I've noticed, at least with savory/spicy rubs, there is an EXTREME change in heat intensity depending on serving temperature.
For example, my spicy chicken breast from the other night. I licked some juice of the plate, straight off the grill. It was so spicy I had to down some milk to quench the burnin' buds. Absolutely NO heat the next day at lunch, as a cold sandwich.
Chucks and Shorties I've done, in the past, have had really intense black pepper, red pepper, cayenne, etc... straight off the grill, but after a while in the cambro, not overpowering at all. The next day.... not even really spicy.
So what gives???
Does anyone adjust their rub mixture for say, cooking up meats on a weekend for the upcoming weeks lunches, as opposed to right off the grill or cambro rested??
For example, my spicy chicken breast from the other night. I licked some juice of the plate, straight off the grill. It was so spicy I had to down some milk to quench the burnin' buds. Absolutely NO heat the next day at lunch, as a cold sandwich.
Chucks and Shorties I've done, in the past, have had really intense black pepper, red pepper, cayenne, etc... straight off the grill, but after a while in the cambro, not overpowering at all. The next day.... not even really spicy.
So what gives???
Does anyone adjust their rub mixture for say, cooking up meats on a weekend for the upcoming weeks lunches, as opposed to right off the grill or cambro rested??
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