Ok that eliminates Rose
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It is hard to compare flavors when the salt is removed. I think it is a little too red. What is a 1/16 of a teaspoon you asked not much but it is less than an 1/8
you also need to grind it it a mortar and pestalLast edited by jecucolo; September 22, 2018, 01:38 PM.Comment
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NOW I haveto watch my aggies play alabama.Comment
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So I made up a larger batch of All Purpose Rub Sans Salt and cooked up some chicken thighs. I dried brined using 1/2 teaspoon per pound. I must say it was dang close to the Pbc All Purpose Salt Rub! Very happy with it! I sure hope some of my pbc friends will try it and let me know what you think. It has a very similar flavor w/o the heavy salt!
Oregano Flakes 4 Tbls
Minced Garlic 1 1/2 tsp
Onion Flakes 2 Tbls
Paprika 2 Tbls
Thyme flakes 1 1/2 tsp
Cayenne 1 1/2 tsp
Black Pepper 1 1/2 tsp
when you mix it up you want to break up the flakes a bit but don’t turn it into powder.Last edited by jecucolo; September 26, 2018, 05:42 AM.Comment
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Also you want to use a mortar and pestal to mix and grind it a little bit. Don’t turn it into powder though.
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The AP rub also has torula yeast in it which is a major umami component. The beef and game doesn't indicate that it has the yeast. Torula yeast if high in glutamic acid and can be used instead of MSG. Can have a nutty, meaty flavor and the ones I found are hickory smoked. There is also nutritional yeast which seems to have more flavor than torula yeast.Comment
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JimLinebarger I saw that but I didn’t know what it was. I thought it was used as a binder. I will need to order it not sure if you can buy it in a brick and mortar store.
i think without it the taste is close. I hope Jerod Broussard tries it and let’s me know what he thinks.Last edited by jecucolo; September 27, 2018, 06:03 AM.Comment
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Thanks, guys. Now I'm super thirsty just thinking about that AP rub.Comment
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Tonight, I was running a little late last night when I got off. I got it made up. Cleaning a grate right now and got the pellet ready to roll.Comment
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Tis on. Breast skin was already torn. No worry, more seasoning on the muscle.
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Not sure how close this stuff is to the All-Purpose, but as Myron Mixon might would say, "this "bleepin'" "bleep" took this "bleepin'" chicken up another "bleepin'" notch!"
To me it has a cajun spice kick to it, I guess the red pepper and thyme really shine. I love the larger particles even though they get worked down a little in the mortar, they still kick plenty.
This would be my go to for chicken without a doubt. The chicken was just over 4 pounds and I ran around 400 on the shelf.
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Very nice! I’m going to be doing a bunch of thighs on my new pellet pooper this weekend ... dry brined then smoked probably at 350 using MMD on some and S&G on the rest. Out of curiosity, what kind of pellets did you use? For my cook, I’ll be using Grilla Comp Blend ... ‘cause that’s what I have at the moment.
And as I think about it, I might even brine/season a couple with some PBC AP rub, too.
Edit: Just learned that the Grilla Comp Blend is a mix of oak, hickory, and cherry ... no idea what proportions tho’.Last edited by MBMorgan; September 28, 2018, 02:14 AM.Comment
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