The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 10-07-2012, 10:58 AM   #1
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Downloads: 0
Uploads: 0
Default Kosher Salt Rub

Was watching an episode of DDD yesterday and Guy went to a restaurant that made supposedly great pulled pork. Their "Secret" rub....ONLY Kosher salt, nothing else.

Claims it allows the flavor of the meat to really come out.

I'm smoking 3 shoulders today on my egg and going to test it out.
tortaboy is offline   Reply With Quote


Unread 10-07-2012, 11:07 AM   #2
superdan
Full Fledged Farker
 
Join Date: 08-21-11
Location: Sacramento, CA
Downloads: 0
Uploads: 0
Default

Anxiously awaiting your results!
superdan is offline   Reply With Quote


Unread 10-07-2012, 11:09 AM   #3
Don Marco
is One Chatty Farker

 
Don Marco's Avatar
 
Join Date: 08-09-07
Location: Germany
Downloads: 0
Uploads: 0
Default

I like that a lot.
Keeping it simple like that really brings out the meat and smoke flavour. That way you can really tell the difference of the smoke woods.

DM
__________________
www.don-marcos-bbq.de
Don Marco is offline   Reply With Quote


Unread 10-07-2012, 11:14 AM   #4
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Salt pork. What's not to like?

Waiting for the outcome...
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is online now   Reply With Quote


Unread 10-07-2012, 11:35 AM   #5
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Downloads: 0
Uploads: 0
Default

If it comes out good, I'll be selling my rub tonight at www.buymysalt.com

Gotta run. Going to hit the farmers market and some other errands while I don't slave over my bbq today.
tortaboy is offline   Reply With Quote


Unread 10-07-2012, 11:35 AM   #6
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

It makes a good facial scrub too
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Unread 10-07-2012, 11:36 AM   #7
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
It makes a good facial scrub too
Hey, whose guarding your equipment while you're on the computer?
tortaboy is offline   Reply With Quote


Unread 10-07-2012, 11:43 AM   #8
colonel00
Quintessential Chatty Farker

 
colonel00's Avatar
 
Join Date: 06-03-10
Location: Shawnee, KS
Downloads: 0
Uploads: 0
Default

I can see the potential. I have often questioned the value of "flavored" rub on pork butts. Sure, you can get some good bark but unless you are pulling select pieces for presentation like in a comp, it seems that the majority of the product really doesn't benefit from the rub. Aside from injecting, it would make more sense to add the rub after the pork is pulled.

Anyway, are you doing all three the same way or are you doing a comparison cook?
__________________
Brad
I was stripped by Guerry while he was wearing a skirt
Proud owner of the PentaZero
WWWWFBBQADD
0 out of 1 members found this post helpful

“I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson
colonel00 is online now   Reply With Quote


Unread 10-07-2012, 11:50 AM   #9
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by colonel00 View Post

Anyway, are you doing all three the same way or are you doing a comparison cook?
Good question. I thought about that, and decided to just cook all - salt only.

I've done enough butts to know my baseline, so doing some of one and some of the other would not really benefit this.

The ONLY benefit that I could think of is that if it sucks....I've got about 15 pounds of chitty pork.

That's okay, there are always the guys at work that would eat it.
tortaboy is offline   Reply With Quote


Unread 10-07-2012, 11:57 AM   #10
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by tortaboy View Post
Was watching an episode of DDD yesterday and Guy went to a restaurant that made supposedly great pulled pork. Their "Secret" rub....ONLY Kosher salt, nothing else.

Claims it allows the flavor of the meat to really come out.

I'm smoking 3 shoulders today on my egg and going to test it out.

Sometimes I'll do ribs with salt and pepper..... It's a good flavor. As far as the show you saw, I'm curious if they showed this restaurant serving their pulled pork? Was it smothered in sauce?

I'm curious because I'm not a sauce guy, so I always order Q with the sauce on the side and I'm sometimes shocked at both the quality and flavor of brisket and PP they serve. I think a lot of places depend heavily on a sauce for moisture and flavor.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 10-07-2012, 12:03 PM   #11
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by colonel00 View Post
I can see the potential. I have often questioned the value of "flavored" rub on pork butts. Sure, you can get some good bark but unless you are pulling select pieces for presentation like in a comp, it seems that the majority of the product really doesn't benefit from the rub. Aside from injecting, it would make more sense to add the rub after the pork is pulled.

Anyway, are you doing all three the same way or are you doing a comparison cook?
You bet it makes sense.... or to add some additional rub for a flavor bump. For years I fine ground some my homemade #1 pork rub, calling the powder "Gold Dust" and used it as a finishing rub on PP. A couple of years ago I was introduced to "Gunpowder" from The Slabs, it's also a finishing rub and ground really fine.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 10-07-2012, 12:04 PM   #12
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by thirdeye View Post
Sometimes I'll do ribs with salt and pepper..... It's a good flavor. As far as the show you saw, I'm curious if they showed this restaurant serving their pulled pork? Was it smothered in sauce?

I'm curious because I'm not a sauce guy, so I always order Q with the sauce on the side and I'm sometimes shocked at both the quality and flavor of brisket and PP they serve. I think a lot of places depend heavily on a sauce for moisture and flavor.
They showed Guy eating it, and if I remember correctly, there was no sauce. Most of the places he features look pretty darned good.

The point of showing the ingredients as salt only was to explain that you did not need all that other "Stuff" to make great tasting meat. If he would have slathered it, I think I would have caught that. But....considering I cannot remember the name of the restaurant....who knows.
tortaboy is offline   Reply With Quote


Unread 10-07-2012, 12:06 PM   #13
Toast
Quintessential Chatty Farker

 
Toast's Avatar
 
Join Date: 03-17-12
Location: Shreveport, LA
Downloads: 1
Uploads: 0
Default

Kosher is the only salt I use for all things smoke and BBQ. Might add rub but KS really makes a difference.
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen
The Fun Never Stops at the BBQ Brethren Throwdowns
2013 Throwdown Grand Master. 1/2 of Team Paradise.

Toast is online now   Reply With Quote


Unread 10-07-2012, 12:06 PM   #14
colonel00
Quintessential Chatty Farker

 
colonel00's Avatar
 
Join Date: 06-03-10
Location: Shawnee, KS
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by tortaboy View Post
But....considering I cannot remember the name of the restaurant....who knows.
Maybe it wasn't even pork
__________________
Brad
I was stripped by Guerry while he was wearing a skirt
Proud owner of the PentaZero
WWWWFBBQADD
0 out of 1 members found this post helpful

“I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson
colonel00 is online now   Reply With Quote


Thanks from:--->
Unread 10-07-2012, 12:20 PM   #15
LMAJ
somebody shut me the fark up.

 
LMAJ's Avatar
 
Join Date: 07-01-07
Location: Southeastern Pa
Downloads: 0
Uploads: 0
Default

Whe I do steak the only seasoning it gets is a good dose of kosher salt. Makes the steak taste steakier.

Yeah - I said it... "steakier".
__________________
L-M
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
1 - Fantastic hubby - the original Big Al
_______________________________________
Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
LMAJ is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:00 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts