Gettin’ Roasted

by zydecopaws on April 11, 2012

I recently made some updates to the web site and as a result the comment spam has been a bit ridiculous the past few days. Using a post title like this is not likely to reduce the volume much. However, I recently made a large purchase of sauce from Big Butz BBQ and Tom was nice enough to throw in a couple of sample packets of his soon-to-be-released (and newest) rub. You can guess the name…

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As one of Tom’s favorite victims mad scientists product independent reviewers, he has given me free reign to use (and abuse) his products on any dish and in any combination that my twisted mind can come up with. And then write about them. Sometimes we question his sanity.

But we typically don’t question the quality of his products (especially his sauces; notice the size of the bottles we buy these days). The ham originally planned for tonight is being postponed until Friday, so tonight was perfect for sampling some of his latest offering. In an effort to judge the seasoning mix by itself, pork tenderloins were given a fair dusting of the mix and put on the BS Keg to cook.

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The finished result was pretty tasty, although I probably could have sprinkled on a bit more (when salt is the first ingredient in a rub mix, I generally err on the side of not enough, rather than too much). The flavor profile went well with the pork, although in the future I think I would use it on chops rather than a large cut so as to get more of it in every bite.

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Oh, and that pile of black stuff on the plate was some black rice that SWMBO scored at the local Costlyco. It tasted a lot like brown rice, and we decided that it wasn’t worth paying the premium for (unless you’re going for the shock value on your guests). Looking back, I wish I had added some of the Gettin’ Roasted to the rice at the table; I imagine that would have given it some flavor.

I plan on using the Gettin’ Roasted on some other meats over the next week or so. Originally I didn’t think it would work on fish, but now that I’ve had a chance to cook with it I may have a change of heart, as it isn’t nearly as intensely flavored as I thought it would be when I first opened the package. For a first impression I would give it a thumb’s up, and am looking forward to using it again. My belief is that it will be very good on a chuck roast; unfortunately I don’t have any plans for one of those in the near future.

But I suppose I could change those plans…

{ 5 comments… read them below or add one }

Tom April 12, 2012 at 3:55 am

Thanks Paul! Look forward to hearing more. I do have to admit I find it funny that you erred on the side of caution, lol

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zydecopaws April 12, 2012 at 7:29 am

If the first ingredient had been anything other than salt I probably wouldn’t have given it much thought and poured it on rather than sprinkle it. Now that I’ve had an opportunity to test the spice balance, all bets are off for the next time I use it… ;)

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Chris April 15, 2012 at 6:18 am

I’m the same way with rubs. Draper’s new beef rub has salt as it’s first ingredient so I went light on the first steaks I tested. Ended up having to add some at the table.

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Steve April 17, 2012 at 10:50 am

Few things:

1. How does the Big Butz sauce compare (in your opinion obviously) to Blues Hog sauces (which are my fav..)?

2. Tenderloin looks awesome. Is that a homemade slaw on the side? If so, have the recipe posted?

3. With regards to your comment about all the spam you’re getting, do you use the Askimet plugin for your site? I (as well as millions of users) use if on my site and it blocks 99% of it, usually 100% on my site. If you don’t have it, search for it on your Plug Ins tab on your WordPress dashboard, or check the site out here: http://akismet.com/

Later man-
Steve

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zydecopaws April 18, 2012 at 12:30 pm

By the numbers…

1. I’m almost ashamed to say that I can’t compare the two, as I haven’t tried Blues Hog (although I’ve heard great things about it). Oddly enough, we don’t use a lot of BBQ sauce compared to some folks I know (Pigdog), but the Big Butz is by far our favorite. We also lean towards Sweet Baby Rays for “commercially available” (a euphemism for cheaper and found at the warehouse stores), especially when adding it to foods (like smoker beans) before cooking. One of these days I suppose I ought to get my hands on some Blues Hog and give it a try.

2. This particular homemade slaw was a variation of the cabbage slaw recipe found in the Recipes section. Details here.

3. I wouldn’t think of running a Wordpress blog without Akismet. However, I still have a tendency to look at the spam comments before deleting; on rare occasions a real one gets marked improperly. Since doing some recent cleanup on the blog, the spam volume is back up to ridiculous amounts, and I am left with doing wholesale deletion and hoping that real comments aren’t blown away in the process. Thanks for the suggestion though… ;)

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