Commercial Rubs = Not a cook????

[cwo2lt]

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.

Heretic! Burn him, burn him!

 

[JD McGee]

This is gonna be an early "cabin fever" year...I can feel it in my bones!

 

[deguerre]

What? If you ain't caulking, you ain't cooking?

 

[Ron_L]

This is gonna be an early "cabin fever" year...I can feel it in my bones!

The mod team has been saying that for a few weeks

 

[cwo2lt]

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.

So how did you start out making your own? Did you form The Rub Co and then hire chemists and scientists to make your rubs?

 

[Ryan Chester]

So how did you start out making your own? Did you form The Rub Co and then hire chemists and scientists to make your rubs?

I started out blending supermarket quality spices in my kitchen. Once I had a direction I wanted to go in, I began to work with the chemists/scientists to help me take it to the next level. We went through TONS of adjustments and versions to get the final product I was looking for. The chemists were instrumental in helping me develop my product line. Especially with this new hot wing rub I am launching. It has some very unique ingredients that I had no experience with.

 

[cwo2lt]

I started out blending supermarket quality spices in my kitchen. Once I had a direction I wanted to go in, I began to work with the chemists/scientists to help me take it to the next level. We went through TONS of adjustments and versions to get the final product I was looking for. The chemists were instrumental in helping me develop my product line. Especially with this new hot wing rub I am launching. It has some very unique ingredients that I had no experience with.

Hey, just like me! Except the chemist part.

 

[Ryan Chester]

Hey, just like me! Except the chemist part.

:thumb:

 

[WvSmoke]

Gheesh Ron, I bet you don't even mold your own pellets ... what a slacker. :tsk:

I have to disagree. I read somewhere in the archives that there was a rumor about Ron's pellets. It seems the rumor was about how, 3 days before the full moon, he would start eating cheese and sawdust. Then on the evening of the full moon he would spend a few hours staring at the coffee beans to get in the mood. Then, at midnight during the full moon (and this is the part that made it click for me) he would put on a squirrel outfit and hop around the yard pooting pellets. Not saying it's true, but...ya know?

 

[Ron_L]

I have to disagree. I read somewhere in the archives that there was a rumor about Ron's pellets. It seems the rumor was about how, 3 days before the full moon, he would start eating cheese and sawdust. Then on the evening of the full moon he would spend a few hours staring at the coffee beans to get in the mood. Then, at midnight during the full moon (and this is the part that made it click for me) he would put on a squirrel outfit and hop around the yard pooting pellets. Not saying it's true, but...ya know?

 

[big brother smoke]

Where the Fark is Casey Dog? He started this non-sense and took a leave of absence:ban::butt::butt:

 

[MilitantSquatter]

I started out blending supermarket quality spices in my kitchen. Once I had a direction I wanted to go in, I began to work with the chemists/scientists to help me take it to the next level. We went through TONS of adjustments and versions to get the final product I was looking for. The chemists were instrumental in helping me develop my product line. Especially with this new hot wing rub I am launching. It has some very unique ingredients that I had no experience with.

I may be totally wrong here, but my guess is that the majority of BBQ rubs out there are not developed in conjunction w/ chemists & scientists. Rather, someone looking to start a product line submits their ingredients & proportions to a co-packer for packaging/bottling. They get paid to bottle your recipe, not re-develop your original idea/recipe. Sure, it may get tweaked by the creator after tasting a batch made with the co-packers quality but I haven't heard of the majority of rubs using food scientists before getting their product on the market.

Am I totally off on this ??

 

[Ryan Chester]

I may be totally wrong here, but my guess is that the majority of BBQ rubs out there are not developed in conjunction w/ chemists & scientists. Rather, someone looking to start a product line submits their ingredients & proportions to a co-packer for packaging/bottling. They get paid to bottle your recipe, not re-develop your original idea/recipe. Sure, it may get tweaked by the creator after tasting a batch made with the co-packers quality but I haven't heard of the majority of rubs using food scientists before getting their product on the market.

Am I totally off on this ??

I can't speak for everyone but I know I do, Simply Marvelous does, and Kosmo does. Outside of that. Not sure.

 

[caseydog]

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

Whoa there cowboy. You misquoted, and apparently misread my comment.

I said that if you ONLY use commercial rubs...

I also said that I like to try commercial rubs for a change of pace, and that I have nothing against commercial rubs.

As for commercial meats, the city frowns upon raising livestock in residential neighborhoods, and butcherin a pig in my kitchen isn't practical, so there is NO similarity at all.

I do grow some of my own herbs, but again, I don't live on a farm.

On the other hand, I CAN mix up rubs in my kitchen, and I do.

And again, I do sometimes use commercial rubs. Like I said, cooking is an adventure, and if the ONLY rubs you EVER use are commercial rubs, you are missing out on a big part of the adventure.

Please read more carefully, and don't misquote people.

CD

 

[big brother smoke]

I may be totally wrong here, but my guess is that the majority of BBQ rubs out there are not developed in conjunction w/ chemists & scientists. Rather, someone looking to start a product line submits their ingredients & proportions to a co-packer for packaging/bottling. They get paid to bottle your recipe, not re-develop your original idea/recipe. Sure, it may get tweaked by the creator after tasting a batch made with the co-packers quality but I haven't heard of the majority of rubs using food scientists before getting their product on the market.

Am I totally off on this ??

All if not most co-packing facilities have scientist in the background balancing ingrediants and/or formulas. Science in food is not always an evil person putting foreign chit in our products.

 

[BillywannaQ]

I remember on that BBQ cook off show Jamie Geer won a contest using a rub Myron Mixon gave him. And then I saw another episode where Johnny Trigg showed that young guy his method of cooking ribs and the young guy's scores improved. To me, the main thing is what you can do with what you have. In the end, YOU'RE still cooking the product.

 

[WvSmoke]

Whoa there cowboy. You misquoted, and apparently misread my comment.

I said that if you ONLY use commercial rubs...

I also said that I like to try commercial rubs for a change of pace, and that I have nothing against commercial rubs.

As for commercial meats, the city frowns upon raising livestock in residential neighborhoods, and butcherin a pig in my kitchen isn't practical, so there is NO similarity at all.

I do grow some of my own herbs, but again, I don't live on a farm.

On the other hand, I CAN mix up rubs in my kitchen, and I do.

And again, I do sometimes use commercial rubs. Like I said, cooking is an adventure, and if the ONLY rubs you EVER use are commercial rubs, you are missing out on a big part of the adventure.

Please read more carefully, and don't misquote people.

CD

That's the way I interpreted it in the original thread.

 

[caseydog]

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?

Perhaps they agreed with me because the read and understood what I actually wrote.

Let me rephrase my original statement for those who didn't understand it. If you ONLY use commercial rubs, you are missing out on big part of the adventure of cooking BBQ.

CD

 

[JMSetzler]

Interesting thread... The root of the 'issue' is far simpler that anyone would imagine. It makes me remember some details in some college level psych classes I had in the past...

Statements such as the one posted by the OP are simple beginnings to a pissin' contest. Simple statements designed to elevate one's status in a group to something that may or may not be artificial. It may also be covering for a hidden inadequacy... who knows...

That being said, I like BigMista's comment the best. He nailed it IMO.

I have made rubs from scratch with no recipe backing. I have bought rubs. I have made rubs from recipes out of books. I have used book recipes as guidelines for making something different. It's all good.

 

[che22879]

If I season it, put it in the smoker and tend to it till its done then I'm cooking. Simple as that!