- Joined Jun 26, 2016
Well, I didn't realize there is a group for NYers. I just found it. I'm Bob, from Hampton in Washington County.
Have you, or anyone else, ever used vinegar powder before?Here you go, Sweener. The smell of BBQ with this rub have the neighbors inviting themselves over for dinner if you aren't careful so be sure to lock the front gate and let the pit bull out!
I blend the sausage seasonings and my wife generally does the rubs so this is her modification of Emeril Lagasses's "Emeril's Rustic Rub". The big change is that she uses a lot less salt than the original recipe....
8 tablespoons (1/2 cup) paprika
3 tablespoons cayenne pepper (use less of a less spicy rub)
5 tablespoons coarse black pepper
6 tablespoons garlic powder or granules
3 tablespoons onion powder or ganules
6 tablespoons salt
2-1/2 tablespoons dried oregeno
2-1/2 tablespoons dried thyme
And as a bonus, her version of Montreal steak seasoning (again mostly a lot less salt):
1 tablespoon garlic powder or granules
1 tablespoon crushed dried coriander
2 tablespoons kosher salt
1 tablespoon dried dill weed
2 tablespoons paprika
1 tablespoon crushed red pepper flakes
2 tablespoon coarse black pepper
1 tablespoon onion powder or granules
No, I haven't tried that. Is there a particular flavor profile you are trying for or is this a matter of simple curiosity? As far as amounts, I wold start with very little as you can always add vinegar later in a sauce or glaze but you can't take it out later if you use too much in a rub......
Good luck with that stopping by in the fall thing. We are in the process of selling our farm and moving to our place in North Carolina. We'll be there full time by late summer.
Thanks for welcome guys, LanceR, I might have to stop by your place for some good BBQ tips & food this fall on my way to the Bills games (GO BILLS!!!). Thanks Sweenner, You have to meet us there as you are a little off the beaten path. Eat well my friends.
I didn't know you were moving Lance, It'd still be nice to hook up but looks like a crazy summer for me here. Where abouts in NC are you headed to?We are in the process of selling our farm and moving to our place in North Carolina. We'll be there full time by late summer.
I am very new to smoking but I do have an MES and an AMZNPS. I have used the AMZNPS three times (once to cure the smoker and twice to cook) and have had no issues with it. I do not think I will ever use chips in it as the pellet smoker is so easy to use for me. Just follow the directions included and make sure you get a good fire starter. I use the propane starter.I wanted to bring this to you guys because I am torn right now. I have been using the cold smoke box with my MES 40 for about a year now, with good results. No complaints.
But I have the chance to grab an A-MAZE-N pellet smoker cheap (local Gander Mountain is closing).
Guess I was just curious if anyone has an MES and uses one...what are your thoughts? I have never used anything BUT wood chips, so the whole pellet thing is a new avenue for me.
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