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I absolutely love Weber's Kick'n Chicken Seasoning. I smoke my chicken and use it .
My rib and pork rub that I use.... posted this waaaaay back in 2012....still a staple in the grilling department!Rub the ribs/pigger steaks with it and wrap tightly in plastic wrap nite before smoking/grilling. I prefer St Lous style over back ribs, as there is more/thicker meat. I also like doing a pile of CSR's...country style ribs.These are the thick, end-of-blade ribs, and are just a good thick chunk of meat.Make sure you pull the membrane off the rack ribs underside...it'll prevent the rub from working in, and you don't want that anyway. Trim any fat off ribs, and if doing a thick pigger steak, or butt, I prefer to trim it edge close, leaving a thin edge strip on. This will prevent flare ups and burned edges.I build up a good head of smoke from the applewood, once in a while hickory, (apple is sweeter) and spray the pork with apple juice or fresh cider as I put them on, then occasionally while smoking. Thick cuts like a brisket or butt get soaked in apple juice overnite, then a heavy rub with Reb's Rib Rub 2 hours before cooking.Keep cooker/grill at *225....remember, for pork...low and slow. I then brush my BBQ sauce on for the last 30-60 mns. Pull pork at 150*, tent with foil, and let rest for at least 30 mns. This is an important last step...the rest.Rub recipehttps://www.iceshanty.com/ice_fishing/index.php?topic=222469.msg2224909#msg2224909
Chicken, it's famous Dave's rub and everyone loves it. For steaks I use Jack Daniels steak rub, it's a bit spendy, but we like it.This I do roasts with, I'll inject and then marinate it in the rest overnight, makes great auju for french dips
Pretty similar to what I’ve been doing. Only instead of soaking brisket in apple juice. I inject it with beef broth and meat church injection stuff.Pork and chucking I inject with Tony churros creole butter or garlic and herb.
I soak pork brisket in the apple juice, as it's a tougher, smaller belly cut than a beef brisket. I don't do beef much except for a roast...I'm a pork junkie.
That makes sense. I wait and buy a bunch of pork loins or butts when they hit $1.50 a lb. then use my grinder, jerky gun, and sausage stuffer to make snack sticks, kielbasa, skinless breakfast sausages, summer sausage, and my absolute favorite….trail baloney. Also make beef jerky in my dehydrator
Well Guy’s. I’ve found a good brine mix for stuff, a Good pork rub recipe, and a hell of a Bloody Mary mix.Looking for fish breading recipe…(I like Andy’s red breading) and a good beef & chicken rub recipe.I was tired of spending big money on rubs for my ribs, pork loins, and pork butts/shoulders. Came across this pork rub recipe and it was great. Bought all the spices from dollar general and it makes a lot of rub. I generally do the recipe x 4 and fill an old parmesan cheese container.
Gotta kind off track here... You ever use Panko for the fish breading? Toss in some black pepper, paprika, onion powder, and yer good to go. I've also used seasoned croutons and take a rolling pin to 'em in a bag. Try the Italian ones or Caesar ones this way...pretty tasty! I still like to leave the skin on my filets and just cook 'em in some butter with salt and pepper.
What time should I be over?
About 15 days and I should have it done, takes 10 days in the brine.
That looks great, lefty!
I'll bring the cheese and crackers.