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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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10-19-2011, 09:35 PM | #1 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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What "secret" signature spice/flavor do you use in a rub?
You don't have to give away your whole recipe, but what "secret" signature spice or flavor do you use in your rubs that most people may not think to use?
For example, some people use coffee, some use chocolate, some use cinnamon. Just a unique flavor that sets your rub apart. Not paprika, sugar, salt, pepper, etc. If you don't want to give yours away, no need to reply. Just trying to get the creative juices flowing.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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10-19-2011, 09:59 PM | #2 |
is one Smokin' Farker
Join Date: 07-28-10
Location: Centennial, Colorado
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Nutmeg, and coriander used in just barely able to taste amounts works well especially with pork and chicken but can give a nice flavor to brisket also.
Aleppo chile is one of my secret ingredients in my homemade rubs it has a raisin and cumin flavor with a moderate heat level. |
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10-19-2011, 10:36 PM | #3 |
is One Chatty Farker
Join Date: 05-05-10
Location: Austin - TX
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i am fortunate to have a grocer who has numerous dried chili peppers that can not be found elsewhere. Each time I make a rub I use something different from the selections.
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Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 |
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10-19-2011, 10:38 PM | #4 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Cumin in my beef rub.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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10-19-2011, 10:49 PM | #5 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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Salt, pepper, granulated garlic and sometimes I will go crazy and add some chili powder from pendery's. My pork rub is the same with a little turbinado sugar.
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Wannabe BBQ Illuminati |
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10-19-2011, 11:46 PM | #6 |
On the road to being a farker
Join Date: 08-04-09
Location: Big Bend, WI
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I like to experiment a bit, so I've used everything from lime juice powder to powdered beer. (Yes, there is such a thing)
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2 18" WSM's (L&DE), 1 22" WSM (AA), Chargriller Pro offset, WGA, SJS, SJ, Char Broil charcoal grill |
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10-19-2011, 11:58 PM | #7 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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^^^ Wow. I may have to find some of that!
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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10-20-2011, 01:15 AM | #8 |
On the road to being a farker
Join Date: 08-04-09
Location: Big Bend, WI
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Check out spicebarndotcom--->http://spicebarn.com/beer_extract_powder.htm
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2 18" WSM's (L&DE), 1 22" WSM (AA), Chargriller Pro offset, WGA, SJS, SJ, Char Broil charcoal grill |
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10-20-2011, 01:21 AM | #9 |
is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO
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Cumin is one of my faves for rubs and also when I make chilie but I'm getting a little spicy wanderlust and am looking to expand my horizons.
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"Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects. |
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10-20-2011, 04:37 AM | #10 |
is one Smokin' Farker
Join Date: 05-11-10
Location: Doraville GA
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Five Spice powder in my poultry rub; Ground Ginger in all of my rubs.
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Super fast Purple Thermapen Shirley Fabrication Offset 24x60, Weber SS Performer date code EE, Weber 18 and 22.5 OTS Kettle w/Marty's handles, Smokey Joe Silver w/wooden handle a.k.a. Mini Me, Weber Smokey Joe Platinum date code ER Sipsey: Secret's in the sauce. |
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10-20-2011, 06:10 AM | #11 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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I use a dash of cinnamon in my rib rub and in my KC Red sauce.
I tried cherry cool-aid once. Couldn't even taste it. I used 5 packs mixed in with my basic pork rub for 2 butts.
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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10-20-2011, 06:31 AM | #12 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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shhhhh, dont tell anyone:
black pepper
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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10-20-2011, 06:39 AM | #13 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Celery seeds,masala powder,Jell-O powder...
An Oriental store is a goldmine when it comes to find different kind of powders.
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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10-20-2011, 07:07 AM | #14 |
Full Fledged Farker
Join Date: 03-03-10
Location: lexington ky
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I use instant coffee,cocoa, liptons cup o soup tomato flavor,and sugar in the raw
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10-20-2011, 07:24 AM | #15 |
is One Chatty Farker
Join Date: 06-21-10
Location: Right over there
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powdered honey and powdered beer
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