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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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05-15-2013, 10:43 PM | #1 |
is One Chatty Farker
Join Date: 06-20-12
Location: Twin Cities
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I just gotta ask
But please no flames
Yardbird rub come up in everyone's favorite list. All I taste in it is salt, to the point of wondering if I got a poorly mixed batch. What am I missing. Are you guys doing something different with it? I get everyones different but this is the first rub I didn't taste any flavor in. |
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05-15-2013, 10:46 PM | #2 |
On the road to being a farker
Join Date: 05-07-11
Location: Charlotte, NC
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I love it, I put it on everything except ice cream.
I have had 2 people complain about tasting the salt too much, but that isn't the norm, most everyone that eats what I cook loves the stuff.
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UDS v1.0, UDS v2.0, Akorn, OK Joe |
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05-15-2013, 11:03 PM | #3 |
Full Fledged Farker
Join Date: 06-07-12
Location: Big Bear Lake, CA
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I love it also, but use it only on chicken
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MENE MENE TEKEL UPHARSIN Phone now has a Bigabyte button [B][FONT=Calibri]INSIDE EVERY OLDER PERSON IS A YOUNGER PERSON WONDERING WHAT THE HELL HAPPENED![/FONT][/B] |
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05-15-2013, 11:07 PM | #4 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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I thikn it is a very salty rub as well. However the flavor is really good and the key for me is to go easy with the rub.
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~Ren~ Fat Kids Club Founding Member |
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05-15-2013, 11:14 PM | #5 |
is One Chatty Farker
Join Date: 05-02-08
Location: Harrisonville, MO
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How are you tasting it? If you lick your finger, stick it in the bottle, then eat it, it will definitely taste salty. If it's part of a bark that gets mixed in (pulled pork), it's not too salty. I've also noticed that it's hotter when I grill with it than when I smoke with it.
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Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri Grip it. Rip it. Let the big hog eat! |
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05-15-2013, 11:14 PM | #6 |
is One Chatty Farker
Join Date: 06-20-12
Location: Twin Cities
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05-16-2013, 07:03 AM | #7 |
Is lookin for wood to cook with.
Join Date: 01-23-13
Location: Frankfort, KY
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05-16-2013, 07:12 AM | #8 |
On the road to being a farker
Join Date: 02-25-13
Location: Central, IL
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Same opinion here. It pretty much tastes like Lawrey's with black pepper to me. I use it as a layer.
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05-16-2013, 07:13 AM | #9 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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It's a good rub. All ya gotta do is cook with it to find out. To me it's kinda savory with a little sweet. I add chipotle to mine.
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05-16-2013, 07:28 AM | #10 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Lawrey is the only rub I use it works for me
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05-16-2013, 04:20 PM | #11 |
Babbling Farker
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
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I use it on chicken all the time and love it. BUT, I use a blend of Yardbird and Todd's Dirt. The blend works well.
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[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT] |
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05-16-2013, 04:24 PM | #12 |
is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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To me it's bland, I much prefer 3eyes & SM in pecan or pepperd cow....again it's all in personal preference. That is why I suggested a rub profile earlier describing what the main flavors are and the temp factor.
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Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude |
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05-16-2013, 04:26 PM | #13 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Taste some straight up salt, then taste it again.
SURELY you can't be tasting JUST salt? It may be salty, but salt is a pretty common ingredient in a lot of rubs, not only just salt, but sometimes also garlic salt, onion salt, celery salt, etc. The salt does magical things with the protein to create some amazing bark.
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05-16-2013, 04:41 PM | #14 |
is one Smokin' Farker
Join Date: 06-09-10
Location: Oak Forest, IL
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I agree that it is too salty for my liking.
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Co-Pitmaster of Hatfield and McCoy Barbecue Pitmaster of South Side Pit Men UDS's, Multiple Weber Grills |
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05-16-2013, 04:46 PM | #15 |
is one Smokin' Farker
Join Date: 03-05-10
Location: Kansas City, MO
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I use it on ribs and chicken. Because it is salty, I use a layer of SM Cherry and the Yardbird if I want a bark on ribs. On chicken, just use it lightly... and be careful if the chicken is enhanced or has been brined as both contain salt.
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