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Discussion Starter #1 (Edited)
a new rub i am going to try...pork shoulder and a half rack of ribs...headed to the store now...also making chile verde for work on friday...i will post that also...

3-Tbsp Tony's or comparable cajun seasoning
4-Tbsp Turbinado brown sugar (this type of sugar will burn at a higher temperature than regular brown sugar)
1/2-Tsp Paprika
1/4 Tsp Garlic Powder
1/4 Tsp Onion Powder
1/4 Tsp Salt
 

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please do not post pic. I am slightly hungry now and would not like to see anything delicious.
 

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Infamous Kanjozoku hatch
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please do not post pic. I am slightly hungry now and would not like to see anything delicious.
lmfao!!


NOM NOM NOM NOM



hungry now tronsteezz??
 

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dick....
 

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The Great Weldini
91 civic
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in a lot of spices the foundation is always

Onion powder(is the next step)
Garlic Powder
Black pepper
Salt(is optional)

this is the ingredient in a cacjun season. start from there first then add or remove to adjust in flavor.

Cajun Seasoning

2 tablespoons paprika
1-1/2 tablespoons salt
1 tablespoon garlic granules
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried leaf thyme
1-1/2 teaspoons basil
1 teaspoon allspice
1 teaspoon ground bay leaves
 

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Discussion Starter #9
in a lot of spices the foundation is always

Onion powder(is the next step)
Garlic Powder
Black pepper
Salt(is optional)

this is the ingredient in a cacjun season. start from there first then add or remove to adjust in flavor.

Cajun Seasoning

2 tablespoons paprika
1-1/2 tablespoons salt
1 tablespoon garlic granules
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried leaf thyme
1-1/2 teaspoons basil
1 teaspoon allspice
1 teaspoon ground bay leaves
no thread jacking please...
 

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Infamous Kanjozoku hatch
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The Great Weldini
91 civic
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Discussion Starter #15
no one said you could or couldnt cook...bravo to you that you did it for twelve years...i wish i could go to culinary school and learn the hows and whys...not just the whats...maybe after nursing school i will take some cooking courses...

i repped you for your help...thanks...
 

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The Great Weldini
91 civic
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my bad i wasn't trying to be a dick. i was trying to explain to you that the basic and formulation of making seasons, that within the core of alot of season they are the same. but by adding or subtracting different season converts into totally different seasons.

i can give bunch of example but i am not trying to jack your thread..
 

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Discussion Starter #18
it was fantastic by the way...great flavor...i smoked it with some maple and alder wood...awesome...
 

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Live,love,laugh,be real
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theirs a lot of "DICK" in this thread lol



looks pretty damn yummy... :TU: (the FOOD, not the dick lawlz :) )
 
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