This is a recipe I make in big batches and keep sealed in a glass mason jar. We sprinkle it on pork tenderloin glazed with melted hot pepper jelly, vidalia onion and fig jam and butter and then grill it. We mix it into butter to make a compound butter and then smear that under the skin of a spatchcocked chicken and grill it.
We also use it as a dry rub for ribs. I usually make a half recipe so it doesn't go stale, I give you the full recipe so you can decide. This is adapted from Emeril Lagasse's 'Real and Rustic'. I cannot stress how much fresh spices are important in this recipe. I can highly recommend all of the spices at Penzey's. They are my favourite mail order spice company and I get my Spanish smoked paprika from Zingerman's. You will find a lot of uses for this mix. Don't make me say BAM!
8 TBS paprika (I use half hot and half sweet, sometimes I replace one or twoTBS with Spanish smoked hot or sweet)
3 TBS cayenne
5 TBS freshly ground black pepper (easiest way is to put fresh peppercorns into a spice grinder or old coffee grinder that you have cleaned by whizzing up rice or bread)
6 TBS garlic powder
3 TBS onion powder
6 TBS salt (this measure is for Kosher, which is larger, if you use iodized, use less)
2 and 1/2 TBS dried Oregano
2 and 1/2 TBS dried Thyme
Mix well in a big bowl or place in mason jar and shake well.
Recent Comments