Our weekend vacation continues. Sun is out today, heading out soon to Tremblant.
Last night we had a chance to sample the Memphis rub "millennial style" (served as tacos). Like many things, it was fine but not fabulous. I think a bit more sugar and salt would be good. I added chunks of red onion for the last hour of cooking with the pork - the onion with the rub was delicious. Memphis Rub 1/4 c sweet paprika 1 T sugar, 1 T br sugar 2 t salt 1t celery salt, black pepper, chill powder, dry mustard, garlic powder, onion powder, cumin, oregano Combine the ingredients. You are done! I tested the rub on a small pork shoulder, applied 24 hours before slow cooking for a few hours. Big chunks of onion in the final hour. Lessons Learned 1. I bought the spices at the MidEast Centre, saved a lot of money. Apparently bulk barn also has cheap spices. 2. Some of the recipes i reviewed included vinegar, which i did not add. I might in the future, might help pull the flavour into the meat more. 3. Main change to the recipe I would make is to include more salt.
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Author: Leah BartlettLover of projects, big and small! I try to not be intimidated by lack of experience/skill/know-how. Archives
September 2018
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