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  • Brewmaster
    Charter Member
    • Oct 2014
    • 585
    • Santa Rosa, CA

    blackened seasoning

    Anybody have a go to blackened seasoning recipe, I am doing 5 lbs of chicken wings for SWMBO
    Last edited by Brewmaster; January 19, 2018, 01:13 PM.
  • smokenoob
    Club Member
    • Dec 2017
    • 1027
    • Gulf Breeze, Florida

    #2
    I like Paul P Blackened Redfish Magic

    https://www.amazon.com/Chef-Paul-Bla...2Bredfish&th=1

    Comment

    • Mr. Burns
      Club Member
      • Feb 2016
      • 30
      • Springfield

      #3
      I second Paul Prudhomme because his recipes are awesome.
      Emerils Original Essence is pretty good stuff and you can find it at most grocery stores and the recipe is online.
      Zatarain's is also good and I use it a lot because it is more affordable than Emeril's essence

      Comment

      • Spinaker
        Moderator
        • Nov 2014
        • 10680
        • Land of Tonka
        • John "J R"
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        #4
        This is the only Blackened I know! Oh wait..........

        Comment

      • Troutman
        Club Member
        • Aug 2017
        • 7255
        • Tejas, Where Else?

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        #5
        I third Prudhomme ......

        Click image for larger version

Name:	k paul.jpg
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Size:	125.4 KB
ID:	447628 .....check out that jambalaya

        Comment

        • Spinaker
          Moderator
          • Nov 2014
          • 10680
          • Land of Tonka
          • John "J R"
            Instagram: JRBowlsby
            Smokin' Hound Que
            Minnesota/ United States of America

            ********************************************
            Assistants
            Dexter (Beagle mix)
            Kinnick (American Foxhound)
            ************************

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            Blackstone 36" Outdoor Griddle 4-Burner

            Karubeque C-60
            Kamado Joe Jr. (Black)
            Lodge L410 Hibachi
            Pit Barrel Cooker
            Pit Barrel Cooker 2.0
            R&V Works FF2-R-ST 4-Gallon Fryer

            Weber Spirit Gasser
            ******************.
            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
            ********************************
            Fuel
            FOGO Priemium Lump Charcoal
            Kingsford Blue and White
            Rockwood Lump Charcoal
            Apple, Cherry & Oak Log splits for the C-60
            **************************

            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

          #6
          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.

          Comment

          • Hulagn1971
            Charter Member
            • Dec 2014
            • 1020
            • NC, The Triad
            • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

            #7
            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.

            Comment

            • Willy
              Charter Member
              • Apr 2015
              • 1850
              • High Desert of the Great Southwest

              #8
              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

              Comment

              • HorseDoctor
                Charter Member
                • Sep 2014
                • 1147
                • Central Iowa

                #9
                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.

                Comment

                • LA Pork Butt
                  Charter Member
                  • Dec 2014
                  • 5415
                  • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

                  #10
                  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.

                  Comment

                  • jfmorris
                    Club Member
                    • Nov 2017
                    • 3094
                    • Huntsville, Alabama
                    • Jim Morris

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                    #11
                    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.

                    Comment

                    • dansha
                      Club Member
                      • Jun 2016
                      • 39
                      • Atlanta

                      #12
                      I use this weekly on salmon. You can quaduple.
                      • 1 Tbsp Italian seasoning
                      • 1 tsp cracked black pepper
                      • 2 Tbsp paprika
                      • 2 Tbsp salt
                      • 1 1/2 Tbsp cayenne pepper
                      I’m cooking tonight Click image for larger version

Name:	1BDDB3EE-2320-4E3C-AE8F-B96DDB7C7612.jpeg
Views:	73
Size:	1.89 MB
ID:	448167

                      Comment

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