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.
From Miami to Texas [let's not forget Nebraska and Kansas!] down through Mexico and into Australia, steak rubs are becoming the most flavorful addition to the creation of a fantastic steak.
Mix this well and allow it to sit in the fridge for a day. Take it out, shake it up and bring to room temperature. Of course, if you are in a hurry, you can get after it as soon as all the ingredients have been mingled!
1 Tbs non iodized salt 1 tsp powdered sugar 1 tsp wheat flour, slightly browned in the micro wave
or in a dry skillet 1/2 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp ground celery seed
Apply to both sides of the steaks as well as around the edges. You may apply this heavier than salt as there is very little salt used.
Enjoy!
Here's a great money saving idea. Wood chips and chunks never go bad. So why not order them in money saving bulk boxes? Simply keep them in a dry area and use as needed!
Click & Order Your Bulk Chips & Chunks TODAY
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1 Tbs non iodized salt
Subscribe now to The Smoke 'N Fire Enquirer, the Internet's most popular backyard grilling and barbecuing on-line tutorial and we'll send you FREE recipes, techniques and tips for preparing the finest outdoor meals. FREE! See a 
