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airtrade
07-02-2014, 03:14 PM
What's your rub for picnic roast?
For chicken or steaks?

357
07-02-2014, 03:27 PM
I make my own from a base recipie I found on SmokingMeatForums.com

Col. Kurtz
07-02-2014, 07:46 PM
Pappys, Angelo's and Lawry's seasoned salt. Sometimes all mixed.

pnoon
07-02-2014, 08:05 PM
Memphis Dust - http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
Ground rosemary is hard to find. I use ground marjoram.

Sweet Rub
http://www.cigarasylum.com/vb/showthread.php?t=63808

pektel
07-02-2014, 08:32 PM
Peter- I grind my own rosemary with a marble mortar and pestle (got it for under $10 at TJ Maxx). One of the best $10 I've ever spent. I grind lots of whole spices to get the best flavor. Best example I can think of is the difference between grinding whole allspice berries compared to buying preground.

pnoon
07-02-2014, 08:54 PM
Peter- I grind my own rosemary with a marble mortar and pestle (got it for under $10 at TJ Maxx). One of the best $10 I've ever spent. I grind lots of whole spices to get the best flavor. Best example I can think of is the difference between grinding whole allspice berries compared to buying preground.

Sounds like a winner, Pete.

airtrade
07-02-2014, 09:50 PM
Memphis Dust - http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
Ground rosemary is hard to find. I use ground marjoram.

Sweet Rub
http://www.cigarasylum.com/vb/showthread.php?t=63808

Think I'll try that sweet rub this 4th thanks :dr

airtrade
07-02-2014, 09:52 PM
Peter- I grind my own rosemary with a marble mortar and pestle (got it for under $10 at TJ Maxx). One of the best $10 I've ever spent. I grind lots of whole spices to get the best flavor. Best example I can think of is the difference between grinding whole allspice berries compared to buying preground.

I keep meaning to look for one of these just for that reason.
I've heard you can use a rotary blade coffee grinder too.

MarkinCA
07-02-2014, 11:14 PM
Memphis Dust - http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
Ground rosemary is hard to find. I use ground marjoram...[/URL]

I'll second the Memphis Dust (good stuff and good recipe) and add the following:

Original Texas BBQ Rub
[URL]http://texasbbqrub.com/texasbbqrub.htm (http://www.cigarasylum.com/vb/showthread.php?t=63808)

This stuff rocks on Tri Tip:dr

smokin5
07-02-2014, 11:22 PM
Lower & to the left....

T.G
07-02-2014, 11:29 PM
Memphis Dust - http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
Ground rosemary is hard to find. I use ground marjoram.


Buy a cheap whirly-blade coffee grinder. Problem solved.

BTW - nothing wrong with Marjoram, but it's not related nor similar to rosemary, it is related to oregano though.

AdamJoshua
07-03-2014, 12:06 PM
The happy ending at Ming's Massage on Clairmont Mesas, next to the karaoke place.

MarkinCA
07-03-2014, 12:10 PM
The happy ending at Ming's Massage on Clairmont Mesas, next to the karaoke place.

Thats the place that offers a 10% discount with a Ming's Massage member card isn't Adam???:D

pnoon
07-03-2014, 12:12 PM
Let's try and keep this on topic, please.

T.G
07-03-2014, 12:13 PM
Memphis Dust - http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
Ground rosemary is hard to find. I use ground marjoram.

Sweet Rub
http://www.cigarasylum.com/vb/showthread.php?t=63808

Buy a cheap whirly-blade coffee grinder. Problem solved.

BTW - nothing wrong with Marjoram, but it's not related nor similar to rosemary, it is related to oregano though.

Btw, I have both a blade grinder just for spices and a marble mortar & pestle, probably 8 times out of 10 I use the grinder.

MarkinCA
07-03-2014, 12:16 PM
Let's try and keep this on topic, please.

:sad...yes sir...

bonjing
07-03-2014, 12:17 PM
LaRue Dillo Dust, great on ribs.

Montreal seasoning for steaks.

pektel
07-03-2014, 12:19 PM
Btw, I have both a blade grinder just for spices and a marble mortar & pestle, probably 8 times out of 10 I use the grinder.

I can imagine it's much less work to use the electric grinder. Do you see any flavor differences when using the blade grinder? I only ask because my coffee can get a metallic flavor (and be more bitter) when using a blade grinder as opposed to the burr grinder.

And I know it's a small way to burn calories, but I don't exactly eat the healthiest. I kinda like every little bit of exercise I can get.

T.G
07-03-2014, 02:06 PM
I can imagine it's much less work to use the electric grinder. Do you see any flavor differences when using the blade grinder? I only ask because my coffee can get a metallic flavor (and be more bitter) when using a blade grinder as opposed to the burr grinder.

And I know it's a small way to burn calories, but I don't exactly eat the healthiest. I kinda like every little bit of exercise I can get.

I haven't noticed any flavor difference between the blade grinder and the mortar & pestle. I suspect that the differences you are tasting in the coffee are something is likely to only come out when you seep the isolated compound (in this case coffee beans) in water for a period of time. It might also be something specific to coffee too.

Coffee grinders work better with larger volumes, so if all you have to grind is 1/2 tsp of, say, cumin, you're probably better off with a mortar. Now, if you have that 1/2 tsp + another table spoon or two worth of other spices combined, the grinder is going to kick ass. Especially if you are like me and start making rubs up 2-4 cups worth at a time.

They both have their place, I just find myself using the coffee grinder more than the mortar, even on 1-2 TBS batches.

I suppose you could use an inexpensive burr grinder too, like the $25 cuisinarts, but not all spices will fit into the bur or fall properly (allspice berries and bay leaves come to mind). Others might require grinding in batches due to their size or weight (like you might have to grind pepper separately from oregano for example).

tsolomon
07-04-2014, 07:38 AM
Another vote for Memphis Dust. It makes a lot and we find it works well on pork, chicken and fish. Used it on a Salmon fillet we cooked on a cedar plank a couple of nights ago and it was delicous. For brisket, we use his Big Bad Beef rub.

dijit
07-04-2014, 10:00 AM
I like Montreal seasoning for steaks but for everything else from pork to chicken and seafood to burgers I make my own rub loosley based on an old Emeril recipe.

airtrade
07-04-2014, 01:56 PM
Thanks for all the ideas. Picnic shoulder is on the grill with Memphis Dust right now!

Porch Dweller
07-04-2014, 03:43 PM
I usually just make one based on what kind of a mood I'm in. Today I wanted something with a little heat to it so I mixed homemade Cajun seasoning, Old Bay, and brown sugar in a roughly 2-1-2 ratio to rub on a chicken which is getting beer-canned right now.

airtrade
07-07-2014, 06:28 AM
Memphis Dust - http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
Ground rosemary is hard to find. I use ground marjoram.

Sweet Rub
http://www.cigarasylum.com/vb/showthread.php?t=63808

Thanks for the link. Memphis dust was a hot on pork and chicken last weekend.
:tu

bvilchez
07-07-2014, 06:57 AM
I'm going to have to make some of this Memphis Dust when I get home next month.

MarkinCA
07-07-2014, 08:41 PM
I'm going to have to make some of this Memphis Dust when I get home next month.

Its a good recipe Jay. I usually wet my meat down with some Lea & Perkins Worcestershire sauce, rub the Dust generously onto both sides, and place it into the smoker (or grill if that's on the agenda):tu

airtrade
08-02-2014, 06:14 PM
That Memphis dust has been my go to rub for everything since first trying it!

Thanks pnoon!