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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 12-12-2010, 05:53 PM   #31
Jay Bird
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Many thanks John! Not many people would share their "secret ingredients".
I am always thankful for your culinary expanding posts.
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Unread 12-12-2010, 07:11 PM   #32
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thanks love & peace
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Unread 12-12-2010, 08:37 PM   #33
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Quote:
Originally Posted by IQ2 View Post
Thanks for sharing.. I'll have to make up a batch of this soon.

Rosemary possibly?
No, there is no rosemary in it.

John
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Unread 12-12-2010, 08:48 PM   #34
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For a twist, coriander, or fennel?
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Unread 12-12-2010, 08:54 PM   #35
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Quote:
Originally Posted by stglide View Post
For a twist, coriander, or fennel?
Um...

John
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Unread 12-12-2010, 09:56 PM   #36
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Quote:
Originally Posted by PatioDaddio View Post
2 Tbs Granulated onion (not onion "powder")
...
1 Tbs Granulated garlic (not garlic "powder")
Anyone have any pictures showing the difference between granulated onion/garlic and powdered onion/garlic?
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Unread 12-12-2010, 10:40 PM   #37
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Quote:
Originally Posted by infernooo View Post
Anyone have any pictures showing the difference between granulated onion/garlic and powdered onion/garlic?
The "powder" looks like, well, powder. The granulated stuff is about the
consistency of table salt.

Don't let the "powder" or "granulated" nomenclature throw you. The
important thing for this recipe is that more granular consistency. If it
looks like powdered sugar, you don't want it.

I hope this helps,
John
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Unread 12-12-2010, 10:48 PM   #38
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That last question brings up an excellent point. I've found that granular
consistency is very important in a rub. Why? It's all about gravity and
suspension.

You don't want a situation where your various grain sizes (weights, really)
are all over the place. Gravity will cause the larger grains (typically salt
and/or sugar) to settle to the bottom, while the smaller grains (the
seasonings) tend to settle on top. When this happens, guess what comes
out of the shaker first. Yup, it's the potent (and expensive) seasonings.
The salt and sugar stay at the bottom.

What you want are the most similar grain sizes that you can get. This will
ensure that everything stays more equally in suspension when gravity
takes over.

In short, when mixing a rub you want to avoid a gravel and sand dilemma.
Imagine a bucket of sand and gravel that is shaken. The gravel goes
straight to the bottom and the sand sits on top.

John
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Unread 12-13-2010, 01:08 PM   #39
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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.
I have gotten it in Publix and also Bodegon(Spanish Mkt).
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Unread 12-13-2010, 03:51 PM   #40
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Sorry, earlier I said that there were only two more ingredients. I forgot one.

1 1/2 tsp Ground ancho chile
1 tsp Ground ginger



John
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Unread 12-14-2010, 03:17 PM   #41
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Quote:
Originally Posted by PatioDaddio View Post
Sorry, earlier I said that there were only two more ingredients. I forgot one.

1 1/2 tsp Ground ancho chile
1 tsp Ground ginger



John
Your original post already lists ground ginger... but lists it as 2tsp?
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Unread 12-14-2010, 03:19 PM   #42
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Quote:
Originally Posted by infernooo View Post
Your original post already lists ground ginger... but lists it as 2tsp?
Man, I'm slippin'! I even looked at the original and didn't see it. Then I type the wrong amount.

The original amount is right.

Sorry,
John
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Unread 12-14-2010, 05:45 PM   #43
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John, very generous.. and always love your spirit of sharing knowledge!
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Unread 12-14-2010, 06:50 PM   #44
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while in the spirit how bout a pork sauce?

i know, that's pushin' it!

i do really like all your creations.
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Unread 12-14-2010, 09:04 PM   #45
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Thanks John for sharing!! Especially for us novice cooks who are looking to grow in the smoking circle... lol.. Keep up the great posts!!
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