Anybody have a go to blackened seasoning recipe, I am doing 5 lbs of chicken wings for SWMBO
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- Nov 2014
- 13625
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
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Moderator
- Nov 2014
- 13625
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
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FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
I feel like a dumb northerner here but, I had no idea he was a real guy. I love all of his seasonings. Particularly the Salmon and Sweetie blends. The Sweetie blend is great for ribs or pork butts.
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My uncle Johnny (My grandparents adopted Johnny) worked for Chef Paul many years ago. He watched over his home when he was away and took care of things for him. Johnny was a very interesting man and had many great stories.
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I've not done anything using blackening seasoning, but I have been reading about it lately and I can offer some thoughts that seem key based on what I've read:
1) DON'T do it indoors unless you have an industrial strength range hood.
2) The blackening doesn't come from the spices and heat alone; it also requires the use of butter; maybe lots of it. As I understand it, blackened doesn't equate precisely with burned.
3) The pan must be screaming hot.
4) Prudhomme is the original blackening guy, so I'd use his recipe--the whole thing, not just the ingredients
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I’ve tried lots of seasonings for blackened proteins of all sorts. My current favorite is from Hank Shaw’s web site, Hunter Angler Gardener Cook. The spice mix he uses for blackened catfish is awesome and works for lots of "blackened" dishes including fish, oysters, shrimp, poultry and red meat cutlets. It’s not too hot, and salt free so you can salt to your own taste. It’s been my "go to" mix for a couple of years now.
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Charter Member
- Dec 2014
- 7355
- Grew up in New Orleans, 20 years in Texas, 22 years in Mandeville, LA. Now Dallas, TX
Try this one for chicken.
1/2 cup cayanne pepper
1 cup of whole oregano
1/2 cup whole thyme
1/4 cup salt
1/2 cup Black pepper
1/2 cup paprika
In a spice mill or blender blend the cayenne pepper, whole oregano, thyme for one minute. Add salt, black pepper, paprika and blend for another mininute.
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Jim Morris
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I've always been partial to Chef Paul Prudhomme's "Blackened Steak Magic". Then again - I just use it to make blackened steaks in a cast iron skillet when its too cold to go outside to the grill! Be prepared for lots of smoke. Turn on all exhaust fans and open some windows and doors, and get ready to hush the smoke alarm!
I dip the steak in melted butter or olive oil, then coat thickly with the seasoning, and put in a screaming hot CI skillet on the gas cooktop.
I am not sure how you would blacken chicken wings honestly. Sure, you can SEASON them, but you cannot really "blacken" i.e. sear and crust with the blackening season, the way you would a steak or even a flat piece of fish. I guess nice radiant heat on the grill could set the seasoning crust, but not sure that's quite the same result.
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So I've been researching which burnt foods taste good and which taste bad. It seems that a key ingredient in the original BLACKENED REDFISH was leeks. It is the charring of the onions turning them sweet that makes it work.
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Speaking of leeks, making vichyssoise and tomato bisque for Thanksgiving. This year having it out at dad's KenC52 farm. I'm in charge of the soup course. Is a memorial meal for his mom (Great Mamaw) as was her wish instead of a service or funeral.
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For those about to try blackening for the first time blackened doesn’t exactly mean burnt. A well cooked blackened ribeye is an experience everyone should have. It doesn’t fave to be spicy hot to be very good. Oh and a Chuds press is a blackening machine with no equal that I can find.
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So here is what I wrote for my next book:
In general, blackening food is not a good idea. Usually it means that it has charred like charcoal, pyrolized, carbonized, and when that happens it has lost all its nutritional value and the flavor is unpleasant, bitter, like an ash tray. Think burnt toast. That’s why I never eat at the Char House. They’re telling me right up front they’re going to burn my food.
But some foods look burnt and they aren’t. The black crust on a beef brisket that makes it look like a meteorite is made of sugars, spices, fats, and juices that are just this side of burnt, but not. Burnt may be bad, but sonofagun, just this side of burnt tastes great. There’s a smokiness, hint of bitterness, complexity, intriguing character.
There may be an exception to the rule. You like your campfire marshmallows black? Some black spots on your crème brulee? Burnt onions? That’s what makes the spice mix in Blackened Redfish as perfected by New Orleans Chef Paul Prudhomme. When they cook onions get sweet and sometimes burnt sugar is a burnt offering.
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