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Thread: Barbecue Superstitions

  1. #1
    Moderator Chris Allingham's Avatar
    Join Date
    Nov 1999
    San Jose, CA

    Barbecue Superstitions

    I had the pleasure of attending Harry Soo's BBQ Pitmaster class in Alameda, CA last February. During the class, Harry mixed up a huge batch of Slap Yo' Daddy All-Purpose BBQ Rub and used it on some of the meats cooked that day. At the end of class, he divided the leftover rub into ZipLoc bags and sent each of us home with some.

    I used most of that rub on various things and really liked it a lot. When I had just a few teaspoons left, I mixed up a new batch using the recipe from Harry's class and I dropped in those remaining teaspoons of old rub. As I stirred it all together, I felt like I was infusing that new batch of rub with the BBQ love of Harry Soo and the wonderful memories of that class.

    And here's where the superstition part comes into play...every time I make a new batch of SYD rub, I follow that same process. I add in the last few teaspoons from the previous batch, thinking that as long as I do that, some portion of the original rub will be carried forward into the new batch. I can't stop doing it.

    Am I crazy? Wait, don't answer that. But tell me you have any barbecue superstitions you're willing to share?

  2. #2
    TVWBB Pro V_Rocco's Avatar
    Join Date
    May 2006
    Freeland, Maryland
    Sort of like making sourdough bread. You have to mix in some of the starter.
    Last edited by V_Rocco; 06-01-2014 at 03:23 PM.
    Nothing but Weber equipment: Performer Grill , 18.5" WSM

  3. #3
    TVWBB 1-Star Olympian Jim Lampe's Avatar
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    Aug 2009
    Raymond, Wisconsin
    Chris, ... you are crazy.

    Living a dream in
    ......................The Home of THE P1GVILION

  4. #4
    TVWBB Super Fan
    Join Date
    Jan 2012
    Colfax, NC
    No superstitions, per se. However I do have certain patterns such as having the grill prepped (including charcoal in the chimney) and tools and dishes ready well in advance of starting a cook. I have a few OCDs.
    18" One-Touch Silver, 22" One-Touch Gold^2, Summit E-420, 22.5" WSM, 18.5" WSM, 14.5" WSM, Jumbo Joe.

  5. #5
    TVWBB Platinum Member Phil Perrin's Avatar
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    Apr 2008
    Shuffletown, Charlotte, NC
    Must have plenty of "chef juice" to get me through the cook!
    Lagers and pilsners and ales, oh my!

  6. #6
    TVWBB Fan
    Join Date
    Dec 2012
    Cary, NC
    I never clean my smoker. Since the first smoke years ago to the one tomorrow only ever have I cleaned the water pan and grates. I feel the love from the first smoke to the next one carries over. Like the rub from Harry you have.

  7. #7
    TVWBB Pro Alan F's Avatar
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    Jul 2011
    Baltimore, Maryland
    Every time I look at the price of beef I make the Sign of the Cross.

  8. #8
    TVWBB 1-Star Olympian Bob Correll's Avatar
    Join Date
    Jul 2009
    Near St Louis, MO
    Like Vern said, the first thing I thought of was a sourdough "mother dough"
    Personally, I think what you're doing is very cool!

    For me, it's turning in a circle three times, spitting three times over the deck rail, and moon walking back to my grill while singing Three Dog Night's Joy to the World!

  9. #9
    TVWBB Olympian ChuckO's Avatar
    Join Date
    May 2014
    Left Coast
    Never BBQ w/o ice cold beer around

  10. #10
    TVWBB Emerald Member Dave/G's Avatar
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    Jul 2007
    St Petersburg, FL
    From these people I look for cooking tips? You're all nuts.
    Posts are just my opinion. Be very kind to each other,

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