Gilbert Posted February 13, 2014 Share Posted February 13, 2014 Now sure I want to know what's in this stuff. Quote Link to comment Share on other sites More sharing options...
derrickdj1 Posted February 13, 2014 Share Posted February 13, 2014 Shyt, give it a try, lol. Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted February 13, 2014 Share Posted February 13, 2014 That's some good shyt right there. Quote Link to comment Share on other sites More sharing options...
minermark Posted February 13, 2014 Share Posted February 13, 2014 I better not let the wife see this stuff, next time I ask what kind of shyt ya cooking tonight babe, her come back would be: don't matter, I GOT the spice! Quote Link to comment Share on other sites More sharing options...
minermark Posted February 13, 2014 Share Posted February 13, 2014 The website looks real. Quote Link to comment Share on other sites More sharing options...
oldtimer Posted February 13, 2014 Share Posted February 13, 2014 Are you sure they know their shyt? Quote Link to comment Share on other sites More sharing options...
oldtimer Posted February 13, 2014 Share Posted February 13, 2014 After going to the web site I see they are from Texas so they must know their shyt. As a side note, some people don't understand how we use the term BS down here. It's not only a negative. There is good bullshyt and bad bullshyt. The good variety is used for someone who is a charmer for example, talks a good story, etc. Bad bullshyt is usually not used with the word bad, but from the context you can usually tell, such as a load of, etc. It is easier when you hear it than to read it to grasp the difference, just as tone of voice can be here on the internet. 1 Quote Link to comment Share on other sites More sharing options...
sunburnwilly Posted February 13, 2014 Share Posted February 13, 2014 I wonder if Kmart carries this stuff . If they do they will certainly ship it . http://www.youtube.com/watch?v=-lDTdmsGrh4 Another version http://www.youtube.com/watch?v=Qux_Icf3ecE And don't forget Kmart's big gas savings . You're welcome Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted February 13, 2014 Moderators Share Posted February 13, 2014 (edited) It's shyt Never tried it, although catchy name. I have tried a few others but quickly found it get's expensive if you use a lot like for doing Pork butts. I like to roll my own, it's a whole lot cheaper. I get ideas from this link. Most of the time I just look at a few mixes and see what is the main spices and somewhat copy with different quantities of separate ingredients. Many times you will see they all have the same 3-5 main ingredients which gives you a start and adjust and add from there. I have not had one come out bad, just little differences. If you try your own write down the amount your using so you can adjust or copy to fit your taste, it's much cheaper. http://thesmokering.com/forum/viewforum.php?f=13&sid=50b2c5c4eb261a3615c07395dd4e839b another http://thesmokering.com/index.php?option=com_content&view=category&id=1&Itemid=2 Edited February 13, 2014 by dtel Quote Link to comment Share on other sites More sharing options...
Gilbert Posted February 14, 2014 Author Share Posted February 14, 2014 It's shyt Never tried it, although catchy name. I have tried a few others but quickly found it get's expensive if you use a lot like for doing Pork butts. I like to roll my own, it's a whole lot cheaper. I get ideas from this link. Most of the time I just look at a few mixes and see what is the main spices and somewhat copy with different quantities of separate ingredients. Many times you will see they all have the same 3-5 main ingredients which gives you a start and adjust and add from there. I have not had one come out bad, just little differences. If you try your own write down the amount your using so you can adjust or copy to fit your taste, it's much cheaper. http://thesmokering.com/forum/viewforum.php?f=13&sid=50b2c5c4eb261a3615c07395dd4e839b another http://thesmokering.com/index.php?option=com_content&view=category&id=1&Itemid=2 Thank you very much for the web links. And yea, the first thing I tried to do was look for the ingredients, but their not listed on the website. Pretty sure the USDA requires them to so on the label, just not sure I want to pay to see that info. The BS Spice is what caught my eye, and it was my wife who forwarded me the "Shyt Spice", which came from a friend back in Oklahoma who gives it a big thumbs up. I think the name is kind of catchy, but it actually kinda turns me off. I generally do the same as you, and roll my own spice. Except it's not my own recipe, but a copied version handed down from the wife's side of the family. It's called "Wonder Dust". The only ingredient I haven't got down perfect (because of the kid's), is the Cayenne and ground Chile Pequin. Quote Link to comment Share on other sites More sharing options...
Max2 Posted February 14, 2014 Share Posted February 14, 2014 I see a spring time Meat Smoking thread in the near future. Quote Link to comment Share on other sites More sharing options...
Cal Blacksmith Posted February 17, 2014 Share Posted February 17, 2014 It looks like they know their Sh*t Quote Link to comment Share on other sites More sharing options...
minermark Posted February 17, 2014 Share Posted February 17, 2014 It looks like they know their Sh*t LMAO....I remember that thread. Quote Link to comment Share on other sites More sharing options...
Frzninvt Posted February 17, 2014 Share Posted February 17, 2014 (edited) This guy's stuff is available to me locally and on Amazon. Great stuff. I usually make my own as well but when I don't feel like building a batch I use DennyMike's. Used it on pork shoulder, pork butt, brisket, tri-tip, slabs of bacon, flat iron steak, chicken (whole, thighs, breasts) all kinds of fish (catfish, salmon, ahi tuna, yellowfin, swordfish, etc.) Use a variety of woods & corn cobs depending on what is getting smoked. If I need it hotter I use ground chile' piquin or Serrano's. http://dennymikes.com/ Just recently tried smoking cheese since you have to wait until it is really cold and run the smoker as low as it can go. Epic fail. I need a bigger block like a 5 lb block vs. the l lb I used. Glad I put foil on the lower tier since I had a smoked glob of cheese. Used Apple and Maple wood chips, no water in pan. Smoker gets used year-round. Edited February 17, 2014 by Frzninvt Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted February 17, 2014 Moderators Share Posted February 17, 2014 This guy's stuff is available to me locally and on Amazon. Great stuff. I usually make my own as well but when I don't feel like building a batch I use DennyMike's. Used it on pork shoulder, pork butt, brisket, tri-tip, flat iron's, chicken (whole, thighs, breasts) all kinds of fish (catfish, salmon, ahi tuna, yellowfin, swordfish, etc.) Use a variety of woods depending on what is getting smoked. If I need it hotter I use ground chile' piquin or Serrano's. http://dennymikes.com/ Go on with your bad self, looks like you tried smoking a little of everything. Quote Link to comment Share on other sites More sharing options...
jason str Posted February 17, 2014 Share Posted February 17, 2014 Looks interesting, i might just try some of this shit. New flavors are always worth trying if you cook at home. Quote Link to comment Share on other sites More sharing options...
minermark Posted February 17, 2014 Share Posted February 17, 2014 This guy's stuff is available to me locally and on Amazon. Great stuff. I usually make my own as well but when I don't feel like building a batch I use DennyMike's. Used it on pork shoulder, pork butt, brisket, tri-tip, slabs of bacon, flat iron steak, chicken (whole, thighs, breasts) all kinds of fish (catfish, salmon, ahi tuna, yellowfin, swordfish, etc.) Use a variety of woods & corn cobs depending on what is getting smoked. If I need it hotter I use ground chile' piquin or Serrano's. http://dennymikes.com/ Just recently tried smoking cheese since you have to wait until it is really cold and run the smoker as low as it can go. Epic fail. I need a bigger block like a 5 lb block vs. the l lb I used. Glad I put foil on the lower tier since I had a smoked glob of cheese. Used Apple and Maple wood chips, no water in pan. Smoker gets used year-round. Iv been shopping at my local meat market for a few years now, and have not got through all of their stuff yet, you might look and see if you have one of those around you, quite amazing meat without all the chemicals. Quote Link to comment Share on other sites More sharing options...
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