Announcement
Collapse
No announcement yet.
PBC All Purepose Rub sans Salt
Collapse
X
-
Club Member
- Apr 2018
- 1633
- the LOU
-
Cookers:
22" Blackstone Griddle, with stand & hood
CharGriller Portable Firebox - so modified you'll BLOL
Kitchenaid #810 Charcoal Grill - highly modified
Weber BI-code Black Performer w/Igniter
Weber DE-code Red Limited - 'Lucille'
Accessories:
Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
BBQ Dragon kettle shelves - 2
Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
Fyre Dragon Kettle Ribbin' Ring
Fyre Dragon Kettle 2-Zone Smokin' Sheet
OneGrill Rotisserie for the Kitchenaid
Smokenator
Smoking Tubes: 2x12" & 1x6"
SnS
Weber Gourmet Grill w/Griddle, Pizza Stone & Wok
My Helpers:
Anova 900W Sous Vide Cooker w/Radios
Instant Pot 6Q Duo
Nesco Tabletop Roaster
& the PIT!
-
Club Member
- Sep 2015
- 8034
- Colorado
-
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
"if you have time I wonder if you could compare the sans salt to pbc ap rub? I would be curious to see what you think?"
jecucolo - Actually, I wasn't planning to mix up a "sans salt" batch right away. When I do, I'll be happy to do the comparison.
In case someone wants to beat me to it, here's what I'd do:- Dry brine using only salt for half the thighs and using PBC AP rub for the rest of the thighs..
- Just before cooking, apply the "sans salt" rub to the salt-only brined thighs; do nothing more to the AP brined thighs.
- Cook them all on the Grilla at the same time and therefore under the same conditions.
- Eat ... using the taste comparison to consume more than usual.
Last edited by MBMorgan; September 28, 2018, 02:00 PM.
- Likes 1
Comment
-
Club Member
- Nov 2015
- 1406
- Schertz Texas
-
Pit Barrel Cooker
Slow 'n Sear for 22" Kettle
Weber 22" Kettle (Craiglist)
Slow 'n Sear for 22" Kettle
Weber Rapid Fire Chimney
Maverick ET-732
Kingsford Original Charcoal
Kingsford Competition Charcoal
Anova Sous Vide
Cool! I am cooking brisket and chicken for my daughters baby shower party Saturday. I am all prepped and ready to go.
Comment
-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Originally posted by jecucolo View PostSo 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.
It's collaborative stuff like this that really makes me love the Pit.
Kathryn
P.S. I see you bailed on using the Torula Yeast
- Likes 1
Comment
-
Club Member
- Nov 2015
- 1406
- Schertz Texas
-
Pit Barrel Cooker
Slow 'n Sear for 22" Kettle
Weber 22" Kettle (Craiglist)
Slow 'n Sear for 22" Kettle
Weber Rapid Fire Chimney
Maverick ET-732
Kingsford Original Charcoal
Kingsford Competition Charcoal
Anova Sous Vide
So after a few cooks I adjusted the recipe and added the torula yeast. I felt the oregano and paparika was a little strong. I also decreases onion flakes a little. I also did a little test sample adding salt back in the rub. I know I am missing something on color comparison. When I add salt back in they taste pretty close. Both tast like salt with a hint of seasoning. It is amazing how much salt is in the rub.
Anyway here is AP Rub Sans Salt 1.1
Oregano 4 teaspoons
Minced Garlic 1 teaspoon
Onion Flakes 3 teaspoons
Paparika 1 teaspoons
Thyme 1 teaspoon
Cayenne pepper 1 teaspoon
Black pepper 2 teaspoons
Torula Yeast 1 teaspoon
You want to grind the flakes a little. About 5 seconds in coffee/spice grinder.
If anyone gives it a try let me know what you thinkLast edited by jecucolo; October 13, 2018, 08:07 AM.
- Likes 4
Comment
-
Club Member
- Dec 2017
- 100
- Cary, NC
-
Love of Kettles and always looking for a new vintage kettle to add to the collection.
Weber Spirit II 310 Natural Gas Grill
Weber Stainless Steel Performer (Plum)
Weber 18" Kettle (Plum)
Weber 22" Kettle (Yellow) x 2
Samson Dominion 22" kettle (red)
Weber Smokey Mountain 22"
Thermapen
Favorite Beer Type: IPA
Originally posted by jecucolo View PostSo after a few cooks I adjusted the recipe and added the torula yeast. I felt the oregano and paparika was a little strong. I also decreases onion flakes a little. I also did a little test sample adding salt back in the rub. I know I am missing something on color comparison. When I add salt back in they taste pretty close. Both tast like salt with a hint of seasoning. It is amazing how much salt is in the rub.
Anyway here is AP Rub Sans Salt 1.1
Oregano 4 teaspoons
Minced Garlic 1 teaspoon
Onion Flakes 3 teaspoons
Paparika 1 teaspoons
Thyme 1 teaspoon
Cayenne pepper 1 teaspoon
Black pepper 2 teaspoons
Torula Yeast 1 teaspoon
You want to grind the flakes a little. About 5 seconds in coffee/spice grinder.
If anyone gives it a try let me know what you think
- Likes 1
Comment
-
Club Member
- Dec 2017
- 100
- Cary, NC
-
Love of Kettles and always looking for a new vintage kettle to add to the collection.
Weber Spirit II 310 Natural Gas Grill
Weber Stainless Steel Performer (Plum)
Weber 18" Kettle (Plum)
Weber 22" Kettle (Yellow) x 2
Samson Dominion 22" kettle (red)
Weber Smokey Mountain 22"
Thermapen
Favorite Beer Type: IPA
- Likes 1
Comment
-
Club Member
- Nov 2015
- 1406
- Schertz Texas
-
Pit Barrel Cooker
Slow 'n Sear for 22" Kettle
Weber 22" Kettle (Craiglist)
Slow 'n Sear for 22" Kettle
Weber Rapid Fire Chimney
Maverick ET-732
Kingsford Original Charcoal
Kingsford Competition Charcoal
Anova Sous Vide
I was still not satisfied with the last tweak on the Sans Salt All Purpose Rub. This one is really close.
Oregano Flakes 1 teaspoon
Minced Garlic. 2 teaspoons
Onion Flakes. 3 teaspoons
Smoked Paprika. 1 teaspoon
No Salt Lemon pepper 2 teaspoons
Powdered Thyme. 1 1/2 teaspoons
Cayenne. 1 teaspoon
Black Pepper. 2 teaspoons
Turula yeast. 1 teaspoon
This was probably my best chicken I’ve made.
i ran the PBC at 345, lit the coals using 10-10-10
method, places 2 chunks of cherry and 3 chunks of pecan after the 10-10 mark. The chicken had a beautiful mahogany color and great smoke flavor. I also placed a couple of links of Italian sausage in the Pbc to increase the fog.
- Likes 4
Comment
-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Originally posted by jecucolo View PostI was still not satisfied with the last tweak on the Sans Salt All Purpose Rub. This one is really close.
Oregano Flakes 1 teaspoon
Minced Garlic. 2 teaspoons
Onion Flakes. 3 teaspoons
Smoked Paprika. 1 teaspoon
No Salt Lemon pepper 2 teaspoons
Powdered Thyme. 1 1/2 teaspoons
Cayenne. 1 teaspoon
Black Pepper. 2 teaspoons
Torula yeast. 1 teaspoon
This was probably my best chicken I’ve made.
I ran the PBC at 345, lit the coals using 10-10-10 method, placed 2 chunks of cherry and 3 chunks of pecan after the 10-10 mark. The chicken had a beautiful mahogany color and great smoke flavor. I also placed a couple of links of Italian sausage in the PBC to increase the fog.
A couple of days ago I made Vortex wings with PBC's AP Rub (which I love on chicken) but they were just this side of being too salty for us, and I'm a huge salt lover. The PBC product is great on a big chicken, but the salt in it is too concentrated for the little bitty wing drumettes and flats.
I'm thinking about giving your recipe a try next time.
I'll try Henrik 's and David Parrish 's rubs on my next wings cook too. I like them a lot on chicken because they taste great and the salt content is lower.
Kathryn
Comment
-
Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Originally posted by fzxdoc View Post
When you say that you added salt back in (Post #36) and did a side by side tasting of this rub vs the PBC AP rub, How much salt did you add back in, do you recall, jecucolo . I'm curious.
A couple of days ago I made Vortex wings with PBC's AP Rub (which I love on chicken) but they were just this side of being too salty for us, and I'm a huge salt lover. The PBC product is great on a big chicken, but the salt in it is too concentrated for the little bitty wing drumettes and flats.
I'm thinking about giving your recipe a try next time.
I'll try Henrik 's and David Parrish 's rubs on my next wings cook too. I like them a lot on chicken because they taste great and the salt content is lower.
Kathryn
Here's a link with AR credit for anyone that's not familiar.
- Likes 1
Comment
-
Club Member
- Jun 2016
- 2374
- Beautiful Downtown Berwyn
-
Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
Picked up this:
Great tasting, versatile seasonings and breadless breadings formulated to enhance the flavor of any dish - Certified Paleo, AIP, Whole30 Approved, Low-FODMAP
enjoying immensely. Have never had PBC all purpose, but based on ingredients, this looks like an acceptable substitute. I'm not low salt, so I put on a base coat of APL 4 Seasons... but it makes some tasty chicken and pork.
Comment
-
fzxdoc Give Redbeards #8 a try for wings. It's got some similarities to the PBC AP, and is really nice on wings. I tried it on a rack of ribs and thought it needed a layer of SPG to work there, but it's got just enough salt to work on un-drybrined wings. They also have a Jalapeño hot sauce that makes a really nice wing sauce.
Comment
Announcement
Collapse
No announcement yet.
Comment