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Getting Rubbed the right way (meat rubs and cooking)

Discussion in 'Cooking and Culinary Arts' started by Pavel Mosko, Jul 30, 2021.

  1. Pavel Mosko

    Pavel Mosko Arch-Dude of the Apostolic Supporter

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    I starting this thread to chronicle my adventures in using BFFs Barbecue rubs, and other meat rubs. Used them before, but will be trying harder to get max affect from them etc.
    I just got a belated birthday package (my birthday was over 3 weeks ago). I am however on the "One Meal A Day" diet, and am using up leftovers and food I just bought, so this could take a while (probably won't be making anything with it till next week I'm guessing).

    Product 2.jpg
     
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  2. Pavel Mosko

    Pavel Mosko Arch-Dude of the Apostolic Supporter

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  3. Michie

    Michie Human rights begin in the womb. Supporter

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    Nice! Let us know how it goes. Looks really interesting. I remember your friend. :)
     
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  4. Pavel Mosko

    Pavel Mosko Arch-Dude of the Apostolic Supporter

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    OK I'm starting my little Food Blogging project.

    Lately I have been avoiding a lot of beef meat cuts, since I'm a bargain shopper. I've actually been eating a lot of pork.... but I've really been wanting some steak or other similar kinds of beef. In California we had something Tri Tip that was very popular and a favorite for BBQs. My friend alerted me to this being a good time for buying steak, as far as a prime time of slaughter houses slaughtering and blowing out their product. Unfortunately, my neighborhood store of Weiss was sold out of their best steak special for my needs, but they did have a 2 for one on London Broils. Which was something I grew to love in college, a favorite aunt of mine would marinate it for me, before she grilled it and would serve it up with this kind of Americanized fried rice dish that I liked as well.


    London broil.jpg
     
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  5. Michie

    Michie Human rights begin in the womb. Supporter

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    I will be reading with interest!
     
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  6. Pavel Mosko

    Pavel Mosko Arch-Dude of the Apostolic Supporter

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    My friend Stan said to use his "Steak House" seasoning "like any season salt". Which is what I did, I treated it like a Lawry's season salt or Pappy's the ones I'm use to that have lots of paprika and small sized salt...

    I do worry a tiny bit, because the koshur salt in the mix looks a bit intimidating....

    But it will probably be good right...? Or at least that is what BBQ sauce is for.
     
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  7. Pavel Mosko

    Pavel Mosko Arch-Dude of the Apostolic Supporter

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    I'm currently going to be researching cooking methods.

    You see I'm a bit of a idiot proof guy. I like "fire and forget" cooking that you don't have to baby sit or watch like a hawk. So in spite of beef cuts like this favoring broiling, pan frying etc. I'm going to see if their is a good way of slow cooking it via something like foil wrap, or maybe cooking it in a pot with water, with a lid maybe etc.


    So will be looking online and am open to suggestions.


    But I may try broiling, pan frying etc. a bit more comfortable on the pan fry end.
     
  8. Hazelelponi

    Hazelelponi Well-Known Member Supporter

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    Kosher salt is just a larger grain, and as such it's used in a different measurement than table salt, but other than that salt is salt.. no difference in the finished product..
     
  9. Pavel Mosko

    Pavel Mosko Arch-Dude of the Apostolic Supporter

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    Oh I forgot to talk about the ingredients of the "Steak House" rub

    from the label: Kosher Salt, Black Pepper, Onion Powder, Garlic Powder, White Pepper.


    Product Midrash: The Black pepper of the product is actually two different kinds or cuts. One is suppose to penetrate the meat better (maybe the bigger cut), while the other one aim is to flavor more the surface of the meat. And of course, since this is a premium type "Fancy Food" (gourmet food product, that appear at the various food Trade shows etc. for boutique type stores etc.) naturally the best quality spices are used etc. unlike your generic meat rub at a grocery store etc.
     
  10. Hazelelponi

    Hazelelponi Well-Known Member Supporter

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    For slow cooking in the oven something like pork butt, I use the rub, then wrap the meat really well in parchment paper then cook low and slow .. the parchment paper keeps the meat very moist during the cooking process...I use parchment for any oven cooked meat for that reason.

    Also, for low and slow you just have to know how many pounds of meat your cooking, and then cook for x amount of hours for the amount of meat your cooking... very simple, no babysitting required...
     
  11. Michie

    Michie Human rights begin in the womb. Supporter

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    I think it will be fine. I use a lot of kosher salt and sea salt when cooking. It has always turned out much better than just using table salt.
     
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  12. Pavel Mosko

    Pavel Mosko Arch-Dude of the Apostolic Supporter

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    Kind of. This may be like a famous Bruce Lee saying:

    Bruce Lee.jpg


    The affects of Kosher salt are probably exaggerated. Based on personal experience with Kosher salt, I do believe it probably does penetrate meat better, because I normally avoid it, because it can be like biting into a salt lick when you have pretzels, salted chocolate caramels etc.


    In seasoning I often prefer more even distribution. I cam to this philosophy eating Korean food after eating Chinese food. The Chinese like to throw in those red pepper pods, and you sometimes bit into them accidently and had hot mouth for a few minutes. While, I enjoyed eating spicy Korean food in college for the 1st time, rather than use chilli pods, they put chilli paste into their spicy stir fry that gave good a even burn throughout.


    Anyway some interesting stuff with Koshur salt. Going back nearly 18 years or so, my best friend did a Pascha / Easter roasted lamb. He stuffed it full of a whole small garlic like easily we put in maybe 20 to 24 cloves in this roast thing that was for a house fellowship group. But he coated it with a rock salt crust, from koshur salt, which not only flavored it but it was suppose to assist the roasting effort like conducting heat or evenly distributing heat etc. But it was pretty cool. And you know that lamb was the best lamb I ever had. And I've had some really good lamb. To start with we visited some regions of California that are populated by Basque immigrants that really do a good marinated lamb, and my own father got into doing leg of lamb and other lamb as far as marinating it, grilling it, maybe even smoking it. But he still beat it with that rock salt crust, some seasoning and all those garlic cloves stuffed in the meat..... It's really too bad we didn't take a digital photograph of that dish.....
     
  13. Hazelelponi

    Hazelelponi Well-Known Member Supporter

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    The salt crust does what parchment paper does... just an fyi..
     
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  14. Pavel Mosko

    Pavel Mosko Arch-Dude of the Apostolic Supporter

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    Cool in thinking about your post, in retrospect when it comes to watching those competitive cooking shows on Food Network the biggest mistake was under seasoning than over seasoning.

    It reminds me of other areas of life like public speaking, sales etc. where you seem to have to overdue something in prep to hit the bullseye. In that it comes from shyness when meeting actual people, but in cooking it is that some of the seasoning bleeds out, rubs off etc.
     
  15. Pavel Mosko

    Pavel Mosko Arch-Dude of the Apostolic Supporter

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    except for flavoring and looking cool. :)

    But kind of a cool thing to point out, some day will I branch out to explore this new thing.... and can it help me cook something better I wonder....
     
  16. bèlla

    bèlla ❤️ Supporter

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    Check out All About Braising by Molly Stevens. Your local library should have it. She has wonderful ideas and the recipes are good. I started braising cabbage because of her and never looked back.

    ~bella
     
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  17. bèlla

    bèlla ❤️ Supporter

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    Look up the koshering process for meat. Its more tender than the other. You can do a similar process by wrapping it in salt and storing it until you're ready to use it. You wash it off of course. I've heard the flavor is better.

    Check out Townsends feed on YouTube. He does historical cooking. You'll glean a lot.

    ~bella
     
  18. Pavel Mosko

    Pavel Mosko Arch-Dude of the Apostolic Supporter

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    London broil done.jpg
     
  19. Pavel Mosko

    Pavel Mosko Arch-Dude of the Apostolic Supporter

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    I oven roasted in 425 degrees for 32 minutes or so according to some online instructions. I used sesame oil on it, rather than the oil they mentioned because I like the Smokey flavor of it. Stan was right on the flavor and directions. Tastes good probably will eat half of it with out BBQ sauce.
     
  20. Michie

    Michie Human rights begin in the womb. Supporter

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    Looks like you did a good job!
     
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