www.sausagemaking.org

Ok, so I would like to start off this new section with a rub recipe from our new member Dr Sweetsmoke

http://forum.sausagemaking.org/viewtopi ... sc&start=0


Trim them well and stick in the ice box for an hour before rubbing them with a mixture of
Paprika
Black pepper
White pepper
garlic powder
Allspice
As you rub this in add a bit of fresh lemon juice betwen coatings.
Most people rub once but try it twice and see how you like it.

KEEP THE SUGAR OUT OF THE RUB!!!!!

what is the ratio of the spices?

John
As your expanding the Smoking & BBQ category how about including brines and marinades in this section and adding side dishes as a section?

LD

lemonD wrote:John
As your expanding the Smoking & BBQ category how about including brines and marinades in this section and adding side dishes as a section?

LD

Ok LD. Saucisson (dave) has the adding powers.

Dave could you add these sections into the bbq area for LemonD, sounds good to me. mmmmmmmmmmmmmm

Big Guy wrote:what is the ratio of the spices?

Perhaps Dr S will amend thisand let us know the amounts.

What about I make this section rubs, marinades and brines and make a new sauces and side dishes section?

Dave

saucisson wrote:What about I make this section rubs, marinades and brines and make a new sauces and side dishes section?

Dave

You see, that's why you have the PhD, you're the clever one. That's a good idea Dave.

just my input guys

sauces fall more with the rubs, marinades and brines while side dishes stand independantly

I see your point, but my rationale was that, rubs marinades and brine are prepared and used before cooking while sauces and side dishes are served with the cooked product, so the former are part of the preparation of the meat and the latter are part of the menu

But it's open to suggestions so if anyone has any thoughts feel free to voice them. I'm happy to leave it as it is or go with the flow and move sauces in with the rubs etc

Dave