How Much Cajun Rub - Pork Tenderloin

[gov-]

I just posted pics of my Cajun tenderloins and gave the details.  The kick was really overpowering to my wife (and a little to me but I love spice).  I'm smoking pork for an event this weekend with around 20 people...  question is - how should I rub it so it doesn't blow the socks off my group?

I'm thinking about just rubbing the top half Cajun.  What would I season the bottom half or whole thing with?  Rub top then inject??  AHH!  :)

p.s. Just realized I posted the above mentioned topic in GRILLING pork. 

 

[kathrynn]

how much of heat do you have packed in the rub?  You could make another batch of rub with about 1/2 of that for less heat.  My 2 cents!

Kat

 

[gov-]

It's Emeril's Creole Rub recipe found online - made at home, not store bought.

=Ingredients=

2-½ Tbsp paprika

2 Tbsp salt

2 Tbsp garlic powder

1 Tbsp freshly ground black pepper

1 Tbsp onion powder

1 Tbsp cayenne

1 Tbsp dried oregano

1 Tbsp dried thyme

=Preparation=

Combine paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme thoroughly in a bowl.

Store in an airtight container away from light. Use within three months.

 

[kathrynn]

I know that one....cut the cayenne back to between 1/4 to 1/2 a TBS...that is a lot of heat. The black pepper will add a punch too with that amount to me. BUT...I would cut back the cayenne.  My 2 cents.

Kat

 

[chef willie]

My .02 cents....I love the spicy heat and so may some of your guests....so I'd suggest 2 pieces of pig. One milder as suggested above by Kat for the mild eaters and one full bore for the pepper heads.

 

[pgsmoker64]

Just lighten up on the rub a bit.  Or maybe adjust the amount of heat in the rub.

When I make my rib rub now I have to back off all the way on the chipotle and half on the black pepper so my wife can eat it!

Me, I love the spice and figure if my nose ain't runnin there ain't enough spice!!!  LOL

Bill

 

[foamheart]

I know its long past, but......... for future heat problems.

If ya add a bit of brown sugar, honey or maple syrup to your rub..... not a lot. It's not a huge sweet taste, just a bit of mellow to off set the heat. Any time I add heat, i try to balance it with a small amout of sweet. IMHO it allows to heat to become more of a smooth after taste instead of an initial molten lava.

Course to each their own.

 

[mountainhawg]

Besides cutting back on the cayenne like was mentioned cut the black pepper back also by 1/4 to 1/2. I use fresh ground and it can be a bit spicy.  I have to think of my wife also when I cook (all the time) because I go heavy on spices. Another thing, I use crushed red on jerky instead of cayenne. It's easier to control, to see on the jerky and a bit less of a kick than cayenne. My wife is the main jerky eater in my house, so I spice it for her.  

 

[chef jimmyj]

I make a similar rub but use 1tsp Black Pepper and 1tsp Cayenne. I also add 1/2C Turbinado or oven dried Brown Sugar...JJ