Quote:
Originally Posted by Swine Spectator
I once heard Paul Kirk describe seasoning barbeque like painting with watercolors when you were a kid.
Yellow and Blue makes Green
Blue and Red makes Purple
Yellow and Red Makes Orange
All colors in the palette mixed make a muddy greyish brown.
For this reason I have never subscribed to the layering approach. I like to make my own rubs, but if I use a store bought (e.g. Plowboys, Moe Cason), I assume that the cook created his own custom "color".
Also, the first time I served as a judge, the old timer sitting next to me made me promise that once, just once, I would cook a brisket with nothing but salt, pepper, and smoke. "Just let the beef be the beef." he said.
I did as promised and never looked back. I use 3:1 or 4:1 BP:Salt and either oak or pecan. I see no reason to go back. Old timers know some stuff.
Regards,
David
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Is that by weight or volume?
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For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast[/I].
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