Off Topic NSD: Big Poppa is the Best!

[dave1812]

New Spice Day
So this is not Guitar Related, but I got some of Big Poppa's Spices. The Money Rub, Sweet Money Rub, Happy Ending and Desert Gold.
And I have to admit, they're as good as his Instruments!
I got some St Louis Spareribs cooking, they'll be finished in a few Hours.
I can post some Pics later, my only issue is, now i have to save Money for Guitars AND Big Poppa Smokers

 

[Tollywood]

I've got to try those. I've been grilling and smoking almost every day since winter broke (we had the worst winter in recent memory). Thanks for the heads up!

 

[mikeller]

Sounds awesome - will need to buy some!

 

[MJK28]

Hmm...interesting, I'm taking notes! Lets try'em!

 

[dave1812]

They were super delicious. I cooked them around 4,5 hours. The Bone just slipped out when I applied the last Happy Ending Rub and BBQ Sauce.
But one of the funniest things is, that the Rubs are distributed by Musik Meyer, the same Company that distributes the Guitars in Germany

Big Poppa is simply a Genius!

View attachment 27934

To keep it Guitar related...

 

[peterd79]

My wife and I just bought our first house and a grill was my only house request. I've been doing a lot of experimenting with smoking and grilling. It's so much fun��

I've been experimenting with the different methods of smoking using presoaked chips vs dry and have really liked the applewood.

Any tips and suggestions other than ordering some rubs from big poppa?

 

[Big Poppa]

yeah visit my facebook page all the food there is cooked by me...then check out drumsmoking.com pelletsmoking.com two forums I own and always for a beginner I suggest amazingribs.com dont soak your wood chips though...better smoke with dry...

 

[dave1812]

It's so cool to have a Forum where the Boss of the Company responds to our Threads
Big Poppa, you are the best example of a CEO there is.
I'd love to have a Smoker that matches the Color of my Emerald Green Sparkle JP

 

[ozzyrules]

I'd love to have a Smoker that matches the Color of my Emerald Green Sparkle JP

C'mon man, everybody knows green smokers don't sell. Lol

 

[peterd79]

BP -

had my dad over all day working with my wife and i on the landscaping in the back and decided to make a run to "lowes" and came back with a rack of ribs, a tri-tip and a package of mesquite chips...

my base of the initial start was and has been natural lump coal and heating it up and letting it heat the smoker up...once it settled in i got the meat going and the dry chips in as suggested... kept it nice and low and let the smoke flavor just settle in

by the time we were done and had everything cleaned up several hours later the food was ready... the ribs just fell off the bone and the flavor was soo much better than soaked... (obviously a different smoke - but WOW)


thanks BP for the great tip and the meal turned out incredible...

 

[Tollywood]

yeah visit my facebook page all the food there is cooked by me...then check out drumsmoking.com pelletsmoking.com two forums I own and always for a beginner I suggest amazingribs.com dont soak your wood chips though...better smoke with dry...

Thank you very much for the tip, BP. I have been soaking my wood chips. I just switched over to a charcoal grill/smoker last year, so I am a beginner. I'll check out those websites.

 

[ozzyrules]

I never soak my wood:

 

[peterd79]

Thank you very much for the tip, BP. I have been soaking my wood chips. I just switched over to a charcoal grill/smoker last year, so I am a beginner. I'll check out those websites.

Trust me... i had the left over tri-tip today for lunch... the flavor from the mesquite just amazing... low and slow and don't soak... absolute key...

 

[Jamie M]

Man this thread is making me very hungry!!

 

[kbaim]

Not sure my Lowes carries these items

BP -

had my dad over all day working with my wife and i on the landscaping in the back and decided to make a run to "lowes" and came back with a rack of ribs, a tri-tip and a package of mesquite chips...

my base of the initial start was and has been natural lump coal and heating it up and letting it heat the smoker up...once it settled in i got the meat going and the dry chips in as suggested... kept it nice and low and let the smoke flavor just settle in

by the time we were done and had everything cleaned up several hours later the food was ready... the ribs just fell off the bone and the flavor was soo much better than soaked... (obviously a different smoke - but WOW)


thanks BP for the great tip and the meal turned out incredible...

 

[ozzyrules]

Trust me... i had the left over tri-tip today for lunch... the flavor from the mesquite just amazing... low and slow and don't soak... absolute key...

Mesquite is ok, but sometimes overbearing. Try maple, hickory, apple wood,and cherry wood. Mmmmmmmmmm. Did filet mignon for my wife's birthday on Saturday with one small hickory chunk. Man was it good. The roasted sweet potatoes were also a big hit. Nothing like cooking with real wood.

 

[PeteDuBaldo]

I'm a big fan of the BPS "Money" rub and the seasoned salt with black pepper. I smoked a monster 12lb pork loin at a party on Memorial day and used the Money rub. The loin was scarfed down faster than some of the fatties I have smoked hands-down delicious. Best smoke yet!

 

[ohdamnitsdevin]

Man this thread is making me very hungry!!

+1

 

[bsteff666]

I just ordered some rubs.

I am all for a quality product.

If the man responsible for the best guitars you can buy is also responsible for this stuff...I will take it.

 

[mtrejo]

I also have the complete line of BPS rubs. Killer stuff. I tend to get stuck watching all the vids on the BPS Facebook page (shhh, I'm supposed to be working, lol. I call it research.)