I tried the Soluble Pa’s Black Bull BBQ Seasoning the other day on a pork shoulder and the results were quite good. It would be hard for me to describe the flavor as I also used a generous portion of rub on the outside. I injected the shoulder to the recommend 18% and held for 36 hours. The flavor seemed subtle but molasses was pronounced and the end product was much juicier than my previous shoulder without an injection. It seems like a good soluble to build a base and use additional rubs. Next time I may hold it another day to infuse as much flavor as possible.

Last night I wanted something quick and easy so I picked up about 4 lbs. of boneless/skinless chicken thighs. I used 1 cup of the Soluble Pa’s, a scant 1/4 C of Splenda Brown sugar and a ground smoked habanero. I threw everything in the vacuum tumbler and processed for 1 hour. 30 minutes in, I started prepping the coals for the Weber. After tumbling I was surprised at the lack of liquid left in the container. The meat had really soaked it up. I tossed the thighs with some avocado oil due to it’s high smoking point prior to grilling.

The thighs grilled quickly over searing hot coals and caramelized perfectly. Once again, the Pa’s was subtle but a bit more pronounced as it wasn’t competing with as much flavors as the shoulder. I didn’t get the heat I had hoped for so I finished it with a light sprinkling of cayenne and a dusting of granulated garlic.The end result was perfectly juicy, if not a bit messy…I’m not complaining. The meat was quite tender with plenty of flavor. The heat and sweet were a great addition to the molasses and onion characteristics of the Pa’s.

Overall I would say this one is a winner. I look forward to future experiments with Pa’s.