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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

chrisnjenn ·

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  • Re: Question regarding Dizzy Pig

    First off, I like Dizzy Pig products, but after experimenting with others rubs and sauces, I have found much better rubs/sauces IMO.  This is a copy of a post I made last year on my favorite BBQ site.  The information is still current.


    My thoughts on making my own sauces and rubs (I know many love to do their own things and I can respect that):

    There's no way I'm going to try to out do or even try to duplicate the rub makers. I think they do a wonderful service by their trial and error methods. I simply don't have the time, patience or desire to do it. I tried to make them on my own thinking I could do it better and so I can proudly say I make my own rubs and sauces. You know the male pride thing. I learned fairly quick to let the professionals do what they do best.
    That being said, one of my hobbies and joys of life is BBQing. With that comes an appreciation and desire to try as many different sauces and rubs out there. I literally have tried dozens of different rubs and sauces made throughout this country and some I ordered from other countries. I see what the pro's use and I have ordered that. I see what the regulars use on my favorite bbq sites and I have ordered that. I spend a lot of money experimenting, but it is worth it. I love doing it. I visit and actively participate in various bbq message boards and read a lot of books on it. It is one of my passions. One day, when I have the time, I would love to travel and compete in BBQ contests around the country.

    Now that you know where I'm coming, I will give my favorites so far (remember my tastes change and rubs/sauces are very subjective). These are also favorites that my family and friends love. They are my guinea pigs. I strive for perfection, but it will never come. I'm glad it will never come. The chase is more fun than the kill.

    I have only included the major bbq meat items (the 4 categories in comps and what most people make).

    Chicken (pieces/spatchcock/beer can)

    Rubs:

    Cluck and Squeal All Purpose Rub. A competitive bbq cook from Canada makes this and is a very, very nice guy. You can order from his U.S. distributor (if you want I can give you his info). It is by far the best chicken rub I have ever used. Not even close and I have tried dozens and dozens.

    Sauces:

    I tend to like a sweeter sauce usually on my chicken (tastes vary depending on my mood). If I had to choose one it would be Southern Soul's Sweet Georgia Brown BBQ sauce. It is a local Georgia (St Simons Island) sauce and all of their sauces are awesome. They have a restaurant and it is excellent. I'm usually highly critical of bbq places, but these guys are truely awesome. They compete a lot also. Here is their website: http://southernsoulbbq.com/store/sauce.html

    Chicken Wings (got to add this--wings are everyones favorite snack food)

    Rubs:

    Cluck and Squeal and Oakridge BBQ Signature Edition Habanero Death Dust (awesome rub company out of Kearney, Missouri). Great Christian company who gives 10% back to charity from each order. Their stuff is as fresh as you can get. Here is their website: http://www.oakridgebbq.com/p/about-our-products.html

    Sauces:

    Southern Soul Sweet Georgia Brown, Blues Hog Original and Mustard based sauce, Carnivore Hot BBQ Sauce.

    You can buy Blues Hog products here (amazingly good sauce): http://www.hawgeyesbbq.com/blueshog/

    Carnivore site (great guy who owns this): http://www.carnivorebbq.com/

    Pork Butt

    Rubs:

    Oakridge Competition Beef and Pork Rub and it isn't close. There is a reason why many pro's use this. There Santa Maria Steak rub is awesome on steaks, but so is this rub (buy their sampler pack--$3.65 for a pack of their 5 rubs which includes shipping--great deal).

    Sauces:

    Oh so many for this category, but I will choose just a few. Scott's Barbeque Sauce (North carolina based sauce--best Carolina sauce there is IMO) Here is their info: http://www.scottsbarbecuesauce.com/

    Blues Hog Tennessee Red BBQ Sauce (another vinegar based sauce--real good--more Western Carolina sauce--Scott's is Eastern Carolina sauce)

    Blues Hog Original and Blues Hog Tennessee Red mixed 50/50.

    Shealy's Mustard BBQ Sauce (I live around the mustard based sauce region, but I prefer this one) Here is their info: http://www.shealysbbq.com/page.php?pageid=4

    Brisket

    Rubs:

    Texas BBQ Rub (some real good brisket rub) http://texasbbqrub.com/brisketrub.htm

    I also like Oakridge BBQ Competition Beef and Pork rub I mentioned above.

    Sometimes just good ole fresh salt and pepper is nice also.

    Sauces:

    I prefer no sauce on my brisket if smoked properly, but many people do. Carnivore Hot BBQ Sauce or whatever my guests ask for. Like I said, sauce on brisket isn't my thing.

    Ribs (I personally buy spares and cut them St Louis style)

    Rubs:

    Simply Marvelous Cherry Rub (great, great rub--catering and competition company out of California--extremely awesome rubs--great company).  All of their rubs are awesome.  Apple and Spice is great with ribs also.  Overall this is the best rub company IMO.  Close second is Oakridge BBQ rubs (link above). Here is their info: http://simplymarvelousbbq.com/store/


    Sauces:

    Blues Hog Original and Blues Hog Tennessee Red mixed 50/50

    Carnivore Sweet

    Central BBQ Mild sauce (great BBQ restaurant in Memphis--I like this sauce a lot for ribs) Here is their info: http://www.cbqmemphis.com/online-shop.html

    Injections and Marinades:

    I usually inject my pork butts and brisket. I have tried Fab, Kosmos, and Butcher's BBQ marinades (the major players). I prefer Butchers, but Kosmos is really good also--toss up really. I like the final product with injection vs. not injecting (I have made it with and without and had a lot of people taste test both and all preferred the injected one on the brisket and pork).
     
    Here is their info: http://www.butcherbbq.com/ and http://www.kosmosq.com/.

    Like I said, my tastes will change and I will order more stuff and that could change my opinion as well. I have 3 orders of rubs and sauces coming in this week and next. I'm addicted. I will add and subtract from this list as my opinion changes.

    Now go out and smoke something.
  • Re: On a serious note: A Thank You

    Head Country is OK. Oakridge rub is the best. Much, much better than Dizzy Pig IMO. You did well.
  • Re: Ceramic Grill Store Customer Service

    I love my adjustable rig among a lot of other thing I bought from Tom. Great people. Adjustable rig is very versatile. Plus it is easy to take care of. It doesn't rust.
  • Re: Another Brazilian cook!

    Beautiful. I love going to Brazilian steak houses and want to recreate that on the Egg. More toys I need to buy.
  • Re: BBQ smell

    caliking said:
    Google "neti pot". Switching to propane is an option (not kidding). Then there is muriatic acid. At least it would take your mind off the smell (kidding).

    Please do not kid. Only adult/serious answers wanted. Thanks. (jk of course)