Post by Chuckie on Jun 5, 2020 9:24:13 GMT -5
Monkey had this little device WBC---WAY Before Chuckie!! And we've been married 26 years! You can see by the box, it's got a few miles on it!! LOL
It's pretty kewl, got a REALLY sharp blade that fits in the bottom, GR8 for making this stuff up.
And here was the "key" recipe I got off an old floppy disc that no longer WORKS in the new computers! As you can see, I've added to it over the years!! LOL
I always DOUBLE this when I make it, put it in a Ziplock and store it in the freezer door, it'll keep FOREVER. HOWEVER, when doubling, after you grind the bay leaves & dill seed FIRST, put the measured ingredients in the chopper/have a small bowl ready, and put the same measurements in it. After you combine the FIRST batch, dump it in the Ziplock, place the three bay leaves & dill seeds in/chop for round two, add rest of ingredients to grinder and go.
I've NEVER shared this before--though often ASKED---so here y'all go!! (now I'll have to KILL you! LOL) Dwayner has had it often on his frequent visits...
CHUCKIE'S DRY RUB
3 bay leaves, pulverized in food processor
1/2 tsp dill seed finely ground
Grind the above together FIRST until VERY finely chopped, then add:
2 tbs paprika (smoked if you wish)
2 tbs brown sugar
1 tsp celery salt
1 tsp onion salt
1 tsp ground mustard powder
1 tsp sage
1 tsp garlic powder
1 tsp basil
1 tsp oregano
1 tsp Chipotle powder
1 tsp chili powder
1 tsp ground red cayenne pepper, last three "to taste"
CHEERS!
Chuckie
It's pretty kewl, got a REALLY sharp blade that fits in the bottom, GR8 for making this stuff up.
And here was the "key" recipe I got off an old floppy disc that no longer WORKS in the new computers! As you can see, I've added to it over the years!! LOL
I always DOUBLE this when I make it, put it in a Ziplock and store it in the freezer door, it'll keep FOREVER. HOWEVER, when doubling, after you grind the bay leaves & dill seed FIRST, put the measured ingredients in the chopper/have a small bowl ready, and put the same measurements in it. After you combine the FIRST batch, dump it in the Ziplock, place the three bay leaves & dill seeds in/chop for round two, add rest of ingredients to grinder and go.
I've NEVER shared this before--though often ASKED---so here y'all go!! (now I'll have to KILL you! LOL) Dwayner has had it often on his frequent visits...
CHUCKIE'S DRY RUB
3 bay leaves, pulverized in food processor
1/2 tsp dill seed finely ground
Grind the above together FIRST until VERY finely chopped, then add:
2 tbs paprika (smoked if you wish)
2 tbs brown sugar
1 tsp celery salt
1 tsp onion salt
1 tsp ground mustard powder
1 tsp sage
1 tsp garlic powder
1 tsp basil
1 tsp oregano
1 tsp Chipotle powder
1 tsp chili powder
1 tsp ground red cayenne pepper, last three "to taste"
Mix together V-E-R-Y well, taste and add more of any of the pepper powders as you see fit. The brown sugar kinda "tames" the hot pepper flavours. As you can see from the "key" recipe, add/subtract whatever spices you see fit, but this combo is what I've stuck w/the past twenty years or so. You see that honey & liquid smoke written on the side on my recipe? I used to make a BBQ sauce w/that good German vinegar, honey and tomato sauce, BUT I like Gates Original BBQ sauce so well, I haven't concocted THAT in YEARS!!
I "rough up" whatever I'm putting it on w/a fork to help penetrate the meat--ribs, brisket, etc--then gently rub it in. Will keep in freezer FOREVER
CHEERS!
Chuckie