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...