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Greek rub recipe / dry brining with COTS seasoning?

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    Greek rub recipe / dry brining with COTS seasoning?

    Unless I missed it, I could not find a Greek seasoning / rub recipe on the site. I did find Greek potatoes which I will be trying this weekend; but no general seasoning. Since I have started dry brining, the COTS stuff like Cavenders will not work unless I want extra-exrta salty meat (been there, done that) - lol. I was thinking of using one of the many online Greek seasoning recipes and just leaving out the salt, but am hoping someone has a proven recipe. I was also wondering if one could just skip a step and dry brine with a COTS seasoning with salt in it like Cavenders, Tony Chachere's, Lawrys, etc and then just add the oil right before putting on the cooker? Would doing that be ok or is that going too far off the dry brining reservation? Thanks in advance!

    #2
    HC... check at the bottom of Dry Brining page...

    About rubs

    Rubs are aromatic and savory spice and herb mixes that are applied to meats to flavor them. Most contain salt which can help pull the flavorings into the meat. So put them on well in advance. The salt will penetrate deep. The other stuff does not penetrate more than a fraction of an inch. Click here to read more about the Science of Rubs.

    Comment


      #3
      Durr... Thanks! I think I am going to try to come up with my own salt free rub. Despite my one fail, the dry brining with salt only is working. Maybe some will post one if they have a proved recipe. To tell the truth I remember reading that now, but since I found this site a few weeks ago, I have been pouring through it and still haven't found the end. I am learning and trying new things daily with all of the techniques, methods, advice, recipes and killer product reviews complied here - it is truly amazing! I decided to make the Greek potatoes tonight to have with my semi-Santa Monica / semi-Oleary's eye of round. Cheers!

      Comment


      • Guy
        Guy commented
        Editing a comment
        HC in SC this site is sort of like the Bible when it comes to reading. If you do get to the end you need to read it again. Tons of stuff.

      • The Burn
        The Burn commented
        Editing a comment
        Actually, I think it's more like the Internet, there is no end. By the time you get there, new stuff has been added and other stuff has been revised and updated.

      #4
      Well... sounds like it is time for you to create that Greek Spice rub, and get us all to test it for you!

      I use salt free spice mixes all the time... I find it easier to control the salt I need, that way.

      Comment


        #5
        Originally posted by HC in SC View Post
        Unless I missed it, I could not find a Greek seasoning / rub recipe on the site. I did find Greek potatoes which I will be trying this weekend; but no general seasoning. Since I have started dry brining, the COTS stuff like Cavenders will not work unless I want extra-exrta salty meat (been there, done that) - lol. I was thinking of using one of the many online Greek seasoning recipes and just leaving out the salt, but am hoping someone has a proven recipe. I was also wondering if one could just skip a step and dry brine with a COTS seasoning with salt in it like Cavenders, Tony Chachere's, Lawrys, etc and then just add the oil right before putting on the cooker? Would doing that be ok or is that going too far off the dry brining reservation? Thanks in advance!
        I haven't done a Greek seasoning, but my rib rub has salt in it, and I use it as a dry brine. I use it on pork butts and chicken too. So, yes a salted rub will work as a dry brine FWIW. It will obviously take a trial run or three to get it right as to the amount. The advantage to dry brining with only salt as we all know is you can be more precise with the salt added to the meat vs. the other seasonings.

        Comment


          #6
          Thanks guys. I will give em a shot. In the meantime since I had a nearly full Cavenders salt-in seasoning, I substituted it for salt and pepper in the Greek photo toes recipe. I also added a rough chopped medium onion and a couple of tablespoons of white wine. If it comes out good I'll post as a comment on the Greek potato page.

          Comment


            #7
            Stinkin auto correct . You know what I mean!

            Comment


            #8
            Nice. Thanks! I am curious about the mint - that is new one. Seen some with cinnamon and nutmeg, and majoram is only in a few I have seen. Those crazy Greeks! If only Cavenders would list those 5 final spices! Oh well looks like we'll be having lots of chicken as the trial and error begins! I can live with it

            Comment


              #9
              Friends Imma move this to the Recipes channel. It's more relevant there. Keep the convo goin!

              Comment


                #10
                Greek potatoes came out great. I posted the minor modification on the Greek potato recipe page. Here in the Charleston, SC area we have a couple of awesome authentic Greek restaurants (Old Town & Manny's). I think I'll go to the source and try to get the straight dope on Greek seasoning. The recipes online are all over the spectrum; some with majoram, some with cinnamon, most all have oregano - but one that smarkley found had mint. I think I can at least get the specific ingrditends - probably not the quantities of them, but would at least be a good foundation to start. I'll post a seasoning recipe (salt free) after I test and prove it. In the meantime the Cavenders OTS stuff found a new home in Greek potatoes!

                Comment


                  #11
                  HC, I lived in the Charleston area for about 10 years off and on, (was in the Navy). There were two brothers from Greece that had a restaurant downtown that made their own seasonings. This was in the late 70's and I met the Brothers through a friend of mine who was their neighbor. I use their Greek seasoning and it is excellent. I usually buy the 32 oz bottle and it comes salted or unsalted for $20 + shipping. I really like it and haven't found anything commercially that is close to it. To use as a rub I will put some in a blender and make it fine for a rub. You won't be unhappy with it.

                  http://www.zeusfoods.com/default_v3.aspx

                  Comment


                  • Marauderer
                    Marauderer commented
                    Editing a comment
                    Dave, I bet you can squeeze water out of a penny!!

                  • Marauderer
                    Marauderer commented
                    Editing a comment
                    Huskee, I use that seasoning a lot and modify it for different dishes. That 32 oz on is a great bargain and after you try your sample I would guess that you will get the big one.

                  • Huskee
                    Huskee commented
                    Editing a comment
                    What are some uses for greek seasoning? I've never experimented with it before. If you don't mind, what are some of the mods you make and on what foods?

                  #12
                  Uses I have used Zeus for.

                  Rib rub-add sugar and put in blender.

                  Lamb chops just sprinkle it on and let marinade for 24 hrs and grill.

                  Steamed shrimp- mix with old bay or stand alone for a different flavor.

                  Meatloaf- is a great stand alone seasoning add great flavor.

                  Oven potato wedges- coat wedges with oil sprinkle with Zeus and bake at 400*F for about 20 min till done. I use a fork to test for doneness but am learning to transfer over to the Thermopen.

                  Soups, certain kinds like a beef or chicken vegetable, I also use apples instead or with potatoes in my soups.

                  Let your mind figure out other items,

                  Comment


                    #13
                    That Zeus sounds like good stuff. Thanks Barry... I may have to grab some.

                    Comment


                      #14
                      Thanks Marauderer! And happy belated Veterans Day! The Old Navy Base looks a lot different since the 70s after Slick Willie shuttered the base in 90s, but don't get me started on that. There is a nice park from the old Bldg 2 to the river where the golf course used to be. Anyway, I use Greek seasonings mainly on chicken, but is great on pork and many say fish (I don't do 'fush' - lol). Also good on potatoes, salads and Greek specialties like spanakopita. Charleston has a big population of Greeks and has had a yearly Greek festival for over 30 years. We also have one of the oldest Greek Orthadox churches in America, but I digress. I now have an excuse to go Old Town for a gyro, spanakopita, potatoes and baklava. Hopefully they will come off the base ingredients for their authentic Greek seasonings so I can start experimenting. Hmmm...maybe I can trade them a jar of Memphis Dust for it.

                      Comment


                        #15
                        I see where Zeus is the Mt. Pleasant branch of Olde Town. Cool deal - I didn't know it was the same family. Here is the Olde Towne website for some food porn: http://www.oldtownerestaurant.com

                        Comment

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