Alan Perry Lang in his book "Charred and Scruffed" recommends "scruffing" the surface of meats to be barbecued. By this he means scoring the surface of the meat with multiple slices up to 1/2" deep. This is to get the spices, rub, etc, into the meat to form a good crust. Okay.
I'm wondering how it would work if one took a piece of (clean) sandpaper to actually scuff up or roughen up the surface of the meat. This would, I think, open up the surface of the meat more to penetration of the rub spices, and more effectively help form a good crust.
Any thoughts? Has anyone tried this? Or tried Perry's "scruffing"?
I'm wondering how it would work if one took a piece of (clean) sandpaper to actually scuff up or roughen up the surface of the meat. This would, I think, open up the surface of the meat more to penetration of the rub spices, and more effectively help form a good crust.
Any thoughts? Has anyone tried this? Or tried Perry's "scruffing"?
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