Blackened spice

Discussion in 'Sauces, Rubs & Marinades' started by ab canuck, Jan 11, 2017.

  1. ab canuck

    ab canuck Master of the Pit SMF Premier Member

      Ok looking for an opinion out there from users of blackened seasonings.  What are people's choices out there? I have used a couple brands 1 I liked and the other is so so. Not as common up here in Canada. SO I am going to order some on amazon along with Jeff's book and A twine dispenser...... Wife doesn't know yet... 
  2. b-one

    b-one Smoking Guru OTBS Member

    Cajun spice make your own!
    1 part red,white and black pepper,garlic,onion powder,salt and paprika
    1/2 part thyme and oregano.
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Tone's makes a great one, it's a little lower in salt than most of the other commercial brands.

    If you have a Sam's Club up there, they carry it.

  4. I have used the Tone's product with positive results as it seems SmokinAl has. But I am a huge fan of making my own rubs and mixed seasonings, so now I feel the need to try b-one's recipe on some chops.
  5. ab canuck

    ab canuck Master of the Pit SMF Premier Member

     Thx, guys, I am going to try and make some and compare. 
  6. From the man who started the craze:  Prudhomme's recipe.
    • 1 tablespoon sweet paprika
    • 2 12 teaspoons salt
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon cayenne
    • 34 teaspoon white pepper
    • 34 teaspoon black pepper
    • 12 teaspoon dried thyme leaves
    • 12 teaspoon dried oregano leaves
    Voice of caution and experience:  do not attempt blackening indoors absent a commercial grade vent hood.  It doesn't end well, trust me.
    Last edited: Jan 13, 2017
    ghoster and ab canuck like this.
  7. ab canuck

    ab canuck Master of the Pit SMF Premier Member

     Thx. gr0uch0. I know that one is good. I will definitely use that one.
  8. My pleasure, AB.  Mr. Prudhomme nearly put redfish into extinction with his bringing blackening to the masses.  Enjoy it, but take heed on my recommendation about a commercial vent hood or else do it outside.
    ab canuck likes this.
  9. thanks gr0uch0.  perfect timing as I have been looking for a good recipe.
  10. Welcome, Ghoster.  It's a goodie, but like I said before, best to blacken outdoors unless you have a commercial grade vent hood.  Good luck!

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