Bob C Cue
Quintessential Chatty Farker
- Joined
- May 16, 2014
- Location
- St. Louis, MO
As many of you know, Mike from Oakridge BBQ offered the Brethren an opportunity to receive a free package of his new Saigon 21 Rub in exchange for our impressions and any suggestions on tweaks we might suggest. His original post is copied below.
I got mine yesterday and due to the crappy weather, decided to try it on pan-seared chicken breast. I am not really familiar with Vietnamese food or Pho, but I loved the intoxicating aroma as soon as I opened the package.
Followed the instructions Mike provided (apply light coat of oil on each side and a liberal coating of the rub, cover with plastic wrap and refrigerate while heating up the grill or pan.)
It smelled great as we were searing the breasts, and developed a nice caramelized crust. My wife and I both loved the flavor but our palates are not sophisticated enough to really identify any particular spice or flavor. I would say that it is certainly not too hot or spicy and not salty or overly sweet. Just a nice rich flavor that I would call sophisticated for lack of a better term. We will definitely be trying in again on other proteins.
I think Saigon 21 would be great on grilled wings and probably ribs any many other meats as well.
Here are a few photos for your viewing pleasure:
The star of the show:
A light coat of olive oil and liberal application of the rub:
Smelled so good while searing:
And the final product. Chicken breast on a bed of riced cauliflower:
Thanks Mike for providing the free sample and for all you do for the community and the BBQ Brethren. You sir are a class act!
I got mine yesterday and due to the crappy weather, decided to try it on pan-seared chicken breast. I am not really familiar with Vietnamese food or Pho, but I loved the intoxicating aroma as soon as I opened the package.
Followed the instructions Mike provided (apply light coat of oil on each side and a liberal coating of the rub, cover with plastic wrap and refrigerate while heating up the grill or pan.)
It smelled great as we were searing the breasts, and developed a nice caramelized crust. My wife and I both loved the flavor but our palates are not sophisticated enough to really identify any particular spice or flavor. I would say that it is certainly not too hot or spicy and not salty or overly sweet. Just a nice rich flavor that I would call sophisticated for lack of a better term. We will definitely be trying in again on other proteins.
I think Saigon 21 would be great on grilled wings and probably ribs any many other meats as well.
Here are a few photos for your viewing pleasure:
The star of the show:
A light coat of olive oil and liberal application of the rub:
Smelled so good while searing:
And the final product. Chicken breast on a bed of riced cauliflower:
Thanks Mike for providing the free sample and for all you do for the community and the BBQ Brethren. You sir are a class act!
OK BBQ Brethren Members -- I teased about it a couple weeks ago, and now's your chance to grab a FREE pre-production sample of our newest rub! This is ONLY being offered here on the BBQ Brethren and there is a limited supply. I only ask that you give them a try and then post about your experience, good or bad, to let me know what last minute tweaks (if any) I should make.
Oakridge BBQ Saigon 21 - Southeast Asian Grilling Spice
Ingredients: Sea Salt, Raw Cane Sugar, Granulated Garlic, Ginger, Onion, Toasted Coriander, Galangal, Porcini Mushrooms, Jalapeno Chile, Crystallized Lime Juice, Thai Basil, Black Cardamom, Star Anise, Vietnamese Cinnamon, Kaffir Lime Leaves, Other Spices
Limit One Per Customer
Cost: $0.00
Secret Product Link: https://www.oakridgebbq.com/product/oakridge-bbq-saigon-21-prototype/
Domestic US addresses only please, unless you would like to chip in for international shipping.
No purchase necessary.
Thanks!