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Florida wet Rub
Gulfcoastguy
Posts: 7,331
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.
Comments
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Sorry about the triple post, my Mac wouldn't post the pic so I had to change to my iPhone. who knows why?
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I have a 3.3 pound pork loin marinating in this over night . It goes on tomorrow.
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What's the title of the book?“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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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...1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
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Reminds me of Spring Break 1997 in Daytona
~ John - Formerly known as ColtsFan - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Based on the title of the thread, I figured we’d be getting an update on Robert Kraft’s adventures at Orchids of Asia!It's a 302 thing . . .
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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.
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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!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
I’m no Emeril, but I think I could mix that rub in one step instead of two.
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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.
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I guess pouring the wet into the dry gives you the flexibility to add more rum to the rub or to the rubber.fiber_induced_deuce said:I’m no Emeril, but I think I could mix that rub in one step instead of two. -
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.
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