MisterChrister
Quintessential Chatty Farker
- Joined
- Apr 28, 2012
- Location
- Wis-con-sin
A little side by side action to see how much discernable taste difference I'd notice between different high quality rubs. For reference, I usually don't buy many rubs, preferring to save money and make my own. I recently took notice of the many high praises and accolades the Oakridge rubs were getting, particularly the Carne Crosta. I ordered a lb. of that (and absolutely LOVE it!), and tacked a sample pack of these others onto my order. I had the Blues Hog already, and Cousin Clark (Harbormaster) generously hooked me up with the Lawson's, Backyard, and Southern Flavor from his recent trip down South. BIG thanks to Clark, this guy is the real deal Brethren in every sense of the word!
The Habanero Death Dust got cut 3:1 with a mix of Dominator and Competition. I didn't use the Southern Flavor (it's more of a charbroil/direct grilling seasoning), instead I did 2 with the Blues Hog. The Lawhorn's is more of a steak seasoning, I substituted it for a SPOG control, which it stands in well for. All half racks got minimal yellow mustard to adhere the rubs (applied and wrapped in fridge 3 hours). Everything went 3.5 hours (sauce and flip, repeat for last 30 mins) unwrapped at 285 average over Stubbs briqs and huge apple chunks in The Redneck WSM. Basically a jumbo homemade Cajun Bandit. Everybody got the same sauce, a 50/50 blend of Blues Hog Original and Tennessee Red. That's a DYNAMITE combination! I'll say it again, DYNAMITE!!!! I make a LOT of my own sauces (Fat Johnny's Bastardized Piedmont, and Carolina style vinegar and mustard varieties), but the 2 BH sauces are well worth buying, especially in gallon quantities that last my large family all year.
The results surprised me. Honestly, I didn't expect to notice much difference except for the HDD and Lawson's/SPOG/steak seasoning; especially under a good layer of such robust sauce. Boy was I wrong! The unique personality of each rub was very apparent. Mike's descriptions of the Oakridge rubs are spot on, and none of us could agree on a favorite amongst them. I could like any one of them best on different days; I really enjoy variety. A real treat was how beautiful the HDD was, even when cut with the other rubs to make it safe for my palate! The habanero pepper flavor was unmistakable, and truly elevated the other flavors and sweetness in the rubs and the sauce. The Blues Hog rub is another winner; although my little kids found it a bit peppery, my wife (NOT a spicy fan) and teens and I REALLY enjoyed it. The Lawson's is a great flavor balance, and allowed the meat and sauce to come through, I'm looking forward to trying it on a steak soon. Another real surprise was the Backyard Southern Style Seasoning. It had such a great flavor that when Clark gave it to me after work and I tried it, in the car of course, (did you expect me to drive an hour+ home with it without trying it?) I KEPT trying it several more times on the way home! It had the same effect on the ribs. Wow, is this stuff great!
I guess it just goes to show, a LOT of work goes into developing a high quality rub and sauce. I enjoy making my own, and economy dictates that I won't quit doing that, but these are all a nice change of pace that's worth springing for sometimes. You can taste the love and care for the product, kudos to Mike at Oakridge, Blues Hog, Backyard, and Lawson's! I didn't eat much Sunday, after 1 or 2 bones of each of these! I am looking forward to leftovers tonight though!
SUPER BONUS SAUSAGE MOD!
I spied this rig full of bratwurst in the Chicago burbs the other day. I must have some pirate blood in me, as all of my daydreams for the cargo weren't about purchasing it before consumption! I think it was headed to Ron_L's house though, so it's all good!
The Habanero Death Dust got cut 3:1 with a mix of Dominator and Competition. I didn't use the Southern Flavor (it's more of a charbroil/direct grilling seasoning), instead I did 2 with the Blues Hog. The Lawhorn's is more of a steak seasoning, I substituted it for a SPOG control, which it stands in well for. All half racks got minimal yellow mustard to adhere the rubs (applied and wrapped in fridge 3 hours). Everything went 3.5 hours (sauce and flip, repeat for last 30 mins) unwrapped at 285 average over Stubbs briqs and huge apple chunks in The Redneck WSM. Basically a jumbo homemade Cajun Bandit. Everybody got the same sauce, a 50/50 blend of Blues Hog Original and Tennessee Red. That's a DYNAMITE combination! I'll say it again, DYNAMITE!!!! I make a LOT of my own sauces (Fat Johnny's Bastardized Piedmont, and Carolina style vinegar and mustard varieties), but the 2 BH sauces are well worth buying, especially in gallon quantities that last my large family all year.
The results surprised me. Honestly, I didn't expect to notice much difference except for the HDD and Lawson's/SPOG/steak seasoning; especially under a good layer of such robust sauce. Boy was I wrong! The unique personality of each rub was very apparent. Mike's descriptions of the Oakridge rubs are spot on, and none of us could agree on a favorite amongst them. I could like any one of them best on different days; I really enjoy variety. A real treat was how beautiful the HDD was, even when cut with the other rubs to make it safe for my palate! The habanero pepper flavor was unmistakable, and truly elevated the other flavors and sweetness in the rubs and the sauce. The Blues Hog rub is another winner; although my little kids found it a bit peppery, my wife (NOT a spicy fan) and teens and I REALLY enjoyed it. The Lawson's is a great flavor balance, and allowed the meat and sauce to come through, I'm looking forward to trying it on a steak soon. Another real surprise was the Backyard Southern Style Seasoning. It had such a great flavor that when Clark gave it to me after work and I tried it, in the car of course, (did you expect me to drive an hour+ home with it without trying it?) I KEPT trying it several more times on the way home! It had the same effect on the ribs. Wow, is this stuff great!
I guess it just goes to show, a LOT of work goes into developing a high quality rub and sauce. I enjoy making my own, and economy dictates that I won't quit doing that, but these are all a nice change of pace that's worth springing for sometimes. You can taste the love and care for the product, kudos to Mike at Oakridge, Blues Hog, Backyard, and Lawson's! I didn't eat much Sunday, after 1 or 2 bones of each of these! I am looking forward to leftovers tonight though!
SUPER BONUS SAUSAGE MOD!
I spied this rig full of bratwurst in the Chicago burbs the other day. I must have some pirate blood in me, as all of my daydreams for the cargo weren't about purchasing it before consumption! I think it was headed to Ron_L's house though, so it's all good!
