So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.
Sugar, when heated, first turns to a caramel substance - and then it burns. When cooking outdoors - both grilling and barbecuing - you neeed to be careful about burning the seasonings. Because sugars are one of the easiest to burn, here is a great recipe that will let you go get another "cold one" while not worrying about burning a great piece of meat.
Collect the following:
1/3rd cup of salt
1/4th cup of paprika
3 Tbs chili powder
2 Tbs fresh ground black pepper
1 Tbs of ground cumin
1 1/2 Tbs garlic powder
1 tsp of lemon pepper
1/2 tsp cayenne
1/2 tsp of ground mustard
Mix the dry ingredients thoroughly in a glass or plastic jar. Using plain old yellow mustard, lightly coat brisket using a pastry brush. This sets up a nice surface on the meat for the spices to adhere to, creates a great presentation on the meat at the end and does not carry the mustard taste as it evaporates during the cooking process. After applying the mustard, sprinkle the rub on the brisket - use generously - but not packed on. You will enjoy the flavors. Have fun!
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