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Unread 03-15-2013, 04:23 AM   #1
AussieTitch
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Default Neutral binder for simple Rubs Question

Sometimes I want to rub a Meat with a very simple rub/season.
salt pepper etc,
maybe its my Australian way ,but I usually use a non taste light oil.
Could anything else be used that is taste/cook neutral.
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Unread 03-15-2013, 04:42 AM   #2
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Unread 03-15-2013, 05:57 AM   #3
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Are you worried the rub won't stick? If the meat has ever so little moisture on it which it naturally will. I say just rub the rub into the meat it should stay put.
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Unread 03-15-2013, 06:29 AM   #4
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Hey Titch!

Mayonnaise slather is another option. Makes for a great sealer of moisture as well. Still got me thinkin' about the Aussie TD.
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Unread 03-15-2013, 08:21 AM   #5
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After I rinse the meat off there always is enough moisture present so that any rub I have ever used adheres with no problem.

Edit: I never use heavy rub though.
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Unread 03-15-2013, 09:44 AM   #6
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How about water? I would apply the salt first and let it sit a few minutes, it should pull a little moisture out and help the pepper stick.


or just pour some Fosters on it. That's pretty taste neutral right?
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Unread 03-15-2013, 11:00 AM   #7
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Water/natural moisture. I you need to add something to get your rub to stick your using to much rub!
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Unread 03-15-2013, 11:04 AM   #8
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I typically don't use anything. Just rinse, pat dry with paper towels and rub.
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Unread 03-15-2013, 11:10 AM   #9
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Quote:
Originally Posted by fingerlickin' View Post
How about water? I would apply the salt first and let it sit a few minutes, it should pull a little moisture out and help the pepper stick.
+1 to this^.

Salt lightly first, wait a few minutes, and the moisture from the meat should help any seasoning stick to it. I wouldn't add any more salt to it after that.
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Unread 03-15-2013, 11:32 AM   #10
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The only thing I use is oil. Olive oil, usually.
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Unread 03-15-2013, 03:03 PM   #11
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Best binder is no binder at all. I find that if you dry your meat well then only the amount that needs to stick to the meat sticks. The excess falls off.
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Unread 03-15-2013, 05:01 PM   #12
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Most helpfull folks,thank you
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