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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 06-14-2006, 09:02 PM   #16
thirdeye
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Man, that is some serious research! Nice Job.

I'm curious why salt was combined with all of the different ingredients. Not counting preserving, I realize that salt's main function is a flavor enhancer, so how did that fit in to your conclusions?
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Unread 06-14-2006, 09:19 PM   #17
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Smile Job well done!

This is what I'm looking forward to on this forum. Thanks for doing the research.

Yours in BBQ,

Cliff
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Unread 06-14-2006, 09:47 PM   #18
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Fantastic. This is a for sure keeper. I see your research being referenced and used by many of us for years to come. Simply awesome work. I'd suggest you find a way to publish this in some BBQ journal or something. Just as others have noted, I also printed this for future use.
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Unread 06-14-2006, 10:01 PM   #19
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Good God, man! You deserve some sort of award for that! Incredible work! Thanks for sharing!
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Unread 06-14-2006, 10:25 PM   #20
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Quote:
Originally Posted by cmcadams
Great experiment... how long did it take to do all that?
Took about 18 hours or so as I recall. Most of the work was is preparing all the different rubs. I did about 5 or 6 batches in total to get all of these ingredients done.
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Unread 06-14-2006, 10:28 PM   #21
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Quote:
Originally Posted by thirdeye
Man, that is some serious research! Nice Job.

I'm curious why salt was combined with all of the different ingredients. Not counting preserving, I realize that salt's main function is a flavor enhancer, so how did that fit in to your conclusions?
I added the salt because I wanted to have as fair a burn test as possible. One of the primary reasons for the test was to see if the ingredients burned. When the ingredient mixes with water, oil and salt as used in a typical rub, the burning point of that particular ingredient can be altered. Sugar is a good example. IF you place sugar in oil and salt, the burning point can come down. So salt was used to make it as consistent as possible with BBQ. I can't think of any rub that doesn't have salt, so I didn't want salt to be the variable that could have made the difference for the ingredient.
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Unread 06-14-2006, 10:49 PM   #22
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Good stuff Chris... real good information. I'll take your word on it... That takes a lot of work !!!

You're just like my brother in law...Besides being the other half of our BBQ team, he's a pharmacist by day.... will try anything and everything in the kitchen just to see what happens...
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Unread 06-15-2006, 05:04 AM   #23
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You've been a busy bee!!

Did you blind taste the samples or did you know what flavour you were looking to taste in advance?
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Unread 06-15-2006, 05:29 AM   #24
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Incredible!!
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Unread 06-15-2006, 06:40 AM   #25
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Good job!!
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Unread 06-15-2006, 06:57 AM   #26
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Default Chris - You get our virtual Cupie doll for best post

We have a virtual Cupie (formerly Brethern spelled as "kewpie") doll for providing the best post. This thing gets "passed around" a couple of times a year when a brother goes above and beyond the call of duty.

Congratulations.

P.S. - I said that it's virtual!!
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Unread 06-15-2006, 07:30 AM   #27
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What a waste of time. (Wink)
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Unread 06-15-2006, 08:29 AM   #28
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Great information. Just wondering how your taste buds were after all that tasting? What was the time frame for the taste testing? I would think your taste buds would get overwhelmed after a while.
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Unread 06-15-2006, 08:50 AM   #29
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Incredible post! This definitely gets a permanent place in my kitchen! Just gotta figure out how to use that maple syrup to my advantage...
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Unread 06-15-2006, 09:10 AM   #30
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Quote:
Originally Posted by Bigmista
Incredible post! This definitely gets a permanent place in my kitchen! Just gotta figure out how to use that maple syrup to my advantage...
Excellent read, and yes, Mista, I was thinking the same thing about the syrup. I think that I will try some before the next competition.
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Burning Ingredients, Experiment, Mad Science Experiment, Rub Ingredients

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