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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-11-2013, 11:41 PM | #1 |
Take a breath!
Join Date: 03-26-12
Location: San Antonio tx
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Advice/Question - All my meat tastes the same.
So, I cooked some chicken thighs this evening. About an hour before cooking, I liberally rubbed them with three different rubs with very different flavor profiles (cajun/sweet/spicy). They all tasted great, but all tasted about the same. Has anyone else had this same problem? As in, no matter what rub you use, your meat turns out tasting the same. I have the same problem with grilling chicken breasts. Any suggests/thoughts?
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05-12-2013, 12:03 AM | #2 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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they might have the same spice that stands out. i no longer use anything but salt and pepper with maybe some garlic. these enhance whatever you are cooking rather than overwhelming it. change things up and try again. you will eventually find what you like.
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05-12-2013, 12:07 AM | #3 |
Babbling Farker
Join Date: 11-18-10
Location: USA
Name/Nickname : Rick
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try different types of wood
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Rick |
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05-12-2013, 12:09 AM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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What are you cooking them over? I can't think of anything that would make the rubs all taste the same if they are all different. Especially if one is spicy. Are you sure you are putting enough of the rub on?
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05-12-2013, 12:47 AM | #5 |
Take a breath!
Join Date: 03-26-12
Location: San Antonio tx
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I am cooking over KBB. I generally cover them with a good amount of rub. One problem just may be my palate. I have a very unsophisticated palate.
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05-12-2013, 02:21 AM | #6 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Could you be over seasoning?
Maybe take a step back and restart using much less, then gradually add
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05-12-2013, 07:15 AM | #7 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Have you ever considered that you might just be crazy?
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05-12-2013, 07:46 AM | #8 |
is One Chatty Farker
Join Date: 12-11-07
Location: N. Andover, MA
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Yeah you probably are crazy, but then who of us isn't? We did a thigh cook last weekend and used 4 different rubs just to see what was what. Everything was cooked on the same smoker and all the thighs got the same glaze. Except for the thighs that had the high salt rub, everything was very similar in taste. That tells me if you are going to sauce or glaze with something flavorful, the rub has a relatively small impact on the outcome.
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05-12-2013, 08:46 AM | #9 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Quote:
Also, if you're smoking the chicken a lot the smoke flavor may become predominant and just cover the chicken. Use only a very small amount of smoke, and then only sweet blue if you can.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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05-12-2013, 08:48 AM | #10 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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What kind of glaze are you using? Could it be overpowering everything else?
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05-12-2013, 09:10 AM | #11 |
is one Smokin' Farker
Join Date: 01-08-13
Location: michigan
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think he needs a palate transplant ?
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05-12-2013, 09:33 AM | #12 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Once you grow up you will come to appreciate the simplicity of Salt & Pepper
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05-12-2013, 10:01 AM | #13 |
Take a breath!
Join Date: 03-26-12
Location: San Antonio tx
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Not using a glaze and using no wood chunks/chips for smoke. It may just be my palate.
Bludawg - I am sorry you are so unhappy this morning that you felt the need to throw an insult with your post. I hope you have a good day. |
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05-12-2013, 11:31 AM | #14 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I wonder if you are using spices that are too similar to detect the differences. Many commercial and home made rub recipes rely on a standard group of spices (paprika, chile powder, salt, pepper, celery seed, granulated garlic) such that the differences can be quite subtle. Sort of saying that with smoked meats, all red rubs will taste similar, all brown rubs will taste similar etc...
If you look at most rub recipes, you will see that similarity at work. Largely, they are all based on salt, black pepper and paprika, with a whack of cumin, celery seed, garlic thrown in. Something to consider.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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05-12-2013, 11:51 AM | #15 |
Take a breath!
Join Date: 03-26-12
Location: San Antonio tx
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Landarc- you may be right. I was using Gordon's Grub Rub, plowboy yardbird and ragin blaze Cajun seasoning. They taste distinct using a simple taste test of the rub only but maybe when they cook they just taste similar.
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