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Commercial Rubs = Not a cook????

kennedyma

kennedyma

Knows what a fatty is.
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Gonna pull this out of another thread as I don't want to take away from the org. poster.

In the other thread a member here said that if you **only** use commercial rubs "you ain't a cook."

I put together following response to that statement:
Okay, I'm going to bite on this one.

What about using "commercial meat?" Are you not a cook if you don't raise your own pigs? Heck go one step up and say are you not a cook because you don't butcher your own pigs? Why don't you do this, because you want to save time.

But since we are talking about rubs here. Are you not a cook if you don't grow your own spices? What about onion and garlic powder? They are very easy to make at home, but just take time. I know I've done it. Do are you not a cook if you don't make your own spices?

What about BBQ sauce or vinegar or heck all the other commercial products we all use when we cook.

So right now your scope of the journey is very narrow. I bet if you asked somebody 100 years ago what the journey was for cooking a pig it would be a much, much longer journey. So does that mean we aren't cooks, because we don't spend as long on our journey?

Your statement was pretty bold and I do take offense to it. Sorry but I do.

BTW, I know that wasn't directed at me but at everybody who uses rubs. So please take the post above from everyone who uses commercial products.

I also agree with your last statement, cooking is a journey and we all chose our own path to follow. Just because we choose a different route doesn't mean we aren't hikers.

​
My intent here isn't to start a flame war or anything like that. My intent is to figure this out. My biggest surprise was how many people came to support "not a cook" comment. I was shocked that people would speak like this and that it's really believed. How does using a commercial rub make you not a cook?

I just joined this board because I felt is was a good place to come and get help with BBQ and to hang with some peeps who have the same interests as myself. I now am not sure of that..... I also know that the vocal minority can make a lot of noise.

Anyways just wanted to post this and see what peoples thoughts were on the topic, with out hijacking the original thread.

Just asking.....
 
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I stand by this statement from the other thread:

Aren't some of you touting your horns about making your own rubs getting them from a book. I recall a few threads where that was mentioned. Just Saying:thumb:

Just because someone does not make their own rubs, they are less of a cook? :crazy:

This sounds a lot like the stick burner versus pellet pooper argument :rolleyes:
Folks are always willing to knock people down a bit to elevate themselves.

And yes cooking is a journey and there are multiple paths :thumb:
 
I can't get behind that statement, even though I make our rubs before each contest, from recipes we developed ourselves.

There's a hell of a lot more to being a cook than any one element of the process. And yes, there are people who are willing to argue the various points right back to "you have to dig a hole in the ground or it isn't real bbq"...
 
I make some of my own rubs.
I buy some rubs made by Brethren (BBS, Plowboys).
Personally, I think it means that I am smart enough to realize that other people make some things better than I can.
Well, not butt or brisket rub. :becky:

The judges don't seem to think it makes me any less of a cook.
 
Everyone has their opinion and they are free to voice them. But, if I listened to everyone who voices an extreme opinion like this I would...

1. Be a cheater because I cook in a pellet cooker
2. Be a cheater because I have used foil
3. Be a poor cook because I have used commercial rubs
4. Not be cooking real BBQ because I don't always cook pork and don't cook over an open pit.
5. Be an Azzhat and a mother farker because I moderated someone's post (many time over) :-D
6. Be a heathen because I cook my briskets and butts with the fat cap down

I think you get my point.
 
Huh...imagine that! I'm a cheater too...and a pretty good one to boot! Lol!
 
Ron_L said:
Everyone has their opinion and they are free to voice them. But, if I listened to everyone who voices an extreme opinion like this I would...

1. Be a cheater because I cook in a pellet cooker
2. Be a cheater because I have used foil
3. Be a poor cook because I have used commercial rubs
4. Not be cooking real BBQ because I don't always cook pork and don't cook over an open pit.
5. Be an Azzhat and a mother farker because I moderated someone's post (many time over) :-D
6. Be a heathen because I cook my briskets and butts with the fat cap down

I think you get my point.
Click to expand...
But I just must ask, do you grow your own beans for the coffees?:becky:
j/k

I have been lurking over in your coffee section and as soon as I get a dollar ahead of starvation I want to try some BTW. I LOVE me some coffee.

that is all.
 
I've said this before. Anything I buy is an INGREDIENT in my recipe be it, rub, sauce, meat, veggies, etc. It's the way you prepare those ingredients that makes you the cook. I make a great brisket chili using canned tomatoes. Does that mean I'm not a cook? Far from it.
 
There's a key word missing from that post too. "If you only use commercial rubs...".
Now, I can sort of understand the point with that qualifier. Then again, there are so many high quality, inexpensive (Compared to making your own as the expense of ingredients is so much less for a manufacturer who buys in large quantities) and downright tasty products out there: Simply Marvelous, The Rub Company, Oak Ridge, Plowboy's, BigButz just to name a few. I still experiment with flavor profiles but now it's usually for a marinade or injection. Could I make a rub as good as these people already make? Perhaps, but it would take years probably to come up with THE formula unless I just lucked into it but on that occasion I'd be willing to bet it was something done on the fly and didn't write down.:doh:







Besides...I also like to support Brethren Bid'nesses:becky:.
 
Ron_L said:
Everyone has their opinion and they are free to voice them. But, if I listened to everyone who voices an extreme opinion like this I would...

1. Be a cheater because I cook in a pellet cooker
2. Be a cheater because I have used foil
3. Be a poor cook because I have used commercial rubs
4. Not be cooking real BBQ because I don't always cook pork and don't cook over an open pit.
5. Be an Azzhat and a mother farker because I moderated someone's post (many time over) :-D
6. Be a heathen because I cook my briskets and butts with the fat cap down

I think you get my point.
Click to expand...

Well, I'm sure you're a heathen, just not for any of the above reasons. Truck bed mod.
 
Gore said:
I always thought Granny was one of the best cooks I ever met and she only had salt and pepper in her cupboard. Boy, was I ever mistaken.
Click to expand...
And LARD... Lots and lots of LARD....

Everything was either cooked in LARD or Lard was used in it...

Or bacon grease. I was a grown man before I ever knew you could cook a fried egg with cooking oil if you didn't have any left-over bacon grease.
 
I spent a number of years making my own rubs. Then I tasted some "store bought" rubs and said something very much like, "[My goodness!] I can't tell the difference between this [fine product] and the [equally fine product] I make. I'll just use this [fine product] and not [cause myself to be over-worked]."

If there's something virtually identical to what I'd make, but cheaper, why not use it? And maybe fiddle with it a bit if I have to.

I do still make my own brisket and pork rub, though.
 
Bluehawg said:
And LARD... Lots and lots of LARD....

Everything was either cooked in LARD or Lard was used in it...

Or bacon grease. I was a grown man before I ever knew you could cook a fried egg with cooking oil if you didn't have any left-over bacon grease.
Click to expand...

I bet you those eggs didn't taste nearly as good cooked in that cooking oil as they did in that bacon grease. I think we could add a corollary to this thread:

No lard or bacon grease = Not a cook! :becky:
 
big brother smoke said:
I stand by this statement from the other thread:

Aren't some of you touting your horns about making your own rubs getting them from a book. I recall a few threads where that was mentioned. Just Saying:thumb:

Just because someone does not make their own rubs, they are less of a cook? :crazy:

This sounds a lot like the stick burner versus pellet pooper argument :rolleyes:
Folks are always willing to knock people down a bit to elevate themselves.

And yes cooking is a journey and there are multiple paths :thumb:
Click to expand...

Agreed!:thumb: And just because you make your own rubs does not mean you truly understand how to properly pair spices to create an optimal blend. Sure you can throw some common ingredients together which may taste fine but there is MUCH more to creating a top-notch rub than that. 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.
 
kennedyma said:
BTW, I know that wasn't directed at me but at everybody who uses rubs. So please take the post above from everyone who uses commercial products.

​
Click to expand...


Not disagreeing with you but I have one problem with your post. if I understand the above quote, you are speaking for others and not just yourself. No one has a right to speak for others but only for themselves.
Now if I misunderstood your words, and I very well may have, disregard my warning.
​
 
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