i want to do some flavor experimenting and wanted to run an idea by you:
How about combining licorice and blood orange?
I'm thinking a licorice rub and a blood orange glaze. This 'should' go well with dark red meat like duck, or certain beef cuts.
Does it sound completely bonkers, or could it work? I know it is far from traditional BBQ, but you gotta let loose sometimes :-)
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Thanks for the 5 spice powder suggestion. Didn't know what it was, had to google it. But I really like the combo. Think I'm gonna add fennel seeds to my rub also. I'll report back with my findings.
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You are the man Henrik! This might just be a new winner. I like the theory behind the flavors and I think they'd work for those that like black licorice/anise/fennel flavors!
I thought people willingly ate black licorice due to lack of taste buds. Therefore no need to differentiate b/n other seasonings and spices. Just grab and go.
So, I was going to do a few samples to try out different combinations of spices, but I felt brave, so I did a whole brisket. It turned out good, I must say. A few tweaks is in place, but I will continue playing with licorice. The rub that went on the brisket was made from:
licorice powder
onion powder
ground cumin
I usually don't use sugar for beef, but in this case I think a little brown sugar is in order. So, I will add brown sugar and smoked paprika and see how that works.
Henrik , that sounds like an interesting blend of flavors!
I miss the blood oranges from living in Sicily.
(The licorice could represent the Sambuca and Ouzo from the same time period.)
I could go on for pages about the foods I miss from there, as well...
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