Mad Science Experiment - Burning Rub Ingredients - Page 2

thirdeye · 06-14-2006, 09:02 PM

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?

CTSmokehouse · 06-14-2006, 09:19 PM

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

Yours in BBQ,

Cliff

Sylvie · 06-14-2006, 09:47 PM

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.

Jeff_in_KC · 06-14-2006, 10:01 PM

Good God, man! You deserve some sort of award for that! Incredible work! Thanks for sharing!

bigabyte · 06-14-2006, 10:25 PM

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.

bigabyte · 06-14-2006, 10:28 PM

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.

MilitantSquatter · 06-14-2006, 10:49 PM

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...

CarbonToe · 06-15-2006, 05:04 AM

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?

scottm4300 · 06-15-2006, 05:29 AM

Incredible!!

Wildcat · 06-15-2006, 06:40 AM

Good job!!

chad · 06-15-2006, 06:57 AM

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!!

SP · 06-15-2006, 07:30 AM

What a waste of time. (Wink)

djmarko · 06-15-2006, 08:29 AM

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.

Bigmista · 06-15-2006, 08:50 AM

Incredible post! This definitely gets a permanent place in my kitchen! Just gotta figure out how to use that maple syrup to my advantage...

parrothead · 06-15-2006, 09:10 AM

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.

06-14-2006, 09:02 PM	#16
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	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? __________________ ~thirdeye~ I Play With Fire and Smoke *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

06-14-2006, 09:19 PM	#17
CTSmokehouse is One Chatty Farker Join Date: 01-31-05 Location: Ridgefield, CT Downloads: 0 Uploads: 0	Job well done! This is what I'm looking forward to on this forum. Thanks for doing the research. Yours in BBQ, Cliff __________________ Member KCBS,Member NEBS,KCBS Certified BBQ Judge "The Twins" 2 BWS Fatboys with experience! NB Black Diamond with Mods,CB Bandera with Mods CharGriller Outlaw with Mods,2X WSM in Comp. Mode Weber Kettle 22" Gold, Kirkland Signature SS Gas Grill La Caja Asadora - Caja China - Cajun Microwave 1 "Primal Meat Smokers" BBQ Team Purple Primal Smoker Turtle!

06-14-2006, 09:47 PM	#18
Sylvie Full Fledged Farker Join Date: 06-06-06 Location: Ramona, California Downloads: 0 Uploads: 0	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. __________________ "Lady of Q" Former member of "Four Q BBQ Team" Soul Fusion Kitchen BWS Party G2 Two 18.5 inch WSMs, One 22.5 inch WSMs, one 22.5 inch Blue One Touch Gold Kettle Hot Pink Thermapen "Have van will travel"

06-14-2006, 10:01 PM	#19
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	Good God, man! You deserve some sort of award for that! Incredible work! Thanks for sharing! __________________ Big Creek BBQ Competition Team KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org

06-14-2006, 10:49 PM	#22
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	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... __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

06-15-2006, 05:04 AM	#23
CarbonToe is One Chatty Farker Join Date: 09-07-05 Location: Shoreham-by-Sea, UK Downloads: 0 Uploads: 0	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? __________________ Surf'n'Smoke BBQ Team Weber Smokey Mountain Cooker Weber One-Touch Platinum Kettle - 57cm Weber Smokey Joe Silver GamerTag: CarbonToe Film Noir. Back when men were men and broads were dames.

06-15-2006, 05:29 AM	#24
scottm4300 Full Fledged Farker Join Date: 03-01-05 Location: New Hampshire Downloads: 0 Uploads: 0	Incredible!! __________________ Brinkmann SKD Turkey/Fish Fryer Charbroil Gas Grill Campfire Pit Trashcan

06-15-2006, 06:40 AM	#25
Wildcat Full Fledged Farker Join Date: 12-04-05 Location: Kentucky Downloads: 0 Uploads: 0	Good job!!

06-15-2006, 06:57 AM	#26
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	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!! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

06-15-2006, 07:30 AM	#27
SP is one Smokin' Farker Join Date: 05-20-06 Location: Kansas City Downloads: 0 Uploads: 0	What a waste of time. (Wink) __________________ [COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR]

06-15-2006, 08:29 AM	#28
djmarko Full Fledged Farker Join Date: 07-20-05 Location: Massapequa, NY Downloads: 0 Uploads: 0	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. __________________ Rich KCBS CBJ Klose 20"x48" offset NB Black Diamond Weber 1 Touch Gold Brinkman Smoke N Pit Pitmaster

06-15-2006, 08:50 AM	#29
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Incredible post! This definitely gets a permanent place in my kitchen! Just gotta figure out how to use that maple syrup to my advantage... __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

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