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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-28-2013, 05:19 PM
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#1 |
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is one Smokin' Farker
  Join Date: 04-16-13
Location: here
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Herb & Spice Chart
I found this on the internet many many years ago and it has been very very valuable to me in designing my own rubs. I hope you find it as useful as I have.
http://www.foodandnutrition.com/appe...pice_chart.htm |
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3 members found this post helpful. |
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04-28-2013, 07:16 PM
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#2 |
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is one Smokin' Farker
Join Date: 01-08-13
Location: michigan
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got it thanks
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04-28-2013, 07:22 PM
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#3 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Great info, thanks.
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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04-28-2013, 08:06 PM
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#4 |
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is one Smokin' Farker
Join Date: 12-31-12
Location: chesterfield, va
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Very useful. Thanks
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BLUE WEBER 22.5 OTG,(OBUDS) OVERBUILT U.D.S, MAVERICK ET732, 38"x38"x7' SMOKE HOUSE. |
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04-28-2013, 08:22 PM
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#5 |
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is Blowin Smoke!
 Join Date: 07-08-09
Location: Deer Park, Wa
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thank you
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No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ...... |
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04-28-2013, 08:44 PM
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#6 |
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is one Smokin' Farker
Join Date: 02-13-13
Location: Wyoming County, N.Y.
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thanks
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UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi |
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04-28-2013, 08:48 PM
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#7 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That is a nice simple chart
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04-29-2013, 10:07 PM
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#8 |
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Got Wood.
Join Date: 03-26-13
Location: Waterloo, NY
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Thanks - very handy when wanting to try something new!
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04-29-2013, 10:10 PM
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#9 |
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Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Great chart! Thanks.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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04-29-2013, 10:22 PM
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#10 |
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is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
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Nice thanks!!!!
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18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050 |
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04-29-2013, 10:24 PM
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#11 |
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Knows what a fatty is.
Join Date: 03-09-13
Location: Springfield, MO
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Looks like a very handy chart. Question though - How does one start making their own rubs? Do you randomly start choosing spices and mix them together? :)
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04-29-2013, 11:30 PM
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#12 | |
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is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
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Quote:
 but then again yes!! start with a basic recipe salt,sugar,pepper,paprika and modify it to your taste
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18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050 |
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04-30-2013, 12:30 AM
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#13 | |
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is one Smokin' Farker
Join Date: 04-16-13
Location: here
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Quote:
As superlazy pointed out you start with what you already know to be a good flavor base. then add to that. I do suggest only adding 1 herb or spice at a time (per cook) and between 1 Tbsp. minimum to 1/4 cup maximum to the rub. Adjust the amount of that 1 herb or spice over the next 1 to 3 cooks until you are happy with it, or eliminate it all together if you are not. When Happy with the flavor profile you have you can think about what to add to the next cook. As you can see it is a very long process to come up with the right flavor profile you are after that is both unique and brings out the dish you are after. Ever been to a great BBQ Restaurant and had the most remember-able meal? It was stuck in your mind not because of the way in which it was cooked but because of the unique flavor profile you have never tasted anywhere else. And I will bet dollars to doughnuts they won't tell you what they use. My hope is that you all come to use this chart to slowly over time come up with your own unique flavors that you will make your BBQ your own. I have done this very process for 1000's of cooks as I am never really satisfied and looking for the perfect fit for each meat or fish, as well as flavored breads. I love to share all kinds of information and recipe's on this site with my fellow Brethren, but I will never share my unique rubs recipes with anyone as that is what make me memorable to those around me. Thanks for all the kind comments my Brothers and Sisters in BBQ. |
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1 members found this post helpful. |
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04-30-2013, 06:49 AM
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#14 |
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is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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Thanks
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