(Part 2) Best barbecue seasonings according to redditors

This is awesome! And don’t give it to him yet, it needs a little MEAT RUB from JACK Stack BBQ

[Good Seasons Italian Dressing Mix] (https://www.amazon.com/Good-Seasons-Dressing-Italian-4-Count/dp/B001EQ4DNY?th=1) (2 packets) plus McCormick Brown Gravy Mix (2 packets) plus 2 cups of water and a 2-4 pound hunk of cheap beef like bottom round roast for 6-8 hours on low. Add some Pepperoncini and their juice close to the end of the cooking time; shred beef. Serve on good rolls or buns.

Also this on pork chops.

Sorry, no links.

For a steak like the one in the gif we'd use a "plancha" (I don't know how you call it).

Get it hot and use a bit of fat from the meat to know when it's hot enough. It has to cook it almost instantly. You have to see the juices from the fat coming out.

Smear that fat all over the "plancha" to coat it. Then put the steak, you can add salt before of after. Same as here, some people say that you have to add the salt before and others that you have to do it after.

Cook it until you see little drops of blood coming on the raw side, then you turn it. (once you know the cooking time of your kitchen you can divide this time in half and rotate your meat to get the lines to cross and get some nice crossed lines on it).

Don't touch the meat until you see the blood!

Then you can flip it and add salt and pepper if you choose to salt it later.

Use the method shown in the gif to know how done it is.

Of course a lot of the tenderness comes from the meat itself. In Argentina we have a lot of veal. It's almost a crime to sell other thing. You can even get free range veal without looking much. But in the last 15 or 20 years feedlots have grown much.

This is if you cook it on you kitchen. In a grill it's a whole different story.

Make some fire with charcoal or wood (better a hard wood, I like to use quebracho if available).

Put some embers under the grill, you have to be able to hold your hand 2" over the grill for a few seconds without burning yourself. Then you put the meat.

We have a cut called "asado de tira" (the one in the front, with the bones.

Use "thick" salt (I can't believe this is the first link that came up and how expensive it is, I'm sure you can get it cheaper, IT'S SALT FOR FUCKS SAKE!) before putting it on the grill.

Cook the bone side first and wait until you see it nice and golden, then flip it.

Cook it until it's how you like it. I recommend medium.

A good asado argentino is never a single cut of meat. We usually add chorizo and other "achuras" to the grill.

I know that "achuras" sound gross when you know what part of the cow they are, but its fucking delicious.

Edit: wow! That's a wall of text. I'll try to look for a video when I get into a computer. I' send you a PM.

First time trying ribs with the sous vide. My wife found some spare ribs at the grocery story for $10.83, can't go wrong there! We were slightly pressed for time, so I'm eager to try and longer cook at a lower temp and compare.

Dry rubbed the ribs in TJ BBQ rub. Sealed, and dropped in the sous vide at 180F for roughly 4.5 hours.

I finished the ribs on the grill, indirect heat for about 20 mins. I brushed on a light layer of Trader Joe's mango chipotle bbq sauce every 6 or 7 minutes.

Definitely going back to the store to buy up a few more packs of ribs to freeze for later. I'm still learning on this so I'm open to suggestions from those with more experience.

Boom! Getchya some!


edit Here's a link to the product!

That sounds like a BBQ spice.

https://www.amazon.com/Bad-Byrons-Barbecue-Seasoning-Ounce/dp/B00AZX8Y6Y?psc=1&SubscriptionId=AKIAILSHYYTFIVPWUY6Q&tag=duckduckgo-d-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B00AZX8Y6Y

Pro Tip #275 from me the "my kids say I'm a pro" pro:

Coat your asparagus very lightly in bacon grease, sprinkle some of this on em, get a quality char, and enjoy the hell outta the best asparagus you've ever had.

Rub I got off amazon Salt Lick Original Dry Rub Seasoning - for BBQ Pit & Grill, 12 oz https://www.amazon.com/dp/B005CT8D2Q/ref=cm_sw_r_cp_apa_jRSIBbKFEY1CY, then the butter is pre mixed with garlic and other herbs at Trader Joe's. I let the ribeye rest in the dry rub for 1 hour before cooking.

My favorite rub on keto is less than a carb per serving. I use it all the time on chicken and ribs. It does have a very small amount of sugar but not enough to worry. It's my favorite because out of all the rubs I've tried it has some kick to it and tastes amazing!

Nice! Sounds awesome. Ever tried TJ's Coffee Rub?

I got you my guy

https://www.amazon.com/Buffalo-Wild-Wings-Seasoning-Desert/dp/B00F5BOAMI

With BBQ seasoning https://www.amazon.com/Dreamland-Bar-B-Que-Seasoning-Shake/dp/B00KC9IPVA/ref=pd_aw_fbt_325_img_3/132-4239210-5598705?_encoding=UTF8&psc=1&refRID=KXDY8Q0RH12B533P136X

And BBQ rub: https://www.amazon.com/Dreamland-Bar-B-Que-Rub/dp/B00KC9LZO4/ref=pd_aw_fbt_325_img_3?_encoding=UTF8&psc=1&refRID=6EH8RZGBYFBTTFH8BJKW

It may not be the real deal, but it’s pretty damn close...

You want easy vegetables? Get yourself a steamer cook set.

Fill the bottom with some water and toss your veggies in the basket. Let the water boil and take'm off when they've softened to your liking. Throw on some butter, or better yet, shell out for some John Henry's Pecan Rub and add a few shakes.

You'll find yourself eating more vegetables, which will make your mom proud and give you a healthy and shiny coat.

Cincy transplant, and we *live* for Grippos, especially the BBQ. Recently found their seasoning and have been putting it on everything.

https://smile.amazon.com/PACK-Grippos-Gourmet-BAR-B-Q-Spice/dp/B00WAG1UTW/ref=sr_1_2?keywords=grippos+seasoning&qid=1573233807&sr=8-2

You won’t regret it :)


Sure Shot Sids Gunpowder BBQ Seasoning (28oz (794g)) https://www.amazon.com/dp/B00N276QHY/ref=cm_sw_r_cp_api_i_V8JkDbHJPE7BP

http://www.amazon.com/Spiceologist-Black-Seasoning-Cajun-Cheese/dp/B00MWGHEPO
I like this one.

I suppose i'll go with cowboys, because in real life panthers would win that fight. :) https://www.amazon.com/dp/B00IABQ4QU/?coliid=I1K7LGIMERGN5H&colid=YFZFVCR6VRHH&psc=0&ref_=lv_ov_lig_dp_it

(what would you say the pantera album 'cowboys from hell' would be more related to? cowboys or panthers? because thats what I was gonna go with but I couldn't quite figure that one out.)

I cook chicken breasts every two weeks. I buy whole breasts by the 40lb box. I cut them into 2"x3" chunks so they cook faster. I fill an Instant Pot pressure cooker with chunks, pour in half a bottle of liquid smoke and press the meat button. The rest of the chunks go in the freezer for the next time. When it's done and the pressure has dropped, I move the chunks to a stand mixer with a flat beater and run it long enough to shred the chicken. Then I measure out shredded chicken to containers. I also cook sweet potatoes in the pressure cooker and add them to the containers of chicken. The containers go in the refrigerator and I use one a day.

I steam some broccoli, cauliflour, or brussels sprouts; warm the shredded chicken and sweet potato, and mix with cashews to make a meal. The cooking manages itself, the mixer shreds the chicken, and I don't spend any time cooking during the week.

http://www.amazon.com/Famous-Daves-Steak-Burger-Seasoning/dp/B008PIE1K4/

Whoops my bad, I meant to put a link and got distracted. Here you go Butcher BBQ Original Pork Injection 1 Pound https://www.amazon.com/dp/B00SCSNXHY/ref=cm_sw_r_cp_apip_yzWjB4ZiToCwf