9
Old timer at the comp told me my rub was too busy, and he had a point
I was bragging about my 15-spice mix at a contest in Kansas City last weekend, and this guy who's been at it since the 90s just said 'less is more.' I tried his suggestion on a spare rack this morning, cut it down to salt, pepper, garlic, and paprika, and it actually tasted cleaner. Anybody else ever have someone call out your overcomplicating?
2 comments
Log in to join the discussion
Log In2 Comments
troy9961mo ago
Wait, were you using all 15 spices as separate dry ingredients, or was it something like a pre-blended rub where some stuff like sugar or mustard powder was already mixed in? Because I had a similar moment when a guy pointed out my brown sugar was burning before the meat even got barked. Your mileage may vary, but I'm curious if the old timer mentioned a specific weak spot or just the general busyness.
7
Ha! I gotta respectfully disagree a bit here. See, I think there's a time and place for a complex blend, like on a brisket flat that needs all the help it can get. I tried the salt pepper garlic thing and it was fine, but I kinda missed the depth, you know?
2