Thread: Recipes from 2nd Annual Get-Together

I will see if I can use my charm and wangle some kind of donation for next year from them. I have their rub and have used it but I have made one myself that I like better. I am certainly NOT putting down their rub it is great. Their BBQ sauce is outstanding! Southern Living magazine had an article last year about one of the pitmasters that compete each year in a national cookoff. he supplied several recipies for rubs, sauces and I cannot remember what else. I tried one of his rubs and have used it ever since. The pork loin on Saturday had it on it. I let it marinate overnight then cooked it over pecan and hickory for 2.5 hrs until it hit 165 degs internally. You tasted the result.

Originally Posted by cricket george

he supplied several recipies for rubs, sauces and I cannot remember what else. I tried one of his rubs and have used it ever since.

Ummm....George....are you forgetting something?

Inquiring minds would like to have that rub recipe if you don't mind sharing :rolleyes: :D

BTW, Donbro, where did you post the recipe to the made from scratch banana pudding? I think my wife is going to try the easy one first...lucky me :D

Hotrod2

There were several pasta salads. Can you tell us what else was in it? What shape was the macaroni? Maybe that will jog some memories. Thanks for the pulled pork recipe. I loved it too.

Peke

Were you talking about the Tater Salad as well?

George your gonna gave to spill the beans on that rub LOL, your pork loin was on tha money, as far as the salads, im talkin about all of em, but one that stood out to me looked like the macaroni noodles were cut up, It would probably be alot of work to make this salad but it sure was good. I would like everyone who made a homemade dish to put it on here so we can try our hand at em and se if we can hit it ourselves.

Hotrod2 - HHHMMMMMMMMM ya want the rub recipe huh? MMMMMMMMAAAAAAAYYYYBBBEEEEEEEEE. We need to discuss this. Send me a PM with #

HotRod2, Sorry, I can't help you...I can't remember one that looked like cut-up macaroni. I know we had two different tables set up with pasta salad though. One by the door and one by the stove/oven. Was it in a small bowl? large bowl? There was one by the door in a green bowl, I think, and one in an aluminum pan by the door. I can't remember the ones by the stove. Shoot! We should have taken pictures of the food! Peke

My pork loin rub recipe came from Southern Living Magazine June 2009 page 108. I have used this rub on pork loin,pork butt, beef and pork ribs, my scrambled eggs in the morning, hamburgers etc. You get the picture. Chris Lilly, one of the pitmasters that competes annually, was interviewed and provided the recipe. I cannot take credit for it.

The Pork rub is as follows:

4 tsp. seasoned salt
2 tsp dark brown sugar
1 1/2 tsp granulated sugar
1 1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp pepper
1/8 tsp dry mustard
1/8tsp ground cumin
1/16 tsp ground ginger

stir together all ingredients and store in an airtight container. I cook my pork and beef at 225 to 235 degs for 2 1/2 hours over a mix of pecan and hickory. I also use hickory and red oak when the pecan runs out. I have lots of hickory on my farm as well as red oak.

The pork and beef develops a nice bark by the end of the cooking period. The meat should be at 165 to 170 degs after 2.5 hrs. When I do a beef brisket I generally pull it from the smoker after 2.5 hrs and place it in the oven for 7 hours at 235 degs. It falls apart and I don't have to stay up all night:D:D I need my beauty rest.

I hope everyone enjoys this recipe, its a killer. The only thing that makes it better is a bottle of Head Country BBQ Sauce slathered on it.