Fennel

[SierraBBQGuy]

One of my favorite spices is fennel, or tarragon in the herb family. I rarely see this in rub recipes, but wonder why? When I make Italian sausage I use a LOT of fennel.Perhaps this is something where the flavor just doesn’t stand up to heat? Anyone have a good fennel based rub recipe? Just curious.

[texastweeter]

Fennel in my italian sausage recipe, as well as my snack sticks recipe, and tarragon goes great with fish.

[Allon]

I love fennel in most meat products. I don't have any specific recipes for it. But we seem to have to purchase it fairly often....

[Johnny Booth]

My Carol does a boneless picnic pork shoulder with the skin-on in the oven. It makes it own cracklings. She uses a lot of fennel and it is glorious. Check the pics and a basic recipe here. 🎄🍻

https://www.recipetineats.com/pork-shoulder-roast-with-crispy-crackling/#wprm-recipe-container-29119

[SierraBBQGuy]

That looks great. I’ve asked my butcher for skin on pork shoulder, he says can’t get that.You’re lucky to find.

[Johnny Booth]

We get them at Sam’s Club. 🎄

[Murdy]

I love fennel too, but I only use it in Italian-style cooking.

[LA Pork Butt]

You might like this fennel rub.

• 3 teaspoons ground fennel seed
• 3 teaspoons kosher salt
• 3 teaspoons pure chile powder
• 1-½ teaspoons celery seed
• 1-½ teaspoons freshly ground black pepper

[PGH_RAM]

LA Pork Butt What do you mean by "pure chile powder"--something like ground ancho?

[LA Pork Butt]

PGH_RAM It has been a long time since I made the rub, but that’s memory.
However anything much hotter than ancho might be too strong in that ratio. So now you have me wondering. I remember liking the rub a lot on chicken. I think either way in regard to the chile will produce good results. If you can stand the heat try the ancho.

[SierraBBQGuy]

I know this an old post, I’m not too current, but just watched the Tuffy Stone videos in BBQ Stars, and he did a fennel and garlic rub. Bueno! My new fav.

[Andrrr]

Well, do share the link! Fennel and garlic are two pretty fantastic flavors.

[SierraBBQGuy]

It’s the Tuffy Stone video here

https://bbqstars.com/

[JCBBQ]

Fennel pollen!!! You’re welcome. Discovered this while trying to figure out porchetta. Now I mostly use it when I roast chicken. It’s amazing.

https://www.amazon.com/Fennel-Pollen-7-05-oz-200g/dp/B001TZU212/ref=mp_s_a_1_3_pp?crid=3TNDWRMA0XFN3&dib=eyJ2IjoiMSJ9.jhJbeJX94LxC6FeaghXuJOSLsRlgeS6mH88B7TflJAFSunHNRmcyiEC4ZGwd7rdh9uGqFRy3_TLU9zn9uokV4Wi4BWKWuFdkxR40W1SSGpXO4HP51riA1CGEvGkiIVlWH7wBwNl3KB527gpUbpWAt2mJS41LQ-7uqp3_t8hn-_eVAZL5ysVfuIO-dACkItfIBo3XUvHLFzIIXIM65vKnaeXG3XNmKcx6xeanCmeGZ5NGYNB4VN-lMs66l10Uww39U6qGAvKkavxQn-1xI3N6Kho1PTR7rCZWl8onPy0IMHs.180q9-C5cQV73XOreWsV576uzsSaHdJu14y2NLITV1w&dib_tag=se&keywords=fennel+pollen&qid=1741774644&sprefix=fenne%2Caps%2C232&sr=8-3#immersive-view_1741774742030

[fzxdoc]

So of course I had to google fennel pollen uses in food. Found this Bon Appetit link:

https://www.bonappetit.com/story/i-use-fennel-pollen-when-i-want-to-show-off

Here's a bit from the article:

Fennel pollen is complex, and that’s what makes it so great. At first taste, it’s reminiscent of the fennel seed: anisey and earthy. But then it transforms into a citrusy, sweet finish. This duality is what makes it so appealing—familiar yet totally new and what can transform a ho-hum plate of veggies or piece of fish to a memorable meal. If you’re new to the ingredient, use it sparingly at first to prevent it from becoming too perfumy. A good rule of thumb is a ½ teaspoon per recipe to start and then add it pinch by pinch if it doesn’t come through. I generally like to use it right at the end as a finishing sprinkle after the ingredients have been cooked, to preserve maximum potency.

Thanks for sending me down another foodie rabbit hole, JCBBQ. Always a fun trip.

Kathryn

[yakima]

Reading this, I of course had to go buy fennel pollen at our locally owned kitchen specialty store. $6.95 for eight 1/2 teaspoon packets.