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Mad Hunky Beans with Bacon and Smoked Sausage

post #1 of 11
Thread Starter 

x


Edited by tasunkawitko - 9/18/12 at 7:14pm

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post #2 of 11

Don't see how this could be bad, at all! Sounds great, looks great! Ribs look on point too.

 

You can think me strange, if you like, BUT one of my favorite things to add when doing baked beans(or a meaty variation such as this), a couple cans of Root Beer. 

 

Don't knock it until you've tried it.

~If you are what you eat, I am cheap, fast, and easy.

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~If you are what you eat, I am cheap, fast, and easy.

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post #3 of 11
Thread Starter 

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.

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post #4 of 11

You should leave the brand name out of it.  That's like saying Campbell's cream of chicken soup casserolle. 

 

What are the ingredients in the rub?

post #5 of 11
You should leave the brand name out of it.  That's like saying Campbell's cream of chicken soup casserolle. 

 

What are the ingredients in the rub?

 

Brother Kuan,

 

Not having the rub's ingredients, but having the recipe (copied with attribution, thank you very much), name of the product and website are sort of the point. 

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
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What were we talking about?
 
http://www.cookfoodgood.com
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post #6 of 11
Thread Starter 

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.

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post #7 of 11
Quote:
Originally Posted by tasunkawitko View Post

...

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:

 

....

 

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.

 

From the Cheftalk Terms of Service http://www.cheftalk.com/a/terms-of-service

 

Quote:
Don't try to sell anything.

(This isn't your personal storefront, after all). Please respect this policy by not posting ads or trying to promote your business in our community. If you do want to contact others regarding services, please e-mail or private message them directly.

 

Sure, people talk about their restaurants and such here and brands get named in reviews and people recommend this brand over that brand for various reasons. Cheftalk is not perfectly pure, nor could it be based on the nature of what is discussed and who the membership is.

 

But promoting for the sake of promoting is a no no.

 

Is this such a promotion?

post #8 of 11
Thread Starter 

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.

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post #9 of 11

I like your posts Tasunk(too many letters to rememeber).  No stress on my part, just that the topic was drifting that way.

 

Perhaps such a post could be better served by calling it a barbecue beans, mention you use X amount of a barbecue rub (brand in parens, no link) and that you should adapt amounts of rub based on what rub you used. You might also mention if the rub you're using is hot or not to kind of help people gauge flavor profiles of the seasoning used.

post #10 of 11
Thread Starter 

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.

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post #11 of 11
Quote:
Originally Posted by phatch View Post

 

Is this such a promotion?

Could have sworn I made a post here....Hmmm...

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