Anyone use a "Radical" secret ingredient?

granfalloon · Oct 25, 2012

As an outsider looking in, it's not surprising that people hold their rubs and other BBQ recipes close to the chest. Many have toiled endlessly to find the perfect blend of magic and don't want that hard work exploited by someone who hasn't earned the right.

I would like to know if any of you use a "top secret" ingredient in their confections. You don't have to tell what it is if you don't want to, but it would be interesting to know if you consider this ingredient the reason, or even the luck, behind your meat turning out so well. For example, I read somewhere online that ground Cool Ranch Doritos were someone's secret to a great rub. Does anyone have any ingredient that is maybe a little "out there" but consider it the secret to their success? If so but you don't want to say, could you at least admit that you use something radical in your rubs or sauces that you swear makes them so good?

fpnmf · Oct 25, 2012

Here's my big secret.....SPOG...

Use the search tool...

hahahahaha

s2k9k · Oct 25, 2012

You will find that most on this forum who have a secret is the one that doesn't work. Most are very willing to share everything they have. Though I really don't have any secrets, everything I use is from the Great people here, stick around and you will get everything you want and need!

jp61 · Oct 25, 2012

I haven't got that far yet! I use store bought and also purchased Jeff's rub and sauce mainly to support the site and the fact that everyone likes it.

diggingdogfarm · Oct 25, 2012

Umami, lots of umami!!!! :biggrin:
What you add to boost the umami is up to you!

~Martin

xutfuzzy · Oct 25, 2012

The closest I have to "secret" or at least "interesting" ingredients in my rubs are:

(1) Horseradish powder (for when you need a kick)

(2) Worcestershire powder (for when you don't want to use the liquid stuff)

(3) Pinot Noir powder (or any other wine powder, for when you need that extra layer of flavor)

I've also seen, but not yet tried, lemonade/Kool-Aid powder used in rubs.

Finally, I just spotted balsamic vinegar powder at my local spice shop, may have to dip into that sometime soon.

granfalloon · Oct 25, 2012

Interesting. I'm glad to hear that there is some camaraderie here amongst chefs and it's not every man for himself where it counts. I am also glad to hear that people can get creative (with Kool-Aid and such) or buy pre-made sauces and rubs all the same. ...And it took me a few searches, but I found out what SPOG is.

so ms smoker · Oct 25, 2012

Are you sure about the SPOG? haha About the only secrets on this site is Jeff's rub and sauce. And you can have both for a small fee that goes to suppot this site. I urge you to purchase and try them. They are Awesome! You will not be dissappointed. From there, experiment. If you find something you really like, share it with the group. We all like to try different things.

Mike

pgsmoker64 · Oct 26, 2012

I don't consider any of my sauce ingredients radical but if you click on the link below you will get the recipes for my Carolina Dip and my sauce.

http://www.smokingmeatforums.com/t/129351/pgsmokers-best-damn-sauce-ever-bdse-pronounced-betsie

bmudd14474 · Oct 26, 2012

Yes I do but if I told you it wouldn't be secret. LOL :laugh1:

diesel · Oct 26, 2012

No secrets. I will post my rub recipe. The key to good Q is time and love. I have tweeked my recipe for over 10 years... and about 5 years of reading and participating in this forum. (to be honest after joining this forum my smoking meat knowledge has seen the biggest improvement) and I still don't know a drop in the bucket.

hear ya go.. give it a shot.

I add this spice combo to equal amounts of brown sugar. This should be enough for 1 butt maybe more.. or several racks of ribs. Add smoke slow and low and you will have a nice tasting pork. I smoke with a RF smoker and use all wood (apple,oak, hickory). around 220-240 degs.

2 tbsp. chili powder
1 tbsp. black pepper
1 tbsp. celery salt
1 tbsp. paprika
1 tbsp. garlic powder
1 tbsp. garlic salt
1 tbsp. onion salt
1 tbsp. onion powder
1 tbsp. dry mustard
1/2 tsp. cayenne pepper(you can raise/lower or leave out)
1/2 tsp. cinnamon

Aaron.

dewetha · Oct 26, 2012

i usually try and find a blend of the basic flavors i like and add a little something in for complexity.

on grilling burger/steak. I go with cracked peppercorns.course sea salt, granulated garlic and onion. then add the "secret" stuff. coffee grounds. just enough to add bite but not taste like coffee.

on my ribs. I use over a dozen spices. my secret stuff is cocoa powder.

in one of my BBQ glaze/sauces over the ribs I use cinnamon.

i have a basic dry BBQ rub that has tomato powder and lime juice powder.

just keep adding and subtracting things until you get it where it good.

pgsmoker64 · Oct 26, 2012

dewetha said:
i usually try and find a blend of the basic flavors i like and add a little something in for complexity.

on grilling burger/steak. I go with cracked peppercorns.course sea salt, granulated garlic and onion. then add the "secret" stuff. coffee grounds. just enough to add bite but not taste like coffee.

on my ribs. I use over a dozen spices. my secret stuff is cocoa powder.

in one of my BBQ glaze/sauces over the ribs I use cinnamon.

i have a basic dry BBQ rub that has tomato powder and lime juice powder.

just keep adding and subtracting things until you get it where it good.

Hey, I would love to see that dry rub recipe with the tomato and lime juice powder. Are you willing to share?

chef jimmyj · Oct 26, 2012

You all get my stuff just as it is written down because I was taught to Pass It On...JJ

sipp · Oct 26, 2012

I recently purchased an ingredient that I have never seen before.
I believe it will give me some of the umami that diggindog was talking about.
It is dried powdered porchini mushrooms.
I will let you know what I find out.

granfalloon · Oct 26, 2012

Mike,

I'll have to try Jeff's stuff out. I see that he's mentioned everywhere on the forum but I still haven't figured out exactly who he is; the founder of the site maybe? In any case, as I just joined yesterday, I mentioned in roll call that I don't have a smoker...yet! I can't wait though. Here's my roll call post:

http://www.smokingmeatforums.com/t/129409/havent-even-begun-already-addicted#post_876664

Bradley

granfalloon · Oct 26, 2012

Bill,

Thanks for the recipe! I actually saw this while looking at the forum before I decided to sign up. It's bookmarked. I can't wait to try it.

granfalloon · Oct 26, 2012

Aaron,

As I mentioned in my roll call post:

http://www.smokingmeatforums.com/t/129409/havent-even-begun-already-addicted#post_876664

I'm still a "virgin". I've save your recipe however. I'm going to need all the help I can get when it finally comes that time.

granfalloon · Oct 26, 2012

dewetha,

This is probably where I'll be when I start smoking, adding/subtracting ingredients and such. I imagine some people tinker their recipes forever trying to improve on what they already have. And the coffee grounds! Sounds great!

granfalloon · Oct 26, 2012

sipp,

Powdered mushrooms! Now that sounds like a "radical" ingredient to me!

Anyone use a "Radical" secret ingredient?

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