Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
08-19-2013, 11:38 PM | #17 |
is one Smokin' Farker
Join Date: 07-02-10
Location: lake grove, new york
|
I use to use mustard, but I have not used anything to hold on the rub in years I just dont think it adds anything to the end product. I just sprinkle rub or seasoning on about an hour or so before I toss the meat in the smoker
|
|
Thanks from:---> |
08-20-2013, 12:04 AM | #18 |
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
|
I used to use a mustard slather that has beer, brown sugar, a little homemade rub, and some tabasco in it on everything. I then made some ribs with the slather and my rub on it, some with a layer of Lawreys and then my no salt rub on it and a couple slabs with just some kosher salt and my rub on it. The lawreys ribs were way to salty, the ones with the slather and rub on it were pretty good, but the ones with just kosher salt and a little rub on them were by far the best ones. I now only use the slather on butts and whole shoulders because I think the bark comes out a little more flavorful on those bigger cuts of pork, but that could just be a bunch of bull chit also.
__________________
Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm. |
|
Thanks from:---> |
08-20-2013, 06:44 AM | #19 | |
Got Wood.
Join Date: 07-30-13
Location: Murfreesboro, TN
Name/Nickname : Alex
|
Quote:
Thanks for all the comments, everyone! Alex |
|
|
08-20-2013, 08:16 AM | #20 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
|
I will still use zesty Italian dressing as a binder at times. Most of the time I just apply moderate amount of rub directly on the meat lately. I always seem to get great smoke rings, even when using the Italian dressing. Getting flavor into the meat has never been an issue for me. I want the meat to taste like meat.
The only thing I use mustard for is sauce, mainly Shack Attack. I actually don't care for mustard, but it works in the Shack sauce.
__________________
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
|
08-20-2013, 08:46 AM | #21 | |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
|
Quote:
I have tried your method with the pork butts, and you get a good quality product, but I do prefer laying it on thick with pork butts.
__________________
~Ren~ Fat Kids Club Founding Member |
|
|
08-20-2013, 08:52 AM | #22 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
"Does a pre-rub coating really do anything? "
Hand cream. Well, it works for me... Seriously though, I never do it.
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
08-20-2013, 08:52 AM | #23 |
is one Smokin' Farker
Join Date: 07-10-10
Location: saint louis, MO
|
I can't remember the last time I saw such complete agreement on a question of 'Q technique. I think I will leave the mustard in the closit but maybe I'll try soray oil on chix
__________________
[CENTER][COLOR=Red]:loco: Cool2Weber Kettles, [COLOR=Black]WSMs[/COLOR], Performer, Akorn kamados:loco:Cool2Cool2[/COLOR] [/CENTER] [URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
|
08-20-2013, 09:07 AM | #24 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
|
Be careful when you handle your meat Glove up first
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
|
08-20-2013, 11:01 AM | #25 |
Take a breath!
Join Date: 12-27-12
Location: Warrenville, IL
|
I like a small bit of olive oil, and I don't over-rub by any means.
__________________
Cat Daddy's BBQ : 22.5 WSM / PBC / Akorn / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold |
|
08-20-2013, 12:34 PM | #26 |
is one Smokin' Farker
Join Date: 10-10-12
Location: Wylie, TX
|
After reading several forum posts, watching lots of Pitmaster I did various tests using mustard, Oil(s), water, etc. and what I decided on was it the addition didn't really make any noticeable difference to me.
Put your rubs on early enough and the moisture in the meat takes care of it. I guess a little water isn't bad but all and all ... I just put the rub on about 30 minutes before meat hits the pit.
__________________
Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL] |
|
08-20-2013, 02:49 PM | #27 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
|
Food science says: if it contains salt, yes...otherwise, no.
__________________
Hold my dang beer... |
|
Thread Tools | |
|
|