yum yum steak seasoning


 
G

Gerry D.

TVWBB Pro
Yum Yum Steak Seasoning
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4 tablespoons non-iodized table salt
2 tablespoons paprika
1 tablespoon black pepper, coarsely ground
1-1/2 teaspoons onion powder
1-1/2 teaspoons granulated garlic
1-1/2 teaspoons cayenne pepper
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
Combine all ingredients and mix thoroughly. Makes about 1/2 cup.


I'm thinking about using this rub and I have a few questions. I want to use kosher salt instead of table, I want to ditch the paprika and use some ground chiles, I want to use both garlic and onion powders, and I also want to add thyme since I will be using it on beef. The chile mixture i would like to use would be chipotle, ancho, and cayenne. Just a little unsure of the proportions. I also don't want it to be too spicy since I'm cooking for a crowd. Thanks for the help. I'll have to start taking pictures of my BBQ one of these days.
 
If you've ever seen any of my rub recipes you've seen that I don't include salt in the rubs and I'd recommend the same approach. I salt the meat first, separately, and then allow several minutes to pass for the salt to draw moisture to the surface of the meat. Then I apply the rub over the salt. This allows me to apply as little or as much rub as I want without affecting the salt level. Depending on the meat, I may make the one rub application and cart the meat out to the cooker, or I might decide to wait several more minutes for more moisture to be drawn and make a second rub application.

Determining salt quantity is easy: For thinner items, like steaks or ribs, you simply imagine that the meat was placed in front of you cooked but unsalted, then apply the amount of salt you would normally apply. Then, flip the meat over and do it again. For thicker stuff like butt, brisket and chuck, do the same thing on the first side, then apply about 50%-75% more on the same side; flip the meat and apply the same amount on the other side. It's really quite easy and allows you to rub lightly, moderately, heavily--whatever--because the salt is already on there it doesn't change.

Should you prefer to mix the salt with the rub ingredients you are looking at a more of a volume thing, not a weight thing, so you can use 4 T of kosher.

For the chilies: Ancho brings flavor, cayenne brings heat but virtually no flavor, chipotle brings smoke flavor and heat. You could drop the cayenne entirely and use the chipotle for heat, or if adding the flavor of smokewood to the cook, you could drop the chipotle.

If you have another ground chile available (like guajillo) I'd consider that. If not, I'd use 2 T plus .5 t ancho and 1 t chipotle. Skip the cayenne.

Use 1.5 t garlic powder.

The turmeric does nothing in this mix but add color and bulk. Consider replacing it with flavor--either with .5 t ground cumin or .25 t ground cumin plus .25 t ground ginger.

I'd go with .75 t thyme.

[T = tablespoon t = teaspoon]
 
Gerry,
This is a modified Montreal Steak Seasoning mix that I make. The original came from "Field Guide to Herbs & Spices.
2 TBSP Smoked Spanish Paprika
2 TBSP freshly ground black pepper
1 TBSP Granulated onion
1 TBSP Granulated garlic
1 TBSP Dried dill
1 TBSP Aleppo pepper
1 TBSP dried thyme
1/2 TBSP dried rosemary

I put this in the Krup coffe grinder and give it a couple of pulses. Don't want it to go to powder. Use it on most beef that I grill.
I get most of my stuff from Penzey's. At least that which I don't grow and dry myself. Fresh ingredients make a world of difference. Good luck.
 
Thanks for all of the help. I'll take an inventory of my spice cabinet and see what other ground or dried chiles I have. Going on vacation can't wait to get fishing and smoking/grilling.
 
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