This was one where Dave Bouska of Butcher's BBQ was competing with Michael Character and Buzzi Hughes and one of the meats was a huge cowboy ribeye.
Dave won, and one of the things he did was apply "mud" to his steak. I'm guessing that the "mud" is a beef base which is what Myron theorized as well, but what exactly do you think it was. Definitely was dark like beef bouillon and spreadable.
Maybe beef bouillon, some form of oil, and a rub component.
Now if this is pretty close to what the stuff was, I got to wondering what the benefit(s) would be versus just a good rub and letting the beefiness of the ribeye do the talking. Maybe a more robust crust flavor?
Anyways got me wondering so figured I'd post to the brain trust here and see what you guys thought.
Dave won, and one of the things he did was apply "mud" to his steak. I'm guessing that the "mud" is a beef base which is what Myron theorized as well, but what exactly do you think it was. Definitely was dark like beef bouillon and spreadable.
Maybe beef bouillon, some form of oil, and a rub component.
Now if this is pretty close to what the stuff was, I got to wondering what the benefit(s) would be versus just a good rub and letting the beefiness of the ribeye do the talking. Maybe a more robust crust flavor?
Anyways got me wondering so figured I'd post to the brain trust here and see what you guys thought.