Like most of us, I like to make my own. A nice twist is that my wife is an incredible green thumb and grows a wide variety of peppers and herbs. We smoke and dry most of the peppers then grind them into powders for my rubs (second shelf down). It's a lot of fun and we get a lot of positive reviews. I have a friend in the food business that says I should market them. My reply is "great, I'll invest $30k to make $10"
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Last edited by CaptainMike; October 30, 2016, 03:21 PM. -
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If nothing else, we're nice and organized.
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Okay I share my MSS! Here's BBQ stuff. Big canisters next to potatoes.
this is everyday stuffComment
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And justifiably so, I'd say!Originally posted by CandySueQ View Post
This I'm proud of!
Looks like Home, reminds me of our root cellar, when I was jus' a lil' feller!
Nice spice collection, many thanks fer sharin'!Comment
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I'm envious of the organizational skill that some of you have... and also the room to dedicate to spices that you have...
We have a nice decorative round spice rack that spins, has two levels, and little round labeled jars... That and a few things in the cabinet take care of most cooking needs.
I have a milk crate that has my bulk and larger container items that I use for BBQ and other larger cooking projects... One of these days my dream is to have a summer kitchen dedicated to BBQ, canning, dehydrating, large get togethers, etc....Comment
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I will post pics when I get home 11/10Comment
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Steve B Now you've done it! I have spice envy. Is that a thing?? I officially hate all of you for having waaaaayy better organized spice cabinets than me!
This just might trigger my MSS. (More Spice Syndrome)Comment
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Now these aren't spices, per se, but they do add some spice. We're organizing the kitchen and realized we had so much hot stuff, we gave it its own shelves. A lot of it was gifted - my uncle used to send me Cajun Power gift boxes (their garlic butter injection is awesome in chicken) and a client in New Iberia, LA (not far from Avery Island) would send us the occasional package.
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No photos since my spices are multiple places. The numbers match most of the collections I have seen except for two or three. My wife is convinced there are too many. I am trying to stay away from recipes and rubs that call for unusual ingredients, since they will go bad long before I use them. After all most of those recipes are only cooked once or twice. I am focusing on buying the exact quantity I need from stores like Whole Foods. I am also trying to avoid store bought rubs for the same reason I am trying to avoid odd spices. I am trying to focus down, but I think it may be as difficult as avoiding MCS.Comment
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I looked at Meathead's basic American BBQ rubs and here is a list of the spices needed. I didn't research sauces since I don't sauce much and buy store bought adding spices I like. Of course if you go oriental or into other cultures you need to add spices to the list.
dark brown sugar
white sugar
Paprika
ground black pepper
ground ginger powder
onion powder
rosemary powder
mustard powder
garlic powder
chili powder
ancho powder
teaspoon chipotle
cayenne powder
dried crushed parsley
dried crushed sage
dried crushed thyme
dried crushed oregano
dried crushed basil
dried crushed bay leaf
dried crumbled sage
dried crumbled marjoram
dried celery seeds
cloves, powdered
dried chives
dried tarragon
dried chervil
freshly ground dried green peppercorns
dried lemon peel, ground
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