Quote:
Originally Posted by HeSmellsLikeSmoke
I seem to remember another recipe of his from an early addition of another book which was way too salty, but can't think of exactly what it was. It too was corrected in later editions as I recall.
His beef rub?
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I'm pretty sure it was the beef rub. That's the only rub I made from his first book and our burgers were so salty I stopped with the beer and went to water because it was soooooo salty. I really haven't tried much from that book since because it was so bad. I know they have corrected it and this mistake is well documented, but like Guerry said, doesn't anyone proof read?
