Do you put your rub on, then slather or visa versa, or both?

"Tutall" > wrote in message
...
>
> Do you put your rub on, then slather or visa versa, or both?
>

Mustard first, then the rub sticks to it. I guess you could mix them
though, just never tried it.

On Jul 6, 8:40*am, "Nunya Bidnits" > wrote:
> Tutall wrote:
> > Do you put your rub on, then slather or visa versa, or both?
>
> Sometimes I season ahead with a dry rub. But just before cooking I just tend
> to mix the mustard and the rub together and then slather.
>
> My favorite slather is good dry rub, Worcestershire, CYM, and a spot of
> light molasses. Should form a gooey sticky lump which sticks well to the
> meat as long as its dry and the surface allowed to warm up a bit from fridge
> temps. It won't stick well if the meat is really cold and condensation is
> forming. So I guess its more of a rub than a slather.
>

Shoot, just finished them a couple of hours ago, woulda tried the
mollases, it makes sense that it would work well as a crust maker. Am
trying out Frohe's Kickin Texas sauce today as well. What will make it
work is my Klose has a bigass top vent that'll allow the sauce to be
stirred without opening the cooker. Got about 40 lbs of butt on the
cooker right now, most of it is for friends and family.

> For steaks and burgers, its rub, CYM, Worcestershire and butter to form a
> slather just slightly less viscous than the CYM.

One of these days I might try this, tend to like my steak plain, but
something different every once in a while is nice.

On Jul 6, 10:37*am, "Nunya Bidnits" > wrote:
> Tutall wrote:

>
> >> For steaks and burgers, its rub, CYM, Worcestershire and butter to
> >> form a slather just slightly less viscous than the CYM.
>
> > One of these days I might try this, tend to like my steak plain, but
> > something different every once in a while is nice.
>
> This won't interfere with your steak, it will just enhance its grilled
> flavor, especially if you use some wood with the charcoal. Don't use
> anything outrageous for the rub, just something simple.

Well, I'm thinking you probably know your steak being in KC and all,
so now I'm gonna hafta try it.

>
> What model Klose do you have? Is 40 lbs about its limit or will it handle
> more?

40lbs is just using the smaller top rack. :-)

Got "The Grill Chef" 20x42. I've maxed it out only once so far.

Nunya Bidnits wrote:
> Tutall wrote:
>> Do you put your rub on, then slather or visa versa, or both?
>
> Sometimes I season ahead with a dry rub. But just before cooking I just tend
> to mix the mustard and the rub together and then slather.
>
> My favorite slather is good dry rub, Worcestershire, CYM, and a spot of
> light molasses. Should form a gooey sticky lump which sticks well to the
> meat as long as its dry and the surface allowed to warm up a bit from fridge
> temps. It won't stick well if the meat is really cold and condensation is
> forming. So I guess its more of a rub than a slather.

I've tried it many ways, but prefer to rub on the CYM first, then dust
with the "rub." Mixing the rub and CYM together makes the mustard
thicker, and thus I end up with too much mustard on the meat. My
preference is to put a tbsp or so of CYM in my hand, then rub it over
the ribs or butt, squeegeeing off as much as reasonable with my hand.
To me, the thinner the CYM is on the meat, the better the results but YMMV.


--
Nonny

Nonnymus
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