The Spice of Life: BBQ Ingredients
This was originally posted on WhiteTrashBBQ, which is the blog of Get Your Grill On editor, Robert Fernandez.
A while back, The Hampton Smoker and I brought Paul Kirk, The Baron
of BBQ, to NYC to teach his School of Pitmasters to us crazy Yankees.
The Baron taught us his secrets for developing our own rubs, or what he calls a flavorprint. Paul brought a treasure trove of spices for the class to use and Matt and I dove right in. With the Baron’s help we created a new rub for use on pork and ribs. I can’t tell you what’s in it, but I can tell you that after some initial skepticism, we impressed the good Baron.
After the break a rundown of the ingredients that make up Paul Kirk’s Barbecue Flavorprint
Here’s the barbecue flavorprint, as described in Paul Kirk’s Championship Barbecue Sauces:
allspice
barbecue spice
bay leaf
Cajun spice blend
cayenne pepper
celery seed
chili powder
cilantro
cinnamon
cloves
coriander
crushed chiles
cumin seed
curry powder
dill weed
dry mustard
fennel seed
garlic
ginger
lemon
MSG
nutmeg
onion
orange
