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re: Vermont Country Store and BBQ
Posted on 3/31/13 at 9:17 am to The Woodpecker
Posted on 3/31/13 at 9:17 am to The Woodpecker
I have a large gumbo recipe in the Recipe Thread above. It's proportions are good and it works well. You might give it a look as a guide.
As for as rubs go, on chicken and pork, I like to just use a Cajun seasoning blend like Tony's, Slap Yo Momma, etc. For brisket, try this...for each 12 to 15 lb packer trimmed brisket, rub it with a mix of 2 cups brown sugar , 3 T Tonys, 1 T dry mustard and 1/2 T garlic powder. Smoke as usual....makes an awesome bark.
As for as rubs go, on chicken and pork, I like to just use a Cajun seasoning blend like Tony's, Slap Yo Momma, etc. For brisket, try this...for each 12 to 15 lb packer trimmed brisket, rub it with a mix of 2 cups brown sugar , 3 T Tonys, 1 T dry mustard and 1/2 T garlic powder. Smoke as usual....makes an awesome bark.
1
Posted on 3/31/13 at 9:36 am to OTIS2
I do a lot of smoking, not a professional expert, and I'll be in Burlington a week from Wednesday for a a few days. My pulled pork and smoked salmon are pretty good, so who knows, I might have a tip or two.
Where y'all at? Might stop by.
Is this you guys?
LINK
Where y'all at? Might stop by.
Is this you guys?
LINK
This post was edited on 3/31/13 at 9:42 am
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