PDA

View Full Version : Rooster Booster and a Red Stripe (PIC HEAVY)



Shiz-Nit
01-16-2010, 10:19 PM
Well I got some of SmokeyOkie’s Rooster Booster in today. Let me tell you all this stuff is the CHIT!!!
I added it on some of each, chicken breast, scalloped taters and freezer corn.
All in the bowl
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_4582.jpg
Bagged and Tagged
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_4583.jpg
BGE the Heat
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_4589.jpg
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_4602.jpg
Scalloped Taters
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_4609.jpg
Freezer Corn
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_4610.jpg
The Breast
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_4596.jpg
Rooster Booster and a Red Strip
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_4612.jpg

Bubblehead
01-16-2010, 10:26 PM
Great looking grub!

SmokyOkie
01-16-2010, 10:34 PM
Man! That all looks great, but I would trade you my wife for those taters!

The scorch on that cheese is exactly what food is supposed to look like!

:thumbs up:

Shiz-Nit
01-16-2010, 10:42 PM
Man! That all looks great, but I would trade you my wife for those taters!

The scorch on that cheese is exactly what food is supposed to look like!

:thumbs up:

Will she wash my truck??? Hee Hee ---- just jokin’:roflmaoha0::roflmaoha0::roflmaoha0:
Thanks I have found when adding extra parmesan cheese to the top I get a nice top with 2 layers underneath nice and bubble on my grilled scalloped taters.

Vermin99
01-16-2010, 11:29 PM
Great looking plate.

californiasmokin
01-17-2010, 12:30 AM
:wow:That all looks fantastic!

silver-bullet
01-17-2010, 12:41 AM
:wow:That all looks fantastic!
:whathesaid:Yes Indeed!

peculiarmike
01-17-2010, 09:18 AM
Dang Shiz........... yer killin' me here! Nice groceries! :msn-wink::1987_food:

tomshoots
01-17-2010, 10:07 AM
Gotta plate for me???

gt2003
01-17-2010, 03:38 PM
Wow! I was lucky enough to get some RoosterBooster to try a while back. Tim, do you sell it in fairly large quantities? That stuff is GOOD!!!!!!!!

Nice lookin vittles!

SmokyOkie
01-17-2010, 05:35 PM
Will she wash my truck???

all merchandise is as is and is not subject to any implied or expressed warranties.:msn-wink:


Wow! I was lucky enough to get some RoosterBooster to try a while back. Tim, do you sell it in fairly large quantities? That stuff is GOOD!!!!!!!!

Nice lookin vittles!

Is a 15oz shaker big enough< or do you want larger?

smokinok
01-17-2010, 05:42 PM
Rooster Booster is good stuff. :woohoo:Purchased some as soon as I found in store in Tulsa and was very pleased with taste :eating:.

SmokyOkie
01-17-2010, 06:08 PM
Rooster Booster is good stuff. :woohoo:Purchased some as soon as I found in store in Tulsa and was very pleased with taste :eating:.

Glad you enjoyed it!:thumbs up:

Primo
01-17-2010, 07:28 PM
Nice .gots me some Rooster Booster comin soon.Hope mine turns out like that .:thumbs up:

Joneser
01-18-2010, 08:50 AM
Good looking stuff! That Rooster Booster is some good stuff, for sure!

Siesta Man
01-26-2010, 11:33 AM
Glad you enjoyed it!:thumbs up:

Question ? Tim. We have very few options to purchase from stores here in SW New Mexico. The closest real big city for us is Albuquerque, 300+ miles to the north. Is there a place on line that I can place an order or can I order it through you? Sounds like a bodacious blend of spices.

SmokyOkie
01-26-2010, 11:40 AM
Drop me a P M or order from Huntington county customs.com.

I have it in both sizes. 5.5 oz nad 15 oz. both are dual lid flapper cap shaker bottles.

Primo
01-26-2010, 11:42 AM
Gots me the Rooster Booster ,but havent tried it yet.Im sure it will be good .

PigCicles
01-26-2010, 11:44 AM
Whatcha waitin for Egg?? It's even good on chicken :msn-wink:

Primo
01-26-2010, 11:53 AM
Whatcha waitin for Egg?? It's even good on chicken :msn-wink:
Not sure what piece of meat i wanna use yet .Make my mind up fer me .:roflmaoha0:

PigCicles
01-26-2010, 12:05 PM
Not sure what piece of meat i wanna use yet .Make my mind up fer me .:roflmaoha0:

:roflmaoha0::roflmaoha0: Pork chops :roflmaoha0::roflmaoha0: You're askin the wrong guy when it comes to chicken. I just said it tastes good on chicken - it doesn't make chicken good. But the "other white meat" it really tastes good with. :msn-wink:

Whatever your favorite chicken is - that is what you want to use. I would recommend thighs, but any cut is fine. Also the tried and true Okie method is a dredge through the Wooster before the Rooster Booster.

SmokyOkie
01-26-2010, 02:32 PM
Yeah I need to get my booster lit under my rooster.

What is the salt content of this flavor wise? I'm a low salt full flavor kind of guy.

So Smokie feel free to chime in, but to all other non-biased (grins) consumers of said product, give me a run down on the flavor?

Sweet/garlic/white-black-cayane type of rub? or give it your best description.

I'd love to get some from Smokey, I'm still willing to send you a 7-8 pound box of Seattle Alder wood or Maple in trade, or do you take paypal?

Dave, I'm still good on alder. I've been using it sparingly, but will let you know and order some more from you when I'm out of it. While I don't use it on that many things, when I do use it, it's the only thing that will do. I have about a cord of maple that is doing nothing but losing weight.

If you want to order some RB, drop me a PM and I'll give you the Pay Pal info.

SmokyOkie
01-26-2010, 02:35 PM
Not sure what piece of meat i wanna use yet .Make my mind up fer me .:roflmaoha0:



Spatchcock a bird and do it up weighted.25 minutes skin up and 35 minutes skin side down ( last), or to 165°. If you don't have a meat press, use a foil wrapped cast iron skillet with a brick in it.

Primo
01-26-2010, 03:19 PM
Spatchcock a bird and do it up weighted.25 minutes skin up and 35 minutes skin side down ( last), or to 165°. If you don't have a meat press, use a foil wrapped cast iron skillet with a brick in it.

Cant get them around here .

Zeeker
01-26-2010, 03:30 PM
:wow: That's a fine looking meal Shiz-Nit.Great job and excellent plated pics...:thumbs up:

SmokyOkie
01-26-2010, 03:43 PM
Cant get them around here .

Can't get what?

Primo
01-26-2010, 03:52 PM
Can't get what?
Are you talkin about spatchcockin a turkey .

SmokyOkie
01-26-2010, 03:58 PM
chicken

Primo
01-26-2010, 04:07 PM
chickenOkay ill go get a yard bird and try i†

Primo
01-26-2010, 04:13 PM
Do ya cut the back bone out totally when u do yurs ? Then lay it flat out.?

Shiz-Nit
01-26-2010, 04:27 PM
Do ya cut the back bone out totally when u do yurs ? Then lay it flat out.?



They were boneless chicken breast I picked up at Kroger

SmokyOkie
01-26-2010, 04:28 PM
Here's a link to a mini tutorial that I did.

In my version, I took out the ribs as well.

In the standard version, you cut out the backbone with shears, then split the membrane and pop out the keel bone. Last but not least, take out the wish bone.

a lot of folks work the keel bone out with their fingers. I like to use a knife cuz I always end up tearing the meat if I don't.

It all comes natural and goes quick for me because I have filleted out so many ducks, geese, pheasants, etc in the past, and it's just like doing that only upside down.

PigCicles
01-26-2010, 05:10 PM
No linky yet

Primo
01-26-2010, 05:52 PM
No linky yet
U gotta excuse tim ,he is gettin old in his old age .Partimmers :roflmaoha0::roflmaoha0: