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Thread: Here's the rub...

  1. #1
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    Default Here's the rub...

    I recently experimented with my salt/sugar dry mix and coated them on fish not to leach, but to grill.

    The results were amazing. The dry coating was rubbed into the flesh and then the fish were immediately grilled. The searing heat breaks down the sugar, which breaks down the salt, and it goes immediately into the blackening flesh.

    You get one flip as both sides char.

    I loved this one...

    Rosenberg/Florida
    "Two decades researching and defining fishing opportunities in the Last Frontier!"


  2. #2
    Moderator kingfisherktn's Avatar
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    Default

    That's nice , but where is the recipe?

  3. #3
    Member wldboar's Avatar
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    Default

    Quote Originally Posted by kingfisherktn View Post
    That's nice , but where is the recipe?
    Maybe he didn't want to share it with us. Just wanted us to be hungry

  4. #4
    Member COtoAK's Avatar
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    Default

    I really wanted to read the recipe, too. I love a good salmon rub.
    Should we PM him and see if he can post his recipe?
    Lurker.

  5. #5
    Moderator kingfisherktn's Avatar
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    Default

    Do you have time in between taping and mudding?

  6. #6
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    Default dry ratio...

    1 part kosher salt
    3 parts brown sugar

    that's the base
    add in any other dry spices according to taste

    crab boil seems to be my favorite...

    Rosenberg/Florida
    "Two decades researching and defining fishing opportunities in the Last Frontier!"


  7. #7
    Moderator kingfisherktn's Avatar
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    Default

    Thanks Bernie.

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