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Old 07-22-2011, 07:39 PM   #21
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yeah, i found that yesterday but saw it was backordered. How long does that stuff last for you?
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Old 07-23-2011, 10:12 PM   #22
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Wow! I'm glad you posted that list. I always figured the pros aways made their own rubs and sauces from scratch.

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Old 07-23-2011, 10:31 PM   #23
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Originally Posted by StuporMan
Wow! I'm glad you posted that list. I always figured the pros aways made their own rubs and sauces from scratch.
Me too. I make all my stuff from scratch. That is the fun part.
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Old 07-25-2011, 04:40 PM   #24
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Me too. I make all my stuff from scratch. That is the fun part.
We learned very early that it takes a long time to perfect a rub. There are commercial rubs that have taken years for the manufacturer to perfect. Why reinvent the wheel? Many teams, including ourselves doctor the commercial rubs to get the exact flavor profile we are looking for.
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Old 07-25-2011, 05:32 PM   #25
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Sawdustguy, you mention mixing the Fab-B with the drippings from the brisket. I'm assuming that you place them in shallow pans on the grill grate? Any problem placing brisket directly on the grate, other than not being able to collect drippings?

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Old 07-25-2011, 09:19 PM   #26
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Sawdustguy, you mention mixing the Fab-B with the drippings from the brisket. I'm assuming that you place them in shallow pans on the grill grate? Any problem placing brisket directly on the grate, other than not being able to collect drippings?
When the brisket is done and ready to rest we put the brisket in an aluminum hotel pan and wrap the pan in foil and put in in a well insulated cooler. When it is time to carve the brisket and select out turn in pieces we mix FAB B with the juices in the botton of the pan and dunk each slice of brisket before putting it in the turn-in box.
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Old 07-25-2011, 09:58 PM   #27
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When the brisket is done and ready to rest we put the brisket in an aluminum hotel pan and wrap the pan in foil and put in in a well insulated cooler. When it is time to carve the brisket and select out turn in pieces we mix FAB B with the juices in the botton of the pan and dunk each slice of brisket before putting it in the turn-in box.
Ah. Thanks. One more question; when you use the butchers bbq injection, is it really salty combined with the salt in the rub? I just bought some and dry, it tastes very salty. I make my own rub and was wondering how much too reduce the salt in it.
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Old 07-25-2011, 10:15 PM   #28
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Quote:
Originally Posted by Sawdustguy

We learned very early that it takes a long time to perfect a rub. There are commercial rubs that have taken years for the manufacturer to perfect. Why reinvent the wheel? Many teams, including ourselves doctor the commercial rubs to get the exact flavor profile we are looking for.
You really don't have to defend yourself to me. I don't do competitions or anything like that. If I did I would be reinventing the wheel, I want my own signature wheel that no one can figure out. But thats just me.
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Old 07-25-2011, 10:23 PM   #29
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You really don't have to defend yourself to me. I don't do competitions or anything like that. If I did I would be reinventing the wheel, I want my own signature wheel that no one can figure out. But thats just me.
This is very true... at least I thought so for a while. Then I met SWMBO who can deconstruct anything: beer, rubs, marinades, mixed drinks, sauces, jus, etc. to infinity. It's kind of crazy and Ripley's Believe it or Not® style.


But back on topic, Sawdustguy thank you very much for posting this stuff. I heard for some time that competition BBQers rub just about everything in mustard first and wasn't sure what it was for. Is it simply for glue or does some of the flavor remain after cooking?
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Old 07-25-2011, 10:42 PM   #30
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schweeeeet. gonna try som a diss.

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