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Meat Rubs

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Pat B:
Look in the frozen fish section. All of what I get is frozen and vacuum packed on the boat. We buy a few at a time when it goes on sale.

Trapper Rob:
Pat do you use that rub on almost everything?

Pat B:
I keep trying it on different proteins(chicken, pork, fish)  and so far I haven't been disappointed. On meat I plan to slow cook(Boston Butt) I'll add a heavy coat of the rub 24 hours before cooking and keep it in the frig. For the tuna I sprinkled some on both sides within 15 minutes of cooking. Because it has so many flavors you'll have to judge how much to suit your taste.

Trapper Rob:
I have an electric smoker I've done chicken turkey pork loin pork butt & brisket.
I'll have to mix up some & try it in the smoker.

Hawkdancer:
Trapper,
You might want to add in some thyme, tarragon, a bit of sage, ground Rosemary, and parsley, or is it parsley, sage, Rosemary, and thyme >:D -C-, then tarragon.  Be glad to send you some tarragon! PM me your address and I will mail some out.  I like to use a bit of sea salt, as well.  Maybe I will open a thread for marinades, got to be some good ones out there!
Hawkdancer

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