Traditionally home cooks under season their food for fear that they will ruin it. Basic Seasoning go a long way. I will post traditional and if possible a commercial version. Going fresh is always the best way – HOWEVER, I am a realist here. Sometimes we just have to buy something that will last, and dried can go along way.
Just remember – if you haven’t touched it in six months, its time to get rid of it. Bottled or dried; spices and seasonings are great as long as they are as potent as possible. I recommend that you invest in a dehydrator and dry your own. Their are inexpensive and when you have one you can take advantage of the fresh crop through the winter months – and you can make your own jerky!
In our turkey instructions we have a couple of threads about how to make the perfect bird. Giving you basics – this version is a basic rub that can be used either fresh or dry. This is in the dried format – however, just remember if using the fresh you will need to cut the amounts in half. Fresh is always more potent.
I advocate of using organic herbs where possible.
- 2 sticks of butter (unsalted)
- 1 teaspoon garlic minced
- 1 teaspoon sage
- 1 teaspoon onion
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 1 teaspoon black pepper
- 1 teaspoon fennel
- 1 teaspoon coriander
- 1/2 teaspoon peppermint
- 1/4 teaspoon bay leaf
For the best results, remember to place this under the skin of the bird (turkey or chicken). That skin does a couple of things – it keeps things from getting in and out. If you just place it on the outside – you will have great tasting skin but the meat will be bland. If you want the bird to be tasty inside and out – lift that skin and place some of this goodness under the skin – you will love the results.
2. Dry Rubs
It is hard to imagine southern BBQ with out dry rubs. Most of these rubs are based with a heavy presence with paprika and a few spices added to enhance the flavor of the meat you are smoking.
When your doing BBQ there are two schools of thought – Wet or Dry? I like both. I have included some of my favorite Dry Rubs. All are excellent. These are my best list of ingredients that I like – everyone will feel they have the ‘best’ tasting rub around. I suggest you start here and then experiment yourself and come up with your favorite. However, let me serve a warning – as you add different spices be sure to keep a written record as you go. If you have achieved your ‘perfect blend’ it would be maddening to not be able to reproduce it again in the future. Let me know what you think of mine and share yours!
Basic Pork Rub – Memphis Style
- 1/2 cup paprika
- 1 tablespoons black pepper
- 1 tablespoon of salt (kosher)
- 1 tablespoon of cayenne
- 1 tablespoon of garlic powder
- 1 tablespoon of garlic salt
- 1 tablespoon of dry yellow mustard
- 1 tablespoon of ground cumin
(Optional: Add 3 tablespoons of brown sugar if you prefer less zing!)
Basic Chicken Rub
- 1 teaspoon sugar
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon cayenne
- 1 teaspoon of dry yellow mustard
- 1 teaspoon of paprika (sweet)
- 1 tablespoon of salt (kosher)
Basic Brisket Rub – A Cross between East Texas Style & Santa Maria Style
- 1/2 cup of paprika
- 2 tablespoons of brown sugar
- 2 tablespoons of chili powder
- 2 tablespoons of onion powder
- 2 tablespoons of salt (kosher)
- 2 tablespoons of black pepper
- 1 tablespoons of dry mustard
- 1 1/2 teaspoons of red pepper
Basic Lamb Rub – Kentucky Style
- 1 teaspoon fresh ground nutmeg
- 2 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1/2 teaspoon freshly ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon crushed saffron threads (optional)
- 1/4 teaspoon hot paprika
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