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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.


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Unread 01-23-2013, 06:07 PM   #1
Trumpstylz
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Default Do you coat your que with olive oil before queing?

Do you coat with olive oil? Light or extra virgin?
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Unread 01-23-2013, 06:11 PM   #2
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My uncle does...he's old school! I do mustard and I have much better bark. JMHO
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Unread 01-23-2013, 06:13 PM   #3
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I used mustard on my butts/ribs and light olive oil when I do my turkey.
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Unread 01-23-2013, 06:15 PM   #4
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EVOO on EVERYTHING.
But I'm Italian, so, take that for what its worth.
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Unread 01-23-2013, 06:16 PM   #5
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olive or canola oil when grilling. Mustard when smoking. All things "sometimes".
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Unread 01-23-2013, 06:20 PM   #6
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I use nothing I have never ad a bark issue



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Unread 01-23-2013, 06:24 PM   #7
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The components of evoo that give it it's special flavor are volatile and ruined by cooking. Evoo is correctly used to dress foods not cook them. Similarly the coarse quality of regular cooking onions is destroyed by heat making them the logical and less expensive choice for cooking while leaving sweet onions for eating raw.
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Unread 01-23-2013, 06:25 PM   #8
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I use evoo on chicken and turkey, sometimes I use mustard on butts and ribs, sometimes i don't
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Unread 01-23-2013, 06:34 PM   #9
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When you are using a pan to cook do you usual oil the pan or oil the product? I oil the product it usual give crispier skin.
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Unread 01-23-2013, 06:35 PM   #10
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I use zesty Italian dressing. It's less expensive and works great. Adds a bit of flavor on smaller pieces like chicken quarters.
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Unread 01-23-2013, 06:36 PM   #11
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It's all fair. Do what you like and switch it up once in a while for fun
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Unread 01-23-2013, 06:36 PM   #12
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I use butter on my chicken and turkey and a wet mustard rub on my butts.
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Unread 01-23-2013, 06:36 PM   #13
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Quote:
Originally Posted by TY~DY View Post
EVOO on EVERYTHING.
But I'm Italian, so, take that for what its worth.
I'm Italian, and I keep multiple olive oils in my pantry. EVOO is not the right OO for every application.

As for making a rub or seasoning stick to a piece of meat or some veggies, I use a light OO, or a canola. On veggies, I use a spray oil -- usually canola.

I have about ten oils in my pantry. Every one has its one purpose.

Going back to the OP. I generally don't use any oil, or mustard, or anything else to make my rub stick. When I have experimented with oils and dressings, I haven't found a major difference in the final product. But, it certainly didn't hurt anything.

On a short cook, like a steak done in ten minutes, spices and oils make a lot more of a difference than they do on a long, slow cook, IMO.

Low and slow, again IMO, is more forgiving than a quick grill.

CD
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Unread 01-23-2013, 08:02 PM   #14
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There is no corrolation between commercial supermarket EVOO and fresh local produce EVOO.
The second one is fine for cooking with, the intense antioxident factor keeps it stable at temps and the flavour is fantastic.
Chefs are people too, they learn from being told and propogate the myths all over the media.
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Unread 01-23-2013, 08:29 PM   #15
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I put peanut oil on meats.
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