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-   -   Neutral binder for simple Rubs Question (http://www.bbq-brethren.com/forum/showthread.php?t=156193)

AussieTitch 03-15-2013 04:23 AM

Neutral binder for simple Rubs Question
 
Sometimes I want to rub a Meat with a very simple rub/season.
salt pepper etc,
maybe its my Australian way ,but I usually use a non taste light oil.
Could anything else be used that is taste/cook neutral.

ButtBurner 03-15-2013 04:42 AM

mustard

K-JUN 03-15-2013 05:57 AM

Are you worried the rub won't stick? If the meat has ever so little moisture on it which it naturally will. I say just rub the rub into the meat it should stay put.

beercuer 03-15-2013 06:29 AM

Hey Titch!

Mayonnaise slather is another option. Makes for a great sealer of moisture as well. Still got me thinkin' about the Aussie TD.

HeSmellsLikeSmoke 03-15-2013 08:21 AM

After I rinse the meat off there always is enough moisture present so that any rub I have ever used adheres with no problem.

Edit: I never use heavy rub though.

fingerlickin' 03-15-2013 09:44 AM

How about water? I would apply the salt first and let it sit a few minutes, it should pull a little moisture out and help the pepper stick.


or just pour some Fosters on it. That's pretty taste neutral right?

Bludawg 03-15-2013 11:00 AM

Water/natural moisture. I you need to add something to get your rub to stick your using to much rub!

Jaskew82 03-15-2013 11:04 AM

I typically don't use anything. Just rinse, pat dry with paper towels and rub.

tnjimbob 03-15-2013 11:10 AM

Quote:

Originally Posted by fingerlickin' (Post 2408361)
How about water? I would apply the salt first and let it sit a few minutes, it should pull a little moisture out and help the pepper stick.

+1 to this^.

Salt lightly first, wait a few minutes, and the moisture from the meat should help any seasoning stick to it. I wouldn't add any more salt to it after that.

dadsr4 03-15-2013 11:32 AM

The only thing I use is oil. Olive oil, usually.

MS2SB 03-15-2013 03:03 PM

Best binder is no binder at all. I find that if you dry your meat well then only the amount that needs to stick to the meat sticks. The excess falls off.

AussieTitch 03-15-2013 05:01 PM

Most helpfull folks,thank you


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