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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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03-15-2013, 04:23 AM
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#1 |
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somebody shut me the fark up.
  Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Neutral binder for simple Rubs Question
Sometimes I want to rub a Meat with a very simple rub/season.
salt pepper etc, maybe its my Australian way ,but I usually use a non taste light oil. Could anything else be used that is taste/cook neutral.
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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03-15-2013, 05:57 AM
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#3 |
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is one Smokin' Farker
 Join Date: 02-10-13
Location: Lafayette, LA
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Are you worried the rub won't stick? If the meat has ever so little moisture on it which it naturally will. I say just rub the rub into the meat it should stay put.
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[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser |
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03-15-2013, 08:21 AM
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#5 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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After I rinse the meat off there always is enough moisture present so that any rub I have ever used adheres with no problem.
Edit: I never use heavy rub though.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle Last edited by HeSmellsLikeSmoke; 03-15-2013 at 10:18 AM.. |
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03-15-2013, 09:44 AM
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#6 |
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Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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How about water? I would apply the salt first and let it sit a few minutes, it should pull a little moisture out and help the pepper stick.
or just pour some Fosters on it. That's pretty taste neutral right?
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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03-15-2013, 11:00 AM
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#7 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Water/natural moisture. I you need to add something to get your rub to stick your using to much rub!
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. Last edited by Bludawg; 03-15-2013 at 11:39 AM.. Reason: Added a thuoght |
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03-15-2013, 11:04 AM
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#8 |
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is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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I typically don't use anything. Just rinse, pat dry with paper towels and rub.
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Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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03-15-2013, 11:10 AM
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#9 | |
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Full Fledged Farker
Join Date: 02-02-12
Location: Nashville, Tn
Name/Nickname : Jim H.
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Quote:
Salt lightly first, wait a few minutes, and the moisture from the meat should help any seasoning stick to it. I wouldn't add any more salt to it after that.
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BWS Extended Party, 18" WSM, Green SS Performer, 22" OTG, KCBS CBJ |
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03-15-2013, 03:03 PM
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#11 |
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is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Best binder is no binder at all. I find that if you dry your meat well then only the amount that needs to stick to the meat sticks. The excess falls off.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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03-15-2013, 05:01 PM
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#12 |
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somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Most helpfull folks,thank you
__________________
Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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