blackening rub

[builderpaul]

Any chefs out there? I have tried several ready made rubs, all are too salty. Anyone got a mix to make your own? I know I need Cayenne pepper, paprika, onion powder etc. No idea about amounts.

[Wingnut]

I used this one once, it was pretty good.

 

Whatcha cookin'?

[builderpaul]

I used this one once, it was pretty good.

 

Whatcha cookin'?

 

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Thanks for the link. I use a dry rub, just keep it in a shaker. I do like the idea of adding some mustard.

I cook lots of stuff. Not to be racisist but anything I grill that is white I blacken. Pork chops, chicken or fish.

[Wingnut]

I blacken everything I cook.

 

 

But not on purpose.

 

 

 

Kidding, I make some killer chicken on the grill, and critics worldwide swoon and salivate over my adept culinary skills with a dead cow. I'm particularly good with brisket.

 

Ever been to Brians Belly? It's a bunch of fat guys that only talk about hops, barley, hot stuff, and cooking with fire. The short little video of them going on a beer drinking tour in Ireland is pretty funny too. They've got some pretty good recipes on there, as well as quite a few beer reviews. I also figured out that their instructions for deep frying a turkey were 3 times as good as the book that came with my fryer.