usbbqsupply

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 48

0 members and 48 guests
No Members online
Most users ever online was 2,553, 02-17-2020 at 12:48 PM.

» Stats

Members: 969
Threads: 14,365
Posts: 157,537
Top Poster: PigCicles (10,055)
Welcome to our newest member, SmokyOkie
Results 1 to 5 of 5
  1. #1
    Join Date
    Jan 2008
    Location
    Just South of Atlanta
    Posts
    49

    Default Chattahoochee Mist BBQ Rub

    My rub is roughly 1 part brown sugar, 1 part salt, 1 part paprika and mixed spices. For more heat use powdered chiles other than paprika. I use chili powder, powdered ancho or New Mexican chiles on occasion.


    1/2 tablespoon coriander seeds
    1 tablespoon black peppercorns
    1 teaspoon oregano (Mexican if available)
    1 teaspoon garlic powder
    1 tablespoon celery salt
    3 tablespoons kosher salt
    1/4 cup brown sugar
    1 tablespoon whole cumin seed
    2 tablespoons paprika


    Directions: Place coriander, cumin seed and peppercorns in a small cast iron skillet and heat (stirring or shaking occasionally)for about 3 minutes on med. high heat until fragarant. The seeds will be dancin a little. Grind in a spice grinder, blender, magic bullet, or mortar and pestle. Mix all other ingredients and use the blender to mix and reduce the particle size. Good on pork and beef . If nothing else, it smells good.

    Last edited by Red Apple Guy; 01-18-2008 at 04:36 PM.

  2. #2
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Sounds like a great rub, RAG! Thanks for posting.
    Rob - TX Sandman
    Plank Owner, TQJ

  3. #3
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Saved, thank's!!
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  4. #4
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    Well, this went in the ol' recipe file.
    Now I gotta whip it up and smoke something!
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  5. #5
    Join Date
    Jan 2008
    Location
    Panama City, Florida
    Posts
    90

    Default

    What he said...
    Steve

    Note:This post may contain misspellings, grammatical errors, disorganized sentence structure, misquotes, and may entirely lack a coherent theme. These elements are natural to the process of writing, and will only add to the overall beauty of the post.

    GOSM 3405BGW - highly modified
    CharBroil Commercial grille - moderately modified
    Weber Smokie Joe - slightly modified

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1