Recipe: All-Purpose BBQ Seasoning (pic) - Page 3

Jay Bird · 12-12-2010, 05:53 PM

Many thanks John! Not many people would share their "secret ingredients".
I am always thankful for your culinary expanding posts.

wildflower · 12-12-2010, 07:11 PM

thanks love & peace

PatioDaddio · 12-12-2010, 08:37 PM

Quote:

Originally Posted by IQ2

Thanks for sharing.. I'll have to make up a batch of this soon.

Rosemary possibly?

No, there is no rosemary in it.

John

stglide · 12-12-2010, 08:48 PM

For a twist, coriander, or fennel?

PatioDaddio · 12-12-2010, 08:54 PM

Quote:

Originally Posted by stglide

For a twist, coriander, or fennel?

Um...

John

infernooo · 12-12-2010, 09:56 PM

Quote:

Originally Posted by PatioDaddio

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?

PatioDaddio · 12-12-2010, 10:40 PM

Quote:

Originally Posted by infernooo

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

PatioDaddio · 12-12-2010, 10:48 PM

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

Porky · 12-13-2010, 01:08 PM

Quote:

Originally Posted by Chef Jim

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).

PatioDaddio · 12-13-2010, 03:51 PM

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

infernooo · 12-14-2010, 03:17 PM

Quote:

Originally Posted by PatioDaddio

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?

PatioDaddio · 12-14-2010, 03:19 PM

Quote:

Originally Posted by infernooo

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

Smiter Q · 12-14-2010, 05:45 PM

John, very generous.. and always love your spirit of sharing knowledge!

boogiesnap · 12-14-2010, 06:50 PM

while in the spirit how bout a pork sauce?

i know, that's pushin' it!

i do really like all your creations.

stglide · 12-14-2010, 09:04 PM

Thanks John for sharing!! Especially for us novice cooks who are looking to grow in the smoking circle... lol.. Keep up the great posts!!

12-12-2010, 08:48 PM	#34
stglide On the road to being a farker Join Date: 07-23-10 Location: Charlotte NC Downloads: 0 Uploads: 0	For a twist, coriander, or fennel? __________________ [B][FONT=Comic Sans MS][COLOR=Blue][SIZE=3]Bill[/SIZE] UDS - Ole Blue Weber 22.5 Kettle x 2 Charbroil Quantum 5 burner Brinkman SKD Offset w/ Mods [/COLOR][/FONT][/B]

12-14-2010, 05:45 PM	#43
Smiter Q is One Chatty Farker Join Date: 05-05-10 Location: Austin - TX Downloads: 0 Uploads: 0	John, very generous.. and always love your spirit of sharing knowledge! __________________ Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11

12-14-2010, 06:50 PM	#44
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	while in the spirit how bout a pork sauce? i know, that's pushin' it! i do really like all your creations. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

12-14-2010, 09:04 PM	#45
stglide On the road to being a farker Join Date: 07-23-10 Location: Charlotte NC Downloads: 0 Uploads: 0	Thanks John for sharing!! Especially for us novice cooks who are looking to grow in the smoking circle... lol.. Keep up the great posts!! __________________ [B][FONT=Comic Sans MS][COLOR=Blue][SIZE=3]Bill[/SIZE] UDS - Ole Blue Weber 22.5 Kettle x 2 Charbroil Quantum 5 burner Brinkman SKD Offset w/ Mods [/COLOR][/FONT][/B]

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12-12-2010, 05:53 PM	#31
Jay Bird is one Smokin' Farker Join Date: 08-03-09 Location: Gig Harbor, WA Downloads: 0 Uploads: 0	Many thanks John! Not many people would share their "secret ingredients". I am always thankful for your culinary expanding posts.

12-12-2010, 07:11 PM	#32
wildflower is one Smokin' Farker Join Date: 02-03-10 Location: Frankfort, KY Downloads: 0 Uploads: 0	thanks love & peace

12-12-2010, 10:48 PM	#38
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	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

12-13-2010, 03:51 PM	#40
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	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