How would you amp up the BBBR??

[Jerod Broussard]

I already use ancho chili powder, cumin, and next batch will have some brown sugar. More sugar can only help the maillard.

Barry Sorkin uses 14 ingredients!!

[ribeyeguy]

How about some Pico De Gallo seasoning? It's a Mexican flavored, moderately hot spice but man is it good. My wife makes our rubs and it's a staple in every one regardless of the meat.

[Jerod Broussard]

Cool. I'll look into it. I cook in a Pit Barrel so it is hard to make significant gains.

[DWCowles]

How much of Pico De Gallo seasoning do you add to your rub ribeyeguy

[ribeyeguy]

How much of Pico De Gallo seasoning do you add to your rub ribeyeguy

Honestly? No idea. My wife makes all of our rubs and sauces so I'll have to check with her. She's sleeping right now so I'll ask her tomorrow but I know what her answer is going to be, something like a pinch, a fingerful or some other off the wall measurement. I'll try and pin her down and let you know.

[Jerod Broussard]

Does it have salt?

[ribeyeguy]

Yes. In addition to salt the only other ingredient it lists is mixed hot chile peppers. Here's a link to the brand that she uses, it's available here in grocery stores.

http://www.melissas.com/Pico-de-Gallo-Seasoning-p/80.htm

[Jerod Broussard]

Thanks!!

[Huskee]

For me amping it up means adding more!

[fzxdoc]

Ditto that.

[Jerod Broussard]

I tried that. It didn't amp it up, just made it overpowering. Looking for a little more complexity.

[mgaretz]

Dill seeds.

[Jerod Broussard]

Hmmm.....interesting.

Have to do some testing later.

[CurlingDog]

Beer, applied internally. Somehow, things just taste better with that ingredient included.

[Jerod Broussard]

So that's what you really mean by doing "curls."

[CurlingDog]

12 oz's at a time!

[Jerod Broussard]

Barry Sorkin uses lemon pepper. And yes Huskee he lays it on a pretty thick. He also comes with another layer of black pepper on top of that.

[CandySueQ]

I really like lemon pepper on beef. I've discovered I have a problem with MSG and the base lemony rub I was using has MSG as ingredient #2. Last weekend's test cook, I did without -- not sure what to do!

[Jerod Broussard]

Thanks Candy!! Sorry to hear about the MSG thing....

[ssandy_561]

I sometimes use powdered horseradish when seasoning beef. Especially on my prime rib roasts. It gives it a little different of a kick then peppers do.

[Jerod Broussard]

Interesting. I love just salt and pepper on my steaks. But man that is so "blah" on my brisket.

[Dr ROK]

curry powder, brown sugar, allspice, celery salt

[Jerod Broussard]

I got the brown sugar added along with the cumin.

I adjusted the amounts of all other ingredients to keep the ratios the same as BBBR 1.0

I'll bust it out next week.

[bbqoaf]

Lebanese seven spice blend is good.

[Jerod Broussard]

I'll have to save some of these for private testing......hehehehe That is, after I import some Cardamom. Another recipe has Fenugreek which goes well with the following- chicken, curries, legumes, potatoes, rabbit. That is more universal than universal studios.

[Craigar]

Jerod Broussard http://www.friscospices.com/p-259-cardamon-ground.aspx It is only $42/lb.

[Jerod Broussard]

The wife would love that. "Coming up on 7News, an east Texas man shot and killed while developing a new beef brisket rub he dubbed BBBR2.0"