Mad Hunky Beans with Bacon and Smoked Sausage

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i wouldn't knock that idea at all, because i've used root beer in sauces and bastes for barbecue, and know that tehre are many good things to be found there that work very well with similar flavour profiles.

glad you like the look of the beans. i am a simple home cook, but it's amazing with a little bit of method, added to some good ingredients, can do.

kuan -

if you're referring to the mad hunky rub, i know most of the ingredients, but since rich is trying to get a dang good product into the market and i do believe it is worthy, i'll stick to the two main things about it that i like:

a) he uses genuine hungarian paprika, for maximum flavour

b) he keeps the salt (filler) to a very strict minimum, in order to let the other flavours come through.

he also has a salt-free version of his rub, which i have tried and do like.

if you have any questions, i am confident that you can direct them to him at www.madhunkymeats.com. i've found him to be very gracious and classy to work with, and i am sure he would be willing to answer your questions - he'd probably also offer to send a sample, if you'd like to try it.

however, if you were referring to my "greek-inspired" rub - that's a different story ~ i'd be happy to share that, because it was nothing special , just an experiment that tried to meld barbecue (in the general, not southern US context) and greece. the rub consisted of equal parts salt, pepper, granulated garlic and onion, oregano, turbinado sugar and paprika - nothing fancy or complicated, but quite effective. rather than my usual yellow mustard slather, i brushed on a thin layer consisting of a 50/50 mix of olive oil and lemon juice; i used this same mixture as a mop/baste throughout the smoke, which was over hickory (all i had available, except alder). results looked and tasted great - maybe just a little darker than planned - and I'll have more to say about this fairly successful experiment later on a new thread.

sorry, phatch - i meant no disrespect to the TOS - however, the question was asked, so i provided an answer.

this is only a "promotion" in the sense that i tried the stuff, i liked it and i believe in the product; i found rich to be a very gracious, stand-up guy and wanted to "spread the word-of-mouth" about his product as he is on the verge of taking his product to the next level in the context of marketing and it never hurts to have good reviews - especially if the product deserves them. i don't get a dime from mad hunky meats and am not looking for any special treament. i will say that i posted a review of this product here over a month ago:

http://www.cheftalk.com/a/mad-hunky-meats

and simply viewed this post as a follow-up to that review.

again, sorry if i stepped on any toes, but my reply to kuan was based on the desire that he "go to the source" for any answers to his questions. frankly, i wasn't sure if he was talking about the greek rub i was experimenting with or the mad hunky rub, but i wanted to cover both in an effort to provide a complete answer to his question as best as i could.

no worries - i'll keep that in mind for the future, although i often find links to be helpful when i am reading the posts of others, as i can easily access information about the product.

as for this topic, please feel free to modify it in any way you feel necessary in order to adhere to the TOS, and also please understand that no breach was intended.