Hi. A while back I found a dry rub recipe on here that was suggested for poultry and Vegetables. Pretty sure it was one of meatheads recipes. I can’t seem to find it again. Anyone familiar with it. Cheers
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Poultry and Vegetable rub
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Club Member
- May 2016
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Erik S.
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Club Member
- May 2016
- 5753
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
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1 teaspoon Oregano Flakes
2 teaspoon Minced Garlic
3 teaspoon Onion Flakes
1 teaspoon Smoked Paparika
2 teaspoon No Salt Lemon pepper
1 1/2 teaspoon Thyme
1 teaspoon Cayenne
2 teaspoon Black Pepper
1 teaspoon Turula yeast (optional)
After you mix it together pulse in a coffee/spice grinder to break the flakes a little. You don’t want to turn it into powder though!
This is my attempt at the Pit Barrel All Purpose seasoning sans salt.
I think it is close. The PBC seasoning has lots of salt which is fine but I prefer more seasoning and a tad less salt. I am not sure how important the Turula yeast is but that was the only ingredient shown on the bottle. You can buy it on Amazon. Make sure you dry brine the chicken because you does need some salt.Last edited by jecucolo; November 3, 2019, 04:39 PM.
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