Four Seasons Blend by Adam Perry Lang 1 cup coarse sea salt or kosher salt 2 tablespoons freshly ground black pepper 2 tablespoons garlic salt 1 teaspoon cayenne pepper MAKES ABOUT 1 CUP My Versions July 24, 2016 1 cup … Continue reading
Tag Archives: Rubs
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
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
Based on advice from Aaron Franklin and Adam Perry Lang I made my first rub for the May 21, 2016 Pork Butt for the Farm smoke. The course rub to catch the smoke seemed to be a good idea and … Continue reading
Mothers Day, Sunday, May 8, 2016 Below is Adam Perry Lang’s recipes as we prepared them to celebrate Mother’s Day. Ambient Temp was in the 70’s and humidity was 50% or so. This actually started on Friday before when I brought … Continue reading
Credit for this goes to Meathead at AmazingRibs.com This is a great poultry seasoning with the body of dried–not ground–herbs and much fuller flavor that the usual ground seasoning. 1 tablespoon dried crushed parsley 2 tablespoons dried crushed sage 1 … Continue reading
Ancho Spice Rub by Bobby Flay Bobby Flay uses this spice rub for salmon, or on chicken thighs that are braised and then layered in tacos. Found at http://www.bonappetit.com/recipe/all-purpose-ancho-spice-rub Ingredients Makes about 2 cups 1 cup ancho chile powder 1/3 cup hot … Continue reading
Derived from recipe by Christopher Anderson at AllRecipes.com for chicken or pork. First made 2/23/14. Ingredients: 1 tablespoon fresh ground black pepper 1 tablespoon kosher salt 3 tablespoons chopped fresh rosemary 1 tablespoon rounded ground rosemary, 8 cloves garlic, diced … Continue reading