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
Makes about 2-1/2 cups
From page 121 of my copy of Legends of Texas Barbeque.
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
Creole Seasoning Blend by JOSLYN
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt
[This is 20 tbsp so 1:30 Accent is 2 tsps of accent.]
From http://allrecipes.com/recipe/38214/creole-seasoning-blend/
From http://www.nolacuisine.com/2005/07/22/creole-seasoning-recipe/
1/2 Cup Kosher Salt
1/3 Cup Paprika
1/4 Cup Granulated Garlic
4 Tbsp Onion Powder
1/3 Cup Freshly Ground Black Pepper [or 4.5 Tbsp]
3 Tbsp White Pepper
2 Tbsp Cayenne Pepper
2 Tbsp Dried Thyme
2 Tbsp Dried Basil
1 Tbsp Dried Oregano
Combine all ingredients and place in an airtight jar or plastic container.
Makes about 10 oz.
If adding Accent at 1:30 the above is 32 Tbs (2-1/2 C) so add 1T of Accent and delete 1T salt]
April 2017 – Made a batch and tried it on various things.
From a Post at SMF – This is the recipe for Tony Chachere’s cajun seasoning in the green can that most of us use.
1-26 oz box of salt
1-1/2 oz fine ground black pepper
2 oz cayenne pepper
1 oz garlic powder
1 oz chili powder
1 oz msg (accent) [1 of 26+1.5+2+1+1=31.5 OR 1 part Accent to 30 parts of everything else]
I always halve the salt in this recipe and if you want it spicy, double the cayenne.
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 2-4 minutes then add:
I cup canned black beans that has been drained and rinsed
I cup fresh sweet corn, cut from the cob
Simmer 5 minutes or until hot then add:
1/4 cup thinly sliced green onions
2 tsp fresh lime juice
June 26, 2016 – First time to make this. As the average size can of black beans is 2 cups we made a double batch. It was good but not great as it needed cilantro. Mary added some and it only got better as it aged between meals. The beans were the HEB brand and they did not seem to a little bland.
Based on recipe of similar name in the New South Grilling book by Robert St. John of Hattisburg MS.
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 70s and at the end of the smoke phase it was in the mid 80s. Humidity was 59% before sundown.
6:00 am – Temp has settled down after worrying with the smoke. Meat grate (third from the top) with air probe is at 260. On the fourth grate is an alum pan to catch the drippings for finishing sauce. Pecan chips in the tray had apparently caught on fire so pulled it and set in the driveway. Had AMNZTS half full but began burning too deep and I left the low flame burn too long before blowing it out. So, had more smoke than preferred. Let it burn and waited for grate temp to come down to 250.
7:00 – Set temp is 250 but grate is cycling around 260 so lowered set temp to 240. Thin blue smoke is steady from the AMNZTS with hickory pellets.
9:00 – No more smoke so opened, added aluminum foil fillers to TS and filled the front 1/3rd with Hickory pellets. Re-lit.
11:30 – Set is at 240 and grate is 255. Good thin smoke almost invisible.
12:45 PM – Pulled it from the MES, wrapped and into the convection oven on bake at 300. IT is 160.
2:45 – IT is 205 so turned off the oven and left it in there wrapped.
4:00 – Have not opened the door an even though oven has been off the IT is still 203.
5:30 – Removed from oven with IT of 190. Bone slide out clean. Meat was very tender and moist. Large muscle fibers cut easily. Pour on some hot Finishing Sauce made as described below.
When alum drip pan had cooled poured the liquid part into a 1C measuring cup and there was a little less than 1C. Put in refer to harden the fat to skim off. Fat was 2/3rd of the liquid. When butt had sat for 15 minutes or so outside the oven, poured the jus out of the foil wrapper into a sauce pan. Added the jelled jus from the drip pan. Let sit for 15 minutes or so and skimmed off some of the warm grease. Poured it into a measuring cup and added equal amount of Apple Cider Vinegar; a double shake of black pepper, a little cayenne pepper and some granulated garlic. Heated it back to a boil and immediately turned it off to sit maybe 20 minutes. Poured some on a small pile of pulled pork.
Had a great meal of smoked pulled pork, Black Bean, Corn and Tomato Relish (from New South Grilling book) and Mary added fresh cilantro, cole slaw with Chef John Folse’s dressing and a slice of Ciabato bread from HEB. The pork was tender and moist especially due to the finishing sauce.
It could have had a bit more spicy as the bark did not have a zing. Dipped it into cold (should have warmed it) Senate BBQ Sauce. The bark seemed dark that maybe resulted from the higher cooking temps as there were times when the temp went up to 280 for no reason. Maybe that burned off some of the zing in the rub or maybe there was not enough to begin with.
Original from bbqaoa.org’s newsletter on June 24, 2016
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 salt
1 teaspoon seasoned salt – [use garlic salt or kosher as seasoned salt has all the above and sometimes corn starch]
1 (3 pound) boneless beef chuck roast
Prepare your smoker with hickory wood or pellets. Preheat Smoker to 180 to 200 degrees.
Combine the black pepper, oregano, cayenne pepper, chili powder, garlic powder, cumin, salt, and seasoned salt. Mix thoroughly. Take the rub and generously cover the entire chuck roast. Place the meat into the smoker, and smoke for 1 1/2 hours, turning about every half hour. Place the meat into a roasting pan, and seal tightly with aluminum foil. You will now finish the Barbacoa in the oven.
Preheat oven to 325 degrees. Bake the barbacoa in the oven for 1 1/2 hours more hours. It will be very tender at this point. Let the meat rest for 20 minutes. Take a few forks and shred it all up.
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 – Put the roast on a shallow aluminum pan and into the smoker with pecan in the MES chip pan and hickory in the AMZNTS maybe half filled and leveled.
Checked it often and relit the TS once. Had a very light smoke. The hickory smelled almost pungent.
10:00 pm – Removed from smoker and IT ranged from 155-165.
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 as forgot to add it first. This may be the way that works best as the rub was well blended in as opposed to sitting on top.
1:00 pm- Ambient Temp is 86°. Put into pre-warmed MES at 250. Good smoke from AMNZTS until removed. TS was loaded 50% with small apple chips and 50% hickory pellets. Added the chips then pellets then shook. Repeated until full.
6:30 – Put into oven at 275.
1:00 pm – Put on the top rack of the pre-warmed MES over the two small bone-in loins. See separate post of the loins. MES was pre-warmed to 250. It had coasted up from 230 to 260 when I opened the door and inserted the ribs and the two small bone-in pork loins.
4:15 pm – 3.25 hours later removed and wrapped in foil and put back in smoker still at 250.
5:30 – Unwrapped and returned to MES.
6:30 – Wanted to eat but they only dropped about 30° in the bend test. Sliced and served. Very chewy with ok taste. Meat did not pull off bone like it should so must not be cooked enough. Bark was hot (spicy) and a bit tough. All as could be anticipated with so little bend in the bend test.
Next time – 3-2-1 would have thought it done at 7 pm even though pulled it 30 minutes early. But, 30 minutes would not have been enough to get it done. Outer top bark was dry. Should have been moped when wrapped and unwrapped and continued until done. Also, as it was on the top rack and the thermo was on the third rack maybe the top was not as hot. [Later tests found the top rack is 15-20 degrees cooler that box or third rack] Also as the exit port is in the corner the ribs acted like a baffle and the hot air ran along their bottom to the port and the top of the slab where the meat is did not see much heat. Don’t cook big things on the top grate.
Wednesday – Mary re-heated them wrapped to 250 in the convection oven for one hour then for another hour at 275. They were falling off the bone and had a good flavor.
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 Moisturizer for Pork on top of the rub as forgot to add it first. This may be the way as the rub was well blended into the blend as opposed to sitting on top.
1:00 pm- Ambient Temp is 86°. Put into pre-warmed MES at 250. Good smoke from AMNZTS until removed. TS was loaded 50% with small apple chips and 50% hickory pellets. Added the chips then pellets then shook. Repeated until full.
6:30 – Put into oven at 275. IT temp for one of them is about 160.
8:00 – IT temp for the smaller one is 205-215. Removed it and left the larger one with an IT of 195. Moved the probe and found a spot that was 189.
9:00 – Larger one only. IT is still 189…strange. Removed it and it cooled until about 10 when I put it into the cooler with the ribs (in a plastic lock seal container) and the small loin still wrapped in foil.
June 19, Sunday, Fathers Day
11:00 AM – Chopped the small one up and added finishing sauce made from the jus with 50:50 vinegar, a little cayenne pepper and black pepper. Had it with red onion and home grown tomatoes with my version of Franklin’s Sauce. VERY good although there was no heat from the rub nor the finishing sauce.
Vac sealed two “large” pieces remaining after cleaning up the chunks and tossing the bones. Odd that the original raw hunks that were the small ones of the lot (when I bought two full loins for $0.99/lb. did not have ribs but rather a large ball joint and small vertebra-like bones.
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 bark from this added on top of My Rub. Could not say it made a difference from straight yellow Mustard.
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
Peel the cucumber and remove the seeds and soft portion.
Use a food processor to puree the ingredients and mix well.
Transfer to a serving dish, cover and chill for several hours prior to serving.
8/13/2016 – Followed above other than did not have lemons so used fresh lime juice and Greek yogurt rather than straining. Should have poured the thin liquid yogurt as the sauce was a bit thin. Straining would have been good.
MAKES 3 CUPS