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Pitmaster: Recipes, Techniques, and Barbecue Wisdom [A Cookbook]
Category Archives: Recipes
Recipe: Smoked Chicken Salad
Smoked Chicken Salad via atb:
The recipe features…
2 lb chicken breasts, boneless, skinless
Cattleman’s Grill Trail Dust All Purpose Seasoning
1/2 cup mayonnaise
3/4 cup red grapes, quartered
1/2 cup peanuts, salted, crushed
2-3 green onions
1/4 cup clover sprouts
1/4 cup Imy’s Sweet, Garlic, Dill Pickled, diced
4 tsp Kozlik’s Triple Crunch Mustard Seeds
4 tsp Colonial Chile Crunch
Get the complete recipe and directions at all things bbq
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Recipe: Jack Stack BBQ’s Cheesy Corn Bake! – from Jack Stack
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Barbecue Sauces, Rubs, and Marinades, Kindle Edition
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BBQ USA: 425 Fiery Recipes from All Across America by Steven Raichlen, Kindle Edition, Kindle Edition
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BBQ USA: 425 Fiery Recipes from All Across America (Steven Raichlen Barbecue Bible Cookbooks)
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Flavor x Fire: Recipes and Techniques for Bigger, Bolder BBQ and Grilling Kindle Edition, Kindle Edition
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Flavor by Fire: Recipes and Techniques for Bigger, Bolder BBQ and Grilling
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Recipe: Red Beans & Rice
Red Beans & Rice via atb:
The recipe features…
Ham Hock Stock:
- 2-3 lb smoked ham hocks (or shanks)
- 2 onions, large dice
- 2 cups carrot, large dice
- 2 cups celery, large dice
- 4 sprigs fresh thyme
- 1 head garlic
- 3 bay leaves
- 2 tbsp Jacobsen Salt Co. Tellicherry Black Peppercorns, whole
- 1 bunch fresh parsley stems, tied with twine
Red Beans:
- 1 lb dried red kidney beans
- 2 quarts cold water
- 2 tbsp Colonial Chile Oil
- 12 oz andouille sausage, diced
- 2 cups yellow onion, small dice
- 1 cup celery, small dice
- 1 cup green bell pepper, small dice
- 1/4 cup jalapeño, minced
- 3 tbsp Cattleman’s Grill Cajun Fusion Seasoning
- 1 tbsp garlic, minced
- 3/4 cups ham hock meat, shredded (from the ham hock stock)
- 1/4 cup Cattleman’s Grill Pit Fire Hot Sauce
- 2 quarts ham hock stock
- Parsley leaves, minced, for garnish
Rice:
- 1 part long grain white rice
- 2 parts water
- Colonial Chile Oil, to taste
- Jacobsen Salt Co. Kosher Sea Salt, to taste
Get the complete recipe and directions at all things bbq
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Recipe: Jack Stack BBQ’s Cheesy Corn Bake! – from Jack Stack
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The Encyclopaedia of Perfectly Smoked Meat: Smoked Meat Recipes and Tips, Kindle Edition
From the book description, check product page for current description, price and availability:
What is there not to like about smoked meat? Nothing! It makes sense that you are looking for a smoked meat cookbook. Let us face it, who wouldn’t want to know how to do this the way it is meant to be done, using classical and traditional methods?
Well, you do not have to look further because you have found the book that perfectly suits your drive. The pages house more than 25 sumptuous smoked meat recipes designed to fit your taste and satisfy your cravings any time you get them.
In addition to these recipes, you will also get all the juicy tips and tricks that will ensure that you do this the right way. Rest assured, you will get all the steps involved correctly because they are simplified and written in the simplest way.
Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
The Encyclopaedia of Perfectly Smoked Meat: Smoked Meat Recipes and Tips
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Barbecue Sauces, Rubs, and Marinades, Kindle Edition
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The Barbecue! Bible by Steven Raichlen, Kindle Edition
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Planet Barbecue! by Steven Raichlen, Kindle Edition, Kindle Edition
Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
Planet Barbecue!: 309 Recipes, 60 Countries (Steven Raichlen Barbecue Bible Cookbooks)
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Recipe: Smash Burger Tacos?
This one got my attention because it didn’t make a bunch of sense to me when I first heard the recipe. After taking a closer look, these look quite tasty.
The recipe features…
Flour tortillas (street taco size)
Pepper jack cheese, grated
Creekstone ground beef pucks
Chorizo
Cattleman’s Grill Road House Beef Seasoning
Large yellow onions, sliced as thin as possible
Jacobsen Salt Co. Kosher Salt
Romaine lettuce, shredded thin
Avocado
Lime wedges
Get the complete recipe and directions at all things bbq
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Recipe: Jack Stack BBQ’s Cheesy Corn Bake! – from Jack Stack
Price, promotions and availability can change quickly. Check the product page for current price, description and availability.
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Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ
Horn BBQ by Matt Horn
More InfoFrom the book description, check product page for current description, price and availability:
“Horn Barbecue is a master class in how to make mouthwatering barbecue. A history-making cookbook.” —Sunset Magazine
Master the art of genuine smoke-cooked barbecue with 70 mouthwatering recipes, smoking techniques, and BBQ wisdom from star pitmaster Matt Horn.
Not only will you learn how to make classics of Texas- and Carolina-style BBQ, like brisket and pulled pork, you will expand your BBQ repertoire to include “West Coast Barbecue,” the signature style that has made Horn famous, with recipes like Smoked Tri-Tip, Burn Barrel Chicken, and Jalapeno Cheddar Links.
Rookies who just bought their first backyard smoker (or who want to smoke on a standard grill) as well as seasoned BBQ veterans will find a whole world of new ideas in this authoritative guide to cooking low and slow over smoky, smoldering woods.
Following a thorough introduction to smoking, including types of smokers, how to turn your existing grill into a smoker, barbecue tools, best meat cuts for smoking, and answers to the most common questions about smoking, you’ll learn how to make crave-worthy things like:
Pork Ribs, Beef Ribs, Pork Shoulder, and Burnt Ends
Matt’s grandmother’s amazing recipe for Smoked Oxtails
Southern-style classics, like Hot Link, Smoked Catfish, and Smoked Jambalaya
Texas-style Beef Brisket, in Matt’s unique style
Easy-to-make sides, such as Smoked Pit Beans, Cornbread, Hoe Cakes, Collards, and Candied Yams
Crowd-pleaser desserts, from Banana Pudding to Peach Cobbler to Pineapple Upside-Down Cake
Horn, one of Food & Wine’s ten “Best New Chefs” for 2021, is the most exciting new talent in American barbecue in years. His Horn Barbecue restaurant in Oakland, California, recently awarded a rare “Michelin Bib Gourmand” designation, has lines outside that run for blocks and hundreds of rave reviews in the media. The draw? Cooked-to-perfection meats rubbed, mopped, basted, and sauced the way good BBQ should be, plus comforting sides and fixins’ and inspired desserts and drinks. Now the restaurant’s secret recipes, and many more from Matt’s own personal repertoire, are revealed in the pages of this exciting, user-friendly, and beautifully photographed book.
So what sets this cookbook apart from the rest? Matt’s original barbecue style. Other barbecue cookbooks focus on one regional tradition, such as Texas or the Carolinas. Matt draws on both of those traditions—and recipes from them appear liberally in this book—but he draws on other traditions as well and adds his own California-style spin to the mix, by working in lots of veggies and fruits and by featuring things like poultry and seafood, which are non-traditional BBQ proteins.
Matt also tells his own inspiring story of how he learned to make BBQ and open a restaurant, and about how his journey echoes and continues the glorious lineage of Black barbecue in the US—an amazing yet often unknown history.
Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ
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BBQ&A with Myron Mixon, Hardcover
BBQ&A with Myron Mixon
More InfoFrom the book description, check product page for current description, price and availability:
Have you ever wondered if you can make good barbecue without a smoker, pit, or grill? If you need to use a rub or marinade? Not sure what a brisket is, whether you need to trim it, and if so, how? In BBQ&A with Myron Mixon, bestselling author and TV personality Myron Mixon answers the questions most frequently asked of him during his many live cooking demos, TV appearances, and private cooking classes. Myron’s lively, informative answers are paired with practical visuals and cover techniques and methods, flavors and preparations, recipes and formulas—all collected in one place for the first time by the winningest man in barbecue.
BBQ&A with Myron Mixon: Everything You Ever Wanted to Know About Barbecue – affiliate link, note that multiple variations of this product may be available, as such a different version may appear at this link
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BBQ&A with Myron Mixon, Hardcover
BBQ&A with Myron Mixon
More InfoFrom the book description, check product page for current description, price and availability:
Have you ever wondered if you can make good barbecue without a smoker, pit, or grill? If you need to use a rub or marinade? Not sure what a brisket is, whether you need to trim it, and if so, how? In BBQ&A with Myron Mixon, bestselling author and TV personality Myron Mixon answers the questions most frequently asked of him during his many live cooking demos, TV appearances, and private cooking classes. Myron’s lively, informative answers are paired with practical visuals and cover techniques and methods, flavors and preparations, recipes and formulas—all collected in one place for the first time by the winningest man in barbecue.
BBQ&A with Myron Mixon: Everything You Ever Wanted to Know About Barbecue – affiliate link, note that multiple variations of this product may be available, as such a different version may appear at this link
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BBQ&A with Myron Mixon, Hardcover
BBQ&A with Myron Mixon
More InfoFrom the book description, check product page for current description, price and availability:
Have you ever wondered if you can make good barbecue without a smoker, pit, or grill? If you need to use a rub or marinade? Not sure what a brisket is, whether you need to trim it, and if so, how? In BBQ&A with Myron Mixon, bestselling author and TV personality Myron Mixon answers the questions most frequently asked of him during his many live cooking demos, TV appearances, and private cooking classes. Myron’s lively, informative answers are paired with practical visuals and cover techniques and methods, flavors and preparations, recipes and formulas—all collected in one place for the first time by the winningest man in barbecue.
BBQ&A with Myron Mixon: Everything You Ever Wanted to Know About Barbecue – affiliate link, note that multiple variations of this product may be available, as such a different version may appear at this link
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Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ
Horn BBQ by Matt Horn
More InfoFrom the book description, check product page for current description, price and availability:
“Horn Barbecue is a master class in how to make mouthwatering barbecue. A history-making cookbook.” —Sunset Magazine
Master the art of genuine smoke-cooked barbecue with 70 mouthwatering recipes, smoking techniques, and BBQ wisdom from star pitmaster Matt Horn.
Not only will you learn how to make classics of Texas- and Carolina-style BBQ, like brisket and pulled pork, you will expand your BBQ repertoire to include “West Coast Barbecue,” the signature style that has made Horn famous, with recipes like Smoked Tri-Tip, Burn Barrel Chicken, and Jalapeno Cheddar Links.
Rookies who just bought their first backyard smoker (or who want to smoke on a standard grill) as well as seasoned BBQ veterans will find a whole world of new ideas in this authoritative guide to cooking low and slow over smoky, smoldering woods.
Following a thorough introduction to smoking, including types of smokers, how to turn your existing grill into a smoker, barbecue tools, best meat cuts for smoking, and answers to the most common questions about smoking, you’ll learn how to make crave-worthy things like:
Pork Ribs, Beef Ribs, Pork Shoulder, and Burnt Ends
Matt’s grandmother’s amazing recipe for Smoked Oxtails
Southern-style classics, like Hot Link, Smoked Catfish, and Smoked Jambalaya
Texas-style Beef Brisket, in Matt’s unique style
Easy-to-make sides, such as Smoked Pit Beans, Cornbread, Hoe Cakes, Collards, and Candied Yams
Crowd-pleaser desserts, from Banana Pudding to Peach Cobbler to Pineapple Upside-Down Cake
Horn, one of Food & Wine’s ten “Best New Chefs” for 2021, is the most exciting new talent in American barbecue in years. His Horn Barbecue restaurant in Oakland, California, recently awarded a rare “Michelin Bib Gourmand” designation, has lines outside that run for blocks and hundreds of rave reviews in the media. The draw? Cooked-to-perfection meats rubbed, mopped, basted, and sauced the way good BBQ should be, plus comforting sides and fixins’ and inspired desserts and drinks. Now the restaurant’s secret recipes, and many more from Matt’s own personal repertoire, are revealed in the pages of this exciting, user-friendly, and beautifully photographed book.
So what sets this cookbook apart from the rest? Matt’s original barbecue style. Other barbecue cookbooks focus on one regional tradition, such as Texas or the Carolinas. Matt draws on both of those traditions—and recipes from them appear liberally in this book—but he draws on other traditions as well and adds his own California-style spin to the mix, by working in lots of veggies and fruits and by featuring things like poultry and seafood, which are non-traditional BBQ proteins.
Matt also tells his own inspiring story of how he learned to make BBQ and open a restaurant, and about how his journey echoes and continues the glorious lineage of Black barbecue in the US—an amazing yet often unknown history.
Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ
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BBQ&A with Myron Mixon, Hardcover
BBQ&A with Myron Mixon
More InfoFrom the book description, check product page for current description, price and availability:
Have you ever wondered if you can make good barbecue without a smoker, pit, or grill? If you need to use a rub or marinade? Not sure what a brisket is, whether you need to trim it, and if so, how? In BBQ&A with Myron Mixon, bestselling author and TV personality Myron Mixon answers the questions most frequently asked of him during his many live cooking demos, TV appearances, and private cooking classes. Myron’s lively, informative answers are paired with practical visuals and cover techniques and methods, flavors and preparations, recipes and formulas—all collected in one place for the first time by the winningest man in barbecue.
BBQ&A with Myron Mixon: Everything You Ever Wanted to Know About Barbecue – affiliate link, note that multiple variations of this product may be available, as such a different version may appear at this link
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Master of the Grill by America’s Test Kitchen
How to Grill: The Complete Illustrated Book of Barbecue Techniques, Kindle Edition
Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
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Fiery Ferments, Kindle Edition – hot sauces, kimchi, condiments & more
From the book description, check product page for current description, price and availability:
The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.
Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
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The MeatEater Fish and Game Cookbook
The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler
From the book description, check product page for current description, price and availability:
From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes
“As a MeatEater fan who loves to cook, I can tell you that this book is a must-have.”—Andrew Zimmern
When Steven Rinella hears from fans of his MeatEater show and podcast, it’s often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals.
Big Game: Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue.
Small Game: How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver.
Waterfowl: How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks.
Upland Birds: A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove.
Freshwater Fish: Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon.
Saltwater Fish: Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia.
Everything else: How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators.
Whether you’re cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs.
The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler
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Pig Beach BBQ Cookbook: Smoked, Grilled, Roasted, and Sauced Kindle Edition
Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
Pig Beach BBQ Cookbook: Smoked, Grilled, Roasted, and Sauced, Kindle Edition
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Pig Beach BBQ Cookbook: Smoked, Grilled, Roasted, and Sauced Kindle Edition
Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
Pig Beach BBQ Cookbook: Smoked, Grilled, Roasted, and Sauced, Kindle Edition
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Recipe: Jack Stack BBQ’s Cheesy Corn Bake! – from Jack Stack
If you’ve ever had the pleasure of visiting Jack Stack BBQ, you’re probably familiar with their Cheesy Corn Bank. It’s pretty amazing.
Jack Stack used to make this recipe available on their website, that was years ago. From what I can gather, it has since been pulled down.
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Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ, Kindle Edition
![Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ [A Cookbook] Kindle Edition](https://www.bbqfinds.com/wp-content/uploads/2022/08/51KNJwYmO5L-321x400.jpg)
Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ [A Cookbook]
From the book description, check product page for current description, price and availability:
The definitive guide to one of the most iconic barbecue traditions—Carolina-style chopped pork—from the third generation pitmaster of Sam Jones BBQ and the legendary Skylight Inn, featuring more than 20 family recipes for large-batch barbecue, sides, and desserts.
In the world of barbecue, Carolina-style pork is among the most delicious and obsessed-over slow-cooked meats. Yet no one has told the definitive story of North Carolina barbecue—until now. In Whole Hog BBQ, Sam Jones and Daniel Vaughn recount the history of the Skylight Inn, which opened in 1947, and share step-by-step instructions for cooking a whole hog at home—from constructing a pit from concrete blocks to instructions for building a burn barrel—along with two dozen classic family recipes including cornbread, coleslaw, spare ribs, smoked turkey, country-style steak, the signature burger, and biscuit pudding.
Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
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Rodney Scott’s World of BBQ, Kindle Edition
Rodney Scott’s World of BBQ: Every Day Is a Good Day: A Cookbook Kindle Edition
From the book description, check product page for current description, price and availability:
ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden & Gun, Epicurious, Vice, Salon, Southern Living, Wired, Library Journal • “BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateur
Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott’s Bar-B-Q, his family’s barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country’s most awarded and talked-about barbecue joints, Rodney Scott’s Whole Hog BBQ in Charleston.
In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella’s Banana Puddin’, and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you’re a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family’s business, and the tough decisions he made to venture out on his own in Charleston.
Rodney Scott’s World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage—and of unforgettable barbecue.
Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
Rodney Scott’s World of BBQ: Every Day Is a Good Day: A Cookbook – affiliate link, note that multiple variations of this product may be available, as such a different version may appear at this link
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My Rub Recipe
What is now my BBQ rub recipe started out as a recipe I picked up 15+ years ago. I’ve tried to find the source to quote it, but have been unable to figure it out. It’s changed markedly since then with a couple major changes and loads of tweaks over the years.
It’s not the only rubbed I use, but it’s what I use most often. I don’t think there’s one right rub, especially from person to person, but this one is tried and true. I’ve used it on everything from brisket to ribs to chicken and typically will add some to my pit beans.
As you can see from the photo above, I’ve mostly settled on Badia brand spices. They’ve got a great selection, great quality and are, generally, a great value for the money.
Saving Money on Spices
My biggest tip on saving money buying spices is… buy in bulk. If you look at the per ounce cost between a small shaker and a big container, the difference can be drastic
Secret Spices…
Of course, none of the spices are really secret, because they’re pictured above but a couple that really stand out are…
Flatiron Peppers – I first became aware of these year’s ago when on vacation in Estes Park, Colorado. I’ll get super specific and say that I was at the Country Market of Estes Park. A small grocery store, deli and gas station. One of the owners was giving away samples. We chatted and tried their peppers and have been hooked ever since. Regular red pepper flakes just don’t do it any more. We have and use all their varieties but for my rub I use two Four Pepper Blend and Dark and Smoky. Tip: as each of these shakers gets more and more empty the small powdered peppers at the bottom are much hotter. For the rub, I’m looking for the large chunkier pepper flakes as I don’t want to blow anyone away with heat.
Gebhart’s Chili Powder – I’ve tried a bunch of chili powder for different things and Gebhart’s is just my favorite.
On to the recipe, when I have a link to a specific spice, I’ll include it…
My BBQ Rub Recipe
1/2 Cup Sugar in the Raw
3 TB Kosher Salt
4 TB Gebhart’s Chili Powder
2 TB Chipotle Powder
2 TB Ground Pepper
2 TB Smoked Paprika
2 TB Lemon Pepper
2 TB Celery Salt
1 TB Garlic Powder
1 TB Garlic Flakes
2 TSP Flat Iron Four Pepper Blend Pepper Flakes
2 TSP Flat Iron Dark and Smoky Pepper Flakes
2 TSP Cayenne Pepper
2 TSP Celery Seed
1/2 TSP Cinnamon
Savory Option: There isn’t a whole lot of sugar in this rub, but there is a little. If you’re looking for a completely savory option, leave out the sugar and the cinnamon. The cinnamon isn’t sweet, but I think it gives a slight impression of sweetness.
After adding most of the 1 and 2 tablespoon additions
After adding most of the spices
Everything combined
Like a lot of people I like to re-use spice containers for storing and shaking my rub. I really like the larger Badia containers for doing these as they have much larger holes compared to a lot of the brands. Lids for McCormick and such generally have small holes that are unusable for rub. As you can see Badia’s are nice and large.
In the shaker! Tip: My rub (and probably a lot of rubs) have spices of different sizes. The heavier spices are going to tend to sink to the bottom. Shake the container thoroughly before applying and periodically as you work your way around.
Tip: wrap your rub shaker in food wrap when it comes to applying. This allows you to grab it with meaty/contaminated hands. When prep is done, discard the food wrap and whammo!
Some St Louis cut ribs trimmed, membrane removed and ready for rub application. I use a Rubbermaid Commercial Products FG334900GRAY Standard Bus/Utility Box – Hands on Review – for this. It’s food grade, large enough to hold a lot of meat. Applying rub in this, saves rub and saves cleanup time and hassle.
Rub applied. Tip: I use NItrile gloves when applying rub. Not only can I discard those when done to help prevent cross contamination, they protect my hands from spices. I love delicious smelling hands and all, but that can get to be a bit much. Also, I wear contacts. Even after multiple hand washings I would be able to tell you that this rub has a little bit of spice in it… when it comes time to take contacts out
.
End result, look at that beautiful mahogany color
Longer term storage of rubs and spices
I’ve found that spices store pretty well in the containers that they come in. But, if you’re making larger batches of rub or storing for longer periods of time, you may want to add some extra freshness protection.
Putting food wrap directly on the bottle and then replacing the cap gives a better, more oxygen resistant seal.
Vacuum sealing + storing in the freezer is probably the best way to store larger amounts of spices for a longer time.
The video below shows me sealing some of my rub using an Inkbird Vacuum Sealer
This vac sealer sealing some of my BBQ Rub. See: Hands on Review via my Homebrewing website Homebrew Finds
Price, promotions and availability can change quickly. Check the product page for current price, description and availability top:myrub tag:tpr
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Rodney Scott’s World of BBQ, Kindle Edition
Rodney Scott’s World of BBQ: Every Day Is a Good Day: A Cookbook Kindle Edition
From the book description, check product page for current description, price and availability:
ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden & Gun, Epicurious, Vice, Salon, Southern Living, Wired, Library Journal • “BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateur
Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott’s Bar-B-Q, his family’s barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country’s most awarded and talked-about barbecue joints, Rodney Scott’s Whole Hog BBQ in Charleston.
In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella’s Banana Puddin’, and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you’re a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family’s business, and the tough decisions he made to venture out on his own in Charleston.
Rodney Scott’s World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage—and of unforgettable barbecue.
Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
Rodney Scott’s World of BBQ: Every Day Is a Good Day: A Cookbook – affiliate link, note that multiple variations of this product may be available, as such a different version may appear at this link
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Rodney Scott’s World of BBQ, Kindle Edition
Rodney Scott’s World of BBQ: Every Day Is a Good Day: A Cookbook Kindle Edition
From the book description, check product page for current description, price and availability:
ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden & Gun, Epicurious, Vice, Salon, Southern Living, Wired, Library Journal • “BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateur
Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott’s Bar-B-Q, his family’s barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country’s most awarded and talked-about barbecue joints, Rodney Scott’s Whole Hog BBQ in Charleston.
In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella’s Banana Puddin’, and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you’re a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family’s business, and the tough decisions he made to venture out on his own in Charleston.
Rodney Scott’s World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage—and of unforgettable barbecue.
Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
Rodney Scott’s World of BBQ: Every Day Is a Good Day: A Cookbook – affiliate link, note that multiple variations of this product may be available, as such a different version may appear at this link
Share this:
Rodney Scott’s World of BBQ, Kindle Edition
Rodney Scott’s World of BBQ: Every Day Is a Good Day: A Cookbook Kindle Edition
From the book description, check product page for current description, price and availability:
ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden & Gun, Epicurious, Vice, Salon, Southern Living, Wired, Library Journal • “BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateur
Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott’s Bar-B-Q, his family’s barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country’s most awarded and talked-about barbecue joints, Rodney Scott’s Whole Hog BBQ in Charleston.
In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella’s Banana Puddin’, and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you’re a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family’s business, and the tough decisions he made to venture out on his own in Charleston.
Rodney Scott’s World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage—and of unforgettable barbecue.
Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
Rodney Scott’s World of BBQ: Every Day Is a Good Day: A Cookbook – affiliate link, note that multiple variations of this product may be available, as such a different version may appear at this link
