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Rub? Why?

leechlake
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McGurk
McGurk

You're right about the limited amount of pork that is affected by the rub, but that bark makes for some tasty bites for the guy doing the pulling. Brining gets to the core, especially when injected, a

nofishfisherman
nofishfisherman

What about a pork butt "paired with" a 6 pack of beer?  Is that acceptable? My brother in law is a chef and a pretty good one at that but I make fun of him all the time for over using the phrase

nofishfisherman
nofishfisherman

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leechlake Grand Master

leechlake

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1 minute ago, McGurk said:

Hot water, spoonful of honey, heavy squirt of lemon juice,  and a bump of brandy: good for what ails you. Repeat as necessary. 

wasn't that in the Kim Bassinger movie 9-1/2 weeks?  The fridge scene?

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RebelSS Grand Master

RebelSS

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My old girlfriend loved that.....:whistle: Good pick!!! 

10 minutes ago, leechlake said:

wasn't that in the Kim Bassinger movie 9-1/2 weeks?  The fridge scene?

All you foodies should remember the HARD BOILED sliced egg...!

 

13 minutes ago, Dotch said:

heh heh heh...speaking of the blue pill always loved this video :D

 

My old girlfriend loved that.....:whistle: Good pick!!! 

 

 

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smurfy Grand Master

smurfy

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57 minutes ago, Boar said:

i ENJECT MY SHOULDER AN ADD A RUB, THEN i SEPERATE THE FAT FROM THE JUICES AND LET THE MEAT SOAK UP THE JUICE AS IT WARMS IN THE CROCK POT WHILE SEARVING.

 

why you yelling??????????:P:D

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Dotch Grand Master

Dotch

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17 hours ago, nofishfisherman said:

Don't blame the pork LL.  Its just trying to toughen you up.

But if the acid reflux really is a problem I can refer you to a good chiropractor :grin:

You are evil...:lol:

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smurfy Grand Master

smurfy

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6 minutes ago, RebelSS said:

I need a whole body treatment today...I don't think there's a spot on me that isn't throbbing with pain. Gonna be a fun day.

not a spot huh............hello neighbor lady???????????:P:P:D morning REB!!!!!!!!!!:grin:

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rundrave Grand Master

rundrave

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18 hours ago, reinhard1 said:

Always use a good rub and smear it with mustard before you put it on [all sides].  Here is another term.  Mustard is the "Glue" for the rub.

I have used mustard on pork to "glue" the rub on but do you guys also use mustard on say turkey or whole chickens when your smoking them? I have always wanted to try it but just didnt think it was a good combo with chicken or turkey? I have just used oil to get the rub to stick and also crisp up the skin a bit.

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McGurk Grand Master

McGurk

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I don't use mustard on poultry, but I don't know why you couldn't.  I make an herbed butter by mixing freshly minced poultry seasonings with softened butter, and work it inside between the meat and the skin with my hands.  You can get the herbed butter all the way to the thighs and drumsticks on a turkey, and then let it sit uncovered in the fridge for a half day or so to let the skin dry up. I don't put much on the outside of the turkey other than dry seasoning as I want it to dry up for smoking or cooking.  

Now, that being said, you might not want to have anyone watching you do apply the butter to a turkey: it makes rubbing a pork butt look like a Rated G movie in comparison.

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RebelSS Grand Master

RebelSS

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19 minutes ago, McGurk said:

I don't use mustard on poultry, but I don't know why you couldn't.  I make an herbed butter by mixing freshly minced poultry seasonings with softened butter, and work it inside between the meat and the skin with my hands.  You can get the herbed butter all the way to the thighs and drumsticks on a turkey, and then let it sit uncovered in the fridge for a half day or so to let the skin dry up. I don't put much on the outside of the turkey other than dry seasoning as I want it to dry up for smoking or cooking.  

Now, that being said, you might not want to have anyone watching you do apply the butter to a turkey: it makes rubbing a pork butt look like a Rated G movie in comparison.

I do basically the same with my poultry, too.  Softened warm butter whipped with rosemary, sage, thyme, and black pepper smeared everywhere, inside and out. Also makes for a nice browning on chicken and those little squabs.  :)

DSC02050.JPG

 

 

 

 

 

13 minutes ago, leechlake said:

wrong place

 

 

??? Yer in the right place, but it's the wrong time.

 

 

 

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reinhard1 Grand Master

reinhard1

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I use mustard when I make Roladen also.  The roaladen combo makes the best gravy in the world.  I have put mustard on chicken as well.  I make bacon butter for poultry a lot.  Easy to make.  Put the bacon butter under the skin and on top of the skin, then apply your seasonings of rub.   Take a pound of bacon and cut it up in very small pieces.  Fry the bacon till it gets nice and brown and crispy.  Then about 3 sticks of butter and put them in a bowl and in the microwave.  Just to soften it in a creamy texture.  Then take the bowl and put the bacon and grease in there and mix everything up.  Put it in a plastic container and in the fridge so it hardens up.  Bacon butter.  good luck.

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leechlake Grand Master

leechlake

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what a great and horrible idea all at the same time.  I can't see my wife digging into bacon butter unless I don't show her how it's made.  I could see putting it on hot rolls, Thanks.

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