British BBQ Society Forums

Hi
I have made a few rubs now from recipes on different sites....I use 1 cup to 1/3rd cup measures.
I follow recipes to the T.
My prob is they all seem to have so much heat in them and blow my head off!
I am wondering if it is to do with the measures I use i.e. a cup can be a different weight depending on what you put in it.
please help before my head melts

Ta
ps I do like heat but not this much

I have the same problem, so what i tend to do is follow ingredients apart from anything that makes it hot, then add the hotness a little at a time to get the heat I like. Its all about trial and error and finding what you like. Good luck and keep going

A mistake I made (only recently) was using hot paprika instaed of sweet. That will give you a lot of extra unwanted heat. Also maybe a silly question but you are actually using a cup measurement not taking a coffee mug off the side like I used to aswell

also when US recipes call for chilli powder they mean a blend of paprika, chilli, cumin, oregano, garlic and onion whilst in the UK chilli powder can be pure chilli or even cayenne. Look at the ingredients or buy chilli con carne seasoning.

Good tip, well done joker.

Eddie

joker smoker wrote:also when US recipes call for chilli powder they mean a blend of paprika, chilli, cumin, oregano, garlic and onion whilst in the UK chilli powder can be pure chilli or even cayenne. Look at the ingredients or buy chilli con carne seasoning.

WOW!! I haven't seen any chili powder here with all those ingredients. Some do have cumin, but I haven't seen any (at least here in Arizona) with paprika, oregano, garlic, or onion. But there definitely are differences in the level of heat in different chili powders, so you do need to be careful. I use a locally - produced chili powder, which is pure chili, with great flavor, but not too much heat. Then, depending on who I am feeding, I may add some cayenne powder to the rub. Here, cayenne powder is labeled as that and not a just as "chili powder".

Edited to add: I just looked at two of the chili powders we use when making tamales, and one does list garlic (less than 2%) and the other just says "spices". But I usually just use straight chili, cayenne, chipotle, or ancho chili powders.

Mike wrote ''Edited to add: I just looked at two of the chili powders we use when making tamales, and one does list garlic (less than 2%) and the other just says "spices". But I usually just use straight chili, cayenne, chipotle, or ancho chili powders.''



Please don't tease me by reminding me of tamales when I can't even buy masa here in UK

joker smoker wrote:Mike wrote ''Edited to add: I just looked at two of the chili powders we use when making tamales, and one does list garlic (less than 2%) and the other just says "spices". But I usually just use straight chili, cayenne, chipotle, or ancho chili powders.''



Please don't tease me by reminding me of tamales when I can't even buy masa here in UK

http://www.youtube.com/watch?v=TOXXh24HnmY