Heat Experimentation Query

Discussion in 'General Discussion' started by slow smoker, Nov 8, 2015.

  1. slow smoker

    slow smoker Fire Starter

    Just curious, I like spicy stuff... to a point. I don't like stuff so spicy that that is all you taste. Does anybody fool around with spiking up their smokes? Doesn't matter to me which meat you're talking about. If you can kill it, I'll smoke and eat it. I'm wondering if the heat is better applied as a pre/post or mid process to ensure all the meat, smoke and heat flavor is balanced. 
  2. I season the meat first then wrap and put back in the refrigerator for a rest. then it goes into the smoker for whatever duration. depending on what the protein is I might spray it, mop it or just leave it alone till done. hope this helps.

    Keep On Smokin,

  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I have done both Spicy Rub and/or Spicy Sauce at the end. My Wife doesn't do Hot so it is mostly Hot Sauce or Ground Chiles on my plate. Adding heat midway makes little difference and slows down the smoke from opening the door, taking out the meat and playing around then waiting for the smoker to recover. Some Spicy Rub Recipes I use for myself...JJ

    Chipot-i-le Desert Dust

    1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    2T Chipotle Powder

    1T Kosher Salt

    1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

    1T Granulated Garlic

    1T Granulated Onion

    1T Cocoa Powder

    1tsp Black Pepper, more if you like

    1tsp Thyme

    1tsp Oregano

    1/2tsp Grnd Allspice

    Makes about 1Cup.

    Run for the Border Rub

    One for the Chili Heads!

    2T Kosher Salt

    2T Ancho Chile Powder

    1T Chipotle Powder

    1T Oregano, Mexican is preferred 

    1T Gran Garlic

    1T Gran Onion

    1T Black Pepper

    1T Cayenne

    1-2tsp Gnd Cumin

    1tsp Cocoa Powder

    1/2tsp Cinnamon


    2T Turbinado Sugar (Sugar in the Raw)

    Makes 3/4 to 1Cup Rub.

    This stuff is HOT and full flavored with touch of Smokiness. Feel free to adjust the heat to your taste by playing with the amount of Chipotle and Cayenne Powder. All the ingredients are available at the Grocery Store. This stuff will also Kick Butt as the seasoning in a batch of Chili, leave out the Sugar...JJ

    This is a popular recipe I have done with Pork, Brisket or just Hamburger. Depending on what I have on hand I will mix the meats...
    idahopz and boboso like this.
  4. JJ Good Morning,

    I have a question that I have had for a long time and you might have the answer,,what is the difference as in the above case of using granulated onion, garlic VS powdered forms ? taste or texture? if added to a liquid either could be used? or is powdered VS granulated a matter of strength/flavor like dried herbs VS fresh?


  5. floridasteve

    floridasteve Smoking Fanatic

    Good question, tom. I've wondered that same thing. The granulated stuff is hard to find around here.
  6. bobby stabler

    bobby stabler Newbie

    I Smoke Well Over A 100 Butts a year and thats not counting the Turkeys and Hams And Honestly Preseasoning is the way to go I Mix My Own Seasonings (Butt) < ha ha To Be Completely Honest Some Bad Byrons Butt Rub Mixed With Some Slap Ya Mama Mixed about 70% BB and 30 % SYM washing my Butt and seasoning while wet holds the rub just fineand has one of the best Flavors i have found to date and i have been doing this for 12 years ... and it adds just the right Kick of Spice . I Smoke All Of My Butts @ Around 350 they just come out better than slow smoked the slow smoked doesnt seem to hold the moisture , flavors or become near as tender ...Just My 2 Cents Worth
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Granulated anything verses Powder, holds its flavor longer in storage and when cooking. The essential oils in dry herbs and spices are volatile especially when cooked. The larger the pieces the longer the flavor lasts. A whole Nutmeg Kernel holds its flavor for years and ground Nutmeg, even in the jar, lasts about 3 to 6 months. Either one can be used but buy powdered spices in the smallest amounts you will go through fast. I buy whole spices in bulk and grind as needed. Fresh Herbs and Dry are as different as the flavor of Grapes and Raisins. I put Fresh Basil in a whole variety of sauces. I buy the biggest bunch I can find and Freeze it, actually I freeze all my fresh herbs. I have exactly one recipe I use Dry Basil in because it works but in general I HATE the taste of dry basil...JJ
  8. Steve,

    for me it is darn near a whole day of running around to 4-5 different places to buy seasonings in bulk/large containers. what I have since found is Sausage Maker has a great selection of spices whole, ground, granulated etc for very reasonable prices (as much as 3- $ 5.00) less than anywhere here plus I don't have to drive all over and you can always catch free freight with them.

    Their spice page link   http://www.sausagemaker.com/spices-s/1982.htm  

    Their home page link   http://www.sausagemaker.com/Default.asp?gclid=CKPR86HihskCFYZlfgodM4UFAw

    Keep On Smokin,

  9. idahopz

    idahopz Smoking Fanatic

    Dang, JJ, those rub recipes sound fantastic.

    Definitely writing those down   [​IMG]
  10. JJ,

    Thanks for the breakdown. I as you try to get everything whole and grind as needed. the others I target use by six months max (outstanding excuse to the Mrs. "you know I have to use it up or it will go bad"  LOL) Lastly I would have to agree with the dry Basil

  11. floridasteve

    floridasteve Smoking Fanatic

    Can I take my own minced garlic and smoke/dehydrate in in my smoker to was in dry rubs? If so, how, and how long would it last?
  12. floridasteve

    floridasteve Smoking Fanatic

    Thanks, Tom! It has been bookmarked :)
  13. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Absolutely...The larger the pieces, sliced would be my first choice, the longer it will hold up. Drying time I can't help with. I use My Spice Sage a lot...JJ
  14. slow smoker

    slow smoker Fire Starter

    Have any of you fooled around with jalapenos, scotch bonnets or the dreaded Carolina Reaper or any of the really hot peppers? I have had pretty good success with powdered cayenne. I can vary the quantity to produce a pretty good finish and then add more on my plate to suit my taste. Thinking about getting a little adventurous because even with really hot stuff if you control the amount used you can really perk up the flavor. Chef Jimmy J, I plan on trying your Run for the Border Rub when I get a chance. Thanks for all the other suggestions too. 
  15. I have used Habanero , Jalapeno and ghost pepper powders as a background flavoring not a slap in the face type of flavoring if you want or like that type of flavor/hit you almost have to use the fresh pepper or just a pile of powder which then it hard to control and can over power (all you taste) of the protein. Just my experience...

  16. slow smoker

    slow smoker Fire Starter

    Thanks OS. I might try a little ghost pepper. I'm interested in some zing but I'm not looking for a heat eating contest. The cayenne powder really helps but I have found that on a long smoke the flavor is not so strong it overpowers everything else. I'm also thinking about trying to dehydrate some fresh peppers and making my own powder. My wife is really sensitive to spices so I'll have to save that project for when she won't be around for a day or two, so I can clear the air. I could put the dehydrator in the garage. My experience with dehydrating is that the machine pulls in any other strong smell and adds that to what I'm drying. I really don't want any gasoline flavored peppers.[​IMG]  
  17. bmaddox

    bmaddox Master of the Pit

    I recently smoked a bunch of jalapenos, habaneros, and reapers then dehydrated them. I then took about a dozen of the jalapenos, 6 habaneros, and 3 reapers and crushed them up. It made a great crushed pepper to add just enough heat to something. I have been using it after everything is cooked so each person can control the amount of heat (it doesn't take much to make your mouth go numb). 
  18. slow smoker

    slow smoker Fire Starter

    Bmaddox it's pretty funny when your mouth goes numb!  How long did you smoke your peppers and what wood did you use?​
  19. bmaddox

    bmaddox Master of the Pit

    I smoked them in my MES with hickory for about 8 hours at 150. Then put them in the dehydrator until they were completely dry. I used my meat grinder with the large plate to crush them. The meat grinder worked surprisingly well. I have been putting it on everything. I just had leftover pizza for lunch with a few shakes of the pepper on top. It gives a nice smokey heat. 
  20. slow smoker

    slow smoker Fire Starter

    Sounds incredible! Looking forward to whenever I have the time to try your recipe and some smoking of my own.

Share This Page