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, Worcester****re, CYM, and a spot of
light mol*****. 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.
For steaks and burgers, its rub, CYM, Worcester****re and butter to form a
slather just slightly less viscous than the CYM.
MartyB in KC
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