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Maybe a new spice rub

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Post Fri Jan 10, 2014 6:00 pm
smokeybeaver well done
well done

Posts: 835
This is an article written about vegan cooking, but I see value in trying this as a meat rub:
http://www.oregonlive.com/cooking/2014/01/how_to_unlock_umami_the_fifth.html

At the very least grinding up dried porcini mushrooms and adding them to a spice rub.

Post Sat Jan 11, 2014 7:19 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7561
Location: Stoughton, WI
I wonder how the flavor would hold up over a longer smoke.

Post Wed Jan 15, 2014 3:40 am
smokeybeaver well done
well done

Posts: 835
I don't know yet. I did search, and granted this is not a smoking recipe, it is for a rib roast from Mario Batali, and it uses similar ingredients:

http://abc.go.com/shows/the-chew/recipes/holidays-mario-batali-porcini-rubbed-three-bone-rib-roast

And here Seattle chef Tom Douglas sells a porcini mushroom rub:

http://store.tomdouglas.com/mushroom-rub-35-ounce-p10.aspx

Post Thu Jan 16, 2014 11:01 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7561
Location: Stoughton, WI
I like the looks of that recipe! Since he wrote it for the oven I think I'd probably use just charcoal and not any smoke wood, at least for the first effort. Also, I would wear my boots or All-Stars, not Crocs. :wink:

Post Thu Jan 16, 2014 4:50 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5899
Location: Central Alberta, Canada
In that first article there was a recipe for umami-rich "Magic Mushroom Powder" that looked interesting. However, I browsed through the recipe and it looked there was a lot of salt in proportion to the other ingredients. It might be worth a try if the salt were reduced, though.
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.


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