Trumpstylz
is Blowin Smoke!
Do you coat with olive oil? Light or extra virgin?
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Do you coat your que with olive oil before queing?
- Thread starter Trumpstylz
- Start date
MICHIGAN SMOKE
Knows what a fatty is.
My uncle does...he's old school! I do mustard and I have much better bark. JMHO
Mexi "Q" Tioner
Full Fledged Farker
I used mustard on my butts/ribs and light olive oil when I do my turkey.
EX~DY
Knows what a fatty is.
EVOO on EVERYTHING.
But I'm Italian, so, take that for what its worth.
But I'm Italian, so, take that for what its worth.
Bludawg
somebody shut me the fark up.
I use nothing I have never ad a bark issue
cameraman
Babbling Farker
The components of evoo that give it it's special flavor are volatile and ruined by cooking. Evoo is correctly used to dress foods not cook them. Similarly the coarse quality of regular cooking onions is destroyed by heat making them the logical and less expensive choice for cooking while leaving sweet onions for eating raw.
Chef Country
is one Smokin' Farker
I use evoo on chicken and turkey, sometimes I use mustard on butts and ribs, sometimes i don't
JohnHB
is one Smokin' Farker
When you are using a pan to cook do you usual oil the pan or oil the product? I oil the product it usual give crispier skin.
John
John
El Ropo
Quintessential Chatty Farker
I use zesty Italian dressing. It's less expensive and works great. Adds a bit of flavor on smaller pieces like chicken quarters.
RevZiLLa
is One Chatty Farker
It's all fair. Do what you like and switch it up once in a while for fun
P
Puckstopper
Guest
I use butter on my chicken and turkey and a wet mustard rub on my butts.
caseydog
somebody shut me the fark up.
I'm Italian, and I keep multiple olive oils in my pantry. EVOO is not the right OO for every application.
As for making a rub or seasoning stick to a piece of meat or some veggies, I use a light OO, or a canola. On veggies, I use a spray oil -- usually canola.
I have about ten oils in my pantry. Every one has its one purpose.
Going back to the OP. I generally don't use any oil, or mustard, or anything else to make my rub stick. When I have experimented with oils and dressings, I haven't found a major difference in the final product. But, it certainly didn't hurt anything.
On a short cook, like a steak done in ten minutes, spices and oils make a lot more of a difference than they do on a long, slow cook, IMO.
Low and slow, again IMO, is more forgiving than a quick grill.
CD
buccaneer
somebody shut me the fark up.
There is no corrolation between commercial supermarket EVOO and fresh local produce EVOO.
The second one is fine for cooking with, the intense antioxident factor keeps it stable at temps and the flavour is fantastic.
Chefs are people too, they learn from being told and propogate the myths all over the media.
The second one is fine for cooking with, the intense antioxident factor keeps it stable at temps and the flavour is fantastic.
Chefs are people too, they learn from being told and propogate the myths all over the media.
Vision
is Blowin Smoke!
I put peanut oil on meats.
I do that on birds for sure!
yakdung
is Blowin Smoke!
I inject yardbirds with Paul Newsman's Italian dressing.
HankB
is Blowin Smoke!
Me too (me three actually.)
I usually mix my rub and then add enough peanut oil to make a slurry that is easy to apply.
Foxfire
Full Fledged Farker
I've recently started using peanut oil for high temp cooks like searing ahi. Want to try grapeseed oil but just haven't yet. On pork I tend to go yellow mustard if I'm doing a low and slow cook when using rub for a thick bark, like ribs or shoulder. On beef I tend to let the salt draw up moisture but I also generally cook cuts that don't need a lot of stick'um for simple seasoning (salt, pepper, maybe garlic / fennel).
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