Professional Soldiers ® - View Single Post - So what happened to all the missing paprika on the store shelves?

Penn · 01-05-2021, 17:57

Dry Spice Meat rub

20 oz Paprika
3 oz Hot Paprika
4 oz garlic powder
3 oz Allspice
4 oz. Cinnamon
4 oz Cardamon
2 oz Ginger
2 oz Cumin
2 oz Mustard powder
Chilies powder dependent upon heat need
6 oz Dried Puréed orange rind

Measurements are approximated, we really do it by aroma and sight. In my mind it jazz cooking. Dark, earthy notes and color are countered balanced by the lighter, vibrant notes, heat is personal, harmony the goal.

Edit to add: We sometimes puree dried herbs and incorporate that into the spice dust, e.g. Lamb dust always has thyme and rosemary in the mix. This taste profile idea is North Africa meets Southern BBQ.

01-05-2021, 17:57	#14
Penn Area Commander Join Date: Oct 2007 Posts: 3,480	Dry Spice Meat rub 20 oz Paprika 3 oz Hot Paprika 4 oz garlic powder 3 oz Allspice 4 oz. Cinnamon 4 oz Cardamon 2 oz Ginger 2 oz Cumin 2 oz Mustard powder Chilies powder dependent upon heat need 6 oz Dried Puréed orange rind Measurements are approximated, we really do it by aroma and sight. In my mind it jazz cooking. Dark, earthy notes and color are countered balanced by the lighter, vibrant notes, heat is personal, harmony the goal. Edit to add: We sometimes puree dried herbs and incorporate that into the spice dust, e.g. Lamb dust always has thyme and rosemary in the mix. This taste profile idea is North Africa meets Southern BBQ. Last edited by Penn; 01-05-2021 at 18:04.
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