tomatoless/pepperless rub/sauce

Discussion in 'Sauces, Rubs & Marinades Sticky' started by maxwasatch, Jun 16, 2013.

  1. I have a family event in a couple weeks and I have a cousin who is allergic to tomatoes, peppers, and all other nightshade plants.

    I am making a couple pork butts and a turkey. I think the turkey would be more conducive to a more herbal rub.

    any ideas?

    thanks,
    Max
     
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Max...you are in for it aren't you!  Dang!  Have you searched thru the recipes yet?  Or another option is to offer sauce on the side...and not put into the meats. 

    Kat
     
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

  4. thanks. I had forgotten that I asked before :/

    doing the smoke next Saturday so I thought about it again :)
     
  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    Watching out for ya!  [​IMG]   I did do a search too.

    Kat
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    These will take care of your Turkey, just leave out the Paprika, Cayenne and Red Pepper Flakes. It will not have a major impact...

    Families Favorite Brine

    1/2C Kosher Salt

    2T Paprika

    2T Gran. Garlic

    2T Gran. Onion

    2T Dry Thyme

    2T Black Pepper

    1C Vinegar (Any)

    1-11/2Gal Cold Water to cover Chix

    1/2C Brown Sugar, Optional

    1T Red Pepper Flake Optional

    Starting Two Days out...

    Mix well and Soak the Bird over night or up to 24 Hours.

    Remove the Chix, rinse if desired and pat dry with paper towels.

    Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

    This will give a crispier skin when Smokng or Roasting...

    Bubba Chix Rub

    1/2C Raw Sugar

    2T Paprika (I use Smoked if I'm just Grilling)

    1T Cayenne

    1T Gran. Garlic

    1T Gran. Onion

    1tsp Black Pepper

    1tsp Wht Pepper

    1tsp Allspice

    1tsp Bell's Poultry Seasoning or Thyme

    Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

    Reduce Cayenne to 1teaspoon if less heat is desired.

    For the PORK...Keep the Rub simple, Salt, Blk Pepper, Granulated Onion and Granulated Garlic. Then after you pull it if you guests like Sweet, the first recipe below minus the Ketchup will do nicely. If they like more of a Vinegary Tang the second recipe without the Paprika and Cayenne will add the punch to the pork...JJ

    Foiling Juice

    For each Rack of Ribs Combine:

    1T Pork Rub, yours

    1/2 Stick Butter

    1/2C Cane Syrup... Dark Corn Syrup...or Honey

    1/4C Apple Cider...or Juice

    1T Molasses

    Optional:

    2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style.

    Simmer 5-10 minutes until syrupy consistency.

    Allow to cool for 5 minutes, pour over foiled Ribs and

    run your 2 hour phase of 3-2-1. For the last phase return

    the ribs to the smoker BUT reserve any Juice remaining

    in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

    For a Sweet Pulled Pork Finishing Sauce: Make a Double batch, Butter optional or do as I do...Use the Smoked Pork Fat from the drip pan...

    Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

    Cover the pan with foil and continue to heat to 205*F for pulling.

    At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

    De-fat the remaining Juice from the foil pack or pan and set aside.

    Pull the Pork and place it back in the pan and add the de-fatted pan Juice and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.

    When re-heating place the Pulled Pork in a Pan or Crockpot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crockpot to 165*F and Serve.

    Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.

    JJ's Finishing Sauce (Tangy)

    2C Apple Cider Vinegar

    2T Worcestershire Sauce or more to taste

    1/4C Brown Sugar

    1T Smoked Paprika

    2 tsp Granulated Garlic

    2 tsp Granulated Onion

    2 tsp Fine Grind Black Pepper

    1 tsp Celery Salt

    1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

    1/2 tsp Grnd Allspice

    Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.
     
  7. Thanks for the help! It went really well. My cousin was really excited that someone cared to make food she could eat.

    The special rub worked better with the turkey than the pork.

    And I was made the cook for the family reunion next month, so yay! Doing pulled pork and brisket. Should be interesting to figure out how to keep it warm at the park during an extreme fire ban (no flame of any type, not even a camp stove!)
     

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