View Single Post
Old 07-20-2013, 07:39 AM   #77
Full Fledged Farker

Join Date: 05-06-07
Location: Littleton, Colorado

Originally Posted by Bob Loblaw View Post
Essentially, he's doing more than just lightly placing s&p on a brisket. I understand the site admin saw him do a simple rub at a festival, as I'm sure he would in the public. I've done salt and pep a ton with great success. you'll never ruin a brisket w just salt and pepper.

I just don't buy his mantra of salt n pepper.
I don't know. If he's winning awards against more than 100 other cooks by using sale and pepper, why would he feel the need to do much else in his restaurant? Maybe he used to use something different, maybe he still does. But if the people love a simple S&P rub, why would he do anything different?

Klose 24x50 BYC
Backwoods Fatboy
Weber Kettle
[COLOR=blue]Rock Chalk Jayhawk Blue[/COLOR][COLOR=black] Thermapen[/COLOR]
Weber Gasser (out of gas)
bander7003 is offline   Reply With Quote