Author Topic: Rub Binders  (Read 12928 times)

gregbooras

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Re: Rub Binders
« Reply #15 on: October 15, 2015, 09:11:42 PM »
You can also use Mayo as a binder.

Greg

Ick... :(   lol.  I have a serious aversion to mayo, but that's probably just me. :o

Tony,

You will not taste the mayo and it will tenderize the meat.

Greg

DivotMaker

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Re: Rub Binders
« Reply #16 on: October 15, 2015, 09:35:07 PM »
Tony,

You will not taste the mayo and it will tenderize the meat.

Greg

Can't take that chance with good meat, Greg.  I'd still know it was there. :o Hahaha!
Tony from NW Arkansas
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SconnieQ

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Re: Rub Binders
« Reply #17 on: October 15, 2015, 09:48:59 PM »
Me...oil and mustard combo (let's be diplomatic). Oil for the oil soluble spices in the rub. And mustard, if you like, for the heat and tang.
Kari from Madison WI "77 Square Miles Surrounded by Reality"
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jcboxlot

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Re: Rub Binders
« Reply #18 on: October 15, 2015, 11:02:07 PM »
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SuperDave

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Re: Rub Binders
« Reply #19 on: October 16, 2015, 10:46:01 AM »
With meats that have been over trimmed, I use bacon grease. 
Model 4, Harrisville, Utah

DivotMaker

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Re: Rub Binders
« Reply #20 on: October 16, 2015, 06:44:17 PM »
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!