Gary's personal rub request
JohnDouglas
access the HD.
I would like to be lazy and not have to type it out again, could someone
send it to me off list? Thanks
--
Best,
John
Bill Martin
JohnDouglas
put in his book on Low and Slow, I have the book but I was hoping not to
have to type it out.
Best,
John
On 4/27/2011 9:46 AM, Bill Martin wrote:
> Garry or Gary???
>
> I don't have the Gary one, but here is Garry's 180
>
> *Garry's 180 BBQ Rub*
>
> Ingredients
> 4tablespoonskosher salt
> 4tablespoonsturbinado sugar
> 4tablespoonsbrown sugar
> 2tablespoonsground cumin
> 4tablespoonsgebhardt's chili powder
> 2tablespoonsblack pepper
> 4tablespoonspaprika
> �teaspoonallspice
> �teaspoonground cloves
> **
> *Instructions*
> Mix all ingredients together well.
>
> Rub on meat to be barbecued.
>
> Wrap in plastic wrap and refrigerate overnight before smoking.
>
> **
> **
> *Recipe Notes*
> Garry's 180 BBQ Rub
> In barbecue cookoff contests I have received a perfect score of 180 points
> for ribs four times and chicken four times, the highest possible score in a
> KCBS contest. This is the rub I have been using. I hope you like it as
> much as the judges.
>
> Contributor: Garry Howard
>
>
> From Bill Martin's collection. Enjoy!
> **
> *Printed from A Cook's Books -- Recipe management for Macintosh*
>
>
> On Apr 27, 2011, at 8:41 AM, JohnDouglas wrote:
>
>> I have the book and had it typed out on my old computer, but now I
>> can't access the HD.
>> I would like to be lazy and not have to type it out again, could
>> someone send it to me off list? Thanks
>> --
>> Best,
>>
>> John
>
> Well, that didn't work out. I thought I'd turn my house into a
> coffeeshop and intellectual salon. Everyone said my logic was bad and my
> arguments sucked. I had to shut it down because it had gotten a
> reputation as a house of ill refute.
> .....Scot Murphy
>
> --
> You received this message because you are subscribed to the Google
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> Visit The Smoke Ring website http://www.TheSmokeRing.com
> Wanna talk trash instead of barbecue? Go to the Backporch
> http://groups.google.com/group/smoke-ring-backporch
Bill Martin
Bill
On Apr 27, 2011, at 10:32 AM, JohnDouglas wrote:
> Thanks Bill, I will keep that one, it is the personal rub recipe Gary put in his book on Low and Slow, I have the book but I was hoping not to have to type it out.
>
> Best,
>
> John
You can't change the world by adopting an animal, but you can change the whole world for that animal.
-----Author Unknown
JohnDouglas
Will it convert it like I had typed it .................but I am really
trying to be lazy and hope someone has already typed it out......... :)
Best,
John
Harry Jones
Send me the book, and I'll type it for you:-)
Harry
Kurt Lucas
more words explaining that you don't want to type than you would have if you
simply typed the recipe! LOL
Kurt
Bill Martin
On Apr 27, 2011, at 10:40 AM, JohnDouglas wrote:
> Will it convert it like I had typed it
Not sure what you mean. Like, with errors and misspellings? No.
Will you be able to edit it? No.
It will be perfect, just like in the book. And engraved in stone, so you can't change a thing.
But you CAN print it out; use white out, scribble in your edits, re-scan it, re-save it As .pdf, etc.
<GRIN>
Bill
I'm reminded of a sign seen on the kitchen wall of a commune back in the 60s: "If you care about it, it's your responsibility."
BuzzD
to the library with me occasionaly---and if you had a smartphone there
are is a good app for scanning available
Drew
But I agree with Kurt, you have just spent more time talking about not typing the dang thing than it would have taken to type it!
Drew
Mike Chester
But I agree with Kurt, you have just spent more time talking about not typing the dang thing than it would have taken to type it!
Drew
John Shotsky
I have scanned hundreds to thousands of pages of recipes using OmniPage Pro. I've also used it on pdf's to get real text. I learned, over time, exactly how to set it up for best results on recipes. Fractions are probably the most problematic, but it will handle them fine, if you have things set up correctly. Email me offline, if interested in learning more.
Note also, that when looking for a certain recipe, you can often find it on the internet. Type the exact title into Google, with double quotes around it, and add any 'extra' words that might help find the exact recipe. In this particular case, it came right up:
http://www.bbq-4-u.com/forum/viewtopic.php?f=4&t=9155
--
Jon Stine
http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food&id=6850030
Jon
Gary Wiviott
> I have the book
JD, Just admit you never got around to buying Low & Slow and be done with it!
=-=-
Gary Wiviott’s Rub
This is my signature rub—the recipe I’m asked for most often and the
one I’m most protective of. To be honest, my version never stops
evolving. Sometimes I add pequín chile and habañero powder to amp up
the heat. I’ll add cumin, coriander, and turbinado sugar if I’m making
beef ribs. Lemon zest in the mix works well on chicken, and ground
sage goes in if I’m making pork. In other words, this is a highly
futz-able rub. This recipe yields a big batch of rub, but I think
you’ll find many other uses for it, including Lesson #5. I throw it
into everything, including dips,mayo, and salad dressing.
Shameless self-promotion: The rub is also available online through The
Spice House (www.spicehouse.com/). I like to use a blend of my
favorite dried, ground Mexican chili peppers. I recommend toasting and
grinding whole, dried peppers instead of using the store-bought
powder, or you can substitute two tablespoons of the Toasted Mexican
Pepper Blend (fresh toasted and ground ancho, chipotle and/or guajillo chiles).
MAKES ABOUT 2 1/2 CUPS
10 tablespoons hot Hungarian or “half sharp” paprika
6 tablespoons garlic powder
6 tablespoons kosher salt
5 tablespoons freshly ground black pepper
3 tablespoons cayenne pepper
3 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoons chipotle powder
2 tablespoons ancho powder
1 tablespoon guajillo powder
Mix the ingredients in a medium bowl, using a whisk to thoroughly blend.
To apply, sprinkle about 2 tablespoons over each rack of ribs, ormore to taste.
Store leftovers in an airtight container for up to two months.
Low & Slow: Master the Art of Barbecue in 5 Easy Lessons
http://www.lowslowbbq.com/
JohnDouglas
Since I did not see a smiley or a facsimile as such about your comment,
I assume you are serious. I could mail you the receipt for the damn book
tomorrow with my signature on it, but to the hell with that, who cares
what you think.............. I will use it to start the next fire in the
egg...............what bullshit!!!!
Calling me a liar just pushed a big button...................I did not
buy it for a long time because you made me to be a bbq buffoon with your
comments in the book about me...........anything goes to sell a damn
book!!! Take a friend and say he is a nice guy and then make him out to
be a fool!!
John
On 4/27/2011 2:51 PM, Gary Wiviott wrote:
> On Wed, Apr 27, 2011 at 8:41 AM, JohnDouglas<JohnD...@cox.net> wrote:
>> I have the book
>
> JD, Just admit you never got around to buying Low& Slow and be done with it!
>
>
> =-=-
> Gary Wiviott�s Rub
>
> This is my signature rub�the recipe I�m asked for most often and the
> one I�m most protective of. To be honest, my version never stops
> evolving. Sometimes I add pequ�n chile and haba�ero powder to amp up
> the heat. I�ll add cumin, coriander, and turbinado sugar if I�m making
> beef ribs. Lemon zest in the mix works well on chicken, and ground
> sage goes in if I�m making pork. In other words, this is a highly
> futz-able rub. This recipe yields a big batch of rub, but I think
> you�ll find many other uses for it, including Lesson #5. I throw it
> into everything, including dips,mayo, and salad dressing.
>
> Shameless self-promotion: The rub is also available online through The
> Spice House (www.spicehouse.com/). I like to use a blend of my
> favorite dried, ground Mexican chili peppers. I recommend toasting and
> grinding whole, dried peppers instead of using the store-bought
> powder, or you can substitute two tablespoons of the Toasted Mexican
> Pepper Blend (fresh toasted and ground ancho, chipotle and/or guajillo chiles).
>
> MAKES ABOUT 2 1/2 CUPS
>
> 10 tablespoons hot Hungarian or �half sharp� paprika
> 6 tablespoons garlic powder
> 6 tablespoons kosher salt
> 5 tablespoons freshly ground black pepper
> 3 tablespoons cayenne pepper
> 3 tablespoons onion powder
> 2 tablespoons dried oregano
> 2 tablespoons dried thyme
> 2 tablespoons chipotle powder
> 2 tablespoons ancho powder
> 1 tablespoon guajillo powder
>
> Mix the ingredients in a medium bowl, using a whisk to thoroughly blend.
>
> To apply, sprinkle about 2 tablespoons over each rack of ribs, ormore to taste.
>
> Store leftovers in an airtight container for up to two months.
>
> Low& Slow: Master the Art of Barbecue in 5 Easy Lessons
> http://www.lowslowbbq.com/
>
Jack Wimberly
Jack in Jackson
On Apr 27, 6:47 pm, JohnDouglas <JohnDoug...@cox.net> wrote:
> Gary,
>
> Since I did not see a smiley or a facsimile as such about your comment,
> I assume you are serious. I could mail you the receipt for the damn book
> tomorrow with my signature on it, but to the hell with that, who cares
> what you think.............. I will use it to start the next fire in the
> egg...............what bullshit!!!!
>
> Calling me a liar just pushed a big button...................I did not
> buy it for a long time because you made me to be a bbq buffoon with your
> comments in the book about me...........anything goes to sell a damn
> book!!! Take a friend and say he is a nice guy and then make him out to
> be a fool!!
>
> John
>
> On 4/27/2011 2:51 PM, Gary Wiviott wrote:
>
> >> I have the book
>
> > JD, Just admit you never got around to buying Low& Slow and be done with it!
>
> > =-=-
>
> > This is my signature rub the recipe I m asked for most often and the
> > one I m most protective of. To be honest, my version never stops
> > evolving. Sometimes I add pequ n chile and haba ero powder to amp up
> > the heat. I ll add cumin, coriander, and turbinado sugar if I m making
>
> > Shameless self-promotion: The rub is also available online through The
> > Spice House (www.spicehouse.com/). I like to use a blend of my
> > favorite dried, ground Mexican chili peppers. I recommend toasting and
> > grinding whole, dried peppers instead of using the store-bought
> > powder, or you can substitute two tablespoons of the Toasted Mexican
> > Pepper Blend (fresh toasted and ground ancho, chipotle and/or guajillo chiles).
>
> > MAKES ABOUT 2 1/2 CUPS
>
John Shotsky
person, take it private instead of blasting it out to hundreds of people who don't give a fuck if you are offended by
something that was not offensive to start with. No one wants to read your dirty shorts - or the responses. If I was a
moderator, which I am not, I would immediately moderate your posts until you calmed down. Disgraceful! Maybe too much
whiskey. This shit lasts forever. You can't take it back. Both of these messages will be around for people to read 20
years from now, and I'll be long gone. At least, people will know I called bullshit.
John
-----Original Message-----
From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of JohnDouglas
Sent: Wednesday, April 27, 2011 16:48
To: smoker...@googlegroups.com
Subject: Re: [BBQ] Gary's personal rub request
Gary,
Since I did not see a smiley or a facsimile as such about your comment, I assume you are serious. I could mail you the
receipt for the damn book tomorrow with my signature on it, but to the hell with that, who cares what you
think.............. I will use it to start the next fire in the egg...............what bullshit!!!!
Calling me a liar just pushed a big button...................I did not buy it for a long time because you made me to be
a bbq buffoon with your comments in the book about me...........anything goes to sell a damn book!!! Take a friend and
say he is a nice guy and then make him out to be a fool!!
John
On 4/27/2011 2:51 PM, Gary Wiviott wrote:
> On Wed, Apr 27, 2011 at 8:41 AM, JohnDouglas<JohnD...@cox.net> wrote:
>> I have the book
>
> JD, Just admit you never got around to buying Low& Slow and be done with it!
>
>
> =-=-
> Gary Wiviott’s Rub
>
> This is my signature rub—the recipe I’m asked for most often and the
> one I’m most protective of. To be honest, my version never stops
> evolving. Sometimes I add pequín chile and habañero powder to amp up
> the heat. I’ll add cumin, coriander, and turbinado sugar if I’m making
> beef ribs. Lemon zest in the mix works well on chicken, and ground
> sage goes in if I’m making pork. In other words, this is a highly
> futz-able rub. This recipe yields a big batch of rub, but I think
> you’ll find many other uses for it, including Lesson #5. I throw it
> into everything, including dips,mayo, and salad dressing.
>
> Shameless self-promotion: The rub is also available online through The
> Spice House (www.spicehouse.com/). I like to use a blend of my
> favorite dried, ground Mexican chili peppers. I recommend toasting and
> grinding whole, dried peppers instead of using the store-bought
> powder, or you can substitute two tablespoons of the Toasted Mexican
> Pepper Blend (fresh toasted and ground ancho, chipotle and/or guajillo chiles).
>
> MAKES ABOUT 2 1/2 CUPS
>
> 10 tablespoons hot Hungarian or “half sharp” paprika
> 6 tablespoons garlic powder
> 6 tablespoons kosher salt
> 5 tablespoons freshly ground black pepper
> 3 tablespoons cayenne pepper
> 3 tablespoons onion powder
> 2 tablespoons dried oregano
> 2 tablespoons dried thyme
> 2 tablespoons chipotle powder
> 2 tablespoons ancho powder
> 1 tablespoon guajillo powder
>
> Mix the ingredients in a medium bowl, using a whisk to thoroughly blend.
>
> To apply, sprinkle about 2 tablespoons over each rack of ribs, ormore to taste.
>
> Store leftovers in an airtight container for up to two months.
>
> Low& Slow: Master the Art of Barbecue in 5 Easy Lessons
> http://www.lowslowbbq.com/
>
--
will syrup
This is absolutely over the top in a general topic forum. What the hell is wrong with you? If you have problems with a
person, take it private instead of blasting it out to hundreds of people who don't give a fuck if you are offended by
something that was not offensive to start with. No one wants to read your dirty shorts - or the responses. If I was a
moderator, which I am not, I would immediately moderate your posts until you calmed down. Disgraceful! Maybe too much
whiskey. This shit lasts forever. You can't take it back. Both of these messages will be around for people to read 20
years from now, and I'll be long gone. At least, people will know I called bullshit.
LOL--Don't think you been on this list long enough to understand when someone is just joking! Calm down.
John
John Shotsky
Will, while I agree with most of your posts, you should understand that these posts live forever. If it was meant in jest, the jester forgot to include a clue. It sounded more like a flame to me, which is in poor taste in any forum. Most people reading that message will agree with me.
Regards,
John
will syrup
I maybe wrong but I think most on this list understand that this is a John & Gary thing--kind of a leg pulling contest:-)
John Shotsky
No, Gary had nothing to do with it. Go back and reread it. There is more than one John.
Gary Wiviott
I was joking and, even if you are not, I love you anyway. (big hug)
Enjoy,
Gary
On Wed, Apr 27, 2011 at 6:47 PM, JohnDouglas <JohnD...@cox.net> wrote:
> Gary,
>
> Since I did not see a smiley or a facsimile as such about your comment, I
> assume you are serious. I could mail you the receipt for the damn book
> tomorrow with my signature on it, but to the hell with that, who cares what
> you think.............. I will use it to start the next fire in the
> egg...............what bullshit!!!!
>
> Calling me a liar just pushed a big button...................I did not buy
> it for a long time because you made me to be a bbq buffoon with your
> comments in the book about me...........anything goes to sell a damn book!!!
> Take a friend and say he is a nice guy and then make him out to be a fool!!
>
> John
Jon Stine
Move along nothing to see. You guys are both great in my book.
Jon
George B
word when talking about others who are inflammed
Jim McCabe
Jim
>Gary,
>
>Since I did not see a smiley or a facsimile as such about your
>comment, I assume you are serious. I could mail you the receipt for
>the damn book tomorrow with my signature on it, but to the hell with
>that, who cares what you think.............. I will use it to start
>the next fire in the egg...............what bullshit!!!!
>
>Calling me a liar just pushed a big button...................I did
>not buy it for a long time because you made me to be a bbq buffoon
>with your comments in the book about me...........anything goes to
>sell a damn book!!! Take a friend and say he is a nice guy and then
>make him out to be a fool!!
>
>John
>
>On 4/27/2011 2:51 PM, Gary Wiviott wrote:
>>On Wed, Apr 27, 2011 at 8:41 AM, JohnDouglas<JohnD...@cox.net> wrote:
>>>I have the book
>>
>>JD, Just admit you never got around to buying Low& Slow and be done with it!
>>
>>
>>=-=-
>>Gary Wiviott's Rub
>>
>>This is my signature rub-the recipe I'm asked for most often and the
>>one I'm most protective of. To be honest, my version never stops
>>evolving. Sometimes I add pequín chile and habañero powder to amp up
>>the heat. I'll add cumin, coriander, and turbinado sugar if I'm making
>>beef ribs. Lemon zest in the mix works well on chicken, and ground
>>sage goes in if I'm making pork. In other words, this is a highly
>>futz-able rub. This recipe yields a big batch of rub, but I think
>>you'll find many other uses for it, including Lesson #5. I throw it
>>into everything, including dips,mayo, and salad dressing.
>>
>>Shameless self-promotion: The rub is also available online through The
>>Spice House (www.spicehouse.com/). I like to use a blend of my
>>favorite dried, ground Mexican chili peppers. I recommend toasting and
>>grinding whole, dried peppers instead of using the store-bought
>>powder, or you can substitute two tablespoons of the Toasted Mexican
>>Pepper Blend (fresh toasted and ground ancho, chipotle and/or
>>guajillo chiles).
>>
>>MAKES ABOUT 2 1/2 CUPS
>>
>>10 tablespoons hot Hungarian or "half sharp" paprika
>>6 tablespoons garlic powder
>>6 tablespoons kosher salt
>>5 tablespoons freshly ground black pepper
>>3 tablespoons cayenne pepper
>>3 tablespoons onion powder
>>2 tablespoons dried oregano
>>2 tablespoons dried thyme
>>2 tablespoons chipotle powder
>>2 tablespoons ancho powder
>>1 tablespoon guajillo powder
>>
>>Mix the ingredients in a medium bowl, using a whisk to thoroughly blend.
>>
>>To apply, sprinkle about 2 tablespoons over each rack of ribs,
>>ormore to taste.
>>
>>Store leftovers in an airtight container for up to two months.
>>
>>Low& Slow: Master the Art of Barbecue in 5 Easy Lessons
>>http://www.lowslowbbq.com/
>>
>
>--
>You received this message because you are subscribed to the Google
>Groups "Smoke Ring BBQ List" group.
>To post to this group, send email to SmokeR...@googlegroups.com
>To unsubscribe from this group, send email to
>SmokeRingBBQ...@googlegroups.com
>For more options, visit this group at
>http://groups.google.com/group/SmokeRingBBQ?hl=en
>Visit The Smoke Ring website http://www.TheSmokeRing.com
>Wanna talk trash instead of barbecue? Go to the Backporch
>http://groups.google.com/group/smoke-ring-backporch
--
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