We have used this for over 20 years on pork and occasionally chicken. 1 cup salt 1/4 cup Chili Powder 1/4 cup paprika 1/3 cup garlic powder 1/3 cup cayenne 1/2 cup ground dry rosemary 1/2 cup ground black pepper … Continue reading
Tom
In “Uglesich’s Restaurant Cookbook,” author John Uglesich says that chef Paul Prudhomme inspired this seasoning. It was used on all grilled products before they were cooked at the restaurant. Uglesich’s grill seasoning 4 tablespoons salt 1 2/3 tablespoons cayenne … Continue reading
I Tbl olive oil 1/4 cup minced yellow onions 2 tsp minced garlic 1/4 tsp salt 1/2 tsp cumin !/4 tsp coriander 1/8 tsp dry oregano Saute lightly stirring often all the above. I can Rotel tomatoes (10 oz.) Simmer … Continue reading
June 26, 2016 Nice 7.75 pound butt with a thin fat cap slathered with yellow mustard then rubbed on Stubb’s hot pork rub. Put in MES about 5:30 AM after it came to 250. Ambient temp was in the high … Continue reading
Original from bbqaoa.org’s newsletter on June 24, 2016 Ingredients 1 1/2 teaspoons ground black pepper 1 tablespoon dried oregano 1 1/2 teaspoons cayenne pepper 1 1/2 teaspoons chili powder 1 1/2 teaspoons garlic powder 1 teaspoon ground cumin 1 teaspoon … Continue reading
June 23, 2016 Mary had about a 3 lb. beef roast with salt and pepper in the refer and we decided to smoke it this evening and re-warm or finish tomorrow evening. Preheated the MES to 250. 7:00 pm – … Continue reading
June 17, 2016 – Ribs had thawed in the refer and pre-seasoned with Four Seasons. June 18, Saturday 8:00 am – Sprinkled evenly My Rub kicked up to 2t of Cayenne. Smeared Mustard Moisturizer for Pork on top of the rub … Continue reading
June 17, 2016 – Two 3-pound bone-in loins have thawed in the refer so sprinkled with Four Seasons to pre-season and salt brine. June 18, Saturday 8:00 am – Sprinkled evenly My Rub kicked up with 2t of Cayenne. Smeared Mustard … Continue reading
By Adam Perry Lang from his book Serious Barbeque. 1/4 C Prepared yellow mustard 1/4 C Water 1 T Worchestershire Sauce 1 T Apple Cider vinegar Used first time 6/18/16 on Loin and Spare Ribs. Loins had a nice … Continue reading
INGREDIENTS: 1 cup yogurt, strained for 2-4 hours 1 cucumber 4 tsp. olive oil 2-3 Tbsp. fresh lemon juice 2 garlic cloves, peeled 1 Tbsp. fresh or 1-1/2 tsp. dried dill Salt and pepper to taste INSTRUCTIONS: Peel the cucumber … Continue reading