Frequently Asked Questions |
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We have included a list of frequently asked questions that seem to come up in most conversations regarding BBQ'ing or grilling. You will find below a short discussion on each of these questions.
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1. What are the Main ingredients of TEXAS BBQ RUB? We start with the freshest spices available. The main spices used to create the great taste of TEXAS BBQ RUB are: salt, brown sugar, chili powder, black pepper, other peppers, paprika (sweet), garlic, and onion. |
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2. What meats can I use TEXAS BBQ RUB on? The sky is the limit here. You can use it on every kind of meat, but don't stop there. TEXAS BBQ RUB is great on vegetables, pastas, nuts, chili, or just about anything where you can use salt and pepper. Remember, it does have some sugar on it, so it can spice up (as well as sweeten) any dish. It's great on brisket, ribs, pork loins, beef tenderloins, fish, and poultry. Use it on anything you want... the more you use it, the more things will taste better than before. |
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3. Does TEXAS BBQ RUB include MSG? There is no MSG in any of our products. This includes TexasBBQRub - Original, Old No. 2 - Brisket Blend, Texas Wild, Texas Grilling Magic, and Texas Grilling Magic - Steak Sprinkle. Our superb blending of spices enriches the flavor of the meat naturally. |
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4. Do I need to add wood flavor to your fire when cooking? Remember, the wood flavor is one of the two most important things you can use to add flavor to the meat you are cooking. The other important thing is to add a great rub. If you can't use a wood flavoring, you are missing out on a tremendous addition to your meats' taste. Use whatever kind of wood you can easily get, but never use pine or cedar. The smoke from these woods could make everyone who eats the meat very sick. The two most popular woods used to add smoke are hickory and oak. All fruit bearing trees make a good wood to add smoke flavor. These include apple, orange, etc. Remember to use well seasoned (wood dried at least 4 months) wood as smoking with green woods can leave a terrible smell and flavor in your cooker that you may never get rid of. For more information on what kind of woods to use, visit our wood information center. |
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5. What are the most important points for preparing and cooking great BBQ?
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6. TEXAS BBQ RUB contains salt. Does this dry out the meat while cooking? The answer is NO. Actually, just the opposite happens. The superb blend of salts, sugars, and spices actually draws moisture from the air as well as from the meat, causing the meat you are cooking to self marinate. No need to mop or baste the meat. The meat will be self marinating while it is cooking using its own juices and comes out juicy. However, never overcook any meat. Overcooking is what can dry out any meat. |
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7. Which is better? Charcoal grills or gas grills? There have been blind taste tests using the meat cooked on both a charcoal grill vs. a gas grill. Guess what the results were? The results indicate that to the average person, there is no real difference in the taste of meat. Each one has its advantages and disadvantages when cooking. Everyone has their own preferences. Gas grills are easy and fast. Charcoal takes some time to get ready and bring the grill up to cooking temperature. Also another tip: never use a charcoal lighter fluid or self starting charcoal. These flavors will penetrate your meat. |
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8. What is the difference between direct and indirect methods of cooking? Have you ever eaten grilled food that was charred on the outside and undercooked on the inside? The cook probably cooked the meat the wrong way. Direct and indirect cooking are the two ways to use your grill to cook food. It is easy to set up your grill to the desired method of cooking. Generally speaking, you want to use the direct grilling method for foods that cook completely in less than 30 minutes. Examples would be steaks, sauces, chops, kabobs, and vegetables. The indirect method of cooking is similar to roasting the meat, except that you get to add that great smoke flavor. When you use the indirect method, the heat in your grill rises during cooking and circulates around the meat, cooking it evenly. Use this method for meats that require more than 30 minutes to cook. Examples would be ribs, brisket, roasts, chickens, turkeys, leg of lamb, pork loin, beef tenderloin, etc. |
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9. While BBQ'ing, should I leave the lid up or down? How often should I take a peek at the meat? I know you and everyone standing around wants to look a the meat when it's BBQ'ing. So, there is temptation to open up the lid and show off your meat. Don't do it. Avoid the temptation. Every time you raise the lid, you are letting out all the great heat and smoke you are using to cook with. Depending on the weather conditions, you just added another 4 to 10 minutes to the cooking time of your food. Remember, when using TEXAS BBQ RUB, there is no need to baste or mop your meat. You don't have to open the lid. THe meat will marinade in its own juices. |
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10. Are marinades as dangerous as you say? Well, as with any food item, the proper care and handling of what you are cooking, as well as the proper handling of your marinade will eliminate all problems. But, you always have to be careful. You know how it is when you are grilling and smoking. You take out your marinade, and go to the grill to mop on some more marinade. YOu finish, and you set the marinade down in the sun as you start talking to your friends. Look out. You could be creating a problem right now. On a hot day, it doesn't take long to turn your marinade or mop sauce into a serious problem which could make everyone who eats it sick. When people get sick, it takes all the fun out of the event. You just don't have this problem at all with rub. Period. |
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