tortaboy
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Dry Rubs - Homemade vs. Commercial
- Thread starter Bogus Chezz Hawg
- Start date
Send the death dust to me and all is forgiven.
Next day delivery before 10am please.
Sent from my SPH-M910 using Tapatalk
kcmike
is Blowin Smoke!
W
WvSmoke
Guest
I have a 9000 square foot garden, grow my own herbs, save seeds to grow the next year and make my own rubs. Heh, I'm the only real cook here...:heh: :bow: :becky:
jestridge
somebody shut me the fark up.
just because it homemeade doesn't make it good.But some of you people that complaing about commercial rub use charcoal briquett with a chunck of wood and think that bbq go figure
FrizzleFry
Found some matches.
just because it homemeade doesn't make it good.But some of you people that complaing about commercial rub use charcoal briquett with a chunck of wood and think that bbq go figure
Lawry's? That's the Devil's food! You're probably one of the sweet cornbread eatin' Yankees. :flame:
Just joking of course.
SirPorkaLot
somebody shut me the fark up.
just because it homemeade doesn't make it good.But some of you people that complaing about commercial rub use charcoal briquett with a chunck of wood and think that bbq go figure
Stickburner bayy..bbeee!!
sandiegobbq
is one Smokin' Farker
If you and your food scientists are producing a rub that I can not buy the ingredients for then I doubt I will ever buy a commercial rub.
I do NOT need any scientific ingredients that can not be bought at a high end spice supplier.
I thought spice rubs are made out of spices?
I guess not.......
Last edited:
Ryan Chester
is Blowin Smoke!
I never said we are buying ingredients you couldn't buy. Not sure where you got that from.:crazy:
btcg
Babbling Farker
He isn't crazy.
You said something like "some of the ingredients would not be found in our kitchens."
I wasn't crazy about that answer, either.
sandiegobbq
is one Smokin' Farker
Here is your quote:
"We commercial guys work with chemists and food scientists to hand select specific ingredients to produce a product you are not capable of doing in your kitchen."
To me that means that I can not buy ingredients that were made by God.
What are you saying in your quote?
Ryan Chester
is Blowin Smoke!
I never said that either.
btcg
Babbling Farker
He just re-posted your quote, RC.
Ryan Chester
is Blowin Smoke!
I specifically mean we create a rub with a process you could not duplicate in your kitchen. Working side by side with a chemist, Hand selecting specific ingredients at the facility that pair well with each other, grinding each ingredient to the desired consistancy, using perfectly calibrated scales for measuring, etc. Most people can not do that in their Kitchen.
btcg
Babbling Farker
It's my understanding that food scientists rework the recipes mostly to save money on ingredients: if you make something taste the same with a lower priced ingredient, that equals more profit.
Ryan Chester
is Blowin Smoke!
That's not at all what I said.
Ryan Chester
is Blowin Smoke!
What are you basing your assumption off of?
btcg
Babbling Farker
We can all see that he reposted your quote. So it's a moot point.
sandiegobbq
is one Smokin' Farker
Grinding to the desired consistency?
To me I don't see the real issue with the grind size as I have ground tons of spices and never had an issue with a spice being ground to the wrong consistency.
Scales for measuring? How exact does it need to be?
If I made some rubs and they were 1 gram off I doubt it would make a difference at all.
To me it is the right spices and finding the right balance and taste.
Micro millimeters of spice sizes and weight of each spice granule is not going to make a difference in my opinion.
btcg
Babbling Farker
I make sauces, and rubs too. Some are posted on other web sites, and are quite popular.
In making them for myself, I looked into doing large batches, so I'd have them on hand.
So I read several threads on other parts of this site where people who have also done this, discussed the process.
Search the site: I'm sure they're all still there.
Ryan Chester
is Blowin Smoke!
If you were in the business you would understand the importance. Those are all EXTREMELY important factors. Consistancy is huge. If you ground everything the same consistancy, you would have a rub with no visual depth. Some spices like pepper for instance taste completely different depending on the mesh (coarseness). This is why we grind each spice individually to get the desired coarseness.
Weights need to be exact when you are dealing a commercially available product. Our customers expect the very same product each time they buy it so we cant just add a little of this and a little of that. It's call quality control which has to be strict. In addittion distributors such as SYSCO require proof of how you control/guarantee that each bottle is exactly the same as the other. If you can't do that, you don't get the account. I'd say thats pretty important!
I sold to the Four Seasons in NY, NY last year. We had to prove lots of stuff that "wouldn't make a difference in your opinion".
I hope this sheds some light for you.
