Gilded Splinters

elFloyd

Just received my first bottle of Gilded Splinters! I'm planning my weekend and want to give Ken's rub a good workout. What's a good match for it: Chicken? Pork? Beef?[p]I need to get something going soon.... I've been sampling Gilded Splinters off my finger tips all afternoon.... I'm either going to run out of the rub, or finger tips!!!

Painter

elFloyd,
I've only used it on chicken and pork and it works well with both. Beef? Can't hurt to try. Good Stuff
Painter

Nature Boy

elFloyd,
That is a rub i would call "all-purpose". I have tried it on chicken, fish, butts, brisket and steaks. If you like the flavor of it on one meat, you should like it on all. If I could get alligator meat, I would try it on that. [p]Enjoy it. You coming to Eggfest?
NB

Grumpa

Nature Boy,[p]Hey..you left out squid :~)[p]

Nature Boy

Bob,
i will do one batch with it at Eggfest! Thanks for the nudge.
Happy numbers!
NB

Big Murth

elFloyd,
Any of you old timies remember Doctor John's first album, had hits like "Gris Gris Gumbo Ya-Ya, and another tune that talked/sang about "gilded splinters"
Big Murth

BlueSmoke

Big Murth,
I do thank you! That's just exactly where the name came from... One taste and your taster will "walk on gilded splinters."[p]Ken

BlueSmoke

elFloyd,
If you're like me (NOT a member of the delayed gratification club), dust some nice little pork chops with Gilded Splinters an hour or so before you blast them at 600º[p]Ken

Ca_rnivore

Nature Boy,[p]Try www.cajungrocer.com. They have alligator filets for $6.99 per pound.[p]--Kevin

Sippi

BlueSmoke,
Is there a site now available from which your rubs can be ordered?

BlueSmoke

Sippi,
I'm still working on the site... In the meantime, my "day job" is both my salvation and my nemesis. If you're interested in sauces or rubs, please e-mail me. (Next week is Spring Break, and I'm determined to devote it to rubs and sauces.)[p]Ken

Nature Boy

Carnivore,
Thank you sir. this could be in my near future!
NB

Tim M

BlueSmoke,[p]Your two rubs came in my mailbox yesterday - thanks! I, like ElFloyd, have been tasting it off my finger tip for an hour. One has a little kick to it, yippi. I am reading this thread with interest while deciding what to try it on first, thanks again. [p]When you won the contest with that rub (2nd place) what did they taste it on? Do they just taste the rub or is it applied to something?[p]Tim

Nature Boy

Tim M,
I was wonderin the same thing about how they judge those things like sauces and rubs.[p]You'll enjoy Ken's rubs.
NB

Tim M

Nature Boy,
"If I could get alligator meat"[p]It's illegal you know, but I did have some years ago while at a real Alabama deep southern BBQ. It was an experience to say the least, but they were deep frying alligator tail. It was very good - tough and chewy but a flavor like chicken. I had finished one and was on my second when they told me (the yankee) what it was. I had my 1st (and last) Mt. Oyster a few beers later that evening, yuck.[p]Tim

Tim M

Ca_rnivore,[p]I will stand corrected, I thought gator was illegal to kill for food? Did they change that?[p]Tim

Nature Boy

Tim M,
What is illegal? Poaching alligators?[p]They farm raise most of them for that industry. I have eaten it fried down in florida, and really liked it a lot. Almost like super firm scallops with a lighter flavor. Yum. Bet it would be great seared hot and fast.[p]Mt. Oysters to you. I'll take squid anyday.
NB

Wise One

Tim M, you're right in at one time gator was considered an endangered species and you could not kill them at all. For a number of years now they have been off the endangered species list and you can actually get permits to hunt them (apparently not real easy - since sometimes the gators win). Most of the gator products - food and hide primarily - come from farm raised gators.