I like to apply a rub directly to the meat and THEN apply the oil, which for me is usually Pam. My "thinking" is that the oil is a barrier when applied first and thus will reduce rub contact on the meat, while an after coat of Pam will promote rub adherence. I may be all wet.
bbqLuv everything. I use in skillet too. For the most part oil is secondary. It could be me, It tastes better. Doing eggs, pancakes, french toast? Tallow it is.
I actually bast steaks and pork chops on the grill and the charbroiler. The flair ups that creates and resulting smoke and charring add wonderful flavor. On the char broiler the drippings fall onto hot rocks and give a lean pork chop much the same surface flavor as a steak dripping its natural fat. A leaner steak gets the same benefit. We have our hamburger ground to what is supposed to be 80-20 but it always seems leaner than that. I’ve just basted burgers once, it seemed to make a difference.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Pit Barrel Cooker
Weber Master-Touch
Blackstone Omnivore 4 Burner Griddle
Thermoworks: Signals, Billows, Thermopens, Thermopops, Nodes, bunch of silicone stuff, and more!
OnlyFire Rotisserie w/ Basket attachment for the Weber
Vortex for the Weber
Both of Meathead's books!
Way too many BBQ related accessories, tools, and doo-dads!
I would think doing the oil first, would help the rub stick better? I know when I do pork shoulder, I typically lay down a layer of mustard, then coat it with rub.
Anyone ever mix the spices with the oil, then rub it all down? Wonder what that would do... or if it would make a noticeable difference...
My thoughts are that whatever you use for a binder (if any) (water, oil, mustard, mayo, hot sauce, etc) you would apply that before the rub. Applying the binder after the rub would tend to wash away (unseat) some of the rub and the purpose of a binder, of course, is to keep the rub adhered to the meat... As always: YMMV
Me too. I have always applied oil, water, tallow, mustard and the like before the dry rub on the assumption that they would act as binder/glue to make the dry rub stick to the meat. I have experimented with using no binder. It kinda works but only if the meat is moist enough to help the dry rub stick. If not, my rub tends to fall off the meat. I haven't really tried to put on a rub followed by the moist binder. I have assumed that not enough dry rub would stick around (pun intended) to work.
I use a binder for the rub. Rub on top of the binder. Can be water, oil or mustard. I have tried them all, and the choice of binder doesn't seem to affect flavor much. But, with no binder, the rub seems to fall off more and the bark may not be as good.
I have recently acquired a rotisserie basket. I have been doing chicken wings and legs in it. A binder before the rub is essential in the basket. With no binder, the rub quickly falls off the meat. I am liking the basket.
I have learned a couple of things. First, use a binder and a lot of rub as you will lose rub in the cook from the tumbling of the basket.
Cook to a little higher internal meat temp than you would normally for chicken to get some more crispy skin. Even at 175 internal temp, the meat will still be moist as it seems to self bast in the rotisserie basket.
Before the going on the fire, spray your basket with PAM or other cooking spray. This will make the after-cooking clean-up of the basket a whole lot easier. I like a shiny clean looking basket. It is easy to maintain that by use of the spray. After the cook, soak your basket in hot water and Dawn detergent. It will the clean-up with a stiff brush.
I maintain the Weber kettle temp (lid on) with rotisserie at about 375-400 per the thermometer on the top of the lid. Seems high, but this will crisp up the skin a little better than a lower temp. Wings and legs will be done in 20-30 minutes. A really nice and easy cook.
I also just purchased a basket. Not for wings (although I will try it) but for veggies. There are not a lot of recipes out there for the basket. Have you used it for stuff other than meat?
The reason I asked this question is because Dean Fearing (on BBQ Stars) puts avocado oil on his "Back Yard BBQ chicken" before applying his rub. I often apply Pam after applying the rub, mostly for its help in preventing the meat/veg from sticking to the grill, but I also believe it helps the rub adhere. Using Pam also means no extra utensil clean-up.
Sorry Willy
What I was trying to say was:
"full steam ahead"
"fire up your cooker and have a great cook"
"cook it how you and your guests like it"
etc, etc.
Sorry for any confusion as I meant no disrespect. 😊
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
The only time I use oil its usually been BEFORE applying a rub, and it is usually olive oil - either brushed, rubbed or sprayed. I mostly do it on chicken, as I feel the oil helps with crisping the skin. Sometimes I'll put some olive oil on my steaks, as I feel it helps with the sear. For smoked meats like butts or brisket, no oil - just the rub, and if the surface is dry, a binder such as water or yellow mustard, just to help the rub stick.
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