The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 05-20-2010, 02:01 PM   #1
Earl
Is lookin for wood to cook with.
 
Earl's Avatar
 
Join Date: 04-15-10
Location: Hawthorne, FL
Default Seasoning For a Person With Capsicum Allergy

I'm smoking a couple of butts for PP for some friends in a couple of weeks. One of them has an allergy to capsicum and cannot have peppers in any form (including Bell Peppers), so no paprika or chipotle, etc., in the rub.

I'm thinking of doing an apple marinade then a rub of salt, black pepper, and turbinado sugar and spritzing with apple juice every now and then.

Does that sound reasonable? I'm open to suggestions.

I've never marinated or injected before, will that lengthen the cook time?

Thanks in advance.
__________________
If it ain't Q... it might as well be haggis!
Earl is offline   Reply With Quote


Old 05-20-2010, 02:03 PM   #2
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Default

Quote:
Originally Posted by Earl View Post
I'm smoking a couple of butts for PP for some friends in a couple of weeks. One of them has an allergy to capsicum and cannot have peppers in any form (including Bell Peppers), so no paprika or chipotle, etc., in the rub.

I'm thinking of doing an apple marinade then a rub of salt, black pepper, and turbinado sugar and spritzing with apple juice every now and then.

Does that sound reasonable? I'm open to suggestions.

I've never marinated or injected before, will that lengthen the cook time?

Thanks in advance.
What about the dried apple's? take them into the food grinder and then make a non capsicum rub?

Or do a mustard wet rub with garlic, and inject with apple cider?
__________________
Member of the Great Lakes BBQ Association
A Learning Pit master of Pile -O- Pork BBQ Team.
Weber smokey Joe silver.
The Cajun Bandit.
Derek is offline   Reply With Quote


Thanks from:--->
Old 05-20-2010, 02:08 PM   #3
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Default

Also try to find corn chips, take them into the food grinder ( processor ) and make a dry rub with them an if they can have salt, Salt it a little more.
__________________
Member of the Great Lakes BBQ Association
A Learning Pit master of Pile -O- Pork BBQ Team.
Weber smokey Joe silver.
The Cajun Bandit.
Derek is offline   Reply With Quote


Old 05-20-2010, 03:31 PM   #4
Philly-QueMaster
is one Smokin' Farker
 
Join Date: 06-09-09
Location: Willow Grove, PA
Default

If he can't have peppers in any form can he have black pepper?? You might want to leave that out of the rub.
Philly-QueMaster is offline   Reply With Quote


Old 05-20-2010, 03:33 PM   #5
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Default

Quote:
Originally Posted by Philly-QueMaster View Post
If he can't have peppers in any form can he have black pepper?? You might want to leave that out of the rub.
That also comes from Capsicum.
__________________
Member of the Great Lakes BBQ Association
A Learning Pit master of Pile -O- Pork BBQ Team.
Weber smokey Joe silver.
The Cajun Bandit.
Derek is offline   Reply With Quote


Old 05-20-2010, 03:47 PM   #6
deguerre
somebody shut me the fark up.

 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

I think black peppercorns get their spiciness from piperine, not capsicum.
__________________
Guerry
Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote


Thanks from:--->
Old 05-20-2010, 03:50 PM   #7
deez butts
Full Fledged Farker
 
deez butts's Avatar
 
Join Date: 03-05-10
Location: MA
Default

Quote:
Originally Posted by Derek View Post
That also comes from Capsicum.

Black pepper is not a pepper and does not contain capsicum.
deez butts is offline   Reply With Quote


Thanks from:--->
Old 05-20-2010, 03:51 PM   #8
Professor Salt
is one Smokin' Farker
 
Professor Salt's Avatar
 
Join Date: 01-23-07
Location: Orange County, CA
Default

deguerre is correct. Black peppercorns get their bite from piperine.

I'd also add some garlic powder, onion powder, white pepper, and go heavy on the smoke wood.
__________________
1/4 of the Four Q BBQ Team
I write for the LA Weekly,
OC Weekly and professorsalt.com
I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS.
Super-fast purple Thermapen
Professor Salt is offline   Reply With Quote


Thanks from:--->
Old 05-20-2010, 03:55 PM   #9
deez butts
Full Fledged Farker
 
deez butts's Avatar
 
Join Date: 03-05-10
Location: MA
Default

I like a little cinnimon, allspice, ginger and cumin with the apple also.
deez butts is offline   Reply With Quote


Thanks from:--->
Old 05-20-2010, 04:48 PM   #10
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Spices that go well with pork:
Black Pepper
White Pepper
Kosher Salt
Cinnamon
Nutmeg
Allspice
Mustard
Clove
Cumin

Herbs that go well with Pork:
Sage
Marjoram
Basil
Rosemary
Oregano

I would go with 4 or 5 of the spices, 2 of the herbs and some turbinado or light brown sugar. I would look at making the pepper and salt as forming 2/3 of the rub mix.
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Thanks from:--->
Old 06-03-2010, 10:55 AM   #11
Earl
Is lookin for wood to cook with.
 
Earl's Avatar
 
Join Date: 04-15-10
Location: Hawthorne, FL
Thumbs up Thanks!

Thanks for all the ideas everyone. I didn't have time for more than a glance at the post after I asked the questions, but the replies got me to thinking.

I used the Apple-"Jack" marinade listed here: http://www.recipezaar.com/recipe/App...arinade-266378

2 cups apple cider (or unsweetened apple juice)
1/2 cup Jack Daniels Whiskey
1/4 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon mustard powder
1 tablespoon dried onion flakes
1 teaspoon Worcestershire sauce
1 tablespoon olive oil
1 tablespoon molasses

I put the 6-7 lb. butt in the marinade Friday morning and left it till Saturday morning. I drained it and dusted it with salt, black pepper, garlic and onion powder. It went in the smoke at 8:00 AM along with an 8-9 lb. butt that had my usual rub. Every time I would open the smoker (about four times over the entire cook) they would get a spritz of apple cider.

Someone else brought a 5 lb. butt in a Mojo marinade and I maxed out the rest of the Char-Griller with 8 dozen MOINK balls late in the afternoon. The MOINKs might have lasted 15 minutes after they came off. People couldn't get enough of them! I was fortunate enough to grab a few before I started pulling the pork.

When dinner time rolled around everyone wanted the Apple Jack pork. I was surprised, I thought the traditional style would have gone first. Ah well, it was all good and by the end of the evening it was all gone.

Thanks again for all your suggestions.
__________________
If it ain't Q... it might as well be haggis!
Earl is offline   Reply With Quote


Old 06-03-2010, 11:20 AM   #12
Konrad_Haskins
Knows what a fatty is.
 
Join Date: 03-29-10
Location: Austin TX
Default

The quality of the Salt and Pepper is important.
__________________
Konrad "Teddy Bear" Haskins
[URL="http://www.BBQHog.com"]BBQHog.com[/URL] competition team found 2004. Re-branding of the old Teddy Bear('s) BBQ team with the same pitmaster.
[URL="http://www.BBQInstitute.com"]BBQInstitute.com[/URL] My passion
Konrad_Haskins is offline   Reply With Quote


Old 06-03-2010, 11:46 AM   #13
MOS95B
is one Smokin' Farker
 
MOS95B's Avatar
 
Join Date: 05-05-09
Location: Robbinsdale, MN
Default

Maybe it's just a phase, but I've taken a preference to the flavor of black pepper over "peppers" lately. Hard to describe why, but near as I can explain it has more flavor than just heat (to me).

Thanks for asking and getting all these ideas out in the open....
__________________
John
Originallly posted by BigButzBBQ
If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good!
MOS95B is offline   Reply With Quote


Old 06-03-2010, 11:48 AM   #14
deguerre
somebody shut me the fark up.

 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

Quote:
Originally Posted by MOS95B View Post
Maybe it's just a phase, but I've taken a preference to the flavor of black pepper over "peppers" lately. Hard to describe why, but near as I can explain it has more flavor than just heat (to me).

Thanks for asking and getting all these ideas out in the open....
This is truth.

We use black/white pepper for flavoring even if using other peppers for spicing.
__________________
Guerry
Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote


Old 01-27-2011, 08:59 PM   #15
erikamit
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 01-26-11
Location: Adamant, VT
Default Spicing for capsicum allergy

As someone who suffers from this most unfortunate allergy, my recommendation would be to use plenty of black pepper. Black (and white) pepper come from an entirely different plant, so they don't cause problems.

Other spice possibilities to provide heat without chili peppers are ginger, cinnamon, and cumin. When combined in sufficient quantities with black pepper, they can have quite a bite, and they taste great with pork!
erikamit is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Nut Allergy Question bander7003 Q-talk 1 01-14-2012 08:27 PM
Seasoning BBQ vs. Seasoning Steaks... caseydog Q-talk 10 12-23-2011 01:51 PM
Am I the only person who... Sammy_Shuford Q-talk 27 06-30-2011 02:00 PM
Food Allergy Poll chinesebob Catering, Food Handling and Awareness 33 01-22-2008 12:39 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 09:21 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts