Smokey Spice Rub

Smokey Spice Rub

A traditional spice to use of anything from meats to veggies. You can throw this on steaks, hamburgers, pork, chicken, fish, and sautéed vegetables.

Servings: 2 – 3

Ingredients

Quantity

Smoked Paprika

¼ cup

Sea Salt

1/8 cup

Light Brown Sugar

¼ cup

Garlic Powder

2 tbsps.

Onion Powder

3 tbsps.

Black pepper

1 tbsp.

Oregano, Thyme, or Basil

1 tsp.

Cayenne Pepper (Optional)

1 – 2 tsps.

Directions

1.     Mix all ingredients together and place in an airtight container. Keeps up to 2 months.

Reference

Little Figgy posted July 14, 2014 on

http://www.littlefiggy.com/smokey-spice-rub/

Chicken Hot Wing Dust Spice Blend

Chicken Hot Wing Dust Spice Blend Recipe

A versatile dry rub seasoning used for both chicken and pork. It contains hints of spiciness, savouriness, and sweetness. The combination of salt and sugar creates a crunchy chicken skin.

Serves: 20

Ingredients

Quantity

Cumin Seeds

¼ cup

Granulated Garlic

¼ cup

Mustard Powder

2 tbsps.

Paprika

½ cup

Chili Powder

¼ cup

Turbinado Sugar

¼ cup

Kosher Salt

¼ cup

Cayenne

2 tbsps.

Black Peppercorns

2 tbsps.

Directions

1.     Gather all ingredients, a coffee / spice grinder, and a container such as a mason jar to combine and store the blend.  A mortar and pestle can also get the job done (bonus: free arm workout!)  It is my preference to start with whole spices for the cumin and peppercorns.  Grinding them freshly makes a noticeable improvement.

2.     Grind the cumin seeds, peppercorns and salt to a fine texture in the spice grinder.  Watch out for the salt, it will be a bit dusty.

3.     Put all ingredients into the container.

4.     Stir or shake gently to combine ingredients.

Reference

Tom posted June 9, 2014

http://eatwithtom.com/hot-wing-dust-spice-recipe/