First Timer/Rub Questions

[Arcs_n_Sparks]

I love dual-use technology.......  8) 8) 8)

Arcs_n_Sparks

[iceman]

speaking of poor alternatives, have you seen the 'smoke flavor' SPAM? I have not tried it but understand that if you are trapped in winter weather it is good for either food OR fuel.

My buddy Stumpy told me if you stick a string in the can of spam and light it, it makes a good candle. I guess you wouldn't want any open flames around the ole outhouse after eating some of that stuff the day before. ;D :o :D ;D LOL!!!

[Wildcat]

 :D :D :D :D :D ;D ;D

[Gizmo]

He didn't get the stumpy nickname from using the spam candle in the ole outhouse did he?

[iceman]

He didn't get the stumpy nickname from using the spam candle in the ole outhouse did he?

Naw, he's just friggin short but doesn't like to be called shorty or short stuff so his wife nicknamed him stumpy. Funny thing is she giggles when she calls him that. Hmmmm.... I wonder if there's more to the story than just his height? ::) ??? ;D :D
Well I know I'm not the one that will lose sleep pondering that question! :D :D :D

[Cajun]

The word diet???? ;D   He has to be on the wrong channel here ::)  I've gained 18# just sitting here in front of the screen reading about the good smokes here... Oh buy the way welcome and good eats to ya!   The Cajun

[Chez Bubba]

Re: First Timer/Rub Questions

Gently up & down, a little lube helps. ;)

;D ;D ;D

Iiiiimmmm Baaaacccckkkk! :o

Kirk

[MWS]

That's just plain rude.......

Really glad your back Chez  ;D ;D

[La Quinta]

All the way back to the salt question (Although i did thoroughly enjoy reading where this ended up!) My understanding (as in brining) is that when you use salt in the rub...what the salt does over a 24 hour period is actually draw the juices out of the meat and then over the proccess actualy "re-infuse" the salt back inside the meat via (the meat's) re-absorbtion of the juices. Sounds odd I know, but I've brined turkeys before and smoked them and was "petrified" that the meat would be salty. IT WAS NOT. I too, avoid salt, but it really does add flavour inside the meat. Just one...perhaps... misguided opinion!

[Gizmo]

I believe there are several posts here or on the recipe site about the technical side of brining.  If memory serves me, one of the posts here mentioned a High School term we learned that dealt with the process of reaching an equilibrium between the concentration of the brine solution with the solution in the meat.  I would try to get more technical and detailed but fear I would only show my ignorance and lack of scientific knowledge.   ;D ;D

[La Quinta]

I agree. It is technical and for way smarter people then me to debate...But...it works! Makes for a delicious piece of meat!