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Unread 12-27-2012, 12:50 PM   #88
deguerre
somebody shut me the fark up.


 
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Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
Originally Posted by kcmike View Post
Thanks!

Curious if you guys notice the lingering creamy savoriness on your palate after you taste the rub... thats umami.
I could swear you found a way to get anchovie paste into your rub.

We used the BlackOps on our Christmas Prime Rib this year. Absolutely FAN FARKING TASTICK!!!
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I took the Art History Comps, and Passed on the first try.
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