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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-05-2018, 10:29 PM | #1 |
is One Chatty Farker
Join Date: 06-04-18
Location: In the Matrix
Name/Nickname : Candice
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What makes the best slather?
I have been a long time lurker and have read everything from yellow mustard, oil, Molasses, Ketchup, even A1, and Mayo. I am sure i am missing a lot. I am curious which of these slathers (binder) affects flavor and color the least, and also the most.
Thank you for reading, and thank you even more for responding. |
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06-05-2018, 10:32 PM | #2 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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What (meat) are you slathering?
I've used this and that, but it all "depends."
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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06-05-2018, 10:34 PM | #3 |
is one Smokin' Farker
Join Date: 12-09-04
Location: Utica, MI
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I've only used mustard and Worsty Sauce as a slather in the past. And neither left any trace of flavor or related color.
I don't use any slather now. I will rub my protein about 1 hour before going on the cooker and allow it to form a paste as it reacts with the meat, then reapply a light coating of rub before going on the cooker.
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06-05-2018, 10:35 PM | #4 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Tbs......
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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06-05-2018, 10:42 PM | #5 |
is One Chatty Farker
Join Date: 06-04-18
Location: In the Matrix
Name/Nickname : Candice
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Thanks from:---> |
06-05-2018, 10:45 PM | #6 |
Babbling Farker
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
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I find thicker slathers like mustard and mayo to be very prone to shed rub because of the texture. So I reserve it for ribs where I can do the bone side first and then apply rub on the top when I have it on the smoker. The resulting bark is usually more clumpy, like the skin on KFC original recipe.
Thinner slathers like worchestershire and oil I use for brisket or any meat that requires more handling. But overall, some may not detect the added flavors, but it will depend on your rub and if it overpowers it.
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06-05-2018, 10:52 PM | #7 | |
is One Chatty Farker
Join Date: 06-04-18
Location: In the Matrix
Name/Nickname : Candice
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06-05-2018, 11:01 PM | #8 | |
Babbling Farker
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
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Quote:
Mustard certainly works better with the rub since it can collect more on the surface. But you'll also end up with more of it on your gloves than on your meat during the handling process. I can write things with the thicker slathers.... yet oil/worchestshire doesn't stick to the gloves as much. It seems impartial to which side it goes on.
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06-05-2018, 11:06 PM | #9 | |
is One Chatty Farker
Join Date: 06-04-18
Location: In the Matrix
Name/Nickname : Candice
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06-05-2018, 11:09 PM | #10 |
Babbling Farker
Join Date: 06-20-15
Location: Badger, California
Name/Nickname : Josh
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I have never ever had a bad cook using either EVOO (my standard) or mayo.
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06-05-2018, 11:15 PM | #11 | |
is One Chatty Farker
Join Date: 06-04-18
Location: In the Matrix
Name/Nickname : Candice
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Quote:
How about a yellow mustard/mayo mixture as a slather? Best of both worlds? |
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06-06-2018, 12:00 AM | #12 | ||
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Quote:
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I use Pork: Mustard Chicken: Mayo Beef and lamb: Worcestershire Fish or just an all around slather for me is high burning point oils like grape seed, sunflower, safflower, avocado etc.
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06-06-2018, 12:11 AM | #13 | |
is One Chatty Farker
Join Date: 06-04-18
Location: In the Matrix
Name/Nickname : Candice
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Quote:
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06-06-2018, 12:47 AM | #14 | |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Quote:
__________________
LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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06-06-2018, 01:16 AM | #15 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Mustard thinned with pickle juice.
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