Do you coat your que with olive oil before queing?

Trumpstylz · 01-23-2013, 06:07 PM

Do you coat with olive oil? Light or extra virgin?

MICHIGAN SMOKE · 01-23-2013, 06:11 PM

My uncle does...he's old school! I do mustard and I have much better bark. JMHO

Mexi "Q" Tioner · 01-23-2013, 06:13 PM

I used mustard on my butts/ribs and light olive oil when I do my turkey.

TY~DY · 01-23-2013, 06:15 PM

EVOO on EVERYTHING.
But I'm Italian, so, take that for what its worth.

16Adams · 01-23-2013, 06:16 PM

olive or canola oil when grilling. Mustard when smoking. All things "sometimes".

Bludawg · 01-23-2013, 06:20 PM

I use nothing I have never ad a bark issue

cameraman · 01-23-2013, 06:24 PM

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.

Chef Country · 01-23-2013, 06:25 PM

I use evoo on chicken and turkey, sometimes I use mustard on butts and ribs, sometimes i don't

JohnHB · 01-23-2013, 06:34 PM

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.
John

El Ropo · 01-23-2013, 06:35 PM

I use zesty Italian dressing. It's less expensive and works great. Adds a bit of flavor on smaller pieces like chicken quarters.

RevZiLLa · 01-23-2013, 06:36 PM

It's all fair. Do what you like and switch it up once in a while for fun

Puckstopper · 01-23-2013, 06:36 PM

I use butter on my chicken and turkey and a wet mustard rub on my butts.

caseydog · 01-23-2013, 06:36 PM

Quote:

Originally Posted by TY~DY

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

buccaneer · 01-23-2013, 08:02 PM

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.

Vision · 01-23-2013, 08:29 PM

I put peanut oil on meats.

01-23-2013, 06:07 PM	#1
Trumpstylz is One Chatty Farker Join Date: 10-29-11 Location: Chicagoland Downloads: 0 Uploads: 0	Do you coat your que with olive oil before queing? Do you coat with olive oil? Light or extra virgin? __________________ Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG

01-23-2013, 06:11 PM	#2
MICHIGAN SMOKE Knows what a fatty is. Join Date: 01-23-12 Location: Belleville, MI Downloads: 0 Uploads: 0	My uncle does...he's old school! I do mustard and I have much better bark. JMHO __________________ Lang 84" , Bradley Digital 4 Rack , Weber Performer <-- That's Cookin' in STYLE BABY

01-23-2013, 06:13 PM	#3
Mexi "Q" Tioner Full Fledged Farker Join Date: 07-19-12 Location: San Jose, CA Downloads: 0 Uploads: 0	I used mustard on my butts/ribs and light olive oil when I do my turkey. __________________ Los Mexi"Q"tioners BBQ Team

01-23-2013, 06:15 PM	#4
TY~DY On the road to being a farker Join Date: 09-03-11 Location: Naples, FL Downloads: 0 Uploads: 0	EVOO on EVERYTHING. But I'm Italian, so, take that for what its worth. __________________ Weber Genesis Silver C, Weber Smoky Joe, Mini-WSM, Great Outdoors -(Ugly Vertical Cabinet), cheap a%% Kingsford Kettle

01-23-2013, 06:16 PM	#5
16Adams On the road to being a farker Join Date: 01-16-13 Location: Texas Downloads: 0 Uploads: 0	olive or canola oil when grilling. Mustard when smoking. All things "sometimes". __________________ Pit Barrel Cooker, CG Akorn, WSM 18.5, Mini WSM, Lodge Sportsman Hibachi,Tiernan SOB

01-23-2013, 06:20 PM	#6
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	I use nothing I have never ad a bark issue __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

01-23-2013, 06:24 PM	#7
cameraman is One Chatty Farker Join Date: 08-30-09 Location: Nashville, TN Downloads: 0 Uploads: 0	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. __________________ Dave Photography is my passion, truth my obsession. No wait, Stieglitz said that. 22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp.

01-23-2013, 06:25 PM	#8
Chef Country is one Smokin' Farker Join Date: 07-26-09 Location: Wellington, KS Downloads: 0 Uploads: 0	I use evoo on chicken and turkey, sometimes I use mustard on butts and ribs, sometimes i don't __________________ Country Q Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen UDS that gets used more than traeger Shop built 300 gal smoker Traeger bbq 125 with digital 180 controller collecting parts for a 500gal reverse flow build

01-23-2013, 06:34 PM	#9
JohnHB Full Fledged Farker Join Date: 12-14-12 Location: Sydney NSW Downloads: 0 Uploads: 0	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. John __________________ When you stop horsing around it is time to fire up the BBQ & Smoker

01-23-2013, 06:35 PM	#10
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	I use zesty Italian dressing. It's less expensive and works great. Adds a bit of flavor on smaller pieces like chicken quarters. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

01-23-2013, 06:36 PM	#11
RevZiLLa is One Chatty Farker Join Date: 07-02-07 Location: Richmond, VA Downloads: 0 Uploads: 0	It's all fair. Do what you like and switch it up once in a while for fun __________________ www.BowlingBallExchange.com on Facebook Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker

01-23-2013, 06:36 PM	#12
Puckstopper On the road to being a farker Join Date: 01-14-13 Location: Forked river NJ Downloads: 0 Uploads: 0	I use butter on my chicken and turkey and a wet mustard rub on my butts. __________________ 22.5 Weber Kettle,BWS Fatboy,Super Fast Lime Green Thermapen,Stok Tower Grill,and iGrill

01-23-2013, 08:02 PM	#14
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	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. __________________ The only current member banned for life! Why is there a sign on vending machines at Buddhist Temples saying "Change Is Inevitable?"

01-23-2013, 08:29 PM	#15
Vision is one Smokin' Farker Join Date: 09-11-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	I put peanut oil on meats. __________________ "It's all about the Hill Country brisket."