Post by Wayne Copeland on Jul 7, 2005 19:55:46 GMT -5
When I first started smoking meats about 15 years ago, I got all kinds of tips, suggestions, ideas, and "secret recipes" handed over to me by some good (and not so good) friends of mine. The one idea I resisted most was using a slather before I put my expensive cuts of meat on the grill. A slather is a thick, paste type of liquid that is applied to meat before it goes into the pit, usually mustard based. The reason I resisted so long was that I just couldn't stand the sight of my soon to be a work of art getting coated with something that belonged on a piece of bread compressing some lunch meat. Anyway, I tried it and I was sold (so were the contest judges). The following is a recipe I got several years ago, although I don't remember from exactly whom:
1 1/2 cups of brown sugar
1 tsp. of white pepper
1 tsp. of salt (I prefer fine Kosher)
1 32 oz. jar of French's Mustard
2 1/2 tbs. of hot sauce (I prefer Trappey's)
1 can of beer
Combine all the ingredients in a plastic bowl, stirring constantly until all the salt and sugar has completely dissolved. I let it rest for about 15 minutes, then stir again. Apply the slather with a very fine basting brush very, very lightly...you want to just coat the meat, not turn it into a yellow glob!!! I then season my meats over the slather with the seasoning I have prepared for each meat, both top and bottom. If you slathered lightly, you wont have a big, yellow mess to contend with, but some of the slather will come off on your hands (you should be using latex gloves at this point in the preparation!). Let the slathered meat with the seasonings applied sit for about 15 minutes before it goes on the pit. Cook at 225-250 degrees as you normally do, but don't get in a big hurry to baste with apple juice for at least two-three hours, as basting will wash off the seasonings before they have had time to adhere to the crust.
I personally like slathers on brisket and butt, but really don't use it much on chicken & ribs...Just Food For Thought
1 1/2 cups of brown sugar
1 tsp. of white pepper
1 tsp. of salt (I prefer fine Kosher)
1 32 oz. jar of French's Mustard
2 1/2 tbs. of hot sauce (I prefer Trappey's)
1 can of beer
Combine all the ingredients in a plastic bowl, stirring constantly until all the salt and sugar has completely dissolved. I let it rest for about 15 minutes, then stir again. Apply the slather with a very fine basting brush very, very lightly...you want to just coat the meat, not turn it into a yellow glob!!! I then season my meats over the slather with the seasoning I have prepared for each meat, both top and bottom. If you slathered lightly, you wont have a big, yellow mess to contend with, but some of the slather will come off on your hands (you should be using latex gloves at this point in the preparation!). Let the slathered meat with the seasonings applied sit for about 15 minutes before it goes on the pit. Cook at 225-250 degrees as you normally do, but don't get in a big hurry to baste with apple juice for at least two-three hours, as basting will wash off the seasonings before they have had time to adhere to the crust.
I personally like slathers on brisket and butt, but really don't use it much on chicken & ribs...Just Food For Thought
