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Tuesday, July 22, 2008

My Upcoming Battle- State BB-Q Cook-off.. Meat Treatment-101..

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...

28 comments:

deb said...

can't wait to see what you witches conjure up with your Brew of spices and sludge. sounds verrry tasty. :)

Dana said...

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!

buffalodickdy said...

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!

pinknest said...

meat treatment! lol! does this come with an instructional video? i love step 2. sop.

Sornie said...

You'd best reveal the secrets so I can smoke a pork roast this weekend.

buffalodickdy said...

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...

Odat said...

Sounds awfully kinky!

:-)

Peace

Finn said...

Um, yeah. You need to get down here and do something to my meat already. Geez.

'That Girl' said...

I will no longer be reading you one torturously long hour before lunch!

Michelle Ann said...

We should have a Blogger BBQ party...so sad to read of your escapes and not enjoy the food. Good luck with your meat!

buffalodickdy said...

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!

snowelf said...

Hey uncleBuf :)

You'd be so proud--the only one I didn't know was "sop". :D

--snow

buffalodickdy said...

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!

doggybloggy said...

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?

Anndi said...

mmmm meat!

Queenie said...

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.

MarmiteToasty said...

MacBeth..... thats all I have to say lol

x

Beth said...

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.

Dragonfly Dreaming said...

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!

Bina said...

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!!!!

buffalodickdy said...

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...

Tanya Kristine said...

you are a bbq'in foo'!!!

TavoLini said...

double double toil and trouble...

Sounds like a well thought out plan, Buff--Can't wait to see the results!

G-Man said...

I'm like Pavlov's dog here....
When and Where is this taking place Buff?

snowelf said...

lol! You know I'd burn the marinade! We don't even have to pretend like I wouldn't. ;)

--snowneice

Roger said...

Sounds like a great time, that mustard plaster sounds good to!

Mona said...

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.

buffalodickdy said...

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? :)