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Original Q, Issue #073 - Happy New Year
January 01, 2014
Get Another Drink and Try Again
In the spirit of good BBQ we will strive for the best. Whether bought, borrowed, or stolen... we will tweak, adjust, and otherwise perfect existing BBQ recipes into Original-Q.
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Table of Contents
Recent Website Additions and Updates
Recent Website Additions
I recently got a comment from a reader about the FAQ question on when to rub.
It made me more curious about the little-known disagreement over the use of salt. Here is the comment submitted by shotsky:
I read your answer to whether to rub brisket right before cooking or long in advance. I think the one thing you missed was that salt, unlike all other rub ingredients, does TWO things - it adds salt flavor, as we all know, but it ALSO changes the texture of the meat at its surface, making it more tender and tasty. You can salt a brisket a day or two in advance, but put the rub on just before cooking it for the best flavor. I salt ALL meats and poultry in advance. I don't put salt in any of my rubs. Google for Zuni Café. There is an explanation of why this works.
This is very interesting to me. Be watching for more information to come about salt.
Marinade recipes... what you should know.
A good overview of what marinade recipes are, how they are used, what they do, and what is in them. All excellent information to help you be better prepared to create your own masterpiece.
The Salt Lick at Driftwood, Texas
Photo courtesy of vxla Although I have eaten there before, recently I had an chance to eat at The Salt Lick with some of my coworkers. I knew it was good,
BBQ Recipes of Your Own Design
Learn to put your own unique spin on BBQ recipes. Do it because you love BBQ. Do it for entertaining. Or compile your own original BBQ recipe book to sell.
Doesn't salting meat before cooking cause it to dry out?
Great question! As we have already read from Shotsky above, the handling of salt is not always consistent. Differences in opinion on the use of salt will probably continue for as long as the controversy about BBQ itself. All we can do is continue to learn more from others and our own trial and error.
Shotsky commented on my FAQ on when to rub. His view makes sense to me. I am actually beginning to change my point of view about salt. I think his way of salting the meat a day or two ahead of time and then using a rub with no salt just before smoking is the way to go.
If you have ever eaten salt pork, then you know how dry it can be. That's probably where most people got the idea that salting meat can dry it out. Actually, before refrigerators were invented, salting meats used to be a way of preserving foods. Yes... the salt did dry out the meat, but a huge amount of salt was used, and it was in contact with the meat for a long time.
The truth is that the only thing salt on a raw meat will do is make it taste better when you cook it. As a mater of fact, it even makes it juicier. So salt away... you won't dry out the meat, you will probably just make it taste better.
The Challenge Continues.
I don't want to give you the idea that I can't be stumped, but... let's see what happens.
All the Best
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