The Texas BBQ Forum

For the rub I used, I remember what went in, just not the amounts..
Brown sugar, chili powder, salt, garlic, onion powder, cumin, paprika, ground mustard, cayenne.

Txdragon wrote:For the rub I used, I remember what went in, just not the amounts..
Brown sugar, chili powder, salt, garlic, onion powder, cumin, paprika, ground mustard, cayenne.

Funny you should say that. I rarely measure anything when it comes to new stuff. I saw an episode of "Best thing I ever ate" where this places number 1 dish was called "never the same" meatballs. They were a deli and also a restaurant and they made the next days meatballs out of whatever end pieces were left from slicing and a mixture of Wagyu beef. Man, you could just see the flavor dripping off them.

How many times have we all heard our Moms and Grannys say
"Oh, I don't know just a pinch of this and a dab of that and if it needs more just add a smidgen"

OldUsedParts wrote:How many times have we all heard our Moms and Grannys say
"Oh, I don't know just a pinch of this and a dab of that and if it needs more just add a smidgen"

Oddly enough, that's a method that works rather Well! I've always wondered why. Well.. It seems that our taste buds rely pretty heavily upon our sense of smell. Our sense of smell relies heavily upon our sinuses. Our sinuses rely upon TONS of variables from sickness to, yes, even barometric pressure. So what we may taste and like one day, may find it to be off another day; even if the exact measurements are followed to a "T". This is why seasoning by taste usually proves to be best. Measurements are really more guidelines than set in stone.

10-4 - - - I imagine that WE'VE ALL BEEN GUILTY of
"Too Much Salt"

I gotta try me some cream cheese mac and cheese.