Howdy All You Chubb-Rubbers!
My apologies that I have been slacking in the ol' blog department, just been a little busy lately. Just what exactly have I been busy with? Why perfecting the next Rubb to join the family!
Earlier this year I posted about tinkering with a lower sodium Rubb. Here's how it has gone so far:
1 - I created four different blends to test out on my friends when they came over. Two were no-salt, one used pink Himalayan salt (PHS) and the other was just for fun. See below.
I grilled up the steaks and had everyone take a few bites from each. After everyone ate I asked for their opinions. Unfortunately the salt-free ones were on the low end of everyone's favorites. The "for-fun" Rubb and the one using PHS were the top two favorites. For being such good sports, they got to take home the rest of the blends for their own experimentation and use.
2 - My best friend came to town so I gave him a batch of the "for-fun" Rubb to try at home. He figured it would be best to try on some seafood.
And from those pictures, he was correct!
3- I had some other friends over and they fell victim to the testing. By this time I have solely focused on the "for-fun" Rubb. Steak and chicken were used in this test and seemed to be a big hit! But then again, testing any kind of food in the form of street tacos is always legit.
4 - I had to get with the higher-ups at Chubbs Seasonings LLC.
Sir Jester had some key points to bring up during the round-table discussion. He said "Dad, just keep cooking with the Rubb, give me scraps every-so-often and get this stupid notepad out of my bubble... Also it should be noted that this company needs to do something about that damn squirrel on the back wall!"
Hard to argue with the cold-facts of business.
Ever closer to releasing the first new Rubb for 2017, I still have a little more to go. But keep your weather-eye out for its big debut!
-Chubbs
Remember: Don’t Beat Your Meat, Rubb That Chubb!