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- Currently Smoking
- Oinker RyBZ™ & Moocow Brisket
For Christmas (that holiday in December with the lit up trees and that fatty in the sleigh) I got a little sampler of grilling spices. Super stoked...it's from Steven Raichlen's 'Project Smoke'. Steven is this Bob Ross looking fella that wrote The Barbeque Bible back in the 90s. It's a rock solid live fire cookbook that I have owned since it came out. I literally learned the secret to fall off the bone ribs from him 20 years ago.
So my buddy got me this little 6 pack for Christmas.
It's been untouched in the spice cupboard since it came from Amazon...until tonight. Y'all know I have that soft spot for fennel, so I was extrie excited to see that Fennel Pepper Rub. I think most of these are for low and slow Q rather than high temp grilling, but that's more of a suggestion than a rule. I took a fat pair of pork tenderloins, sliced em the long way and soaked em in the FP rub with a little zesty Italian.
Fired up the Weber gas and crafted these little gems.
Tasty As Fuck[emoji769] with scalloped potatoes and frozen garden peas.
THEY'RE called KAAAAHBS Joe's dad's stuff
So my buddy got me this little 6 pack for Christmas.
It's been untouched in the spice cupboard since it came from Amazon...until tonight. Y'all know I have that soft spot for fennel, so I was extrie excited to see that Fennel Pepper Rub. I think most of these are for low and slow Q rather than high temp grilling, but that's more of a suggestion than a rule. I took a fat pair of pork tenderloins, sliced em the long way and soaked em in the FP rub with a little zesty Italian.
Fired up the Weber gas and crafted these little gems.
Tasty As Fuck[emoji769] with scalloped potatoes and frozen garden peas.
THEY'RE called KAAAAHBS Joe's dad's stuff