Penzeys spices for Rubs!

Hi Roger,I started using Penzey's years ago and agree with you,but I have always found them to be consistent.I wonder about some of the minor,or trace spices in a lot of these recipes and wonder after slow,low and long exposure to heat if they are effective at all.Might be an idea for a new thread.Whatcha think,Smokin'

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Good Q 2 Ya,Tom.

Awesome Roger!

Thanks for the post. I really hope others will post their favorites as well.

I've used Penzey's (if you looked close at my spice photo you might recognize some).

I've tried a few other spice companies and I can post some URL's if anyone is interested in other spice sites.

I think that's a great book also, I learned more than a little about meat from it.

Hope you'll join the forum (see you're unregistered and that's okay too, you're welcome any time).



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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

Hey Tom, if you have an idea or a question you want to post, like the one about spices, feel free to post. I would suggest any time to start a new one so the responses don't get lost in the sub-threads of a different post.

I'm big on using fresh spices.

My tip.

Get an old coffee grinder and use it to regrind your spices when you use them. It tends to "open up" the flavors after they've been sitting in a container. I always do that before I throw a rub on the ribs or anything.



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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

Good thoughts,Smokin'.You can also warm them in a low heat skillet,just till you start to smell the aroma and release the oils.Ya'll might try www.penderys.com and www.texmex.net for the best place to buy Gebhardts chili powder in the 5lb.contaner.All you old chiliheads already know these.

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Good Q 2 Ya,Tom.

OK Smokin, I got that registration done! Also ordered some "Char Crust" to try...anyone have any experience/luck with the stuff?

Roger

Thanks for registering.

What are you wanting to use it for?

I've used CharCrust a lot, for it's original purpose. I've taken several of the flavors and used them for steaks. For those that haven't heard of it, it's a "rub" but they add enough stuff (like brown sugar) to create a crust. The idea is that the crust keeps the juices in.

One thing to remember, their idea is that high heat (like a grill) will seal in the juices, basically carmalizing the spices. I don't know if low and slow will allow the juices to come out and run off before the char crust seals it and thus taking the char crust with it.

Welcome again,


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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

Smokin'

Good point, I actually will GRILL with it as advertised..I ordered the variety pack to try. FYI, they have added two new flavors--a Teryiaki and another one...that of course I can't remember the name of! I'll tell ya when it gets here! Not to get too far away from our intended CS topics here, but does anyone have a favorite source of mail order prime beef? I am close to Omaha Steaks, but you'll notice they never say their meat is prime--but they sure charge like it is! I love the looks of the bone in ribeye from Allen Brothers--at $18/20 oz. they're pricey, but every once in while.....also, I'd rather cook my own than pay $35 at Ruths Chris or the like...

Roger

Hey RogerNE!!

I would stay away from Omaha and others like it. They are NOT prime..like you said....otherwise it would be splattered over everything! The USDA is very strict about those things.....so, those who have prime usually advertise the heck out of it.

I have won their steaks in various sales contests and beleive me, they are NOT that good. I can get a better steak from my local butcher. Plus, like you say....priced outrageously! I just did a pricing for one of my recipe boards and all I remember is $17/lb. for NY strip and $26/lb. for filets. That is simply too much for non-prime meat. Also, that does NOT include shipping!!

As you know, prime is near impossible to get for us retail guys....all the best stuff goes overseas and to restaurants...dosen't leave us much to pick from. I usually have to ask and then, more times than not, am told...forget it!

I know the bigger cities can get it....I usually buy in Chicago, but it is pretty rare I do that.

The reason steaks taste so good at the steakhouses is because they cook them at 1700�!! They use what is called a Salamander. It is heated by some type of ceramic unit and is really the only true way to sear meat.

Good Luck....let us know what you find!

Stogie

Stogie--interesting on the salamander...I'm curious about the surface temp of a grill using lump charcoal--I would have thought the temp would get closer to a thousand degrees--but of course I've never checked! Allen Brothers is definately prime--four bone in ribeyes, 18-20 OZ for $100. Prime close trim fillets are around $50/lb, and choice are $35/lb...

Roger

Hi guys, I can't remember the name right now however there is a company in KCMO, near the river. They sell spices have heard they have nice stuff too. Wish i could rcall maybe there is someone out there who knows the name.

Oscar,

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Oscar