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Bake until the meat is easily pulled apart with a fork, about 2 hours. If it is too tough to pull apart easily, cook for an additional 15 minutes and check again. ... The rubs add more complex ...
A simple rub made with common spices, salt, and sugar (you can also substitute your favorite barbecue rub/spice blend) is massaged into the meat, which rests for 30 minutes afterward.
Montreal steak seasoning, also known as Montreal steak spice, [1] is a spice mix used to flavour steak and grilled meats. [2] It is based on the dry-rub mix used in preparing Montreal smoked meat, [2] which comes from the Romanian pastramă (the ancestor of pastrami), introduced to Montreal by Romanian Jewish immigrants.
Sometimes the meat is seasoned before smoking. [ 5 ] [ 6 ] Sweet spice rubs are preferred because of the natural saltiness and high nitrate content of the bologna. [ 2 ] Slices of smoked bologna are often grilled before consumption, [ 7 ] [ 8 ] and then dressed in a tomato and mustard-based barbecue sauce.
Kansas City barbecue uses a wide variety of meats, such as pork, beef, chicken, turkey, lamb, sausage, and sometimes fish. [2] It is seasoned with a dry rub, slow-smoked over a variety of woods and served with a thick tomato-based barbecue sauce. [3] [4]
Pulled pork, almost always a shoulder cut, is commonly slow-cooked by first applying a dry rub, then smoking over wood.A non-barbecue method uses a slow cooker, a domestic oven, or an electric pressure cooker.