq-brethren.com/forum/sh...6&postcount=23

love it!!!
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Unread 12-28-2012, 09:53 AM   #96
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it may have been me but i noticed some really nice flavors from the mushrooms on the back end while munching on some of the fatty bits off my brisket
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Unread 12-28-2012, 10:09 AM   #97
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Quote:
Originally Posted by billm View Post
it may have been me but i noticed some really nice flavors from the mushrooms on the back end while munching on some of the fatty bits off my brisket
Bill, you have a very refined palate.

Yes, there is a very subtle mushroom profile on the back end. The vast majority of our test subjects could identify the presence of "something", a savory note, very unique and pleasing, on the back end, but only a select few could further classify its identity it as the Shiitake mushrooms. Great job!
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Unread 12-28-2012, 11:15 AM   #98
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Quote:
Originally Posted by kcmike View Post
Bill, you have a very refined palate.

Yes, there is a very subtle mushroom profile on the back end. The vast majority of our test subjects could identify the presence of "something", a savory note, very unique and pleasing, on the back end, but only a select few could further classify its identity it as the Shiitake mushrooms. Great job!
I'm one of the couldn't specifically ID ingredient, if I hadn't known it was there. However, seeing shiitake listed I knew exactly where it came from. Brilliant call for this rub, I say.
Kinda like the ginger in Dale's Steak Seasoning.
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Unread 12-28-2012, 01:12 PM   #99
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I just ordered a pound of the stuff, along with some of the brine. Here we go!
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Unread 01-05-2013, 04:26 PM   #100
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I used the free Black Ops rub today on a brisket and it is AMAZING!
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Unread 01-08-2013, 03:57 PM   #101
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I also used Black Ops on some brisket this past weekend. It added a punch to it that I really enjoyed.
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Unread 01-08-2013, 06:58 PM   #102
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Mike I used the Black Ops on some burgers on Sunday. Good stuff, can't wait to try it on some brisket or maybe a chucky, or maybe beef ribs. Thanks again.

http://www.bbq-brethren.com/forum/sh...d.php?t=151041

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Unread 01-08-2013, 07:26 PM   #103
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Finally used mine on a brisket a couple of days ago and it was great! Thanks!


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Unread 01-09-2013, 08:55 AM   #104
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I finally got a chance to make a Black Ops brisket. Good stuff!! Thanks again Mike!
Attached Images
File Type: jpg oakridge1.jpg (150.6 KB, 43 views)
File Type: jpg oakridge2.jpg (199.7 KB, 43 views)
File Type: jpg oakridge3.jpg (150.5 KB, 43 views)
File Type: jpg oakridge4.jpg (174.2 KB, 43 views)
File Type: jpg oakridge5.jpg (160.5 KB, 42 views)
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Unread 01-09-2013, 06:27 PM   #105
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Dang! You guys make some mighty fine looking food!!!
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