Hi,

I was preparing my normal rub the other day while also preparing some
hamburgers for the grill. My daughter was helping. I asked her to
"sprinkle a little Worcestershire sauce". I guess that wasn't specific
enough because she sprinkled it in the rub bowl instead of on the
hamburgers. It wasn't a lot, so I just poured the rub over in a plastic
container and shook it for a while. The moisture got absorbed but the rub
isn't moist or paste-like at all. I didn't think more about it until we
sat down to eat some steaks I used this rub on. They were incredible!
Seems like this addition of the sprinkles of Worcestershire sauce did
something to the it. I know this rub very well since I have been making it
the same way for a couple of years, so the only change was my daughters
mistake. I also tried to rub a little Worcestershire sauce on a steak and
use a little bit of old rub on it, but it didn't come out as good as the
ones that has the sauce mixed in. Go figure!

Now I wonder if someone on purpose add liquid of any kind to rub, not to
make paste, but just to "touch up" the flavor a little bit? Regardless, I
will from now on sprinkle my favorite rub with Worcestershire sauce since
it has never tasted better than it does now. And I will probable name it
after my daughter "Cat's Mistake"..

--
//ceed ©¿©¬

"ceed"
ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com
wrote in message newsp.stu6v1t421xk10@dellbob...
Hi,

I was preparing my normal rub the other day while also preparing some
hamburgers for the grill. My daughter was helping. I asked her to
"sprinkle a little Worcestershire sauce". I guess that wasn't specific
enough because she sprinkled it in the rub bowl instead of on the
hamburgers. It wasn't a lot, so I just poured the rub over in a plastic
container and shook it for a while. The moisture got absorbed but the rub
isn't moist or paste-like at all. I didn't think more about it until we
sat down to eat some steaks I used this rub on. They were incredible!
Seems like this addition of the sprinkles of Worcestershire sauce did
something to the it. I know this rub very well since I have been making it
the same way for a couple of years, so the only change was my daughters
mistake. I also tried to rub a little Worcestershire sauce on a steak and
use a little bit of old rub on it, but it didn't come out as good as the
ones that has the sauce mixed in. Go figure!

Now I wonder if someone on purpose add liquid of any kind to rub, not to
make paste, but just to "touch up" the flavor a little bit? Regardless, I
will from now on sprinkle my favorite rub with Worcestershire sauce since
it has never tasted better than it does now. And I will probable name it
after my daughter "Cat's Mistake"..


The wife mixes Worcestershire into the hamburger mix regularly (along with
other stuff), good stuff. Interesting that the rub didnt become moister than
it did.
Did you have some herbs in it? I suppose those might absorb better than most
spices.

On Wed, 13 Jul 2005 14:32:56 -0500, Duwop wrote:

The wife mixes Worcestershire into the hamburger mix regularly (along
with
other stuff), good stuff. Interesting that the rub didnt become moister
than
it did.
Did you have some herbs in it? I suppose those might absorb better than
most
spices.

We've been using Worcestershire sauce in hamburge also, but this is
different. Yes, the rub has herbs in it, thyme, oregano and basil. And no,
it isn't moist or lumpy but oh man it tastes good!


--
//ceed ©¿©¬

"ceed"
ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com
wrote in message newsp.stu6v1t421xk10@dellbob...
Hi,

I was preparing my normal rub the other day while also preparing some
hamburgers for the grill. My daughter was helping. I asked her to
"sprinkle a little Worcestershire sauce". I guess that wasn't specific
enough because she sprinkled it in the rub bowl instead of on the
hamburgers.

We use wooster as a "glue" with our brisket rub--works great tastes
good--just got 8th at the Ill state champ in brisket

Buzz
2fat bikers bbq

On Wed, 13 Jul 2005 17:24:25 -0500, 2fatbbq wrote:

We use wooster as a "glue" with our brisket rub--works great tastes
good--just got 8th at the Ill state champ in brisket

Great! Congrats on the bristket award too! You say "glue". How much to do
you use? Not enough to make paste?

--
//ceed ©¿©¬

Ceed, you have definitely piqued my curiosity with your dissertation on rub.
When I hear 'Steak', I immediately think of searing heat. That seems to
preclude the use of most herbs, onion, garlic, etc as they would likely
burn with undesirable results. However, the idea of applying just a hint
of Worcestershire evenly over the entire surface of a steak intrigues me.
Enlighten me please.
--
The Brick said that (Don't bother to agree with me, I have already changed
my mind.)

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On Wed, 13 Jul 2005 13:27:27 -0500, ceed
ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com
wrote:

Hi,

I was preparing my normal rub the other day while also preparing some
hamburgers for the grill. My daughter was helping. I asked her to
"sprinkle a little Worcestershire sauce". I guess that wasn't specific
enough because she sprinkled it in the rub bowl instead of on the
hamburgers. It wasn't a lot, so I just poured the rub over in a plastic
container and shook it for a while. The moisture got absorbed but the rub
isn't moist or paste-like at all. I didn't think more about it until we
sat down to eat some steaks I used this rub on. They were incredible!
Seems like this addition of the sprinkles of Worcestershire sauce did
something to the it. I know this rub very well since I have been making it
the same way for a couple of years, so the only change was my daughters
mistake. I also tried to rub a little Worcestershire sauce on a steak and
use a little bit of old rub on it, but it didn't come out as good as the
ones that has the sauce mixed in. Go figure!

Now I wonder if someone on purpose add liquid of any kind to rub, not to
make paste, but just to "touch up" the flavor a little bit? Regardless, I
will from now on sprinkle my favorite rub with Worcestershire sauce since
it has never tasted better than it does now. And I will probable name it
after my daughter "Cat's Mistake"..

Sounds great. I will try that with the powdered kind. I don;t trust
myself to not make a paste out of it.

On Thu, 14 Jul 2005 05:57:35 -0500, Larry wrote:

Sounds great. I will try that with the powdered kind. I don;t trust
myself to not make a paste out of it.

Depending on how much prepared rub you've got just add a few drops (I
think I added 10-15 drops to 8 oz of rub) and immediately shake it
vigorously.



--
//ceed ©¿©¬

ceed ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com wrote:
Hi,

Now I wonder if someone on purpose add liquid of any kind to rub, not to
make paste, but just to "touch up" the flavor a little bit? Regardless, I
will from now on sprinkle my favorite rub with Worcestershire sauce since
it has never tasted better than it does now. And I will probable name it
after my daughter "Cat's Mistake"..

Had some pork loin a bout a month ago. Just grilled em. But I decided
I wanted a rub for em anyways.

Just put all this stuff in a food processor (make up your own
proporitions .... sorry i was just wingin it): salt, (fresh)mint
leaves, cayenne pepper, cilantro, black pepper, orange peel,
Worcestershire and olive oil. Blend. Just enough liquid was added to
make it pasty.

Wasn't a religous experience, but was pretty darnd good, and wasn't
something I'd tasted before.

--
I used to think government was a necessary evil.
I'm not so sure about the necessary part anymore.

On Thu, 14 Jul 2005 18:00:58 -0500, wrote:

Just put all this stuff in a food processor (make up your own
proporitions .... sorry i was just wingin it): salt, (fresh)mint
leaves, cayenne pepper, cilantro, black pepper, orange peel,
Worcestershire and olive oil. Blend. Just enough liquid was added to
make it pasty.

Gonna try it. Sounds good.

You should see the list for my fav rub. It has developed over time and has
ALOT of ingeredients at this point. All of them added one at a time, and
some have even been removed. The wooster sauce accident is hopefully the
last alteration I will do in a while..

--
//ceed ©¿©¬

ceed wrote:

On Thu, 14 Jul 2005 18:00:58 -0500, wrote:

Just put all this stuff in a food processor (make up your own
proporitions .... sorry i was just wingin it): salt, (fresh)mint
leaves, cayenne pepper, cilantro, black pepper, orange peel,
Worcestershire and olive oil. Blend. Just enough liquid was added to
make it pasty.


Gonna try it. Sounds good.

You should see the list for my fav rub. It has developed over time and
has ALOT of ingeredients at this point. All of them added one at a
time, and some have even been removed. The wooster sauce accident is
hopefully the last alteration I will do in a while..



FWIW, I grilled burgers recently and in the ground chuck, mixed in 1
package of onion soup mix and 1/3 cup Worcestershire sauce. And holy
moly, was the best burger I have had in a long time. Made me read up on
Worcestershire sauce and L&P sauce originated, not so much as a mistake,
but the first taste was not acceptable. Sat for a period of time, then
tasted again and damn, L&P thought they had something that was sellable.
And it was. That was prior to 1900.

Blessing in disguise? Maybe. Time will tell!!!!

BBQ

ceed
[ . . . ]
You should see the list for my fav rub.[]

WTF, over?

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

ceed wrote:
Hi,

I was preparing my normal rub the other day while also preparing some
hamburgers for the grill. My daughter was helping. I asked her to
"sprinkle a little Worcestershire sauce". I guess that wasn't specific
enough because she sprinkled it in the rub bowl instead of on the
hamburgers. It wasn't a lot, so I just poured the rub over in a plastic
container and shook it for a while. The moisture got absorbed but the
rub isn't moist or paste-like at all.

There is a popular snack mix that uses Worcestershire sauce fused into
the salt:
Gardettos Brand
Snack Ens Original Recipe Snack Mix

Years ago I was going to try and fuse some of my own Worcestershire into
some kosher salt for cooking but never got around to it. Now I will give
it a try. Thanks for the post.

"ceed"
ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com
wrote in message newsp.stvo9wvt21xk10@dellbob...
On Wed, 13 Jul 2005 17:24:25 -0500, 2fatbbq wrote:

We use wooster as a "glue" with our brisket rub--works great tastes
good--just got 8th at the Ill state champ in brisket

Great! Congrats on the bristket award too! You say "glue". How much to do
you use? Not enough to make paste?

sorry for the delay---been on the road eating bbq---we shake it on pretty
liberally--probably close to 1/2 bottle splashed on a couple
briskets---pastey for sure but disappears in the final product

Buzz