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Finally figured out I was over-seasoning chicken because I watched a TikTok from a BBQ pitmaster in Austin last weekend
They said you need to let the meat taste like meat first, not like a spice rack exploded, and it hit me that I had been masking cheap cuts with too much rub instead of learning to cook them right.
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adam_robinson1mo ago
Good pitmasters know the meat does the heavy lifting. Seasoning should accent what's there, not bury it. You learn more cooking cheap cuts simple than drowning them in spice.
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mary_patel591mo ago
Oh man, you're totally missing the real point here. It's not just about the meat or the seasoning, it's about how the fat renders and what you do with the drippings. A good pitmaster knows that cheap cuts like brisket point or pork shoulder are loaded with connective tissue that needs to break down slowly, and the real magic happens when that fat hits the fire and creates a little steam oven effect. Seasoning is just the cherry on top, sure, but the smoky fat that bastes the meat is what actually does the heavy lifting. Nobody talks about how a well-timed foil wrap or a spritz of apple juice can save a tough cut way more than any spice rub ever could.
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christopher71325d ago
Whoa there, are we really gonna act like the fat rendering is some kind of secret science? I mean yeah, fat breaks down and steam helps, but people have been wrapping brisket in foil forever. It ain't exactly new. And apple juice? Come on, that's like putting a bandaid on a bullet wound if you mess up the cook. Isn't the whole point just to not overcook it in the first place?
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