Comments on: Let’s do this!

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By: Xed.Cc

Xed.Cc — Sun, 23 Nov 2014 07:06:00 +0000

That’s exactly where it all started. As Dan and Lee recreated family recipes in a bit of a friendly competitors, something magical occurred when the two combined their talents to develop “Dan Pastorini’s Texas Style BBQ Rub”!

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By: Pork Rubs

Pork Rubs — Thu, 30 Oct 2014 02:19:33 +0000

Lengthy after his football and racing careers, Dan partnered with Lee Donabedian whose family members owned and operated Rube’s Steakhouse in Simi Valley California. They became great buddies more than the years and along with mutual pal Manny Asadurian, the 3 formed ‘Christmas for Children,’ a non-profit fundraiser hosted every single year at Rube’s exactly where they served the BBQ rubs.

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By: Rosie

Rosie — Fri, 18 Nov 2011 17:37:06 +0000

Any chance y’all will compile the recipes w/the adjustments you’ve made for one complete thing? I want to make this, but I’m daunted by trying to put all the recipes and notes together!

love and hugs

Rosie

By: Denerose

Denerose — Thu, 23 Dec 2010 18:38:31 +0000

Hi T-Wo. We’ve made this for xmas dinner two years in a row now and this will be our third. We make a half batch (with twice the yeast seasoning). In answer to both questions it always lasts in our fridge for at least a week after xmas day and is eaten as leftovers for most of the week (we then go gluten free for all of January!) so a half batch should be plenty for a small family especially if you make a lot of sides like we do and yes you should be able to make it up to a week in advance with maybe an hour left on the cooking time and then just just reheat/finish it in the oven.

By: T-Wo

T-Wo — Mon, 06 Dec 2010 23:17:25 +0000

Oh, yes. And if I am able to make it the day before, do I bring it to room temp before putting it in the oven? And one more question… How much/how big does the regular recipe make? I saw the pics and that thing looks huge!!