Reply to thread

Message: <blockquote data-quote="luvcatchingbass" data-source="post: 277441" data-attributes="member: 1979">I like to make my own usually and have a Memphis Style that is really good on pork, chicken and salmon but unfortunately it isn't always the same but at least close beings I tweak it sometimes. Every once in a while it is nice to just have something handy when running low or want something different. I prefer to add my own kosher salt prior to the flavored rub if I can because I have had some times where off the shelf rubs are so salt heavy it just about burns your mouth (that says alot because I am very salt tolerant). I have tried the rub your but and they were good but very easy to over do and salty,  some of the Weber and McCormicks have been ok, CJ's All Terrain is a seasoning salt that I really like and recommend, Killer Hogs make some good stuff for seasonings and sauce and if you look up Malcom Reed on YouTube he has a lot of good videos and gives a good idea on combining his seasonings and lately I have been trying Frag Out Flavor Seasoning <a href="https://fragoutflavor.com/" target="_blank">https://fragoutflavor.com/</a> and we have been very happy with those as most are not so overly salted (Happy Macros, Freedom Spice, Fitty, Liberator, Blue Line and my buddy has tried the the Bunker Buster and Salty SGT) and I have had a few friends really like anything they have tried with Frag Out.Otherwise my go to is an even coat of Kosher Salt, Fresh Cracked Black Pepper, Garlic Powder with depending on what I am making with add things like ground cumin, paprika, ancho chili powder (great flavor less burn), white/brown sugar or combo the two, ground ginger, ground mustard, white pepper, cayenne powder, chipolte powder. When smoking meat some spices that seem very powerful will mellow out over time such as cumin and fresh black pepper, ancho has a raisin smell and I use it to replace cayenne by 50% if I know I am feeding the heat intolerant, paprika it just depends if you have american (more color than flavor), Hungarian (little spice kick) or smoked (adds a quick smoked background to many things).Huh I think I know why I have no room in one of my cabinets now- - - Updated - - -All Things BBQ as well because they have lots of different things and also have lots of videos using different brands and even combining them. <a href="https://www.atbbq.com/" target="_blank">https://www.atbbq.com/</a>YouTube search "The Sauce" by All Things BBQ</blockquote>

Verification: What is the most common fish caught on this site?

Reply to thread

Recent Posts

Friends of NDA