On Jul 6, 8:40=A0am, "Nunya Bidnits" <nunyabidn...@[EMAIL PROTECTED]
> 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
t=
end
> 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
fri=
dge
> 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, Worcester****re 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.
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