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> Spice Blend Recipes, For Smoking, BBQuing and other
sdcaller
Posted: Jun 02, 2014 - 01:19 pm


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Big ole Pike asked for my dry rub recipe for the pork loins I smoked.

Attached are a number of my recipes. For the pork loins I used my "Special" pork dry rub recipe.

If you want to keep it simple, use the basic recipe.

The Vegetable mix is what I use if I'm bbqing potato slices, onions, zucchini, mushrooms or small whole potatoes on a skewer. When I do things like this on the BBQ, I brush them with oil or spray them with a mixture of equal parts white wine and oil.

The Squash blend is what I use when I BBQ squash or mix in the squash if I have cooked it on the stove. Also don't forget the butter and maple syrup.

Enjoy.

SDC

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lundman
Posted: Jun 02, 2014 - 01:40 pm


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SDC........not sure if its me but i cannot see the files.

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sdcaller
Posted: Jun 02, 2014 - 01:58 pm


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QUOTE (lundman @ Jun 02, 2014 - 01:40 pm)
SDC........not sure if its me but i cannot see the files.

Hi Chris
It is a "Word" document and if you click on the "spiceb" it should open for you?

Your computer may ask you if you want to open it or save it?

Let me know how you make out.

Ralph

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krae
Posted: Jun 02, 2014 - 02:03 pm


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Those look good!!!
Also, I'm not a huge fan of squash but with that spice mix.... I think I would love it!!! That blend sounds amazing.

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lundman
Posted: Jun 02, 2014 - 02:34 pm


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Thats better.........one of my children opened it for me and then called me old.
They look good Sdc............will give them a try.

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Big ole Pike
Posted: Jun 02, 2014 - 05:13 pm


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Thanks going to try it this weekend.👍

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PrayforCold
Posted: Jan 01, 2015 - 11:58 pm


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Sounds yummy

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IFH
Posted: Jan 03, 2015 - 06:38 pm


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The basic pork rub looks good, sweet-salt-heat/spicy, and nice and simple.

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dogriverone
Posted: Mar 24, 2015 - 11:41 am


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I like flavour added to fresh fish, and nothing gives better flavour than fresh herbs. I make a dredge from cornmeal (which gives an excellent crunch without breading, for those who consume fish as part of a high protein, low carb diet), bit of salt, cumin or curry, depending on whether I want it spicy or not, and finely chopped fresh rosemary and thyme. Chopping it releases the flavours. Totally infuses the dredge with flavour once you drop the fish into your pan. I do not use egg or flour as part of the dredge, as traditional.

Take your fillet and dredge it through the cornmeal mixture and pan fry it. I use either grapeseed oil to fry, or butter if it's cheat day lol. My personal preference is pan frying until lightly browned.

Gentlemen -- the rosemary and thyme are readily available usually in the fresh veggies section at grocery. Tip: Prior to finely chopping, to remove the herbs from their stem, grasp the tip of stem in one hand, and pull the herb leaves back against the stem toward the root. They will peel right off the stem easily. Enjoy!


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dogriverone
  Posted: Mar 24, 2015 - 11:50 am


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Sorry sdcaller, I inadvertently posted my fish dredge recipe under your spice blend post. I thought I was posting it under the main section "Recipes." Still learning how to navigate around this site. Love the site though . . . I'm finding it very informative.

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sdcaller
Posted: Mar 24, 2015 - 08:49 pm


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QUOTE (dogriverone @ Mar 24, 2015 - 11:50 am)
Sorry sdcaller, I inadvertently posted my fish dredge recipe under your spice blend post. I thought I was posting it under the main section "Recipes." Still learning how to navigate around this site. Love the site though . . . I'm finding it very informative.

Hey DR1

Not a problem. Your dredge looks good.

SDC

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