- Sep 15, 2016
- 44
- 35
Hey guys, doing hens tonight. They've been good in the past but I'm looking to do light cajun butter hens tonight. Anyone know good spices to use that won't be overwhelmingly hot, just cajun flavor?? Thank you =)
I googled this
Hey guys, doing hens tonight. They've been good in the past but I'm looking to do light cajun butter hens tonight. Anyone know good spices to use that won't be overwhelmingly hot, just cajun flavor?? Thank you =)
I know this is an old topic but....This is my go to rub for everything meat.
Cajun Rib Tickler
1C Tubinado or Dried Brown Sugar*
1/4C Paprika**
2T Kosher Salt
2T Garlic Powder
2T Onion Powder
2T Mustard Powder
2T Chili Powder
2tsp Black Pepper
1-2tsp Cayenne
2tsp Dry Oregano
2tsp Dry Thyme
2tsp Cry Celery Flakes
1tsp Celery Seed
Grind the Oregano, Thyme, Celery Flake and Seed. Mix all and store in air tight container, up to 3 months...
Notes...* Leave out the Sugar for a Cajun Blackening Spice. Spinkle a lot or a little, on whatever meat, dip in melted Butter or Olive oil and saute in a very hot pan until cooked to your desired IT.
** If you wish you can use Smoked Paprika in the recipe. This will give a seasoning that will add some "Smokey flavor" to Grilled, Sauteed, Fried or Roasted meat, not just stuff you smoke.
Mix and store in an air tight container...JJ
Nice!!!I know this is an old topic but....
Picked up 4 hens at the commissary. Frozen, in the fridge thawing...
Plan on roasting them Monday.
Definitely using your rub recipe.
Was thinking i would.Nice!!!
You planning on brining in salt and water so they come out extra awesome?