Dalmation rub question
Dalmation rub question
Hi all,
What's your approach to a salt and pepper rub for beef?
Once you've decided on your split, let's say 50/50, do you go by weight or by volume? And if volume, pre or post grinding?
What's your approach to a salt and pepper rub for beef?
Once you've decided on your split, let's say 50/50, do you go by weight or by volume? And if volume, pre or post grinding?
Re: Dalmation rub question
I use the very scientific* approach of a rough scoop of each.
* - Disclaimer - Not very scientific at all, but still delicious
* - Disclaimer - Not very scientific at all, but still delicious
Dragon Kamado | Weber OTS | Hark (Aldi) Smoker | Rusty Gasser
Re: Dalmation rub question
Cool. So is this before you grind or after?WarmBeer wrote:I use the very scientific* approach of a rough scoop of each.
* - Disclaimer - Not very scientific at all, but still delicious
Cheers. So, do you then go by volume or weight after you've ground?JOCKs wrote:Post grinding
Yup, that's why I was keen to see if those that went volume, if they measured pre or post grinding.yakabot wrote:Interesting. Grinding wouldn't matter, would it? A 1 kg brick weighs 1kg whether in a block or dust.
(And however , I'd go by weight)
So, would you be comfortable measuring say 100g or peppercorns and then 100g of rock salt then grinding all together?
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Re: Dalmation rub question
I go by weight, 50/50 rock-salt and peppercorns.
Tip them both into a red hot wok and toast the mix stirring constantly till you cant stand it any-more.
Let it cool and buzz it to a powder.
Cheers
Chris
Tip them both into a red hot wok and toast the mix stirring constantly till you cant stand it any-more.
Let it cool and buzz it to a powder.
Cheers
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Dalmation rub question
Brilliant, thanks Chris, you're a legend.
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Re: Dalmation rub question
Totally changes the Dalmatian rub, the taste is deeper and kind of nutty, you'll love it! we keep some in a little bowl on the dinner table!burb wrote:Brilliant, thanks Chris, you're a legend.
Cheers
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Dalmation rub question
Depends if you think getting all scientific is actually cooking
There are too many variables and they endure into the cook, as in what your senses tell you - I rarely weigh anything, cooking is about passion, not a spreadsheet
Cheers
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Re: Dalmation rub question
I get it!chrisg wrote:
Depends if you think getting all scientific is actually cooking
There are too many variables and they endure into the cook, as in what your senses tell you - I rarely weigh anything, cooking is about passion, not a spreadsheet
Cheers
But some things just won't work without strict adherence to the recipe and measurements! Curing, Fermenting, Baking...there are heaps of them!
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Dalmation rub question
Go by volume, a little less pepper or salt wont hurt it . Me personally i use a 70/30 mix of kosher salt and finely ground black pepper on brisket. I don't like coarse ground black pepper
Re: Dalmation rub question
urbangriller wrote:Totally changes the Dalmatian rub, the taste is deeper and kind of nutty, you'll love it! we keep some in a little bowl on the dinner table!burb wrote:Brilliant, thanks Chris, you're a legend.
Cheers
Chris
Agreed with this, I thought I had burnt it as it smelt so bitter afterwards, but I ground it down and its superb