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Post by mgulfcoastguy on Jul 12, 2020 19:02:36 GMT -5
I bought a book on American barbecue rubs, brines, marinades, and sauces from Targets close out bin. I thought that I would post this one. I know that many on here are teetotalers but the alcohol cooks out over the coals. Anyhow you have to used the spiced rum, I know because my 12 year old bottle was just dark rum. anyhow.
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Post by mgulfcoastguy on Jul 15, 2020 21:56:45 GMT -5
I made a pork loin with this today. No smoking wood, just charcoal.
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Post by september on Jul 16, 2020 9:12:34 GMT -5
That looks scrumptious! I'd like a slice, please.
I don't know much about alcohol, but I've never heard of commercial spiced rum! Had to go looking, and it looks like you can also make your own with added ingredients like vanilla, cinnamon and allspice etc. I suppose you could just add those ingredients as a powder to the wet rub along with the rum.
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Post by mgulfcoastguy on Jul 16, 2020 13:44:44 GMT -5
That looks scrumptious! I'd like a slice, please. I don't know much about alcohol, but I've never heard of commercial spiced rum! Had to go looking, and it looks like you can also make your own with added ingredients like vanilla, cinnamon and allspice etc. I suppose you could just add those ingredients as a powder to the wet rub along with the rum. Meyer's is the most common brand though my local liquor store did have another brand. Even if you could identify the individual ingredients in the spiced rum, it is probably cheaper to just buy a pint. a bottle of liquor can last many years if people don't get thirsty.
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Post by mgulfcoastguy on Aug 30, 2020 19:52:36 GMT -5
Btw, I used this on chicken leg quarters and turkey legs for a family function. I was lucky enough to get one turkey leg myself before the locusts descended.
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