In lieu of us taking a week off of posts for Thanksgiving, I thought I’d fill the void with a little bit of a fun extra. We love our seasonings around here in the ForensicBBQ household. I enjoy making my own, and to date, we’re at SIX homemade blends! I have two other ones in the works, so let’s walk through a little bit of that seasoning love.
For those newer readers here, see one of my REALLY early posts where I start talking about seasonings – The Three “S”s (Pt.1) – Seasonings.
One of the crappy parts is the hand grind. You saw the work done when I whipped together that Smoked Garlic Powder, I do the same with a hand grind sometimes. I bought a ton of cracked black pepper, which is mega coarse. Not all I do requires such a heavy presence, sometimes you gotta knock it back a little bit. In this particular case, I was making a cajun rub, so I needed just your normal ground pepper.
In addition to that Cajun we just made, I also have my two most popular blends:
Meaty Bits Beef Rub – My take on a SPOG with a little kick, obviously shines on your beef products.
Fine Swine Pork Rub – Brown sugar and paprika gives this the consistency and color needed on a gorgeous pork butt, excellent on your porks.
But that’s not all. We’ve adapted into:
Bird Rub – Our key ingredient is a touch of dill to add a nice herby element for our birds.
Cajun – A relatively basic blend with oregano/thyme to round out the usual elements – but I do add a little bit of my dried habanero grind in there.
Barbacoa – For your heavy beef cuts with a TexMex flare. Adapted from MeatWave, but knocked back some salt, hand dried peppers, and a pepper blend.
Taco – Probably one of my most used – I knocked the salt WAY back for this one and add some red pepper to blend in well with the black.
So if you’ve read this far, my winter project is to perfect two additional rubs to bring our ForensicBBQ household rubs to EIGHT! These two will be:
Italian blend and Seafood!
I owe it to MrsForensicBBQ to give her an herb blend – and that’s what we’ll be working on. If you saw my OneNote progression on making my latest installment – the Bird Rub – there’s some serious work that goes into it. We’ll get her that perfect rub, one she’ll be proud of!
Hope everyone has a nice, long, safe Thanksgiving weekend. We’re back next week with some new recipes and cooks!