Getting creative with flavors

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One of my favorite ways of preparing meals is by smoking the meat, whether ribs, chicken, turkey. To do this, recipes often call for rubs to be used. We’ve tried a variety of them, finding several that are our favorites, but it just wasn’t home grown.

With the variety of peppers I grow, many of which we smoke and dehydrate, it seemed I could do something with them. Besides, if I just use those peppers in recipes, I’ll never get through them all.img_4176

I found some homemade rub recipes in a smoking and grilling book I had gotten for my husband and thought I’d give it a try. I found a recipe that I had most of the ingredients for and began making a few substitutions. It was fun trying to find as many homegrown ingredients as I could for each recipe.

Through a little trial and error, I made a variety of rubs and seasonings, including an all-purpose rub that can be plain, hickory or apple smoked; as well as a Steak House Rub, Memphis-Style Rib Rub and Hickory Dill Rub. The fun part about this is getting creative. Substitute peppers for an endless variety of combinations.

I used to grind all of my peppers with my mortar and pestle, but I recently made a new purchase for the kitchen – an herb grinder. I haven’t used it too much yet, but when I did it worked great, and I can’t wait to get some more peppers ground up to start creating some new recipes. If you find a new combination that you like, let me know. I’d love to try it out.

Until next time, happy garden-fresh eating!

Julie’s All-Purpose Rub

5 T. dark brown sugarimg_4177
1 T. Hungarian Wax Peppers
1 T. Sweet Red Peppers
1 T. Serano Peppers
1 T. Mucho Nacho Peppers
1 T. Rosemary
4 tsp. onion powder
4 tsp. garlic powder
4 tsp. dry mustard
3 tsp. basil
2 tsp. parsley
1 bay leaf
1 1/2 tsp. ground corriander
1 tsp. sage
1 1/2 tsp. thyme
3 tsp. pepper
1/4 tsp. cumin
1 tsp. salt

Grind dried peppers in herb grinder or with mortar and pestle. Then combine all ingredients in food processor until fine and store in jars or air-tight bags. For variety, smoke the peppers with either hickory, apple or mesquite smoke for different flavors.

Hickory Dill Rub

5 T. dark brown sugar
4 tsp. dry mustard
3 tsp. pepper
1 T. dill seed
2 tsp. dill weed
8 tsp. chives
3 tsp. corriander
2 bay leaves
1 tsp. salt
3 tsp. garlic powder
1/4 tsp. cumin
4 T. hickory-smoked Poblano Peppers

Grind peppers, mix all ingredients in food processor until ground fine. Use as a rub on your favorite foods before smoking, or use as a seasoning in your foods.
Julie Clements is a Butler County Master Gardener.
Share your ideas for garden-fresh recipes or ways to preserve at julieclements75@gmail.com and some will be featured in upcoming columns.

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