I'm in search of a new rub, and though most ingredients are the same across all rubs, i'm looking for a few flavors out of that will set it apart from the norm.
I also know that a rub is a very personal thing, some like sweet and heat, some like savory, so this test may just be for my benefit.
This test is driven by 2 things, I got a book with many tasty sounding rub recipes and I thought of a way to taste test them cooked on meat in a fairly efficient manner. Tasting rubs that aren't cooked with the meat is pretty pointless after all.
I plan on slicing a pork shoulder in half, along the longer axis to make two 3" or so sections. Then I evenly cut each section 3" wide so the cooking should be even. In my head this will give me about 12 sections, I will slather them up and add a separate rub to each and have a taste test.
Anyone see an issue with my plan? I am guessing they will be done in about 4 hours which should be plenty of time to form a crust and some bark.
As I said, we are all sensitive to certain flavors but I plan on tasting them all first to rank them for overall flavor, what flavors came through. For this I am thinking 3 sections for savory, sweet, and spicy (feel free to suggest more). Next I want to get specific with the recipe, can I actually taste any of the flavors or do they all just meld together.
I am very curious how this comes out because of how we perceive flavor; my wife thinks sweet peas taste sweet, they just taste bitter to me.
I will try all of the recipes I can as long as they have ingredients I can find. I have MHMD, HRR, and DEWs rub (forgot the name), and well as the one DWCowles listed as his favorite and 3 from my book, so this leaves me looking for at least 5 more.
I also know that a rub is a very personal thing, some like sweet and heat, some like savory, so this test may just be for my benefit.
This test is driven by 2 things, I got a book with many tasty sounding rub recipes and I thought of a way to taste test them cooked on meat in a fairly efficient manner. Tasting rubs that aren't cooked with the meat is pretty pointless after all.
I plan on slicing a pork shoulder in half, along the longer axis to make two 3" or so sections. Then I evenly cut each section 3" wide so the cooking should be even. In my head this will give me about 12 sections, I will slather them up and add a separate rub to each and have a taste test.
Anyone see an issue with my plan? I am guessing they will be done in about 4 hours which should be plenty of time to form a crust and some bark.
As I said, we are all sensitive to certain flavors but I plan on tasting them all first to rank them for overall flavor, what flavors came through. For this I am thinking 3 sections for savory, sweet, and spicy (feel free to suggest more). Next I want to get specific with the recipe, can I actually taste any of the flavors or do they all just meld together.
I am very curious how this comes out because of how we perceive flavor; my wife thinks sweet peas taste sweet, they just taste bitter to me.
I will try all of the recipes I can as long as they have ingredients I can find. I have MHMD, HRR, and DEWs rub (forgot the name), and well as the one DWCowles listed as his favorite and 3 from my book, so this leaves me looking for at least 5 more.
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