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| vapester |
 Posted: Thu Aug 28, 2008 2:55 pm |
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ORDER OF THE SKULL
Joined: 09 Sep 2006
Posts: 599
Location: San Pedro, CA
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...here's an awesome spice rub I usually keep ready mixed to spice up anything n give it that cajun flavor...........anything from roasts, to chicken, to jambalaya. Just mix it up n keep it in some tupaware, lasts a few months. You can half the recipe to make less.....good shit......
Emeril Lagasse -
Rustic Rub
2 cups
The secret to Louisiana cuisine is in the seasonings we use. They are the heart and soul of our cuisine. We always judge someone's ability to cook by what his or her food tastes like, not what it looks like. Every Louisiana kitchen, be it Mama's or the local butcher shop's, is stocked with a personal spice blend. Many of the recipes in this book include some of this spice mix. The recipe can be doubled or tripled. This seasoning mix is similar to the one in my first book. I like this version for a real and rustic taste.
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
1. Combine all the ingredients in a mixing bowl. Blend well.
2. Can be stored in an airtight container in your spice cabinet for up to 3 months.
From Louisiana Real & Rustic by Emeril Lagasse. HarperCollins Publishers. Used by permission.
Kick that mutha fuckin shit up a gawd dam notch already !!!!!  |
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| MMS |
| Posted: Thu Aug 28, 2008 3:25 pm |
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ORDER OF THE SKULL
Joined: 03 Jul 2003
Posts: 15099
Location: Heaven or Hell...kinda hard to tell.
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| tiki |
| Posted: Thu Aug 28, 2008 5:43 pm |
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Joined: 14 Oct 2005
Posts: 5554
Location: Heart of Dixie
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Make my own rub as well.. hahaha secret ingredients..
I would have to kill you, if you knew.. 
Paint my meat with mustard and than library (hahahaha) spread rub mix onto meat. I do not rub in.. I am smoking for hours.. No need to clog the pores of the piece of pig.. Oink!
Always makes a nice bark (some call it crust).. I start mopping the last few hours.. A lot of work, but there are few places that do what I do to make pull porked sandwiches.. Trust me here.. Cali Boy, blowing the minds of Alabama folks.. That Good! |
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| tiki |
| Posted: Thu Aug 28, 2008 5:59 pm |
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Joined: 14 Oct 2005
Posts: 5554
Location: Heart of Dixie
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| double double... |
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| Terry Jackson |
| Posted: Thu Aug 28, 2008 6:20 pm |
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ORDER OF THE SKULL
Joined: 01 Jul 2007
Posts: 1547
Location: FL
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tiki wrote: double double...
hit me up on your next batch ill make the drive over to give it a taste! |
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| tiki |
| Posted: Thu Aug 28, 2008 6:26 pm |
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Joined: 14 Oct 2005
Posts: 5554
Location: Heart of Dixie
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Terry Jackson wrote: tiki wrote: double double...
hit me up on your next batch ill make the drive over to give it a taste!
Done deal Terry..
Always smoking meat at the drop of a hat.. or the pull of a beer tab..
October? when the heat goes away.. It has been a bit brutal these days..
Me and Miss Diane are in Loxley.. right off the I-10
If all goes well, we will be building a new ramp, times have been tough.. |
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| Terry Jackson |
| Posted: Thu Aug 28, 2008 6:35 pm |
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ORDER OF THE SKULL
Joined: 01 Jul 2007
Posts: 1547
Location: FL
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| sounds good just give me about a weeks notice. |
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