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Rub Texture????
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Administrator
- May 2014
- 19025
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
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- ThermoPop, yellow, plus a few more in a drawer for gifts
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- ThermoWorks fridge & freezer therms as well
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- a couple BBQ Dragons
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Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
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- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Originally posted by Jon View PostGoing to do some testing this weekend. Going to process some rub and apply with a short sit. Going to do a second rack with a long sit without running the rub thru the mill. Watch this space.
Are you putting the salt in the rub or are you applying it as a separate dry brine?
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Originally posted by Jon View PostTexture Test Part 1
Jon that's an awesome video. We can't wait to see how things turn out. When you post the result, can you provide a short text description of how the control and test ribs differ? I think that'd help people keep track of what you described in the part 1 video as they watch the part 2 video.
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Okay, heres a looonnnggg look and my prep and rub test. Just to recap, yesterday I made a batch of MMD. I ran some thru a blender to process it to a very fine powder. Some I left as is.
I rubbed:
1/2 rack with the UNprocessed MMD. Let it sit for 40 min.
1/2 rack with processed MMD Let it sit for 40 min.
1 rack with UNprocessed MMD let the sit for 4 hours.
I'll these were in the fridge.
(the butcher twine was used to mark my control)
I'll post the results in a comment as well.
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Final Results:
1/2 rack with processed MMD Let it sit for 40 min. NO NOTICED TEXTURE
1 rack with UNprocessed MMD let the sit for 4 hours. NO NOTICED TEXTURE
1/2 rack with the UNprocessed MMD. Let it sit for 40 min. TEXTURE WAS THERE!
Mystery solved!
I'm having some Vimeo issues.
Last edited by Jon Solberg; August 20, 2014, 12:20 PM.
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