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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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11-16-2011, 01:12 PM | #1 |
On the road to being a farker
Join Date: 09-14-11
Location: Geneva, IL
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Commercial Rubs = Not a cook????
Gonna pull this out of another thread as I don't want to take away from the org. poster.
In the other thread a member here said that if you **only** use commercial rubs "you ain't a cook." I put together following response to that statement: Okay, I'm going to bite on this one.My intent here isn't to start a flame war or anything like that. My intent is to figure this out. My biggest surprise was how many people came to support "not a cook" comment. I was shocked that people would speak like this and that it's really believed. How does using a commercial rub make you not a cook? I just joined this board because I felt is was a good place to come and get help with BBQ and to hang with some peeps who have the same interests as myself. I now am not sure of that..... I also know that the vocal minority can make a lot of noise. Anyways just wanted to post this and see what peoples thoughts were on the topic, with out hijacking the original thread. Just asking..... Last edited by kennedyma; 11-16-2011 at 06:04 PM.. Reason: Added word only to correct the quote |
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11-16-2011, 01:17 PM | #2 |
is One Chatty Farker
Join Date: 09-22-11
Location: Edgewater, MD
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Good points. I guess you should build all your smokers as well.
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11-16-2011, 01:19 PM | #3 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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I stand by this statement from the other thread:
Aren't some of you touting your horns about making your own rubs getting them from a book. I recall a few threads where that was mentioned. Just Saying Just because someone does not make their own rubs, they are less of a cook? This sounds a lot like the stick burner versus pellet pooper argument Folks are always willing to knock people down a bit to elevate themselves. And yes cooking is a journey and there are multiple paths
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11-16-2011, 01:21 PM | #4 |
is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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I disagree with the idea that it makes you not a cook. This is just foolish.
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11-16-2011, 01:23 PM | #5 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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I can't get behind that statement, even though I make our rubs before each contest, from recipes we developed ourselves.
There's a hell of a lot more to being a cook than any one element of the process. And yes, there are people who are willing to argue the various points right back to "you have to dig a hole in the ground or it isn't real bbq"...
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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11-16-2011, 01:23 PM | #6 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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I make some of my own rubs.
I buy some rubs made by Brethren (BBS, Plowboys). Personally, I think it means that I am smart enough to realize that other people make some things better than I can. Well, not butt or brisket rub. The judges don't seem to think it makes me any less of a cook.
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11-16-2011, 01:28 PM | #7 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Everyone has their opinion and they are free to voice them. But, if I listened to everyone who voices an extreme opinion like this I would...
1. Be a cheater because I cook in a pellet cooker 2. Be a cheater because I have used foil 3. Be a poor cook because I have used commercial rubs 4. Not be cooking real BBQ because I don't always cook pork and don't cook over an open pit. 5. Be an Azzhat and a mother farker because I moderated someone's post (many time over) 6. Be a heathen because I cook my briskets and butts with the fat cap down I think you get my point.
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11-16-2011, 01:35 PM | #9 | |
Full Fledged Farker
Join Date: 11-07-11
Location: Richton, MS
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Quote:
j/k I have been lurking over in your coffee section and as soon as I get a dollar ahead of starvation I want to try some BTW. I LOVE me some coffee. that is all. |
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11-16-2011, 01:38 PM | #10 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I've said this before. Anything I buy is an INGREDIENT in my recipe be it, rub, sauce, meat, veggies, etc. It's the way you prepare those ingredients that makes you the cook. I make a great brisket chili using canned tomatoes. Does that mean I'm not a cook? Far from it.
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11-16-2011, 01:41 PM | #11 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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There's a key word missing from that post too. "If you only use commercial rubs...".
Now, I can sort of understand the point with that qualifier. Then again, there are so many high quality, inexpensive (Compared to making your own as the expense of ingredients is so much less for a manufacturer who buys in large quantities) and downright tasty products out there: Simply Marvelous, The Rub Company, Oak Ridge, Plowboy's, BigButz just to name a few. I still experiment with flavor profiles but now it's usually for a marinade or injection. Could I make a rub as good as these people already make? Perhaps, but it would take years probably to come up with THE formula unless I just lucked into it but on that occasion I'd be willing to bet it was something done on the fly and didn't write down. Besides...I also like to support Brethren Bid'nesses.
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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 |
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11-16-2011, 01:43 PM | #12 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Gheesh Ron, I bet you don't even mold your own pellets ... what a slacker.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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11-16-2011, 01:44 PM | #13 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
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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 |
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11-16-2011, 01:45 PM | #14 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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I always thought Granny was one of the best cooks I ever met and she only had salt and pepper in her cupboard. Boy, was I ever mistaken.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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11-16-2011, 01:48 PM | #15 | |
Full Fledged Farker
Join Date: 11-07-11
Location: Richton, MS
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Quote:
Everything was either cooked in LARD or Lard was used in it... Or bacon grease. I was a grown man before I ever knew you could cook a fried egg with cooking oil if you didn't have any left-over bacon grease. |
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