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Discussion in 'Sauces, Rubs & Marinades' started by johnnyreb, Jul 24, 2009.
what do you put in your rub that makes it unique/pop
I could tell you.
But then I'd have to kill you.
I'll give you a tid bit though.... I start out with Old Bay.
Glaze them with General Tsoa Chicken Sauce...you will be very pleased
You've wandered inta the trade secrets isle! But fer a little bait, it's the bark of a tree.
It includes a hot powder from the far, far east
It's a brown colored spice for fish.
if you're talking about rub - then worcestershire pepper is a good idea.
if you're talking about mop, then look into the wonders of a combination of low-sodium soy sauce and dr. pepper. to be honest, any pop will do, but dr. pepper seems to really add to the "carnivore factor."
also, a mop should have some oil in it - olive oil, salad oil, whatever......
its very dark brown liquid stuff what do you use
Copious amounts of Kopi Luwak Coffee, fine grind. Its cheap so use a lot.
Chipotle powder, LOVE chipotles so they go in almost anything I can think of, but chipotle is my not-so-secret ingredient.
Rivit! Now you know what that is dude! Come on don't tell! LOL
I ain't sayin' a word. I know nothing.
That information is totally and completely classified OPSEC....see BEER-B-Que's post^^^^
No worries, Bud!
Ancient Chinese secret.