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Old 03-02-2006, 12:59 PM   #1
ggeilman
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Default Greg’s’ Grub Rub

I finally got my rub typed up, so here goes:

½ Cup Lemon Pepper
¼ Cup Cayenne
¼ Cup Curry Powder
¼ Cup Chili Powder
1/8 Cup Hickory Salt
1/8 Cup Celery Seed
¼ Cup Paprika
1/8 Cup Red Pepper
¼ Cup Onion Salt
¼ Cup Garlic Powder
½ Cup Lawry Season Salt
½ Cup Brown Sugar

Blend to a fine powder.

I am going to try and add some hotter pepper spices next time and see how it goes.
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Old 03-02-2006, 01:05 PM   #2
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add that to our recipe database too!!!


question:

Celery seed. I used to use them whole in my rub, but started to grind them into a powder and using a little less. When i left them whole, I found that occasionlly I would bite down on a seed just right and then it had a potent, sometimes overpowering celery flavor(or ya find one later left behind in molar ) That went away when I tuned it to powder(and i can use less). Has anyone else noticed this?
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Old 03-02-2006, 01:13 PM   #3
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Greg, thanks. That looks good. I'll try it.

Yes, I have bitten into a celery seed and it is quite a dominant flavor. The stuck in the molar thing too. Grinding sounds like a good idea.
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Old 03-02-2006, 01:14 PM   #4
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Quote:
Originally Posted by BBQchef33
Has anyone else noticed this?
Definitely. I'll use celery salt if I'm being too lazy to crack or grind them, but it's not the same.

Nice looking, rub, too. Got it saved.....thanks for sharing.
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Old 03-02-2006, 01:15 PM   #5
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Quote:
Originally Posted by BBQchef33
add that to our recipe database too!!!


question:

Celery seed. I used to use them whole in my rub, but started to grind them into a powder and using a little less. When i left them whole, I found that occasionlly I would bite down on a seed just right and then it had a potent, sometimes overpowering celery flavor(or ya find one later left behind in molar ) That went away when I tuned it to powder(and i can use less). Has anyone else noticed this?
Yeah, I found that too. I grind it all up in a coffee grinder now. It makes a nice fine power. I got some New Mexico Chili pods and Chili de Arbol that I thought I would try for some zing!
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Old 03-02-2006, 01:24 PM   #6
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Quote:
Originally Posted by backyardchef
Definitely. I'll use celery salt if I'm being too lazy to crack or grind them, but it's not the same.

Nice looking, rub, too. Got it saved.....thanks for sharing.

FYI.. for those that dont know..

Celery salt is Different from granulated Celery seeds.. Just like onion and garlic salt is different from their granulated or powdered counterparts.

Ones a seasoning salt(contains salt, or other stuff).... the others, granulated and powdered, are a pure ground up product.


just thought i'd share.
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Old 03-02-2006, 01:52 PM   #7
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thanks for clarifying...."it's not the same" wasn't very clear.
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Old 03-02-2006, 02:07 PM   #8
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Is there such a thing as celery powder?
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Old 03-02-2006, 03:16 PM   #9
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Quote:
Originally Posted by Bigdog
Is there such a thing as celery powder?
IMWTK

Yes there is celery powder.
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Old 03-02-2006, 06:13 PM   #10
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Looking good! I will give it a try.
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Old 03-03-2006, 08:13 AM   #11
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Quote:
Originally Posted by BBQchef33
(or ya find one later left behind in molar )
Have not done that in a long time.
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Old 03-03-2006, 06:45 PM   #12
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Interesting, you are the first I have seen that used curry powder. Used properly gives a great tint of flavor that most cannot figure out. I am gonna give her a shot...Thanks
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Old 03-03-2006, 07:26 PM   #13
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Quote:
Originally Posted by brdbbq
Have not done that in a long time.
What about UNDER the molar?
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Old 03-03-2006, 07:37 PM   #14
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Im not familiar with hickory salt. Where do you find this?
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Old 03-03-2006, 10:03 PM   #15
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Quote:
Originally Posted by Brauma
Im not familiar with hickory salt. Where do you find this?
Several places sell it - usually speciality spice locations like "Planters Seed" in KC,MO...

It is fairly easy to make it however... you can smoke your salt! I will find a link to a specific recipe that I believe came from alton brown... and post it.
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