Chinese Five Spice
April 2, 2014
BBQ Rub
April 2, 2014
You can’t by this in the spice section of your supermarket. Rub or shake this on anything you want to grill. With all that pepper this has a kick but do not be afraid to COAT whatever meat you want to blacken. To blacken something there has to be enough spices on it to keep the meat floating off the surface of the hot pan. And the skillet should be very hot! When you start cooking you want it to smoke like crazy. A press or flat weight to help the meat make contact with the hot surface isn't a bad idea either.
¾ cup paprika
¼ cup cayenne pepper
¼ cup black pepper
¼ cup white pepper
¼ cup dried thyme
¼ cup dried basil
¼ cup garlic powder
2 Tablespoons ground cumin
2 Tablespoons dried oregano
2 Tablespoons garlic salt
1 Tablespoon onion powder
1 Tablespoon file (Ground Sassafrase leaves)
1
Mix all ingredients in a bowl until well combined.
Store in an air tight container in a cool, dry place away from heat and light. Like your fridge.
CategorySpice BlendsCuisineCajun, North American
Ingredients
¾ cup paprika
¼ cup cayenne pepper
¼ cup black pepper
¼ cup white pepper
¼ cup dried thyme
¼ cup dried basil
¼ cup garlic powder
2 Tablespoons ground cumin
2 Tablespoons dried oregano
2 Tablespoons garlic salt
1 Tablespoon onion powder
1 Tablespoon file (Ground Sassafrase leaves)