This is Gus whose friends (and enemies) call "Redneck." Don't know why
folks think that Q-nuts are "rednecks" but lots of 'em do think that way.
What I found out over the last several years is that, even though they call
me "Redneck," they gobble up the stuff I take from the smoker and go bonkers
over the other stuff that usually comes along with all of that brisket, pork
roasts, ribs, and the rest.

Some friends of mine and I have spent the last year "taste-testing" lots of
recipes and methods of prepping foods for our intended Q business (which we
are about to start). Along the way of coming up with recipe variations we
had lots of fun coming up with names for the foods. Yeah, we are kind of
crazy and it helps to be that way if you want to succeed in the Q business.
Keep a straight face on all the time and people will keep away, right?

We named our Q-business to-be "Redneck's Kitchen" to go along with the
earlier trademarked dry rub, "Redneck Rub (R)." There are many commercial
dry rubs out there, and there are plenty of dry rub formulas by which to
make your own rubs, but we really like ours a whole lot. There is a FREE
recipe book (and it continues to grow bigger all the time) on the Net where
you can see what we do with our rub stuff -- Qing meat and putting lots of
other foods together. You are invited to view it and to print out a copy
for yourself if you like... only thing is you can't duplicate and sell the
collection, OK? (It is copyrighted !) But you will have some fun with what
is in it, for sure. NO stuff to sell, nothing to buy... No mailing lists,
etc.

Here's the URL for Redneck's Cookbook...

http://users2.ev1.net/~gkilthau/redn...ubCookbook.pdf


I got here on this fun newsgroup this morning for the first time, and I
intend to return to it often. Lots of the posts here were great fun to
read, and some were serious stuff that helped me to realize that Q-people
have their share of ordinary problems in addition to Q-problems.

Enjoy today and have a great many more like it !

Gus Kilthau
Houston, Texas

Gus wrote:

Enjoy today and have a great many more like it !

Welcome, Gus. If you'd like, you can view the BBQ FAQ at:
http://www.eaglequest.com/~bbq/faq2/toc.html

It sounds like you have a lot to add to our NG :-)

--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

Gus wrote:

Enjoy today and have a great many more like it !

Welcome, Gus. If you'd like, you can view the BBQ FAQ at:
http://www.eaglequest.com/~bbq/faq2/toc.html

It sounds like you have a lot to add to our NG :-)

--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

Here's the URL for Redneck's Cookbook...

http://users2.ev1.net/~gkilthau/redn...ubCookbook.pdf

Thanks for the look at your cookbook, Gus. To each his own, but many of us
here aren't big fans of foiling brisket and ribs, preferring to cook them
either direct or indirect (depending on the type of smoker) without covering
them, until done.

Jack Curry
-'cause they're better that way-

"Gus" wrote in message
...
This is Gus whose friends (and enemies) call "Redneck." Don't know why
folks think that Q-nuts are "rednecks" but lots of 'em do think that way.
What I found out over the last several years is that, even though they
call
me "Redneck," they gobble up the stuff I take from the smoker and go
bonkers
over the other stuff that usually comes along with all of that brisket,
pork
roasts, ribs, and the rest.

Probably the car on blocks out front?

You could feed them boiled ribs and the best they could say that it's
different.

__Stephen

"Stephen Russell" wrote in
message .. .

"Gus" wrote in message
...

Probably the car on blocks out front?

You could feed them boiled ribs and the best they could say that it's
different.

__Stephen


================================================== =====
Hola Esteban (Steven)...

Nothing much worse than a BOILED rib other than a boiled liver or a fried
toenail ! I heard one time that those Yankee folks boil ribs and briskets,
etc. I have seen pictures of those folks, too. They never seem to smile
all that much. That is understandable.

However, I enjoyed your comment about the boiled ribs and I wonder how we
all might disabuse you of that funny idea...

As to "the car out front on blocks," you missed the count just by a little.
There are many cars out front, none on blocks, and the grass grows high
between them. that is how you can tell how many cars are owned by a real
redneck... get him to cut the grass so that you might count them... This
redneck (Gus) is trying to find out which kind of flower grows best in a
porcelain potty that has some "potting" soil in it and is also placed out
front with all of those cars... Can't be a proper Redneck without a used
potty bowl out front with flowers in it, right?

(smiling) Gus Kilthau, Houston, Texas

p.s. Had some great ribs this evening. 2-1/2 hours at 275 degrees in the
smoker and really loaded down with Redneck Rub (R) beforehand. NO aluminum
foil wrapping ! Mighty fine stuff, those ribs.

Well good luck to ya, had a few run in's with rednecks in the Sierra's.
Nothin come of it tho
Bruce-n-Gold Beach

Gus wrote:
"Stephen Russell" wrote
in message .. .

"Gus" wrote in message
...

Probably the car on blocks out front?

You could feed them boiled ribs and the best they could say that it's
different.

__Stephen


================================================== =====
Hola Esteban (Steven)...

Nothing much worse than a BOILED rib other than a boiled liver or a
fried toenail ! I heard one time that those Yankee folks boil ribs
and briskets, etc. I have seen pictures of those folks, too. They
never seem to smile all that much. That is understandable.

However, I enjoyed your comment about the boiled ribs and I wonder
how we all might disabuse you of that funny idea...

As to "the car out front on blocks," you missed the count just by a
little. There are many cars out front, none on blocks, and the grass
grows high between them. that is how you can tell how many cars are
owned by a real redneck... get him to cut the grass so that you might
count them... This redneck (Gus) is trying to find out which kind of
flower grows best in a porcelain potty that has some "potting" soil
in it and is also placed out front with all of those cars... Can't
be a proper Redneck without a used potty bowl out front with flowers
in it, right?

(smiling) Gus Kilthau, Houston, Texas

p.s. Had some great ribs this evening. 2-1/2 hours at 275 degrees
in the smoker and really loaded down with Redneck Rub (R) beforehand.
NO aluminum foil wrapping ! Mighty fine stuff, those ribs.

Hmm.
Now Gus, I'm sure you're a fine Redneck fellow and all, but I'm starting to
wonder just a little bit about your cooking techniques. First you foil your
ribs and briskets, now you don't...and unless you're cooking some ribs off a
piglet (I like 3 1/2 and downs, so I gotta wonder how small yours are),
yours are done in about half the time it takes mine at the same temperature.
Tell me your clock stopped and you got the time wrong, Gus. Tell me your
ribs took 4 hours or so, like mine do.
Come to think of it, you sure do want us to know how those ribs were "really
loaded down with Redneck Rub (R)," which is a secret recipe only available
from you and just happens to be the main ingredient in every recipe in your
cookbook.
Maybe I'm just a dumb cracker, but I'm starting to wonder if you're trying
to sell us something.
Allay my fears, Gus, 'cause I hate being used.

Jack Curry
-say it ain't so-

"Bob in socal" wrote in message
...
On Sat, 2 Oct 2004 23:12:09 -0400, "Jack Curry" Jack-CurryRemove
wrote:

Come to think of it, you sure do want us to know how those ribs were
"really
loaded down with Redneck Rub (R)," which is a secret recipe only
available
from you and just happens to be the main ingredient in every recipe in
your
cookbook.
Maybe I'm just a dumb cracker, but I'm starting to wonder if you're
trying
to sell us something.
Allay my fears, Gus, 'cause I hate being used.

Jack Curry
-say it ain't so-

Good, I thought I was the only one who saw the coincidence.
__

Socal Bob


Yep, Bob, and JC. The waft of spam had even travelled to the UK. I didn't
even bother to open the URL link as the old "stumbled across this newsgroup
for the 1st time today" line left a nasty taste, but after reading the
posts, decided to.

Secret Rub (R)! It sure is magic stuff. It decrease's the cooking time for
your ribs by half.

Graeme (another one added to the bozo bin)

"Bob in socal" wrote in message
...
On Sat, 2 Oct 2004 23:12:09 -0400, "Jack Curry" Jack-CurryRemove
wrote:

Come to think of it, you sure do want us to know how those ribs were
"really
loaded down with Redneck Rub (R)," which is a secret recipe only
available
from you and just happens to be the main ingredient in every recipe in
your
cookbook.
Maybe I'm just a dumb cracker, but I'm starting to wonder if you're
trying
to sell us something.
Allay my fears, Gus, 'cause I hate being used.

Jack Curry
-say it ain't so-

Good, I thought I was the only one who saw the coincidence.
__

Socal Bob

Jack, Bob, and all...

A couple or three things... the most important of which are (a) no one is
"being used" by Gus and (b) no Redneck Rub (R) is being offered for sale
here or anywhere on the Internet. (RR is a product used for fundraising by
the charity high school, Academy Central and is sold through other charity
groups such as PTOs, school bands, churches, clubs, etc.) So much for that,
but you are not giving Gus credit for having enough sense to ALSO know that
members of this Q-group know full well how to put their own rubs together
and don't need any rubs from Gus or from the grocery store! Lordy ! Let's
get real, OK?

As to Gus's ribs smoked in so "short a time" on his offset firebox NB
smoker... there were 3 of them and none was very "thick" or heavy. Together
they weighed about 12 pounds and it seemed like the bones were sort of on
the thin side compared to many other racks. The reason for not foiling
these was because I was somewhere else at "foil time."

Sure were good ribs, though, and, like I mentioned, they had been loaded
down with Redneck Rub (R) before smoking. 2-1/2 to 3 hours is plenty enough
for ribs like these at a temperature in the neighborhood of 300, plus or
minus a little. Would have no doubt used more time at 250 provided the
smoker was crowded with piled-up rib racks, one on top of another (ugh!),
but we do our ribs separated in the smoker to get them good and smoky brown
quickly... and then we have usually wrapped them to finish them off. These
came out so good that the next batch will likely not be foiled either. May
foil some and not some others next time to see which we like best.

Fear not, friends. Keep your wallets in the pockets. Anyone who does not
know how to put a good rub together is pointed at Steve Raichlen's several
books on Q-stuff. He has some conventional ones in those books and some
wierd ones, too.

Speaking of books...

If you want access to thousands of E-books that you can read online or can
download freely, check out the big linked E-library at
http://www.academycentral.org . All kinds of good stuff there and there is
no cost to anyone to use it.

Best to all,
Gus Kilthau
Houston, Texas

Graeme...in London wrote:


Yep, Bob, and JC. The waft of spam had even travelled to the UK. I didn't
even bother to open the URL link as the old "stumbled across this newsgroup
for the 1st time today" line left a nasty taste, but after reading the
posts, decided to.

Secret Rub (R)! It sure is magic stuff. It decrease's the cooking time for
your ribs by half.

Graeme (another one added to the bozo bin)



I was wondering as well, but then I'm told that I'm to pessimistic so
I figured that I'd "hush".


--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

Graeme...in London wrote:


Yep, Bob, and JC. The waft of spam had even travelled to the UK. I didn't
even bother to open the URL link as the old "stumbled across this newsgroup
for the 1st time today" line left a nasty taste, but after reading the
posts, decided to.

Secret Rub (R)! It sure is magic stuff. It decrease's the cooking time for
your ribs by half.

Graeme (another one added to the bozo bin)



I was wondering as well, but then I'm told that I'm to pessimistic so
I figured that I'd "hush".


--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

"Bob in socal" wrote in message
...
On Sat, 2 Oct 2004 23:12:09 -0400, "Jack Curry" Jack-CurryRemove
wrote:

Come to think of it, you sure do want us to know how those ribs were
"really
loaded down with Redneck Rub (R)," which is a secret recipe only
available
from you and just happens to be the main ingredient in every recipe in
your
cookbook.
Maybe I'm just a dumb cracker, but I'm starting to wonder if you're
trying
to sell us something.
Allay my fears, Gus, 'cause I hate being used.

Jack Curry
-say it ain't so-

Good, I thought I was the only one who saw the coincidence.
__

Socal Bob

==================================================
Bob (Socal)...

Like my old Daddy used tgo say to us kids, "Your eyes are much larger than
your stomachs."

Gus
================================================== ==========

"Gus" wrote in message
...

"Bob in socal" wrote in message
...
On Sat, 2 Oct 2004 23:12:09 -0400, "Jack Curry" Jack-CurryRemove
wrote:

Come to think of it, you sure do want us to know how those ribs were
"really
loaded down with Redneck Rub (R)," which is a secret recipe only
available
from you and just happens to be the main ingredient in every recipe in
your
cookbook.
Maybe I'm just a dumb cracker, but I'm starting to wonder if you're
trying
to sell us something.
Allay my fears, Gus, 'cause I hate being used.

Jack Curry
-say it ain't so-

Good, I thought I was the only one who saw the coincidence.
__

Socal Bob

Jack, Bob, and all...

A couple or three things... the most important of which are (a) no one is
"being used" by Gus and (b) no Redneck Rub (R) is being offered for sale
here or anywhere on the Internet. (RR is a product used for fundraising by
the charity high school, Academy Central and is sold through other charity
groups such as PTOs, school bands, churches, clubs, etc.) So much for
that,
but you are not giving Gus credit for having enough sense to ALSO know
that
members of this Q-group know full well how to put their own rubs together
and don't need any rubs from Gus or from the grocery store! Lordy !
Let's
get real, OK?

As to Gus's ribs smoked in so "short a time" on his offset firebox NB
smoker... there were 3 of them and none was very "thick" or heavy.
Together
they weighed about 12 pounds and it seemed like the bones were sort of on
the thin side compared to many other racks. The reason for not foiling
these was because I was somewhere else at "foil time."

Sure were good ribs, though, and, like I mentioned, they had been loaded
down with Redneck Rub (R) before smoking. 2-1/2 to 3 hours is plenty
enough
for ribs like these at a temperature in the neighborhood of 300, plus or
minus a little. Would have no doubt used more time at 250 provided the
smoker was crowded with piled-up rib racks, one on top of another (ugh!),
but we do our ribs separated in the smoker to get them good and smoky
brown
quickly... and then we have usually wrapped them to finish them off.
These
came out so good that the next batch will likely not be foiled either.
May
foil some and not some others next time to see which we like best.

Fear not, friends. Keep your wallets in the pockets. Anyone who does not
know how to put a good rub together is pointed at Steve Raichlen's several
books on Q-stuff. He has some conventional ones in those books and some
wierd ones, too.

Speaking of books...

If you want access to thousands of E-books that you can read online or can
download freely, check out the big linked E-library at
http://www.academycentral.org . All kinds of good stuff there and there is
no cost to anyone to use it.

Best to all,
Gus Kilthau
Houston, Texas


Ya know, I was just thinkin' about that rub this mornin' and I guess 'cause
I'm so close to Houston and all...the 12 pounds of beef ribs and 10 pounds
of feral hog backstraps I did in the NBBD only took 2 1/2 hours . Really
and no kiddin' and all that. Top thermo read 250 most of the time and in 2
1/2 hours it was screaming "take me offa here." I guess the grill ht temp
musta been a bit higher. It's all in the cooler wrapped up in foil and
towels right now...maybe I'll remember to take a pic for ABF.
Jack (who wonders how much actual meat is gonna be on that 12 poundsa rib
bones.)

"Graeme...in London" wrote in message
...

"Bob in socal" wrote in message
...
On Sat, 2 Oct 2004 23:12:09 -0400, "Jack Curry" Jack-CurryRemove
wrote:

Come to think of it, you sure do want us to know how those ribs were
"really
loaded down with Redneck Rub (R)," which is a secret recipe only
available
from you and just happens to be the main ingredient in every recipe in
your
cookbook.
Maybe I'm just a dumb cracker, but I'm starting to wonder if you're
trying
to sell us something.
Allay my fears, Gus, 'cause I hate being used.

Jack Curry
-say it ain't so-

Good, I thought I was the only one who saw the coincidence.
__

Socal Bob


Yep, Bob, and JC. The waft of spam had even travelled to the UK. I didn't
even bother to open the URL link as the old "stumbled across this
newsgroup
for the 1st time today" line left a nasty taste, but after reading the
posts, decided to.

Secret Rub (R)! It sure is magic stuff. It decrease's the cooking time for
your ribs by half.

Graeme (another one added to the bozo bin)

================================================== =======

Don't know what is "secret rub" but nothing will reduce the "cooking time"
(Qing time) by half or more or less... You all are having a great time
blasting Gus for his extolling Redneck Rub (R)... .a truly great dry rub.
Gus does not care what you think of Gus, but you will never (NEVER) find a
better dry rub than Redneck Rub (R). Sorry, folks, you cannot buy any over
here on the Web, but you need not make mockery just because you have to
figure out how to make your own "secret recipe rubs."

Sorry, Graeme, that you have been added to the bozo bin, but you can crawl
on back out of there if you behave yourself and stop knocking folks so
badly.

Best to all,
Gus Kilthau
Houston, Texas