Last few rubs I made, I have gone out and picked up actual turbinado sugar and kosher salt as per recipe instructions.
My issue is thus:
The kosher salt and turbinado sugar are huge compared to the other ingredients in the rub. They don't mix as well as the like sized spices, and when I apply it, all the pepper, paprika, garlic, etc sticks to the meat and the big hunks of sugar and salt never stick properly and fall off.
Does anyone grind their "rock" ingredients to make it stick better?
Is there a solution here?
Quote from: whitetailfan on August 24, 2007, 12:30:01 PM
Last few rubs I made, I have gone out and picked up actual turbinado sugar and kosher salt as per recipe instructions.
My issue is thus:
The kosher salt and turbinado sugar are huge compared to the other ingredients in the rub. They don't mix as well as the like sized spices, and when I apply it, all the pepper, paprika, garlic, etc sticks to the meat and the big hunks of sugar and salt never stick properly and fall off.
Does anyone grind their "rock" ingredients to make it stick better?
Is there a solution here?
I grind all the course stuff so it's all uniform and goes on the same. Maybe it's just me but I think it works better that way. :)
I grind down the sugar and use pickling salt instead of kosher, it's smaller.
I do the same as HCT, just remember when using pickling salt use about 50% less salt. Also, instead of grinding the turbinado sugar you can use brown sugar. Light brown sugar is closer to the taste of turbinado sugar.
I have also got into a habbit of grinding all my rub/marinade ingredients, even stuff like garlic granules etc, just seems to penetrate the meat quicker and more evenly this way.
LilSmoker (http://i149.photobucket.com/albums/s62/Gitster59/Tip-Hat.gif)
I always toss everything into the spice grinder and let her rip. Gives me much more uniform results.
Seems like everyone (me too) is using a small spice grinder/mini processor.
Quote from: Consiglieri on August 25, 2007, 10:52:37 PM
Seems like everyone (me too) is using a small spice grinder/mini processor.
Well, there's my next purchase....
Anyone use a pestil (is that a word?) The ceramic bowl with hand crusher....
Will a coffee grinder work?
Anyone got a make and model for me?
Coffee grinder is good for turning whole dried spices like cinnamon stick, mustard seed, allspice into powders.
We have the cuisinart miniprep plus. Two speeds: chop or grind. Great for turning fresh herbs into paste. Also good for blending rubs and chopping whole spices.
As for mortar and pestle, I haven't used one per se. I have a molcajete (Mexican mortar/pestle made out of volcanic rock) that I used to use for carnitas and such. Some use one of those for spice grinding or salsas-- I'm sure Nepas could chime in here-- but the mini processor really does a good job. Haven't used the molcajete much since I did the smoked carnitas experiment (don't need this tool to shred a butt finished in the BS).
Good luck
Mortar and pestle will do the job, but very time consuming, i use the mortar and pestle for small jobs but i usually use a grinder as it's fast and consistent.
I get all my rub/marinade dry ingredients down to a very fine powder with the grinder (http://smileys.on-my-web.com/repository/Happy/happy-047.gif)
LilSmoker (http://i149.photobucket.com/albums/s62/Gitster59/Tip-Hat.gif)
As mentioned, a mortar and pestle will work but it is time consuming. A mortar and pestle is better for making pastes. I use a Cuisinart Mini-Mate Plus. It has a blade with a sharp and dull edge, and it which works great. If you get a coffee grinder I would choose the type that have a blade.
QuoteAnyone got a make and model for me?
I bought one from K-mart a couple years ago for about 8 dollars. It still works fine. IMHO, the cheaper the better
WTF
I use a small electric chopper too for my sugar and salt. I use alot of dried ancho pepper that i grind up in the same way.
nepas
For a spice grinder I use a mini coffee grinder - Salton GC-5
Also have a Baun KSM2 but that is used for coffee. :P
I also use a Cuisinart Prep 11 plus (model DLC-2011N) that I use for large batches of spices (like rubs) as the mini coffee griders will not hold a large quantity of spices to blend together.
I use a free coffee grinder that I got as a free gift from Gevalia a few years ago. Works like a charm on spices as well as whole coffee beans.
My favorite rub calls for both brown sugar and turbinado sugar, so I can't simply substitute one for the other, I need BOTH. ;D
I grind kosher salt, turbinado sugar, and dry out my brown sugar in the oven before adding any of them to a rub.
This is a great thread. Answers many of the questions I've had.
I've often thought of using my coffee grinder for grinding chilies but I read that once you do that, you can forget about using it for coffee again (on account of the chili oils).
Carter
I think the chili oils would help the coffee. :D :D
Quote from: Gizmo on August 28, 2007, 08:53:26 PM
I think the chili oils would help the coffee. :D :D
Yeah gives the term "hot coffee" a whole new meaning, might want to leave out the garlic though :o ;D ;)
Lefty;
Can you describe how you oven dry your brown sugar, I can't find my book that instructs how to do it. Do you loose any of the molasses flavor?
Carter;
If you uses a burr coffee grinder it is often recommended to have a separate grinder for coffee and one for spices.
Quote from: Habanero Smoker on August 29, 2007, 02:31:45 AM
Lefty;
Can you describe how you oven dry your brown sugar, I can't find my book that instructs how to do it. Do you loose any of the molasses flavor?
Sure, I simply spread out the clumpy brown sugar in either a large glass casserole dish or even a clean cookie sheet. Pop it in the oven, set it as low as it will go, which is 170F on my oven. I usually even keep the door open a crack to help keep the temps down. Then just check it every 15-20 minutes or so. The existing clumps will harden as they dry, I simply use the back of a spoon to crunch them into smaller bits as it drys. Then just keep checking it. When it is dry enough that it no longer clumps, you're done. At that point, if you want it even finer, then just toss it in the grinder for a few seconds.
I've never noticed any loss of flavor. I don't think it will be a problem as long as you don't let it get too hot. That is why you set the oven as low as it will go, while keeping the oven door open a bit as well. Remember, you're just trying to dry it, not carmelize it. :<)
Thanks Lefty,
Never thought of drying out the brown sugar first. Used to add all my rub ingredients in a ziploc bag and shake it up while pinching the brown sugar clumps. I'll be grinding everything in my magic bullet from here on in. Glad to have another use for it besides chopping ABT stuffings.
This is a great thread! ;D ;D
I also grind my sugar and salt. Right now I just use the coffee grinder but I have been thinking about buying the CuisinArt Mini Prep Plus. If I understand the product description correctly, it indicates the blades have a sharp edge on one side and a blunt edge on the other. The grind and the chop funtions turn the blade in opposite directions.
Sounds like it might be useful and I see a few of you people are already using them.
Mike
Quote from: Mr Walleye on August 29, 2007, 07:56:14 AM
I also grind my sugar and salt. Right now I just use the coffee grinder but I have been thinking about buying the CuisinArt Mini Prep Plus. If I understand the product description correctly, it indicates the blades have a sharp edge on one side and a blunt edge on the other. The grind and the chop funtions turn the blade in opposite directions.
Sounds like it might be useful and I see a few of you people are already using them.
Mike
You understand the description perfectly. It's a fine product. Good looking for the $ too.
Thanks Payson
I'm going to have to pick one up and give it a try. Besides, it will work great for chopping up onions and garlic for other recipes as well.
Mike
This is my favorite rub for pork loin.
2 tbsp brown sugar or sugar in the raw (turbinado)
2 tbsp paprika
2 tbsp ground black pepper
2 tbsp cumin
2 tbsp kosher salt
2 tsp ginger
2 tsp allspice
2 tsp cayenne pepper
nepas
Quote from: Mr Walleye on August 29, 2007, 07:56:14 AM
I also grind my sugar and salt. Right now I just use the coffee grinder but I have been thinking about buying the CuisinArt Mini Prep Plus. If I understand the product description correctly, it indicates the blades have a sharp edge on one side and a blunt edge on the other. The grind and the chop funtions turn the blade in opposite directions.
Sounds like it might be useful and I see a few of you people are already using them.
Mike
I don't think the Prep Plus has reversible blades, I have the Mini-Mate Plus which is much small, and looks like a blade type coffee grinder. I got it free with the purchase of a blender. The dull blade is great for grinding peppercorns, juniper berries, and other hard and/or large seeds. I like the size of it, because I like to grind my spices separately, rather they throw all in the grinder at once. When the white stem is showing, you are grinding with the sharp blade, when the grey stem is showing you are using the dull edge of the blade. Also it is very easy to clean.
http://www.amazon.com/s/ref=nb_ss_k/105-5435177-7166811?initialSearch=1&url=search-alias%3Dgarden&field-keywords=Cuisinart+Mini-Mate+Plus&Go.x=16&Go.y=10
Hi Habs
The mini prep plus has 2 buttons on it. 1 for chop and 1 for grind. The blade remains the same, it just runs in the opposite direction. Plus it's a little larger than the link you posted. I'll find a link for it.
Mike
I don't think the Prep Plus has reversible blades, I have the Mini-Mate Plus which is much small, and looks like a blade type coffee grinder. I got it free with the purchase of a blender. The dull blade is great for grinding peppercorns, juniper berries, and other hard and/or large seeds. I like the size of it, because I like to grind my spices separately, rather they throw all in the grinder at once. When the white stem is showing, you are grinding with the sharp blade, when the grey stem is showing you are using the dull edge of the blade. Also it is very easy to clean.
http://www.amazon.com/s/ref=nb_ss_k/105-5435177-7166811?initialSearch=1&url=search-alias%3Dgarden&field-keywords=Cuisinart+Mini-Mate+Plus&Go.x=16&Go.y=10
[/quote]
The Cuisinart mini-prep plus does indeed have reversible blades. One button is for chop and the blades rotate so the sharp portion contacts whatever's in it. The other button reverses the blade direction for more of a coffee-grind effect. Excellent product!
Thanks Mike, I know what the Prep Plus looks like.
Cuisinart prep plus is a great machine, if you want to beat up your spices, and mix them too. You can find them cheaper than at Williams Sonoma, but they had a good picture:
http://www.williams-sonoma.com/products/e040/index.cfm?pkey=celtfpri
I use the "magic bullet" and it does a great job. Easy to clean afterwards. After mixing I put on the vented lid and and the cup turns into a shaker for sprinkling onto the food.
Right-On Scotty! ;D ;D
Grrrrrrrr! Every time I see something worthwhile you guys mention on the forum I check it out on this side of the pond and it is either not available or a ridiculous price!!
The Cuisinart mini prep plus for example. $40/£20 in the US, $140/£70 in the UK. Over 3 times the price. Sh*t!!!!!!
http://thecookskitchen.com/browse_11761
Manx: Can you buy through Williams Sonoma or will customs/duties render the price prohibitive?
Maybe check out eBay?
Manxman
Wow... That's crazy!. If that doesn't work maybe I could ship it as a gift from Canada. I know when I was trying to get a Reveo brought into Canada, Iceman came to my rescue. Let me know and I can see shipping costs are.
Mike
Manx buddy what you need is someone over here to get the items for you and ship em.
Like you send the $$ for the item with the $$ for shipping. Like a private fed ex or ups dude ;D.....just a thought i guess.
nepas
Love the Tardis Scotty-G.
I'm a Dr. Who Junky.