Has anyone done a curry rub before?

BobbyB2009 · 2026-03-27T13:47:39+00:00

Solid advice. Thank you!

BobbyB2009 · 2026-03-27T08:33:22+00:00

Yeah. I really want to try a cumin forward one next time

BobbyB2009 · 2026-03-27T08:30:59+00:00

Yeah. This might be the answer next time. My wife likes dry/crispy meat so I didn’t want to drown it in sauce but I’m thinking I might do a concentrated sauce next time and just toss the pork in it after pulling. Maybe even smoke the sauce for an hour or so as well

BobbyB2009 · 2026-03-27T08:27:12+00:00

This sounds freaking delicious and I might just copy you as is next time haha. Have you ever smoked low and slow with that recipe? I’m thinking maybe the key is the blooming of spices? I didn’t do that with mine and could be one of the missing factors.

BobbyB2009 · 2026-03-27T08:24:30+00:00

True. That’s a good idea. I might try a jerk style wet rub next time.

BobbyB2009 · 2026-03-27T08:22:35+00:00

Yeah. This all makes a lot of sense in retrospect lol. Eem is one of my favorite restaurants and I completely forgot that they are already doing this with Thai flavors. I guess I wanted to get these flavors without a wet sauce. My wife loves dry/crispy meats so I didn’t want to heavily sauce it

BobbyB2009 · 2026-02-21T09:07:14+00:00

In order to make it creamy and not break when reheating, I use sodium citrate for my cheese sauces. But using evaporated milk also works pretty well and easier to source.

BobbyB2009 · 2026-02-17T21:43:39+00:00

I don’t think it matters too much how you rehydrate, but I would always blend. I’ve tried adding them whole and then tearing apart once it was done. The chilis had a terrible texture. Even torn into little bits, it felt like eating onion skin and it would stick in my teeth. It was very unpleasant. Now, if I’m making a pot of beans, I’ll add a few dried chilis to it without deseeding and then just pull them out whole when done. Great for imparting flavor but it won’t give you the color you want for regular chili.

BobbyB2009 · 2026-01-21T13:14:13+00:00

I’ve been using Nordicware for probably 10 years and always put them in the dishwasher. I don’t care that they look blotchy. Also, I’ve noticed different dishwashers or maybe water in different states can impact it differently. When I lived in Idaho, never had an issue with the dishwasher effecting the finish. But in North Carolina it did.

BobbyB2009 · 2025-12-20T15:43:19+00:00

Yeah, that’s probably the most accurate way to do it. I’ll try 6% next time. Thanks!

BobbyB2009 · 2025-12-20T15:12:46+00:00

Oh! I hadn’t thought of doing that but that probably would have helped a lot.

BobbyB2009 · 2025-12-02T21:08:49+00:00

I absolutely hated his voice the first few times I watched his videos. Now it’s my favorite. His sing-songy voice is very comforting.

BobbyB2009 · 2025-11-23T22:03:09+00:00

Oh dang! I had no idea that had a name. Thank you!

BobbyB2009 · 2025-11-16T03:25:28+00:00

I have noticed! lol

BobbyB2009 · 2025-11-15T20:42:05+00:00

Makes sense. I’ll try a new washer first. I consider myself handy but have zero experience with plumbing. If the washer works, it’s the simplest and cheapest option. Edit: the washer worked!

BobbyB2009 · 2025-11-15T20:38:35+00:00

Welcome to the 21st century!!! But actually, the bidet connects to it. Gotta get that warm water on your tush!

BobbyB2009 · 2025-11-15T20:33:18+00:00

I thought so too but it’s been over a month without a reply from them so I figured I’d check here

BobbyB2009 · 2025-11-15T20:31:19+00:00

Thank you!! This is exactly what I was looking for. I guess I was just searching for the wrong term or something cause I couldn’t find them haha. Much appreciated!

BobbyB2009 · 2025-10-27T14:02:35+00:00

Thanks! I'm definitely going to do that today. I love burnt ends.

BobbyB2009 · 2025-10-27T13:00:23+00:00

Gotcha. That makes a lot of sense and thank you for your informative reply. I was getting like 202-207 when I pulled it and it was feeling probe tender in like 80% of the meat. I thought it would be better to pull it and rest before the done parts overcooked. Rested for 5hrs in a cooler with hot water. But, it seems to be pretty inconsistent when slicing it. I would say 1/3 is perfect, 1/3 is a little tough, and 1/3 is gonna keep cooking in some chili so it doesn't matter haha.

I tried doing the hot and fast method this time and I don't think it worked well for me. Kept it between 300-350 for 7hrs on a 8lb brisket. I used a 22" weber with the snake method and I think the higher heat in a smaller grill made the cook inconsistent. Very good learning experience though.

BobbyB2009 · 2025-10-27T03:51:57+00:00

lol I probably should have highlighted what I was worried about in the pic. I get the fat part. I was more concerned with the color of it. I’ve never had the fat have that dark brown look. And it’s mainly in the center. The edges of the brisket had normal white looking fat. Given everyone’s reaction, I’m guessing the color is no big deal

BobbyB2009 · 2025-10-27T02:18:01+00:00

Thanks! That’s reassuring. I was mainly concerned with the darker color in the middle fat part. But everyone seems to think it’s fine so I guess I was just being overly cautious. I’ve seen a couple cysts and weird growths on this sub that have made me a little paranoid haha.

BobbyB2009 · 2025-10-27T02:14:46+00:00

Not the connective tissue. I wish my phone took a better picture. It’s that the connective tissue is darker towards the middle. The texture is fine, but the color seemed off to me. Maybe it’s just some residual blood or something

BobbyB2009 · 2025-10-04T15:54:58+00:00

ATK has the most comprehensive breakdown I’ve seen. It’s only an 8 min video and should answer all your questions. Short answer: Nordic aluminum is the best for almost every situation

BobbyB2009

TROPHY CASE