Commercial Rubs = Not a cook????

kennedyma · 11-16-2011, 01:12 PM

Gonna pull this out of another thread as I don't want to take away from the org. poster.

In the other thread a member here said that if you **only** use commercial rubs "you ain't a cook."

I put together following response to that statement:

Okay, I'm going to bite on this one.

What about using "commercial meat?" Are you not a cook if you don't raise your own pigs? Heck go one step up and say are you not a cook because you don't butcher your own pigs? Why don't you do this, because you want to save time.

But since we are talking about rubs here. Are you not a cook if you don't grow your own spices? What about onion and garlic powder? They are very easy to make at home, but just take time. I know I've done it. Do are you not a cook if you don't make your own spices?

What about BBQ sauce or vinegar or heck all the other commercial products we all use when we cook.

So right now your scope of the journey is very narrow. I bet if you asked somebody 100 years ago what the journey was for cooking a pig it would be a much, much longer journey. So does that mean we aren't cooks, because we don't spend as long on our journey?

Your statement was pretty bold and I do take offense to it. Sorry but I do.

BTW, I know that wasn't directed at me but at everybody who uses rubs. So please take the post above from everyone who uses commercial products.

I also agree with your last statement, cooking is a journey and we all chose our own path to follow. Just because we choose a different route doesn't mean we aren't hikers.

My intent here isn't to start a flame war or anything like that. My intent is to figure this out. My biggest surprise was how many people came to support "not a cook" comment. I was shocked that people would speak like this and that it's really believed. How does using a commercial rub make you not a cook?

I just joined this board because I felt is was a good place to come and get help with BBQ and to hang with some peeps who have the same interests as myself. I now am not sure of that..... I also know that the vocal minority can make a lot of noise.

Anyways just wanted to post this and see what peoples thoughts were on the topic, with out hijacking the original thread.

Just asking.....

K-Train · 11-16-2011, 01:17 PM

Good points. I guess you should build all your smokers as well.

big brother smoke · 11-16-2011, 01:19 PM

I stand by this statement from the other thread:

Aren't some of you touting your horns about making your own rubs getting them from a book. I recall a few threads where that was mentioned. Just Saying

Just because someone does not make their own rubs, they are less of a cook?

This sounds a lot like the stick burner versus pellet pooper argument

Folks are always willing to knock people down a bit to elevate themselves.

And yes cooking is a journey and there are multiple paths

Jaskew82 · 11-16-2011, 01:21 PM

I disagree with the idea that it makes you not a cook. This is just foolish.

Alexa RnQ · 11-16-2011, 01:23 PM

I can't get behind that statement, even though I make our rubs before each contest, from recipes we developed ourselves.

There's a hell of a lot more to being a cook than any one element of the process. And yes, there are people who are willing to argue the various points right back to "you have to dig a hole in the ground or it isn't real bbq"...

Harbormaster · 11-16-2011, 01:23 PM

I make some of my own rubs.
I buy some rubs made by Brethren (BBS, Plowboys).
Personally, I think it means that I am smart enough to realize that other people make some things better than I can.
Well, not butt or brisket rub.

The judges don't seem to think it makes me any less of a cook.

Ron_L · 11-16-2011, 01:28 PM

Everyone has their opinion and they are free to voice them. But, if I listened to everyone who voices an extreme opinion like this I would...

1. Be a cheater because I cook in a pellet cooker
2. Be a cheater because I have used foil
3. Be a poor cook because I have used commercial rubs
4. Not be cooking real BBQ because I don't always cook pork and don't cook over an open pit.
5. Be an Azzhat and a mother farker because I moderated someone's post (many time over)

6. Be a heathen because I cook my briskets and butts with the fat cap down

I think you get my point.

JD McGee · 11-16-2011, 01:28 PM

Huh...imagine that! I'm a cheater too...and a pretty good one to boot! Lol!

Bluehawg · 11-16-2011, 01:35 PM

Quote:

Originally Posted by Ron_L

Everyone has their opinion and they are free to voice them. But, if I listened to everyone who voices an extreme opinion like this I would...

1. Be a cheater because I cook in a pellet cooker
2. Be a cheater because I have used foil
3. Be a poor cook because I have used commercial rubs
4. Not be cooking real BBQ because I don't always cook pork and don't cook over an open pit.
5. Be an Azzhat and a mother farker because I moderated someone's post (many time over)

6. Be a heathen because I cook my briskets and butts with the fat cap down

I think you get my point.

But I just must ask, do you grow your own beans for the coffees?

j/k

I have been lurking over in your coffee section and as soon as I get a dollar ahead of starvation I want to try some BTW. I LOVE me some coffee.

that is all.

Bigmista · 11-16-2011, 01:38 PM

I've said this before. Anything I buy is an INGREDIENT in my recipe be it, rub, sauce, meat, veggies, etc. It's the way you prepare those ingredients that makes you the cook. I make a great brisket chili using canned tomatoes. Does that mean I'm not a cook? Far from it.

deguerre · 11-16-2011, 01:41 PM

There's a key word missing from that post too. "If you only use commercial rubs...".
Now, I can sort of understand the point with that qualifier. Then again, there are so many high quality, inexpensive (Compared to making your own as the expense of ingredients is so much less for a manufacturer who buys in large quantities) and downright tasty products out there: Simply Marvelous, The Rub Company, Oak Ridge, Plowboy's, BigButz just to name a few. I still experiment with flavor profiles but now it's usually for a marinade or injection. Could I make a rub as good as these people already make? Perhaps, but it would take years probably to come up with THE formula unless I just lucked into it but on that occasion I'd be willing to bet it was something done on the fly and didn't write down.

Besides...I also like to support Brethren Bid'nesses

.

Gore · 11-16-2011, 01:43 PM

Gheesh Ron, I bet you don't even mold your own pellets ... what a slacker.

deguerre · 11-16-2011, 01:44 PM

Quote:

Originally Posted by Ron_L

Everyone has their opinion and they are free to voice them. But, if I listened to everyone who voices an extreme opinion like this I would...

1. Be a cheater because I cook in a pellet cooker
2. Be a cheater because I have used foil
3. Be a poor cook because I have used commercial rubs
4. Not be cooking real BBQ because I don't always cook pork and don't cook over an open pit.
5. Be an Azzhat and a mother farker because I moderated someone's post (many time over)

6. Be a heathen because I cook my briskets and butts with the fat cap down

I think you get my point.

Well, I'm sure you're a heathen, just not for any of the above reasons. Truck bed mod.

Gore · 11-16-2011, 01:45 PM

I always thought Granny was one of the best cooks I ever met and she only had salt and pepper in her cupboard. Boy, was I ever mistaken.

Bluehawg · 11-16-2011, 01:48 PM

Quote:

Originally Posted by Gore

I always thought Granny was one of the best cooks I ever met and she only had salt and pepper in her cupboard. Boy, was I ever mistaken.

And LARD... Lots and lots of LARD....

Everything was either cooked in LARD or Lard was used in it...

Or bacon grease. I was a grown man before I ever knew you could cook a fried egg with cooking oil if you didn't have any left-over bacon grease.

11-16-2011, 01:12 PM	#1
kennedyma On the road to being a farker Join Date: 09-14-11 Location: Geneva, IL Downloads: 0 Uploads: 0	Commercial Rubs = Not a cook???? Gonna pull this out of another thread as I don't want to take away from the org. poster. In the other thread a member here said that if you only use commercial rubs "you ain't a cook." I put together following response to that statement: Okay, I'm going to bite on this one. What about using "commercial meat?" Are you not a cook if you don't raise your own pigs? Heck go one step up and say are you not a cook because you don't butcher your own pigs? Why don't you do this, because you want to save time. But since we are talking about rubs here. Are you not a cook if you don't grow your own spices? What about onion and garlic powder? They are very easy to make at home, but just take time. I know I've done it. Do are you not a cook if you don't make your own spices? What about BBQ sauce or vinegar or heck all the other commercial products we all use when we cook. So right now your scope of the journey is very narrow. I bet if you asked somebody 100 years ago what the journey was for cooking a pig it would be a much, much longer journey. So does that mean we aren't cooks, because we don't spend as long on our journey? Your statement was pretty bold and I do take offense to it. Sorry but I do. BTW, I know that wasn't directed at me but at everybody who uses rubs. So please take the post above from everyone who uses commercial products. I also agree with your last statement, cooking is a journey and we all chose our own path to follow. Just because we choose a different route doesn't mean we aren't hikers. My intent here isn't to start a flame war or anything like that. My intent is to figure this out. My biggest surprise was how many people came to support "not a cook" comment. I was shocked that people would speak like this and that it's really believed. How does using a commercial rub make you not a cook? I just joined this board because I felt is was a good place to come and get help with BBQ and to hang with some peeps who have the same interests as myself. I now am not sure of that..... I also know that the vocal minority can make a lot of noise. Anyways just wanted to post this and see what peoples thoughts were on the topic, with out hijacking the original thread. Just asking..... Last edited by kennedyma; 11-16-2011 at 06:04 PM.. Reason: Added word only to correct the quote

11-16-2011, 01:17 PM	#2
K-Train is one Smokin' Farker Join Date: 09-22-11 Location: Edgewater, MD Downloads: 0 Uploads: 0	Good points. I guess you should build all your smokers as well. __________________ Keith Fat Maxine's BBQ Thanks to DArtagnan Foods (Awesome ribs)

11-16-2011, 01:19 PM	#3
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	I stand by this statement from the other thread: Aren't some of you touting your horns about making your own rubs getting them from a book. I recall a few threads where that was mentioned. Just Saying Just because someone does not make their own rubs, they are less of a cook? This sounds a lot like the stick burner versus pellet pooper argument Folks are always willing to knock people down a bit to elevate themselves. And yes cooking is a journey and there are multiple paths __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

11-16-2011, 01:21 PM	#4
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Airmont, NY Downloads: 0 Uploads: 0	I disagree with the idea that it makes you not a cook. This is just foolish. __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

11-16-2011, 01:23 PM	#5
Alexa RnQ is One Chatty Farker Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix Downloads: 0 Uploads: 0	I can't get behind that statement, even though I make our rubs before each contest, from recipes we developed ourselves. There's a hell of a lot more to being a cook than any one element of the process. And yes, there are people who are willing to argue the various points right back to "you have to dig a hole in the ground or it isn't real bbq"... __________________ . . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. Rhythm 'n QUE

11-16-2011, 01:23 PM	#6
Harbormaster Quintessential Chatty Farker Join Date: 07-14-06 Location: Wyocena, WI Downloads: 0 Uploads: 0	I make some of my own rubs. I buy some rubs made by Brethren (BBS, Plowboys). Personally, I think it means that I am smart enough to realize that other people make some things better than I can. Well, not butt or brisket rub. The judges don't seem to think it makes me any less of a cook. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 22.5" OTG (DT); Two 22.5" Bar-B-Kettles; One 18.5" Bar-B-Kettle; Smokey Joes (A, K); Genesis Silver C (DU); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DU, DR). "For when democracy becomes tyranny, those of us with rifles still get to vote"

11-16-2011, 01:28 PM	#7
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Everyone has their opinion and they are free to voice them. But, if I listened to everyone who voices an extreme opinion like this I would... 1. Be a cheater because I cook in a pellet cooker 2. Be a cheater because I have used foil 3. Be a poor cook because I have used commercial rubs 4. Not be cooking real BBQ because I don't always cook pork and don't cook over an open pit. 5. Be an Azzhat and a mother farker because I moderated someone's post (many time over) 6. Be a heathen because I cook my briskets and butts with the fat cap down I think you get my point. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

11-16-2011, 01:28 PM	#8
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	Huh...imagine that! I'm a cheater too...and a pretty good one to boot! Lol!

11-16-2011, 01:38 PM	#10
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	I've said this before. Anything I buy is an INGREDIENT in my recipe be it, rub, sauce, meat, veggies, etc. It's the way you prepare those ingredients that makes you the cook. I make a great brisket chili using canned tomatoes. Does that mean I'm not a cook? Far from it. __________________ 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

11-16-2011, 01:41 PM	#11
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	There's a key word missing from that post too. "If you *only* use commercial rubs...". Now, I can sort of understand the point with that qualifier. Then again, there are so many high quality, inexpensive (Compared to making your own as the expense of ingredients is so much less for a manufacturer who buys in large quantities) and downright tasty products out there: Simply Marvelous, The Rub Company, Oak Ridge, Plowboy's, BigButz just to name a few. I still experiment with flavor profiles but now it's usually for a marinade or injection. Could I make a rub as good as these people already make? Perhaps, but it would take years probably to come up with THE formula unless I just lucked into it but on that occasion I'd be willing to bet it was something done on the fly and didn't write down. Besides...I also like to support Brethren Bid'nesses. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

11-16-2011, 01:43 PM	#12
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Gheesh Ron, I bet you don't even mold your own pellets ... what a slacker. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

11-16-2011, 01:45 PM	#14
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	I always thought Granny was one of the best cooks I ever met and she only had salt and pepper in her cupboard. Boy, was I ever mistaken. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

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