salt and pepper - do ya?

Sandbagger

I did a lot of different meats over the weekend and outside of TRexing the beef tenderloin, not once did I reach for the salt and pepper. I always just assume the rub has it covered. So, the question is: when you prepare your meat (mustard, rubs, olive oil, etc.), do you also salt and/or pepper?[p]Just wondering if I am missing something. Thanks Tom

TRex

Sandbagger,[p]It all depends on what rub I'm using - taste the rub, if it's salty enough and got enough kick then you may not need to add salt and pepper b/c they're already in there in the right amounts. [p]For example, I do not use salt and pepper if I use any of the Dizzy Pig rubs - they're already balanced just right.[p]I usually use salt and pepper on beef or on pork chops if I'm doing them the simple way, otherwise the rubs usually have it covered.[p]Just my 2 cents,[p]TRex

Adrian B.

Sandbagger, about the only time I use s&p is when I'm T-Rex'ing a steak. I'm sort-of a purist and don't like my steaks with rubs on them. I'll also use Jane's Crazy Mixed-Up Salt mixture on chicken sometimes. [p]Other than that, I just use the salt mixtures in any rubs I make.

Unknown

Sandbagger,
TRex is right. Taste the rub you might be using. If it is salty, don't add any. For me, I have to load on the black pepper. Personally, when I do a steak, only salt, pepper,garlic powder and lots of cayenne pepper. I like a blackened steak. When you get froggy, try catfish on the Egg with lots of cayenne pepper. Great taste. [p]Jerry

Sandbagger

thanks for the insight. Tom

Billy

Sandbagger,[p]I often use salt on red meats because of it's natural tenderizing attributes, If you're trying to cut back on salt the best meat tenderizer is Papaya.[p]Papaya is a prime source of papain enzyme (meat tenderizer), so green fruit chunks and leaves can be wrapped around meat or fowl before cooking to enhance tenderness and flavor.[p]I cut the Papaya up, put it in the food processor and chop it up to mush, then use it like a rub. don't leave it on the meat to long tho, very powerful and can eat the meat up. I'd say about a hour before cooking.[p]