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Reply to "Let's all Create a Forum Chicken Rub"

I think when you to get to the SW ,you see more brisket rubs with some chile powders.

There is a lot of chipolte powder,and even some hab powder being used around the country.

Many of the chile powders,seem to work better with some liquid base for the flavors to develop.

Also some chile powders can burn with long dry heat,as they can with high heats in a saute pan.

Paprikas exhibit some of the same problems.

This can leave bitter aftertaste.

In shorter cooks,i.e. chicken,the chile powders with citrus juices tend to flavor up enough to make marinades,bastes,glazes,sauces.

The darkness of color,and the volume you need to use of anchos, probably influences the amount of them used.

Nothing scientific,just a couple of thoughts.
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