Originally Posted by BayoustateBBQ
A work in progress. I started with straight sunflower oil and quickly noticed all my spices would sink to the bottom Then I thought wow he must have some really ground fine spices. Tony's version you can barley see any spices in it except the red pepper. I'm starting to think his product is simply an infused oil (cook spices in the oil and then strain) Make sense guys? I'm thinking the little water they use is to dissolve the salt as salt is not an oily spice and will not infuse in oil.I'm am surprisingly close to the flavor profile.
How long do you think I should simmer the spices in the oil to infuse it? Any ideas
I would say that when the color looks right you are probably there.