Florida wet Rub

Gulfcoastguy

Well I bought another recipe book from the close out rack at Target. This one is a rub to be used on pork in particular but is also good on chicken. I just got back from buying everything that I needed but either didn't have or was aged out. I would only have dark rum rather than spiced rum in the inventory. Since I pretty much only use hard liquor to cook there is no telling how old the rum was anyhow.

Gulfcoastguy

Gulfcoastguy

Sorry about the triple post, my Mac wouldn't post the pic so I had to change to my iPhone. who knows why?

Gulfcoastguy

I have a 3.3 pound pork loin marinating in this over night . It goes on tomorrow.

HeavyG

What's the title of the book?

Gulfcoastguy

rifrench

I like the idea!   Teetotaler since 1998, but as said the alcohol cooks out!  Kind of like using Guinness in pepper stout beef, which we love...

ColtsFan

Reminds me of Spring Break 1997 in Daytona

HendersonTRKing

Based on the title of the thread, I figured we’d be getting an update on Robert Kraft’s adventures at Orchids of Asia!

Gulfcoastguy

Well I have put it on. The Large is a bit slow coming up to temp as I didn’t clean it out. I can see that I am going to have to buy a KAB for it.

Gulfcoastguy

thetrim

The wet rub I'm most used to involves sand, salt water, and Hawaiian Tropic models, but this looks really good.  I want to give it a try!

fiber_induced_deuce

I’m no Emeril, but I think I could mix that rub in one step instead of two.

Gulfcoastguy

It is resting right now. I would have started later in the day but we are in a severe storm warning right now. It got done just in time. 30 seconds later the rain came down. 

Gulfcoastguy

fiber_induced_deuce said:

I’m no Emeril, but I think I could mix that rub in one step instead of two.

I guess pouring the wet into the dry gives you the flexibility to add more rum to the rub or to the rubber.

Gulfcoastguy

As an update, I did this with turkey legs and chicken leg quarters for a party at my sister's . They went so fast that I was lucky to get one leg for myself. Almost upstaged the steaks that were cooked by a professional cook.