Later all Time to go to a NYE gig.
 

On Jan 21, 8:25*pm, hk wrote:
Dan wrote:
wrote:
On Jan 21, 10:14 am, Red Herring
wrote:
On Mon, 21 Jan 2008 07:05:38 -0800 (PST), wrote:

I always use my homemade rub on pork. I'm not a die hard fan of any
one type of sauce, I like them all on occasion. I use my smoker all
year long. In northern Alabama they actually have a mayonaise based
white sauce thats actually quite good.
A real man would post his recipe for homemade rub.
--
Red Herring

Here ya go!

½ Cup Lemon Pepper
¼ Cup Cayenne
¼ Cup Curry Powder
¼ Cup Chili Powder
1/8 Cup Salt
1/8 Cup Celery Seed
¼ Cup Paprika
1/8 Cup Red Pepper
¼ Cup Onion Salt
¼ Cup Garlic Powder
½ Cup Lawry Season Salt
½ Cup Brown Sugar

Salt, onion salt, AND Lawry season salt? *Damn.

It's for heavy drinkers who suffer from low blood pressure.- Hide quoted text -

- Show quoted text -

Oh, really, have you tried it already, or are you just guessing? If
you fools would read the whole ingredient list, you'd see that there
is a lot of brown sugar, garlic powder, chili powder, lemon pepper,
paprika, etc. It balances out. Add to that the fact that you don't eat
the damned rub by the spoonful, you RUB the meat (usually 10 or 15
pounds of pork butt) with a thin layer, if you have any cooking sense
you'll soon realize that it's not a lot of salt. I've actually won
local contests with this very rub. How many bbq contests have you
entered and won, placed or showed, Harry?

Later all Time to go to a NYE gig.
 

Later all Time to go to a NYE gig.
 

On Jan 22, 8:49*am, hk wrote:
wrote:
On Jan 21, 8:25 pm, hk wrote:
Dan wrote:
wrote:
On Jan 21, 10:14 am, Red Herring
wrote:
On Mon, 21 Jan 2008 07:05:38 -0800 (PST), wrote:
I always use my homemade rub on pork. I'm not a die hard fan of any
one type of sauce, I like them all on occasion. I use my smoker all
year long. In northern Alabama they actually have a mayonaise based
white sauce thats actually quite good.
A real man would post his recipe for homemade rub.
--
Red Herring
Here ya go!
½ Cup Lemon Pepper
¼ Cup Cayenne
¼ Cup Curry Powder
¼ Cup Chili Powder
1/8 Cup Salt
1/8 Cup Celery Seed
¼ Cup Paprika
1/8 Cup Red Pepper
¼ Cup Onion Salt
¼ Cup Garlic Powder
½ Cup Lawry Season Salt
½ Cup Brown Sugar
Salt, onion salt, AND Lawry season salt? *Damn.
It's for heavy drinkers who suffer from low blood pressure.- Hide quoted text -

- Show quoted text -

Oh, really, have you tried it already, or are you just guessing? If
you fools would read the whole ingredient list, you'd see that there
is a lot of brown sugar, garlic powder, chili powder, lemon pepper,
paprika, etc. It balances out. Add to that the fact that you don't eat
the damned rub by the spoonful, you RUB the meat (usually 10 or 15
pounds of pork butt) with a thin layer, if you have any cooking sense
you'll soon realize that it's not a lot of salt. I've actually won
local contests with this very rub. How many bbq contests have you
entered and won, placed or showed, Harry?

I'm not an ignorant, undereducated, tailgating attendee of football
games, Loogy, and therefore don't enter BBQ contests, follow them, or
pay any attention to the venues.

You have to be ignorant and undereducated to enjoy bbq, and enjoy the
contests. Is Bobby Flay ignorant? You do know he was trained in
France, don't you?
How about Steven Raichlen?

I also don't use more than a teeny
pinch of salt in any sort of cooking, nor do I cook with sugar.

Do you any prepared foods? I know, I know, you are the culinary king,
you know all about any type of cuisine, and are the best there ever
was at preparing it.

I also
try to avoid food linked to cancer, or food prepared in ways that raise
the risk of cancer. Ergo, I don't "barbecue" much. Oh, and I also
haven't almost died from intestinal problems.

Please tell what eating bbq had to do with any intestinal problems I
may have had.

What a friggin bore you must be......

I do use paprika, though.

My blood pressure is 118 over 66, which pleases my dour SOB of a doctor.- Hide quoted text -

Mine is right about that also. So?

Later all Time to go to a NYE gig.
 

Later all Time to go to a NYE gig.
 

On Jan 22, 10:20*am, hk wrote:
wrote:
On Jan 22, 8:49 am, hk wrote:

You have to be ignorant and undereducated to enjoy bbq, and enjoy the
contests. Is Bobby Flay ignorant? You do know he was trained in
France, don't you?
How about Steven Raichlen?

Sorry, Noogy, but BBQ is not a cuisine that fascinates me. Never heard
of either of your boys, either.

Trained in France? That meant something to me in the 50's and 60's
because some truly great French film directors were making their bones
then. I was always more interested in auteurs than in hors d'oeuvres.

If you don't know them, then you have no dog in this hunt. You don't
know crap about bbq, so have no reason to comment on my rub. But, you
want everyone to think that you are the best at everything, so you
must. If you have no interest in BBQ, then why, a week or so ago, when
I was discussing bbq with other people here interested in it, did you
chime in with some bull**** about KC being the best?

Flay owns some of the best restaurants in New York City, being a
special person like you, I'm surprised that you don't know him
personally, and that you've invited him aboard your lobster boat to
show him your Yale diplomas.

At the young age of 35, chef and restaurateur Bobby Flay has
accomplished more than most people twice his age. The flaming red-
haired boy from Manhattan knew at a tender age that he had a knack for
making food taste vibrant and wasted no time delving into a culinary
career which has led him to a highly respected position in the
American food world.

Flay fell into cooking at the age of 17 when he took a job at Joe
Allen's restaurant where his father was a partner. Mr. Allen was so
impressed with Flay's natural ability that he paid his tuition to The
French Culinary Institute. He later received the first "Outstanding
Graduate Award" in 1993, and now acts as a spokesperson and Master
Chef for the school. After graduating in 1984, restaurant owner
Jonathan Waxman introduced Flay to the Southwestern ingredients which
greatly influenced his culinary style. His first job as executive
chef, at the East Village's Miracle Grill, caught the attention of
restaurateur Jerome Kretchmer who offered Flay the opportunity to open
the critically-lauded Mesa Grill in 1991. Mesa Grill earned
unprecedented acclaim and the young chef was made a partner.

Flay then teamed with partner Laurence Kretchmer in November 1993 to
open BOLO, just a few blocks away from Mesa Grill. Bolo was awarded
two stars by The New York Times in 1994 and continues to be voted the
top Spanish restaurant in New York City by the Zagat Survey.

Steven Raichlen is a multi award-winning cookbook author, cooking
teacher, and syndicated food columnist. In July 1998, the New York
power publisher, Workman, published The Barbecue Bible, Raichlen's
encyclopedic study of grilling and barbecuing around the world. Four
years in the making, The Barbecue Bible features more than 500
recipes, plus a crash course on grilling, barbecuing, smoking, and
other live fire cooking techniques. The research took Raichlen on a
150,000 mile journey to 25 countries on five continents. A winner of
an IACP/Julia Child Award and main selection of the Book of the Month
Club, the 600-page book is now in its seventh printing.

Raichlen also wrote the lavishly illustrated Caribbean Pantry Cookbook
(Artisan, 1995) and the perennially popular Miami Spice (Workman
Publishing, now in its sixth printing), which celebrates the vibrant
cuisine of his home state, Florida. The book won the 1994 IACP/Julia
Child Award for Best Regional American Cookbook. In October 1998,
Rodale Books published Healthy Latin Cooking in both English and
Spanish. Raichlen is also the author of the award-winning High-Flavor,
Low-Fat Cookbook series, published by Viking. High-Flavor, Low-Fat
Vegetarian Cooking won the 1996 James Beard Award for Best Vegetarian
Cookbook and a Critics Choice Award. The first book in the series,
High-Flavor, Low-Fat Cooking, won the 1993 James Beard Award for Best
Light and Healthy Cookbook. Other books in the series include High-
Flavor, Low-Fat Chicken, Pasta, Appetizers, Desserts, and High-Flavor,
Low-Fat Italian Cooking (a James Beard Award nominee). High-Flavor,
Low-Fat Mexican Cooking, published in 1999, has been nominated for a
James Beard award and High-Flavor, Low-Fat Jewish Cooking will be
published in Fall 2000.

Later all Time to go to a NYE gig.
 

Later all Time to go to a NYE gig.
 

wrote in message
...

Goes very well with this sauce, also an original recipe of mine:

Ingredients
1 can (28 oz.) tomato puree
1/3 cup yellow mustard
3 cups water
1 ½ cups cider vinegar
1/4 dark corn syrup
2 tablespoons lemon juice
2 tablespoons sugar
2 tablespoons packed brown sugar
2 tablespoons chili powder
1 tablespoon dry mustard
1 tablespoon paprika
2 teaspoons ground red pepper
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon garlic powder

In large saucepan, whisk together the tomato puree and mustard until
smooth. Stir in remaining ingredients. Bring to a boil. Reduce heat to
low and simmer for 30 minutes, stirring occasionally.

Good recipe, too bad it's not yours.
Maybe I'll pass your post on to the real creator.

Later all Time to go to a NYE gig.
 

"JimH" wrote in message
...

"Sam" wrote in message
news:9O6nj.1402$ZO5.1124@trnddc03...

wrote in message
...

Goes very well with this sauce, also an original recipe of mine:

Ingredients
1 can (28 oz.) tomato puree
1/3 cup yellow mustard
3 cups water
1 ½ cups cider vinegar
1/4 dark corn syrup
2 tablespoons lemon juice
2 tablespoons sugar
2 tablespoons packed brown sugar
2 tablespoons chili powder
1 tablespoon dry mustard
1 tablespoon paprika
2 teaspoons ground red pepper
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon garlic powder

In large saucepan, whisk together the tomato puree and mustard until
smooth. Stir in remaining ingredients. Bring to a boil. Reduce heat to
low and simmer for 30 minutes, stirring occasionally.

Good recipe, too bad it's not yours.
Maybe I'll pass your post on to the real creator.





He-he-he. An *original* of his.

Dreamland BBQ Sauce

http://www.starfishcons.com/pages/bbqsauce.htm

Nice catch Sam!


Will his lies ever stop?

Later all Time to go to a NYE gig.
 

On Jan 27, 3:35*pm, "Sam" wrote:
wrote in message

...





Goes very well with this sauce, also an original recipe of mine:
Ingredients
1 can (28 oz.) tomato puree
1/3 cup yellow mustard
3 cups water
1 ½ cups cider vinegar
1/4 dark corn syrup
2 tablespoons lemon juice
2 tablespoons sugar
2 tablespoons packed brown sugar
2 tablespoons chili powder
1 tablespoon dry mustard
1 tablespoon paprika
2 teaspoons ground red pepper
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon garlic powder
In large saucepan, whisk together the tomato puree and mustard until
smooth. Stir in remaining ingredients. Bring to a boil. Reduce heat to
low and simmer for 30 minutes, stirring occasionally.

Good recipe, too bad it's not yours.
Maybe I'll pass your post on to the real creator.- Hide quoted text -

- Show quoted text -

Sam whi is the originator?

That;s like saying WC Handy "invented" the blues.....

Later all Time to go to a NYE gig.
 

On Jan 27, 5:06*pm, "JimH" wrote:
"Sam" wrote in messagenews:9O6nj.1402$ZO5.1124@trnddc03....

wrote in message
...

Goes very well with this sauce, also an original recipe of mine:

Ingredients
1 can (28 oz.) tomato puree
1/3 cup yellow mustard
3 cups water
1 ½ cups cider vinegar
1/4 dark corn syrup
2 tablespoons lemon juice
2 tablespoons sugar
2 tablespoons packed brown sugar
2 tablespoons chili powder
1 tablespoon dry mustard
1 tablespoon paprika
2 teaspoons ground red pepper
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon garlic powder

In large saucepan, whisk together the tomato puree and mustard until
smooth. Stir in remaining ingredients. Bring to a boil. Reduce heat to
low and simmer for 30 minutes, stirring occasionally.

Good recipe, too bad it's not yours.
Maybe I'll pass your post on to the real creator.

He-he-he. *An *original* of his.

Dreamland BBQ Sauce

http://www.starfishcons.com/pages/bbqsauce.htm

Nice catch Sam!- Hide quoted text -

- Show quoted text -

Catch what, different sauce all together...