British BBQ Society Forums

I see the difference now, but if you look at how these "blends" are made, in most cases it is a combination of Cayenne, Cumin, Garlic, Paprika and salt.

All of which are fairly standard rub Ingredients.

I see the benefit of the interpretation when following from a book, which is the point of this thread, but when making a rub with these Ingredients I would prefer to increase or decrease the heat with the stand alone powders.

I think I will play with both ideas before the next season.

Thanks or the clarification.

Hi all

Thanks for the replies.

Ive been on Amazingribs and he explained on there about american chili powders etc, ive just found dried whole ancho and chipotle chillies in Tesco so will be hopefully making my own chili powder and see what difference it makes.

Im sure i'll be making some mistakes along the way but want to try and make a few things from scratch and just see what i can do.

The first dry rub i made i used the left over on some chicken strips the other day as the fajita sauce was out of date and the wife enjoyed it more than the shop brought stuff.

RESULT!!!!

slatts wrote:A few recipes ive seen included molasses, is there any type that i should be looking for and are they available in asda or tesco.

Slatts

You can buy molasses over here. TFC is a Turkish supermarket and they sell 3 different types for about £3-£4 each. They have a lot of these in the London area.

Eddie

Swindon_Ed wrote:Molasses isn't available in the supermarkets over here but you can substitute it with treacle...

Just to clarify (for the original asker), *black* treacle is a reasonable substitute for molasses, as opposed to light treacle, or golden syrup, which is only good for pouring on a sponge pudding.

I have a jar of pomegranite molasses in the cupboard purchased by the good Mrs Tiny from waitrose, it is excellent and does the trick in sauces where molasses is prescribed imho.

Sticky ribby goodness,
Cheers
Tiny

Chris__M wrote:

Swindon_Ed wrote:Molasses isn't available in the supermarkets over here but you can substitute it with treacle...

Just to clarify (for the original asker), *black* treacle is a reasonable substitute for molasses, as opposed to light treacle, or golden syrup, which is only good for pouring on a sponge pudding...

...or on porridge.

Or for making flapjack.



Thanks for the many tips in this thread, everyone. I'll buy the book, but for a thread that's about books, I've learned a whole lot of other stuff.

Steve W

Merry xmas all

I got wicked good bbq and the barbecue bible by steve raichlen, both seem like very good books, lots of info and recipes. Cant wait to get started.

Hope you all have a great xmas and hope you all have a happy new year.