My wife and I recently went to Franklins in Austin. That trip alone will suffice for a different post altogether. With a better inspiration (more like an epiphany!) for cooking brisket after that experience at Franklins recently, I cooked a brisket today
I will save the details of the actual cooking for another post. But the argument with my wife today was the rub.
I have a rub I have used for years that a friend of mine gave me the recipe for about twelve years ago. Since its a recipe, not a commercial rub, I can make it when I want and of course, modify it. I have always loved it, but my wife can't stand it, mainly because it contains "cayenne pepper" in it, and no, I don't put much in to make it "hot hot" but enough for a tangy bite to whatever I use it on.
My wife's comment was "what kind of rub do you think Franklin's uses?" I have no idea, maybe he doesn't use a rub, I never honestly gave it a thought while I was eating there...I was more astounded by the tenderness of the meat. So the first question, does anyone know if Franklins actually uses a rub? And if he does, whats probably in it?
For most places I was aware of their rub, whether it be for steak, ribs or brisket, I never hear more than salt, pepper, then maybe some garlic? More than likely, my wife would be fine with that, I might give in and go with that next time
My current rub consists of Paprika, Course Black Pepper, Sea Salt or Course Kosher, Sugar, Chili Powder, Garlic Powder, Onion Powder and Cayenne Pepper. I tend to back off the salt a bit, then garlic pending who's eating this with me, and if other folks will have my BBQ that I don't know (some group function) then I will back off the cayenne pepper.
If anyone has any input on rub recipes, that would be great. I am not interested in commercial rubs, most tend to be too salty in my opinion. Most meats to me, already have sufficient sodium to begin with, and too much added salt, kills all of the flavor.
Comments from an 'ol salt'
Bryan in Bryan