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Old 05-12-2011, 08:18 PM   #21
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Quote:
Originally Posted by Andy M. View Post
You'll only know by experimenting. If you're are totally against sugar, just try some of the commercial blends. Emeril's Essence would work just fine in this type of use and has no sugar.
I'm not totally against sugar. I sometimes use it in cooking savoury food. I just don't want it to make the food sweet.

Thanks for the tip about Emeril's Essence. I googled to see if it could be bought in Canada and found this: Emeril's Essence Recipe : Emeril Lagasse : Food Network. It looks quite similar to the recipe posted here, but minus the sugar.

Has anyone tried using fresh herbs in a rub instead of dry ones? Does it gum things up or does it work well?
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Old 05-12-2011, 08:19 PM   #22
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I love the smell of smoking ribs in the afternoon. I threw in chunks of cherry wood for smoke. I've got another couple of hours to go. :))
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Old 05-13-2011, 12:46 AM   #23
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BDF, I use the following to 'rub my butt' 24-48 hours before cooking.

For the Dry Rub

6 Tb Dark Brown Sugar
5 Tb Paprika
4 Tb Salt
3 Tb Black Pepper
3 Tb Cayenne
2 Tb Cumin
2 Tb Garlic powder
1 Tb Dry Oregano
1 Tb Dry Thyme
1 Tb Onion Powder


I would remove the rind and leave the fat. Rub the mixture into the flesh, wrap in plastic wrap and refrigerate for 24-48 hours.

Remove from the fridge and allow the but to come to room temperature. If it's boneless, you may want to tie it up to maintain a tight shape.

No brining necessary.
Thanks M and everyone else for the comments. I aim to start to rub on Monday and cook on Wednesday. I would like to ask a supplementary. I have Thyme, Lemon Thyme and Oregano growing in the herb beds if I put them in the blender with the other ingredients and blitz will that be ok
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Old 05-13-2011, 09:43 AM   #24
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Originally Posted by Bolas De Fraile View Post
Thanks M and everyone else for the comments. I aim to start to rub on Monday and cook on Wednesday. I would like to ask a supplementary. I have Thyme, Lemon Thyme and Oregano growing in the herb beds if I put them in the blender with the other ingredients and blitz will that be ok

I've never used fresh herbs in a dry rub but it should work.
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Old 05-13-2011, 09:45 AM   #25
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Dry herbs it is then.
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Old 05-13-2011, 09:48 AM   #26
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I don't see the use of the water pan, but what ever floats your boat. I'd rather mop than use a water pan.

Another way to do a rub is to apply it one at a time. Make'n your own rub is pretty easy, there is the 8-3-1-1(sugar-salt-chili pwdr-anymix of what you want). I'm also not a fan of sweet, maybe alittle on pork but not on beef or anything else. K.salt, blk pepper, and some heat is hard to beat.
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Old 05-13-2011, 09:59 AM   #27
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I don't mop or use a water pan. Well, I use the water pan, but it's filled with sand. The water is simply a heat sink to help with temperature spikes/fluxuations and sand works just as well and doesn't need replenished as the cook goes on, allowing you to keep the lid where it's supposed to be, down.
But like anything, there is more than one way to do things and get the results you're after. Probably moreso with BBQing.
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Old 05-13-2011, 10:14 AM   #28
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I don't mop or use a water pan. Well, I use the water pan, but it's filled with sand. The water is simply a heat sink to help with temperature spikes/fluxuations and sand works just as well and doesn't need replenished as the cook goes on, allowing you to keep the lid where it's supposed to be, down.
But like anything, there is more than one way to do things and get the results you're after. Probably moreso with BBQing.
The water pan is not simply a heat sink. No, the water in the water pan is to provide a steam-like environment to maintain moisture. In other words, it helps keep your meat and/or veggies from drying out when grilling and not necessarily barbequing.
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Old 05-13-2011, 10:22 AM   #29
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Pac and Al, I want to do the first Butt in a foolproof way once that is done and dusted or dusted and done I will probably tweek it to suit our tastes.
Pac opening the lid is my big problem, I just have to resist being curious, I have only slow smoked chicken, duck and belly pork so far, I keep thinking they were going to burn
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Old 05-13-2011, 10:33 AM   #30
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... Pac opening the lid is my big problem, I just have to resist being curious, I have only slow smoked chicken, duck and belly pork so far, I keep thinking they were going to burn
You'll have to learn to satisfy your curiosity with the smell of smoking meat wafting through the air
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