Pellet Fan

All Things Considered => General Discussion--Food Related => Topic started by: Canadian John on March 18, 2018, 01:37:50 PM

Title: OIL and RUBS
Post by: Canadian John on March 18, 2018, 01:37:50 PM

 As some herbs we use in our rubs are oil soluble, do you LIGHTLY oil the meat prior to applying your rub ?

 If you oil, did you find a difference using the same rub on the same type of meat, without oiling ?

 Comments please.

Title: Re: OIL and RUBS
Post by: wilpark on March 18, 2018, 01:55:48 PM

I've used evoo, mustard and Costco pesto sauce on pork loin. Most distinct of the 3 was the pesto.

No noticeable diff from evoo  and mustard. But haven't tried side by side.

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Title: Re: OIL and RUBS
Post by: cookingjnj on March 18, 2018, 03:30:36 PM

I usually use evoo before adding the rub, or sometimes mustard if I am making ribs.  I am far from an expert, but I really have not noticed much if any difference in taste or appearance by oiling before the rub. 

Title: Re: OIL and RUBS
Post by: Redapple on March 18, 2018, 05:15:08 PM

While I have not noticed any real difference in final flavor, I have noticed that if too much oil is used, it can take longer for the rub to "set" once on the smoker

Title: Re: OIL and RUBS
Post by: Free Mr. Tony on March 18, 2018, 06:09:42 PM

I oil the meat, and not the grate. I've done it that way for years, and do it for stovetop and oven cooking as well. Helps the seasoning stick, and helps the meat not stick to the grate, pan, cookie sheet, etc. I don't do it for flavor. Strictly for ease of cooking.