Looking for something new for the Grill this summer..............Whatcha got 
opcorn2
Looking for Homemade Recipe not store bought...........
opcorn2 Looking for Homemade Recipe not store bought...........
Who makes their own Dry Rubs?
- Thread starter Sportsaholic
- Start date
Here is one I stole from www.smokingmeatforums.com
1 cup brown sugar
1/4 cup paprika
1 tablespoon Coarse black pepper
1 tablespoon Coarse Sea salt
2 tablespoon garlic powder
2 tablespoon onion powder
1 teaspoon cayenne
And I add in:
2 tablespoons of cumin
2 tablespoons of chili powder
1 cup brown sugar
1/4 cup paprika
1 tablespoon Coarse black pepper
1 tablespoon Coarse Sea salt
2 tablespoon garlic powder
2 tablespoon onion powder
1 teaspoon cayenne
And I add in:
2 tablespoons of cumin
2 tablespoons of chili powder
kickserv should stumble in here soon and declare that this is the wrong forum
Garlic, Garlic, Garlic ! KEY INGREDIENT ! :0008
Garlic, Garlic, Garlic ! KEY INGREDIENT ! :0008
Blackened Fish Seasoning
1 Tbsp Paprika
2 1/2 tsp Salt
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Oregano, dried
1 tsp Cayenne Pepper
3/4 tsp White Pepper
3/4 tsp Black Pepper
1/2 tsp Thyme, dried
1 Tbsp Paprika
2 1/2 tsp Salt
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Oregano, dried
1 tsp Cayenne Pepper
3/4 tsp White Pepper
3/4 tsp Black Pepper
1/2 tsp Thyme, dried
I don't have Dry Rubs, was a good recipe I was sharing.....Have never advertised anything here.... :shrug:
Roast 5 large garlic cloves. Remove from the skin and put in a food processor. Add fresh Rosemary, about a quarter cup, turn on processor and drizzle in olive oil until emulsified. Fold in fresh oregano, basil, thyme, nutmeg, white and black pepper, kosher salt, and cayenne pepper to taste. Add a small amount of mushroom sauce from Lea and Perrins but not too much as to lose the pasty consistency. You should have a pale paste.
Using the back of a small cleaver if smoking brisket, or large piece of meat, tenderize. Make a foil bed and place some of the rub in the middle, place meat on top and cover the rest of it with the rub. Take thinly sliced vidalia onions if available and cover top of meat, close foil tightly and poke a small hole in top. Smoke or roast to taste, uncovering the last half hour to crisp up crust and seal in juices.
one tip though, if smoking pork or roasting too, I add a small gala or washington apple cut in half on top of pork roast. If roasting a chicken, stuff a lemon or orange in the cavity prior to roasting.
Thank me later.
Hope that helps,
FDC
ps. be careful when slicing as it will be very juicy and tender. Chicken will fall apart so take care when removing from grill.
Using the back of a small cleaver if smoking brisket, or large piece of meat, tenderize. Make a foil bed and place some of the rub in the middle, place meat on top and cover the rest of it with the rub. Take thinly sliced vidalia onions if available and cover top of meat, close foil tightly and poke a small hole in top. Smoke or roast to taste, uncovering the last half hour to crisp up crust and seal in juices.
one tip though, if smoking pork or roasting too, I add a small gala or washington apple cut in half on top of pork roast. If roasting a chicken, stuff a lemon or orange in the cavity prior to roasting.
Thank me later.
Hope that helps,
FDC
ps. be careful when slicing as it will be very juicy and tender. Chicken will fall apart so take care when removing from grill.
Interesting, always use Apple Juice Spray when smoking meats....never thought to apple slices on while cooking :0008
I would only halve them. If you slice them up they will dry up too fast. The red delicious do not work as well as they are not as dense as the gala or even a granny smith.
Was hoping for some shenanigans in this thread!!!!:mj07:
Sportsaholic really lobbed a softball with this one.
Coffe Ground..........My Great Aunt used to slip Coffee Grounds into her gravy's.........:shrug: