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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-10-2010, 02:09 PM   #1
PatioDaddio
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Default Recipe: All-Purpose BBQ Seasoning (pic)

All-Purpose BBQ Seasoning

This is for those of you who need or want a great basic all-around
barbeque seasoning (or "rub"). This is also a great base recipe for creating
your own signature seasoning.



This recipe is very close to what I use in competition cooking. I've left out
a few (very few) "secret ingredients" so that I can maintain a competitive
edge. Take it and make it your own.

When I say that this is "all-purpose", I mean it. This rub works well on
every kind of meat, and even vegetables or popcorn.

It's key to remember that any seasoning is only as good as its ingredients.
Quality fresh ingredients are what separates a great rub from the pack.
Buy the best you can find and you will be amazed at the difference. For
outstanding spices I strongly recommend World Spice Merchants.

Ingredients
1 c Sea salt, medium fine (no table salt, please)
1/2 c Unrefined evaporated cane sugar (no table sugar, please)
1/2 c Dark brown sugar, dried (instructions below)
2 Tbs Sweet Hungarian paprika (the real deal, please)
2 Tbs Chili powder (Spice Islands is a good store-bought brand)
2 Tbs Granulated onion (not onion "powder")
2 Tbs Dry mustard (I prefer Colman's)
1 Tbs Granulated garlic (not garlic "powder")
2 tsp Black pepper, ground fresh (I use a separate coffee grinder for spices)
2 tsp Celery salt
2 tsp Ground ginger
1 tsp Ground cayenne

Method
Preheat your oven to 170°.

Pour the sea salt and dark brown sugar on a large sheet pan, mix well, and
spread the mixture evenly over the entire pan.

Bake the salt/sugar mixture 60 minutes, or until the sugar is very dry.

Notes: Drying the sugar prevents clumping and ensures an even
distribution in the final product. Drying it with the salt helps prevent the
sugar from becoming a solid sheet. It's happened to me, and it's bad.
That's how I developed this method.

Combine the remaining ingredients in a large mixing bowl.

When the sugar is dry, remove the pan from the oven and let cool. Once
cool, grind the mixture well in the pan by rolling it with a rolling pin. Do this
several times in alternating directions.

Sift the salt/sugar mixture into the mixing bowl. I use a fine mesh strainer
and a pestle to break it up further. Toss out any rock-like clumps.

Mix all the ingredients very well (I use a large whisk) and store in an
airtight container.

-----

John
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Unread 12-10-2010, 02:19 PM   #2
J_Don
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Thanks for the recipe. I will definitely give this a try.
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Unread 12-10-2010, 02:30 PM   #3
Big Mike's BBQ
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Dude , i would love to come hang out with you and cook for like a week straight. You are so insperational and so detailed, I love it.

Big Mike
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Unread 12-10-2010, 02:34 PM   #4
PatioDaddio
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Quote:
Originally Posted by Big Mike's BBQ View Post
Dude , i would love to come hang out with you and cook for like a week straight. You are so insperational and so detailed, I love it.

Big Mike
Thanks, Mike. I really appreciate that. I might be doing some barbecue and
grilling workshops this summer out here in Boise.

John
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Unread 12-10-2010, 03:12 PM   #5
1FUNVET
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Definitely worth a try. Thanks for posting
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Unread 12-10-2010, 06:46 PM   #6
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good stuff for sure.

i skip the baking of the brown sugar cuz i'm lazy. my wife doesn't. hers is FAR superior.

this is a great mix. thanks john!
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Unread 12-10-2010, 06:50 PM   #7
woodwardbbq
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Sounds good to me. I am going to try some this week. Thanks for posting the recipe.
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Unread 12-10-2010, 06:51 PM   #8
Johnny_Crunch
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awesome, thank you!
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Unread 12-10-2010, 06:52 PM   #9
bggarric
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John this is awesome. I was just thinking the other day how nice it would be to make my own rubs, and by nice I mean cheaper! I love trying out tons of other people's rubs but it is just so expensive buying them (especially with shipping and on a student budget).

I will definitely be giving this a try. Thanks so much for posting. Especially since this is so close to your competition rub! That's really exciting and generous.
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Unread 12-10-2010, 06:59 PM   #10
Rich Parker
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Nice thanks for sharing John!
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Unread 12-10-2010, 07:23 PM   #11
Chef Jim
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Thanks John, good lookin' recipe. Where do you fine the cane sugar, I've never seed it. And we grow a lot of sugar cane here in FL.
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Unread 12-10-2010, 08:15 PM   #12
boogiesnap
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i get my evaporated cane sugar at whole foods.

spendy, yes, but, it is really beautiful.
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Unread 12-10-2010, 08:54 PM   #13
stglide
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Looking forward to trying w/ the "special" ingredients!
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Unread 12-10-2010, 08:56 PM   #14
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Thanks
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Unread 12-10-2010, 11:49 PM   #15
PatioDaddio
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Quote:
Originally Posted by Chef Jim View Post
Thanks John, good lookin' recipe. Where do you fine the cane sugar, I've never seed it. And we grow a lot of sugar cane here in FL.
Thanks, Jim. I get it in big bags at Costco.

John
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