British BBQ Society Forums

Some of the rubs I have tried, It may as well been rubbed on Tofu

Don't get me wrong its great we have embraced American bbq techniques, but I do wonder if we should also copy their Rubs and so on? should we not have our own Identity and flavour profile's.
I guess this why I would like to compete one year.

philip

Catsup no-one is saying we must use American rubs etc., there is no reason a UK company couldn't produce it's own UK flavour profile, however I don't know how big the market would be. Most people know bbq flavours from trips to the states and try to recreate that flavour. Also bear in mind the object of this forum and the associated IBQN is to get good UK teams into and winning US competitions. Ed & Emma are there at the moment, I'm fairly certain they wouldn't be if they couldn't replicate US barbeque flavours.

These list of ingredients just act as inspiration for producing my own rubs Philip, as I like to see what producers are using, but I create rubs and sauces that suit my family's taste profiles

I'm addicted to watching 'Diners, driveins and dives' on tele and the rubs seem to be quite similar all across the US

Apart from the amount of sugar used, seems the usual suspects [salt, pepper, onion powder, garlic powder, paprika] form the base flavour

Heathrow_BBQ wrote:I'm addicted to watching 'Diners, driveins and dives' on tele and the rubs seem to be quite similar all across the US

Apart from the amount of sugar used, seems the usual suspects [salt, pepper, onion powder, garlic powder, paprika] form the base flavour

Great show.

Saw a trailer for another one which looked interesting, though not necessarily BBQ related:

https://www.youtube.com/watch?v=_Sbqldo-Sgs

Heathrow_BBQ wrote:I'm addicted to watching 'Diners, driveins and dives'

Same here. It's where I first discovered American BBQ