Posts Tagged ‘spice rubs’

The Custom BBQ Rub: Take Two

The Rub

Last year during grilling season we discussed the extent of my stupidity when it comes to writing shit down.

And last year I also failed to experiment with recreating the magical spice blend because I was so distraught over the whole ridiculous matter.

But, this year I decided it was high time to jump back on the horse and try again.  And because occasionally I do learn from my mistakes, I also took the liberty of writing it all down.

It’s not quite the same, but it’s definitely a step in the right direction.  A sniff test next to a sample of the original does come closer than anything else I imagined, though after re-reading some other posts from last year I’m convinced there is no celery seed but ajowan instead, and that the thyme should really be epazote.  I added a few new things to the blend this time too, like the chicory and roasted paprika and I think they may account for the variance.

Foodie’s BBQ Rub (The Second)


The Extent Of My Stupidity

One night last year I was desperately looking for something new to slather on a few quarter chicken legs that I intended to barbecue.

Something I had read on the internet or seen on television (I can no longer remember which, though I vaguely recall Alton Brown) prompted me to attempt to create my own signature dry rub.  I swear I saw Alton talking about it on one of his shows, and how it was important to label said spice rubs with dates and ingredients, lest you open up your cupboard 6 months later and have no clue what the heck that jar full of brown was.

Two guesses about what I didn’t remember to do…

I have this glorious little 4 ounce tin of a spice blend I made that is absolutely transcendent; hot, tangy and pungent – but I have no recollection of what exactly is in it.  For a while I thought I had written my recipe down somewhere, but at this point if I did, I put it somewhere so safe that even I can’t find it.

I know you’re thinking how hard could it possibly be to recreate, right?  Well, blending it took me the better part of a half hour because I put in about 20 different herbs and spices.  I think at the time my intent was to come up with my own kind of ras al hanout-type blend, something that would have many layers of flavours throughout.  Based on visual cues alone I can identify a handful of its contents (celery seed, epazote, pimenton), but not nearly enough to properly duplicate it’s majesty.