if you have a cooking tip or trick or do's or don'ts/products related to bbq or grillin please post here. This rub is good but extremely salty,use with caution.
The first ingredient in most rubs is salt. You can make your own with the basics in your cabinet right now.
I just made up some more BBQ rub (aka Bone Dust) this weekend. I usually half this recipe and I usually only need to make it once a year and I seal the remainder in a jar and it's ready when you need it. Bone Dust 1/2 cup paprika 1/4 cup chili powder 3 tbsp. salt 2 tbsp. ground coriander 2 tbsp. garlic powder 2 tbsp. granulated white sugar 2 tbsp. mild Indian curry powder 2 tbsp. dry hot mustard powder (Keen's or Coleman's) 1 tbsp. freshly ground black pepper 1 tbsp. dried basil 1 tbsp. dried thyme 1 tbsp. ground cumin 1 tbsp. cayenne
Another trick I heard this past week was to brine your chicken wings before grilling or baking. I always brine a turkey before cooking and it makes sense. I will be trying it this weekend.
I stay simple. Seasoning salt, black pepper, chili powder, onion powder, garlic powder. It just needs to season the meat, not take over.!
I need to look into a homemade rub for chicken. I've been using Willinghams rub for years, but want to try something else.
fully understood....just lettin folks know that particular one needs caution...lots of folks buy rub.
the montreal chicken seasoning by mccormicks is pretty good maybe you could try a small bottle and then copy it with your own adjustments....
I'll have to take a look, I think I might have some of that in the cabinet. Bought it years ago, but didnt care for it. That was on a gas grill though. I'll give it another shot
I like this thread a lot, nice thinking Skeeter. I don't have much to offer but would like to learn a few tricks.
SKEETER McCLUSKEY and the rest of the gang contributing here....does anyone use a coffee bean grinder when preparing any kind of homemade rub o such? I was getting tired of the red pepper flakes clogging up the squirt bottle when I’d do an Eastern Carolina vinegar sauce for pulled pork.... couple of “burst” pulses on the coffee bean machine and voilà.... no more clogs. I can see bulky, seedy, chunky herbs getting pulverized into perfect rub consistency with this grinder. Thoughts?
I think that's a great idea. I don't have a coffee grinder but do use a wand type blender occasionally.
I was using a wand type given to me by my folks, but still getting some plugged nozzle frustrations.... sitting in my second office one early morning the grinder idea was hatched. Dropped $15 at Wally’s World and I was off to to the races, finely powdered herbs and seasonings in tow. Thing is, I found I needed less of each ingredient b/c more surface area is created by grinding; the first go around yielded some strong flavors...
We like this stuff. Sold at the dollar store for only ten dimes (or four quarters). Used it on country style pork spare ribs, pork roasts, beef brisket, and beef roasts. (the roasts are used to make pulled pork or pulled beef.)
