Dalmation rub question

SAUCES, RUBS, MARINADES, BRINES ETC
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burb
Posts: 141
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Dalmation rub question

Post by burb »

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?
WarmBeer
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Re: Dalmation rub question

Post by WarmBeer »

I use the very scientific* approach of a rough scoop of each.

* - Disclaimer - Not very scientific at all, but still delicious
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JOCKs
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Re: Dalmation rub question

Post by JOCKs »

Post grinding
yakabot
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Post by yakabot »

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)
burb
Posts: 141
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Location: Perthatory

Re: Dalmation rub question

Post by burb »

WarmBeer wrote:I use the very scientific* approach of a rough scoop of each.

* - Disclaimer - Not very scientific at all, but still delicious
Cool. So is this before you grind or after?
JOCKs wrote:Post grinding
Cheers. So, do you then go by volume or weight after you've ground?
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)
Yup, that's why I was keen to see if those that went volume, if they measured pre or post grinding.

So, would you be comfortable measuring say 100g or peppercorns and then 100g of rock salt then grinding all together?
urbangriller
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Re: Dalmation rub question

Post by urbangriller »

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
Common Sense is so rare these days it should be a Super Power!
burb
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Location: Perthatory

Re: Dalmation rub question

Post by burb »

Brilliant, thanks Chris, you're a legend.
urbangriller
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Re: Dalmation rub question

Post by urbangriller »

burb wrote:Brilliant, thanks Chris, you're a legend.
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!

Cheers
Chris
Common Sense is so rare these days it should be a Super Power!
chrisg
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Re: Dalmation rub question

Post by chrisg »

:)

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
urbangriller
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Re: Dalmation rub question

Post by urbangriller »

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
I get it!

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!
JOCKs
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Re: Dalmation rub question

Post by JOCKs »

Go by volume, a little less pepper or salt wont hurt it :wink:. 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
pepe
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Re: Dalmation rub question

Post by pepe »

urbangriller wrote:
burb wrote:Brilliant, thanks Chris, you're a legend.
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!

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
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