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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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Old 11-14-2018, 03:53 PM   #16
cullenbranson
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Depends on if you believe components of spices and herbs are fat/water/alcohol-soluble. And if that solubility helps to produce more - or better - flavor. Or maybe just the heat of cooking matters in releasing the flavors. Or a combination.

Or . . . flizzum flazzum on the flizzum flop, try jello pudding pops.

I normally do a light coating of olive oil. I happen to think most spices are fat soluble and it does indeed help a rub stick to the meat if you were just planning to sprinkle it on dry meat and the flip the meat to apply to opposite sides.
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Old 11-14-2018, 05:21 PM   #17
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some fun I had with various slathers when I had too much free time

http://www.bbq-brethren.com/forum/sh...d.php?t=222075

http://www.bbq-brethren.com/forum/sh...d.php?t=224263
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Old 11-14-2018, 09:04 PM   #18
IamMadMan
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You might want to review;
Mad Science Experiment - Ingredients in Rubs/Slathers by bigabyte
http://www.bbq-brethren.com/forum/sh...52&postcount=1
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Old 11-14-2018, 09:07 PM   #19
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Quote:
Originally Posted by cowgirl View Post
Must be an Okie thing.
Nope not an Okie thing but a country thing for sure. I have two pints setting beside my stove and use it for lots of things including slathering pork with it before the seasoning. Really good when it comes off home grown cured bacon.
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Old 11-14-2018, 09:10 PM   #20
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I’ve used mustard, olive oil, water, and nothing at all. No difference from one to the next.


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