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BBQ Spice Rub

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BBQ Spice Rub
In 2014 - while in construction phase of opening Starbelly Restaurant - I accepted a contract to work for Juicy’s, , an extremely High volume BBQ themed food truck. It was their first visit to the Calgary Stampede. At the last minute their original Chef pulled out, and I was offered the position to step in and oversee operations. Little did I know, I was taking on quite a challenge. In under 48 hours, I had to hire and train over 40 staff members, find a smoker and a dozen wood fire grills, source and supply a stampedes worth of bbq meats, a stampedes worth of wood and charcoal, prepare a menu and then execute it. We, in the chef world, call that: "kicking it into beast mode." I quickly designed a pork/ poultry spice rub and a beef spice rub for the meats. There I was, at 5 in the morning, blending spices in a blender, measuring and combining them in 2 separate giant Rubbermaid containers. Once I had all the ingredients dumped in, I requested Thomas (the 17 year old I hired that morning) to mix the spice rubs evenly in a larger bucket, then store them away back in the Rubbermaid bins. Not 20 minutes later, I returned only to find he had simply dumped both buckets - of different rubs - into one giant bucket and walked away! I kid you not, I almost lost it. With no other option, and running out of time, we mixed the enormous new spice rub together and hoped for the best. Blam! This error created my best spice rub to date and it even landed on the menu at Starbelly months later with all 16 ingredients! Give it a try for yourself!
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Servings
Chickens
Ingredients
  • 500 g Sweet Paprika
  • 500 g Smoked Paprika
  • 400 g Granulated Garlic
  • 400 g Onion Powder
  • 300 g Date Sugar Optional - Avoid For Healthier Option
  • 100 g Stevia
  • 200 g Ground Fennel Seeds
  • 200 g Ground Coriander Seeds
  • 200 g Ground Star Anise
  • 150 g Dry Oregano Leaves
  • 150 g Dry Thyme Leaves
  • 150 g Course Ground Black Pepper
  • 150 g Fine Ground Black Pepper
  • 100 g Chili Powder Adjust To Taste
  • 100 g Cumin Powder
  • 5 g Espelette Pepper Optional
Servings
Chickens
Ingredients
  • 500 g Sweet Paprika
  • 500 g Smoked Paprika
  • 400 g Granulated Garlic
  • 400 g Onion Powder
  • 300 g Date Sugar Optional - Avoid For Healthier Option
  • 100 g Stevia
  • 200 g Ground Fennel Seeds
  • 200 g Ground Coriander Seeds
  • 200 g Ground Star Anise
  • 150 g Dry Oregano Leaves
  • 150 g Dry Thyme Leaves
  • 150 g Course Ground Black Pepper
  • 150 g Fine Ground Black Pepper
  • 100 g Chili Powder Adjust To Taste
  • 100 g Cumin Powder
  • 5 g Espelette Pepper Optional
Private Chef, Cooking, Instructor, Seafood, Cuisine, Book, Chef, Personal Chef, Dinner, Lunch, Catering, Gastronomy, Cook, Cooking, Hire, Hired Gun,  Charred, Calamari, Grilled, Fine Dinning, Gourmet, Food, Ingredients, Food Porn, Food Art, Food Photography, Trevor Ross, Culinary, Idea, Innovative, Meal, Menu, Restaurant, Creative
Instructions
  1. Weigh and mix all together
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  2. Chili is usually done ‘to taste’ depending on what you want but this amount will provide a good balance
  3. The best bet is to mix everything and add a little spice at a time tasting as you do.
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  4. Rub on your chicken, beef or pork ribs 24 hours in advance or longer. You can also toss roasted cashews or chickpeas in this spice rub in the last few minuets of roasting.
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