Archive for Spice Blends

Smoked Beef Brisket – A slightly sweet, smoky version

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I love a good BBQ.  It’s rare that I use a dry rub when we BBQ at our house, especially since my daughter makes excellent marinades.  However, when it comes to brisket, I prefer using a dry rub.

I like to experiment with different spice combinations when coming up with recipes for dry rubs.  This one contains an unusual combination of espresso powder, brown sugar and cumin, among other things.  The sweetness of the sugar goes really well with the smokiness of the espresso and cumin.

I also save some of the dry rub mixture to make a mop sauce to baste the brisket as it smokes.  All that’s needed to make the mop sauce is to mix a bottle of your favorite beer (ale works well with this recipe) with about 1/2 cup of the dry rub mixture.  Don’t worry–the alcohol cooks out by the time the brisket is done.

I own a smoker/grill, which is what I used to smoke my brisket.  You don’t need a smoker to make this, however.  You can bake this long and slow in your oven.  The result will still be finger-licking-good.

Give my recipe a try.  I think you’ll like it. 🙂

Smoked Brisket

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Ingredients:

  • 1 cup brown sugar
  • 2 tablespoons cumin
  • 1 tablespoon espresso powder
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • A nicely marbled brisket, about 7-8 pounds, with a nice layer of fat on one side
  • 1 bottle beer (I used a 12-ounce bottle of Alaskan ale)

Directions:

1.  In a small measuring cup, mix together the brown sugar, cumin, espresso powder, salt, black pepper, garlic powder and onion powder.

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2.  Save 1/2 cup of the dry rub to make the mop sauce.  Spread the rest of the rub evenly over both sides of the brisket.

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3.  Mix the beer with the remaining 1/2 cup of the dry rub mixture.  Set this aside.

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4.  If you own a smoker, place the brisket on the grill, fat-side facing up.  Smoke the brisket for one hour, then turn the temperature to 225 degrees to cook for the remaining time.  You’ll smoke/cook the brisket for a total of 6 hours.  Generously baste the brisket once every hour.

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5.  Mid-way through the cooking time, after about 3 hours or so, flip the brisket over so that the fat is on the bottom.  Continue basting every hour; stop basting one hour prior to the brisket being done.

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6.  When the brisket is done (after it’s been smoking/cooking for about 6 hours), remove it from the grill or oven.  Wrap the brisket in aluminum foil and let the brisket rest for 30 minutes.

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7.  After 30 minutes of resting, unwrap the brisket.

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8.  Thinly slice the brisket, ensuring you cut across the grain of the meat.

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Serve and ENJOY!

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Our mini-poodle is waiting patiently for his share! 🙂

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Homemade Dry BBQ Rub

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Homemade Dry BBQ Rub — it’s better than store-bought!

This recipe is delicious on pork (ribs or roasts), beef brisket, and chicken.  Whether you’re smoking or grilling, you won’t go wrong with this one.

This recipe makes enough rub mix for about a slab of ribs, or a 6-pound pork shoulder or beef brisket, and about 2 1/2 pounds of chicken pieces. 

Give my recipe a try. I think you’ll like it. 🙂

 

Homemade Dry BBQ Rub

spice blend

Ingredients:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 2 tablespoons salt
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/3 cup packed brown sugar

Directions:

  1.  Mix all the ingredients together and place in a resealable plastic bag (i.e. Ziplock bag).
  2.  Add the meat to the bag (use a bag large enough to hold the meat).  “Massage” the rub all over the meat, ensuring that the meat is evenly coated.  Place in the refrigerator for several hours or overnight.  Grill as desired (I like to smoke then grill the meat).
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Homemade Blackened Seasoning

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Homemade Blackened Seasoning — it’s better than store-bought!

This recipe is great when making Blackened Fish or Chicken.

Give my recipe a try. I think you’ll like it. 🙂

 

Homemade Blackened Seasoning

spice blend

Ingredients:

  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 4 teaspoons smoked paprika
  • 1 1/2 teaspoons sugar
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon cayenne pepper (more or less, to taste)

Directions:

  1.  Mix all the ingredients together. Store in a resealable plastic container or jar. This mixture keeps for several weeks.
  2.  Coat your fish or chicken with a light coat of olive oil or melted butter.  Generously coat with the Blackened Seasoning mixture.  Grill or broil and ENJOY!
  3.  Omit the cayenne pepper if you don’t want your blackened meat or fish too spicy.
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Homemade Seasoned Salt

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Homemade Seasoned Salt — this is so much better than any store-bought variety.

I’ve listed the very basic ingredients below, but you can create many variations depending on your particular taste (I included optional ingredients as well).

Give my recipe a try.  I think you’ll like it. 🙂
 

Homemade Seasoned Salt

spice blend

Ingredients:

  • 3 tablespoons salt
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon dried thyme
  • 1 teaspoon cornstarch (prevents clumping)
  • 1/4 teaspoon ground marjoram (optional)
  • 1/4 teaspoon dill (optional)
  • 1/4 teaspoon ground cumin (optional)

Directions:

  1. Mix all the ingredients together. Store in a resealable plastic container or jar, or place in a salt shaker. This mixture keeps for several weeks.
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Homemade Taco Seasoning

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Homemade Taco Seasoning — it’s better than store-bought!

This recipe makes the equivalent of one packet of commercial taco seasoning mix.  Use it to season ground meat for tacos or as a rub for grilled meat.

Give my recipe a try.  I think you’ll like it. 🙂

 

Homemade Taco Seasoning

spice blend

Ingredients (Version 1):

  • 1 tablespoon chili powder
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground oregano
  • 1 teaspoon salt
  • 1 teaspoon masa harina (corn flour) (or use cornstarch if you don’t have any corn flour)
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon sugar (optional)
  • 1 cube chipotle bouillon (optional, but if you add this, decrease salt to 1/2 teaspoon)

Ingredients (Version 2):

  • 1 1/2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika (I like using smoked paprika)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon Accent (optional)
  • 1 teaspoon red pepper flakes (optional)

Directions:

  1. Mix all the ingredients together.  Store in a resealable plastic container or jar.  This mixture keeps for several weeks.
  2. To season 1 pound of ground meat, first brown the meat then add the seasoning mix above.  Stir in 3/4 cup of water and simmer for 5-10 minutes.
  3. Omit the cayenne pepper, pepper flakes and/or chipotle bouillon if you don’t want your seasoned meat spicy.
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