Every year, about this time, I start making my magic potions and powders used in rubs, sops, marinades, and slathers... That's BB-Q talk!
1. Dry Rub. Usually a mixture of salt, sugar, and spices, rubbed into the various meats. This one is important.
2. Sop. Usually a mix of olive oil, water, vinegar, and some of the dry rub. This is used to baste( or sop) the meat throughout most of the BB-Q process.
3. Marinade. A wet process using spices, oil, water to soak the meat in, imparting flavor and promoting tenderness. Vinegar can be used, but sparingly. Mushy meat isn't the same as tender meat!
4. Slather. This is an odd step, but I believe in it. I create a mustard/beer/dry rub combo into a thick, spreadable goo. It helps keep the meat moist, while helping the dry rub mix hang on to the meat. It does not end up tasting "mustardy"!
We look like 3 witches while treating our meat entrees- huddling, arguing, applying! I just thought I'd let you all know what will consume me for the next few days! Pictures will be included in the next few posts- between forgetting the camera, and just plain lazy, I apologize for no visuals...
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28 comments:
can't wait to see what you witches conjure up with your Brew of spices and sludge. sounds verrry tasty. :)
Buff, how do you keep track of what works and what doesn't work? Do you write down "concoctions" as you go and decide which you like best? This process just fascinates me!
deb- Stay tuned... all will be revealed.. :)
dana- Quote from "Thunderdome"..."Plan? There ain't no plan!" I am a man's man... I write down nothing, measure nothing and go by how it tastes! I can get you close on any of these substances content- but that's all!
meat treatment! lol! does this come with an instructional video? i love step 2. sop.
You'd best reveal the secrets so I can smoke a pork roast this weekend.
Pink- I'm shocked at the innuendo here!I'm a simple man(who finds you really cute, but too young for me to take seriously!)I think you're a heckofa writer and gives great photog!)and thinks your comments are quite funny! Luv ya, and what you write back! Keep up the good work! I will always be a reader...
Sounds awfully kinky!
:-)
Peace
Um, yeah. You need to get down here and do something to my meat already. Geez.
I will no longer be reading you one torturously long hour before lunch!
We should have a Blogger BBQ party...so sad to read of your escapes and not enjoy the food. Good luck with your meat!
sornie- Roasting pork, or making pulled pork? Both are Boston butts, but one cooks shorter...
odat- Many, many kinks in the Buf's cooking..... :)
finn- Slather something on, and I'll find you...
that girl- It only is going to get better, in the next week or so...!
Michelle- Stay tuned... and my meat needs no luck!
Hey uncleBuf :)
You'd be so proud--the only one I didn't know was "sop". :D
--snow
Snowniece- You go back to bed, young lady! This conversation is getting too adult for future relatives-and young girls like you!I bet you would burn the marinade, if I wasn't there!
where did this post come from...Its like I get the delayed version.... "The "akelarre", or witches' gathering, was presided by a "satanic" male goat. This act generally took place between midnight and the rooster's crow. When is yours?
mmmm meat!
Hubble, bubble, boil, and trouble!!!! I'm a sop and marinade sort of girl, but I'm all for trying new potions, the mustard one seems intriguing.
MacBeth..... thats all I have to say lol
x
that;s alot to mess with...I think I might have to actually taste the meat to see if it's worth all that trouble..ya know, in my professional opinion and all.
I need to send my hubby to you or Christo's house for a meat fix. If he ever saw what you guys are doing he'd divorce me, become gay and stalk you for food. LOL!
WHY can't I live near you so you can show me how to do this stuff!!!!!!!!!!!!!!!!!!!!!!!
Do you ever do it to Deer Tenderloin? My ex would make this mixture and put it in the tenderloin using a big needle then letting it soak over night, and my God that meat just fell apart the next day and was so freaking good!!!!
DogB-you and I live with the same deal from heaven- talented, but flawed! "If I was perfect, I wouldn't be a human"!
anndi- (loss of brain sustaining blood) What do I bring? Just meat? OK!
queeenie- It actually works, but you must cook it low and slow- 220-250f for a long time, and wrapping it in foil for another 2 hrs. only tenderizes it more.
McChicken- When I was young, I got kicked in the McNuggets- and never said that to a girl again...
beth- I actually have a shirt that says " You'll love the taste of our meat in your mouth" I traded him a Buffalo Dick Tee shirt straight up..
cluadia- No, he wouldn't, and we ain't gay! We just cook like it...
Bina- I have never done "it" to venison tenderloin, but with a few drinks in me, even room temp. mud ain't safe..... This is where you laugh hysterically...
you are a bbq'in foo'!!!
double double toil and trouble...
Sounds like a well thought out plan, Buff--Can't wait to see the results!
I'm like Pavlov's dog here....
When and Where is this taking place Buff?
lol! You know I'd burn the marinade! We don't even have to pretend like I wouldn't. ;)
--snowneice
Sounds like a great time, that mustard plaster sounds good to!
wow! That sounds an interesting event!
Thanks for classifying the marinades etc. It really helps to know why & what should be done to make the BBQ more succulent
Let me tell you a secret. Use about two tablespoonful of raw papaya paste as the tenderizer & it will not only be better than any other but the taste will be enhanced ten times.
Also, you won't need to add vinegar, which is synthetic & harmful in most cases.
PS> go easy on the papaya, if there is a pregnant woman to be fed. raw papaya can cause ( although rarely) miscarriage in the initial stage of pregnancy.
Tanya- You got fool right!
tavolini- see next post...
G- man! Sorry, this week-end.. we needed ya!
snowniece- show up and look pretty- I know you can do that, my dear!
rog- Mustard plaster? You Ex-Michigan dinklet....!
Mona- Sounds perfect! Where are you when I need you, dear? :)
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