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Thread: What Spices?

  1. #1
    Join Date
    May 2011
    Location
    Grayson County, Texas
    Posts
    82

    Default What Spices?

    Been on here for a few months now. have posted a few pics of my smoke that i have done. i have a question though, what spices should almost always be kept in the spice cabinet. it just seems like each time i want to do something, i have to run to the store to get things. so was just curious what should always be a staple?

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
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    10,055

    Default

    The basics that will get you by are salt, pepper, garlic powder, onion powder, paprika, brown sugar, cayenne pepper, chili powder, cumin.

    Other add ins can be dry mustard, white pepper, basil, oregeno, thyme, corriander, celery.

    That isn't everything, but it will get you a good rub. You will just need to measure everything until you find what you like best for which ever meat you are seasoning.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Jan 2008
    Location
    Tulsa
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    Default

    Quote Originally Posted by PigCicles View Post
    The basics that will get you by are salt, pepper, garlic powder, onion powder, paprika, brown sugar, cayenne pepper, chili powder, cumin.

    Other add ins can be dry mustard, white pepper, basil, oregeno, thyme, corriander, celery.

    That isn't everything, but it will get you a good rub. You will just need to measure everything until you find what you like best for which ever meat you are seasoning.
    From there you might also want to expand your savory herb collection with things like sage, rosemary, marjoram and such.

    You also don't want to forget the basic sweet spices such as cinnamon, allspice, nutmeg, clove, etc.

  4. #4
    erain's Avatar
    erain is offline Can tell pulled pork from sliced brisket erain will become famous soon enough
    Join Date
    Jan 2009
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    338

    Default

    Quote Originally Posted by SmokyOkie View Post
    From there you might also want to expand your savory herb collection with things like sage, rosemary, marjoram and such.

    You also don't want to forget the basic sweet spices such as cinnamon, allspice, nutmeg, clove, etc.
    agree with Tim... especially if into sausage making, then also mace, fennel and anise, and dont forget red pepper flakes... i personally like peri peri peppers...

    one other thing you may want if you do up salmon or say chicken noodle soup, and that is dill weed.

    and being we on a roll, oregeno and basil. i have been buying these freeze dried and think they have superior flavor.

    one thing i would warn about is dont buy more than what you will use in a short time. they do loose there flavor over time. the big containers are attractive pricewise, find a couple people to split them with so you go thru them faster.
    GOSM, soon to be with sfb
    MES
    Webber 22"
    Dutch Ovens and other CI

  5. #5
    Join Date
    Jun 2008
    Location
    Sand Springs, Ok.
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    129

    Default

    I agree with what pigcicles and smokieokie said, but the one thing they left out is Lowery's seasoning salt.

  6. #6
    Join Date
    Jan 2008
    Location
    Tulsa
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    Default

    Quote Originally Posted by rwc565 View Post
    I agree with what pigcicles and smokieokie said, but the one thing they left out is Lowery's seasoning salt.
    I don't use many "all in ones", and if I do, they are usually of my own making.

    Here is an approximate clone recipe for the Lawry's product if you would like to make your own. If you try it please let us know how it turned out.

    2 tablespoons salt
    2 teaspoons sugar
    1/2 teaspoon paprika
    1/4 teaspoon turmeric
    1/4 teaspoon onion powder
    1/4 teaspoon garlic powder
    1/4 teaspoon cornstarch

  7. #7
    Join Date
    Jul 2013
    Location
    Green Bay, WI
    Posts
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    Default

    Quote Originally Posted by SmokyOkie View Post
    I don't use many "all in ones", and if I do, they are usually of my own making.
    couldn't sleep this AM and there a small craft advisory on the lake so i'm shore bound, it's just getting light outside so its to early to cut the grass so i find myself going back in the files here.....gonna try the this lawrys duplicate, i bet they add msg though, never read the label, but just a guess.

    I'm of the make it yourself if you can kinda guy and mix up my own "pre"made blends some are better than others and sometimes i can't 'member what i put into it, even then i'll use half a batch, then decide to change it up....its never boring this way, but can be frustrating when i nail something and can;t duplicate it.

    something i have been toying around with cardamom....it really perks up a jerk blend
    22' reconstructed Weber
    Iron man- old red ecb w/ super mods
    AquaLung - UDS

  8. #8
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Easy *GOSP, Old Bay, Goya perfect seasoning, Mcormick's season all, Celery salt
    *Garlic
    Onion
    Salt
    Pepper
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
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    Memorial UDS Big Jim

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