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Question~BGE Pecan Seasoning Rub

thirdeye
thirdeye Posts: 7,428
edited November -0001 in EggHead Forum
In a trade with Richard I received a sample of Big Green Egg Pecan Seasoning. It is new to me and he has not tried it yet either. So both of us are wondering about the uses.....Any suggestions??[p]~thirdeye~
Happy Trails
~thirdeye~

Barbecue is not rocket surgery
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Comments

  • Richard
    Richard Posts: 698
    thirdeye,
    Damn, your slow, let the old man take the lead. LOL

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  • DobieDad
    DobieDad Posts: 502
    Richard,[p]You guys are pfunny![p]OK, so give me a clue. Is it savory or sweet? [p]If savory, I might think toward salmon, if sweet, baked apples or pears.
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  • Richard
    Richard Posts: 698
    DobieDad,
    SWEET!

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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    crustedsalmon.jpg
    <p />thirdeye,
    I'm thinking pears, corn on the cob, didn't Locolongball have some baked apples, sounds great for that. But Salmon as well. Send some to Alaskan C and see what happens.
    Very interesting.
    This is some Raging River stuff a very long time ago.

    Mike
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  • DobieDad
    DobieDad Posts: 502
    Richard,[p]I think I gotta get sum!
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  • Chubby
    Chubby Posts: 2,955
    thirdeye,[p]It's a pretty good basic rub...![p]It's on the sweet side and I like it best when mixed with blk pepper...smoked paprika and a few other spices.[p]Pairs well with a honey glaze too.[p]Goood on pork, but...It is cheaper from the source though!![p]It's made for BGE by Hohn Henry...a local Houston guy![p]Evans
    [ul][li]John Henry....aka BGE Pecan rub[/ul]
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Chubby,
    See you in Omaha, PAL. LOL[p]Mike
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  • thirdeye
    thirdeye Posts: 7,428
    Chubby,[p]There is something about the contrarian combination of flavors that gives you the most out of each one. Hot and sour soup, sweet and sour pork glaze, or adding vinegar to dumpling soup are good examples.[p]I always put a fairly peppery (and usually at least 2 or 3 kinds of pepper)and spicy rub on a sweet breakfast fatty. Just the reverse on a "hot pork" fatty. And on some of my ribs, I lay a base of something like Dizzy Dust and then build from there. Sometimes the back flavor is more important to me.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • omba
    omba Posts: 241
    thirdeye,
    Visited a Q store in my travels around.
    Picked up the John Henry Pecan .. 12 oz. for $5.85.
    The owner told me that it was his best seller, and he had a whole mess of rubs. (No DP though.)
    Anyway ...
    He told me to put it on chicken.
    I haven't done it yet.[p]FWIW,
    Peter
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  • egret
    egret Posts: 4,188
    thirdeye,
    I've used this on thick bone-in pork chops with great results........
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  • El Jefe
    El Jefe Posts: 96
    Chubby,
    i didn't know that. i really like the bge rub-your right very basic and versatile. however, i didn't care much for the john henry rub. i'll have to give it another shot.
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  • Unknown
    Unknown
    Chubby,[p]It's the same stuff? No way. I picked up some of the JH labeled rub to do my butt this week. It was really good stuff!![p]Didn't know that there was a BGE branded version. I wonder if that tastes any better. Ha!
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  • Chubby
    Chubby Posts: 2,955
    ThinkandDrive,[p]I haven't been able to tell any difference...except in the price!![p]I think they may have dried parsley added to another of them. It's the Green Garlic pepper if I'm correct![p]They also source their Sweet Maple rub from JH also[p]Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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