oakridge rub

Enjoyed cooking wings on my big 26er on Sunday. My fire bricks do a great job in the 22 inch kettle, but they're just not workable in the 26. Picked up an SNS XL that finally arrived late on Weds. Generally followed their "lighting instructions" for this first go. Even added the boiling...

Well, our marriage is now old enough to imbibe on its own... CINCHOUSE and I decided to re-up for another year. :crazy: :becky: I started the evening by firing up some more of that El Diablo lump charcoal from Costco. Big fan! Picked up another 40lb bag for $13. This stuff is excellent...

Happy Phriday, Pholks! It's been a good, but busy week out here in the SW USA. I thought I would celebrate the start of the weekend with a bargain bin t-bone from the commissary and a baked potato. After a good scrub down, I gave the tater a light drizzle of EVOO, followed by a heavy-handed...

My usual stuffed mushrooms first made an appearance as we worked on the rest of the meal. The lobsters have to swim a long way to get to Eastern New Mexico, so I picked up a couple of tails from some that were living in the Bahamas. A big ribeye with a 50/50 blend of Carne Crosta and Santa...

After realizing there is a Beefsteak TD, I had to post this (even though it is also an answer to a question in another thread). One of the local grocery stores sells the butt end of the tenderloin for 6.99/lb. I can harvest 4 filet mignons from it, and then I have two pieces of tenderloin...

We used to have an annual spicy food pot-luck party ("A$$TASIA") at my house, but haven't done it for the past 3-4 years. We decided to bring it back to life this year, so I did a dry run of wings to test out Oakridge's Habanero Death Dust. I usually make my own rubs, but figured I'd see what...

Mornin', folks. Dragged myself out of bed, made coffee, and ate a bite before replenishing our nonexistent supply of homemade rub and going to buy meat. Brisket is still expensive out here, but Momma threw down the gauntlet last night. Also grabbed a pork butt to try my hand at a small batch...

Poultry first. Did it all hot. I fired up a full chimney of lump with cherry wood and left the lid cracked for whole cook till breasts hit 170 or so (overshot a tad). Only took 45 minutes. Chicken seasoned comp pork n chicken. Wings with straight HDD. For those not in the know....these are...

You buggers seriously pressured me into cooking ribs today. Between Friday's chili and CINCHOUSE's homemade gluten-free pizza from last night... I didn't think I would cook again for a few days. I was wrong. As soon as I bundled CINCHOUSE and our munchkin off to her much-anticipated baby shower...

Things have been crazy and I haven't been on here much but that hasn't stopped me from doing a few good cooks over the last week or so. First up - 2 1/2" bone in chops from the hog we butchered. These were hit with Meat Church's Honey Hog (dang this stuff is good). The same night I...

Mornin', Pholks! I'm working on a new recipe for a chili cook-off on this coming Friday. Need to kick my game into the next gear. Thinking about smoked brisket and perhaps a fatty (or two) as the meats in the pot. Would appreciate your thoughts on the subject, as I usually just use coarsely...

Now Available. Mine is on order. http://www.bbq-brethren.com/forum/showthread.php?p=3521020

Wednesday I cooked up my 2nd brisket in my Vision Kamado. I picked up a 14.25 pounder from Sam's and used Bludawgs KISS method for cooking. My last one turned out so good, I saw no reason to change it up. After getting up and getting a cup of coffee made, I fired the coals in the kamado and...

Cooked a couple racks of baby backs & a small batch of pig shots in the LBGE for a Super Bowl party. Ribs were rubbed with Oakridge Secret Weapon and sauced with Rob's Frog Sauce: Thanks for looking!

I finely tried brining some chicken! Then I Rubbed the bird with the sample from KCmike of the Oakridge BBQ Game & Chicken. I made my first Mop; hit'em every 30 mins. 3 hrs. @ 250 = NICE!!