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  1. #1
    Jack's Mentor Sportsaholic's Avatar
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    Who makes their own Dry Rubs?

    Looking for something new for the Grill this summer..............Whatcha got



    Looking for Homemade Recipe not store bought...........

  2. #2
    Registered User PocketAces's Avatar
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    I do. Stand by. I'll find it.

  3. #3
    Registered User PocketAces's Avatar
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    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

  4. #4
    LOKI Lumi's Avatar
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    kickserv should stumble in here soon and declare that this is the wrong forum

    Garlic, Garlic, Garlic ! KEY INGREDIENT !
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    RON PAUL REVOLUTION | WE RESPECT THE CONSTITUTION

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  5. #5
    Jack's Mentor Sportsaholic's Avatar
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    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

  6. #6
    Administrator . MadJack's Avatar
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    Quote Originally Posted by Sportsaholic View Post
    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
    I thought you were looking for something new, not advertising yours.

  7. #7
    Jack's Mentor Sportsaholic's Avatar
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    Quote Originally Posted by MadJack View Post
    I thought you were looking for something new, not advertising yours.
    I don't have Dry Rubs, was a good recipe I was sharing.....Have never advertised anything here....

  8. #8
    Chi-TownHustler fatdaddycool's Avatar
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    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.
    Anything worth doing is worth overdoing.

    Virtus Junxit Mors Non Separabit


  9. #9
    LOKI Lumi's Avatar
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    Great Recipes Here

    Mark's Daily Apple

    Life Script
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    ★ ☆★ ☆ ★ ☆ ★ ☆ ★ ☆ ★ Restore ★ ☆ ★ ☆ ★☆ ★ ☆ ★☆ ★☆ ★

    RON PAUL REVOLUTION | WE RESPECT THE CONSTITUTION

    ★ ☆★ ☆ ★ ☆ ★ ☆ ★ ☆ ★ Restore ★ ☆ ★ ☆ ★☆ ★ ☆ ★☆ ★☆ ★

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  10. #10
    Jack's Mentor Sportsaholic's Avatar
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    Quote Originally Posted by fatdaddycool View Post
    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.
    Interesting, always use Apple Juice Spray when smoking meats....never thought to apple slices on while cooking

  11. #11
    Chi-TownHustler fatdaddycool's Avatar
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    Quote Originally Posted by Sportsaholic View Post
    Interesting, always use Apple Juice Spray when smoking meats....never thought to apple slices on while cooking
    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.
    Anything worth doing is worth overdoing.

    Virtus Junxit Mors Non Separabit


  12. #12
    Smoked Hashish's Avatar
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    Only when I'm out of lotion.

  13. #13
    LOKI Lumi's Avatar
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    Quote Originally Posted by Jedi Survivor View Post
    Only when I'm out of lotion.
    The Granny Smith part?
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    ★ ☆★ ☆ ★ ☆ ★ ☆ ★ ☆ ★ Restore ★ ☆ ★ ☆ ★☆ ★ ☆ ★☆ ★☆ ★

    RON PAUL REVOLUTION | WE RESPECT THE CONSTITUTION

    ★ ☆★ ☆ ★ ☆ ★ ☆ ★ ☆ ★ Restore ★ ☆ ★ ☆ ★☆ ★ ☆ ★☆ ★☆ ★

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  14. #14
    Administrator . MadJack's Avatar
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    Quote Originally Posted by Sportsaholic View Post
    I don't have Dry Rubs, was a good recipe I was sharing.....Have never advertised anything here....
    Dude. Joke.

  15. #15
    Registered User krc's Avatar
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    Quote Originally Posted by fatdaddycool View Post
    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.
    I am going to have to try this
    If you live like you're rich, you'll end up poor. If you live like you're poor you will become rich.

    krc

  16. #16
    Jack's Mentor Sportsaholic's Avatar
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    Quote Originally Posted by MadJack View Post
    Dude. Joke.
    Sorry, I'm very sensitive lately......

  17. #17
    Registered User The Joker's Avatar
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    Quote Originally Posted by Jedi Survivor View Post
    Only when I'm out of lotion.
    Was hoping for some shenanigans in this thread!!!!

    Sportsaholic really lobbed a softball with this one.

  18. #18
    Registered User dunclock's Avatar
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    I do

  19. #19
    sporadic wins Cricket's Avatar
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    Try mixing in ground coffee in your rubs. it tenderises and really gives a nice charred look. Bitterness disapears when grilled.

  20. #20
    Jack's Mentor Sportsaholic's Avatar
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    Quote Originally Posted by Cricket View Post
    Try mixing in ground coffee in your rubs. it tenderises and really gives a nice charred look. Bitterness disapears when grilled.
    Coffe Ground..........My Great Aunt used to slip Coffee Grounds into her gravy's.........

  21. #21
    LOKI Lumi's Avatar
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    I know this about DIY Rubs,

    but Bass Pro Shops, Cabellas and BBQ's Galore have a large assortment of great rubs, BBQ's Galore have a huge selection of hot sauces that WILL set your brown eye on Fire, have ice cream close by.
    ▬▬▬▬▬▬▬▬▬▬▬▬ஜ۩☆۩ஜ▬▬▬▬▬▬▬▬▬▬▬▬▬*▬

    ★ ☆★ ☆ ★ ☆ ★ ☆ ★ ☆ ★ Restore ★ ☆ ★ ☆ ★☆ ★ ☆ ★☆ ★☆ ★

    RON PAUL REVOLUTION | WE RESPECT THE CONSTITUTION

    ★ ☆★ ☆ ★ ☆ ★ ☆ ★ ☆ ★ Restore ★ ☆ ★ ☆ ★☆ ★ ☆ ★☆ ★☆ ★

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  22. #22
    I have my own rub. I'll reply when I get back to Nashville with recipe.
    sic 'em
    dawgball

  23. #23
    Quote Originally Posted by PocketAces View Post
    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
    Thanks I will try this tonight

  24. #24
    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

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