I cut the backbone out to get two chicken halves. Then I do this, no brining Or I use the below rub with BBQ sauce, same cooking method. 6 Tablespoons paprika 2 Tablespoons ground black pepper 2 Tablespoons salt 2 Tablespoons sugar 1 Tablespoon chili powder 1 Tablespoon garlic powder 1 Tablespoon onion powder ½ teaspoon ground cayenne (red pepper)
I am really not into sweet stuff, Really only ice cream/gelato, etc. Sweet on meat doesn't do it for me. It's why I fallen in love with vinegar based sauce for pulled pork.
I also don’t like sweet meats. Don’t like sweet bbq sauce and recoil in disgust when people include brown sugar in their rubs
Smoking a berkshire pork porterhouse roast tomorrow, big damn thing like 9 bones or something. Trial run for a friendsmas in December. .bartscottcantwait.gif
Brown sugar rubs on pork >>>>>>> Can’t imagine ribs any other way. I love the sweet/savory flavors with some good heat
Was going to do a butt today, but it decided to drizzle all night and morning so I’m making pizzas instead
Got a turkey breast I am going to smoke tomorrow. Will brine overnight. Will do salt, water, garlic, thyme, sage, oregeno, rosemary. Considering injecting too but not sure
full af. Cutting up this porterhouse roast is an art that I have not mastered yet. Spicy parmesan grits, balsamic roasted brussels with bacon and cranberries, roasted sweet potatoes and parsnips ( Arkadin ), mushroom cream sauce.
Bring to boil: 4 c water 1 c whole milk generous amount of salt black pepper, dash of cayenne, crushed red pepper Add 1 c stone ground grits and stir, reduce to a low simmer, cover and stir frequently for 30 minutes(ish). When it stops simmering and starts volcanoing, add heavy cream (somewhere around 1/4-1/2 c) and stir in 2/3 c parmesan. Let simmer to desired consistency then pull of heat. That’s it mane! In all seriousness my first time making grits. Always thought it was something I should get at a restaurant because I have heard it is a beating and they can probably do it better. Got to say, will be making them a lot now. My peeps raved about them but they were probably just trying to be nice. Like I said, 1st time making them and am a novice so if anyone has any advice on how to make them even better or if I am doing something blatantly wrong, let me know.