BAR_B_QUE RUB and how it feels to rub your meat

Tamara says I should blog more. Heck, if I knew what a blog was....I might do it more often but the very word is reminiscent of things stepped on in a cow pasture or feedlot, something one might find behind a horse's tail on a trailride and step around. "Whoa! Don't step in that blog!" kind of thing.

But, I reckon I will blog because it isnt that I dont have anything to say or dont enjoy saying what's on my mind, but I feel somehow a bit pretentious when I blog.

Like, I'm blogging and here is all these folks wanting, nay, NEEDING a good dose of 'blog' for the day and they happen up onto MY blog and there it is....sighs, the disappointment of a watered down blog, a blog that's a hamburger shy of a Happy Meal, a blog that's a brick shy of a load...a blogger that built the buliding but his elevator don't quite rise to the top floor.....and I am to be held responsible for all this blog.....something you might just find behind a cow's tail anyway.

OK, I just heard from Tamara that this kind soul living way out in California wants to understand the concept of Texas bar-b-que. Here agian, friends and neighbors, I am bowled over at the very thought of leaking some of this information.

And, NOT cause this wonderful woman is from California....not one iota of snobbery here, nosirreee Bob! I happen to LOVE California!

Soft gentle ocean breezes...bikini clad girls strolling down the roller-blade paths, The Farmer's Market in Los Angeles....oh yeah, I LIKE California, but I shiver when someone asks me to do Texas bar-b-que cause heck, bar-b-que here in Texas is more an institution than a mere food.

But, in the interest of Gulf state and West Coast relations, here goes and my apologies in advance to those folks who slave away behind a smokin bar-b-que smoker for ten hours at a time.

The RUB

Depends on how large your TRIMMED brisket is.
Please trim some of that fat offa there! Doggone, some fat is a GOOD thang, a whole bunch isnt and if you really want to make it right, get a 'market trimmed' brisket and let the butcher do all the work.

Chili Powder....

Cayene Pepper....

Salt....

Black Pepper.....

Paprika.....

Garlic Powder.....

Onion Powder.....

Little bit of Oregano......

Mix this up in any order and in any amounts you like, all things being equal, all ingredients should be about equal. Bout a quarter cup of each should do it.

Take the brisket out and wash it...not like 'car-wash' washing it, but wipe it off for cleanliness sake anyhow.

Then rub the meat with olive oil on both sides and prepare to rub.

The mixed rub should be handy....the timing just right...the suspense about killing yall.....when first you grab a handful of rub and...attack the meat!

Rub like a couple of Asian massueses breaking down muscle tissue!

Rub the rub into the very fiber of the meat.....making sure you don't sneeze directly onto the brisket while your rubbing cause this stuff generally causes one to sneeze mightily!

Do this on both sides of the meat and even make up more rub if you aint got enough.

There! You have rubbed your meat!

This is going to form a pretty crust on the brisket called a 'bark' on the bar-b-que.

With this all done and in good shape, now comes the time for all good men and women to come to the aid of bar-b-que everywhere!

Time to COOK!

I suppose unless someone REALLY wants to read more blog....I'll shelve the cooking process for another day.

Ralph
www.ralphsbackporch.com

www.blogtalkradio.com/ralphsbackporch

www.NuTrader.com