BBQ Rub #3

This is a rub primarily for brisket. How to cook a brisket is beyond the scope of this post, but this is the rub I use.

Ingredients

  • 1/2 Cup Hawaiian Salt
  • 1/2 Black Peppercorns
  • 1 TBSP Allspice (Whole)
  • 1 TBSP Coriander (Whole)

Instructions

In a clean coffee mill or spice grinder coarsely blend all the ingredients except the salt. Combine all ingredients (including the ground spices), and mix well. Store in a sealed container.

BBQ Rub #2

This is a rub primarily for chicken. It is decent for pork, and adequate for beef, but it really shines for chicken. Because it includes sugar, make sure you cook the chicken with indirect heat.

Ingredients

  • 1/2 Cup Hawaiian Salt
  • 1/2 Cup Raw Sugar or equivalent (e.g. Coconut Sap crystals)
  • 3 TBSP Korean Pepper Powder
  • 2 TBSP Hot Paprika or Pimenton
  • 1 TBSP Shichimi Togarashi (Japanese Pepper Mix)
  • 1 tsp Chipotle Pepper Powder
  • 1 tsp Powdered Cinnamon
  • 2 tsp Black Peppercorns
  • 1 tsp Grains of Paradise
  • 1/2 tsp Mace

Instructions

In a clean coffee mill or spice grinder blend the Peppercorns, Mace, and Grains of Paradise. Combine all ingredients (including the ground spices), and mix well. Store in a sealed container.

Calzone / Pigs-in-blanket / Apple Dumpling Dough

Here is another variant for baked goods.

Ingredients

  • 175 grams Almond Flour
  • 2 TBS Golden Flax
  • 2 TBS Powdered Psyllium Husk
  • 1 TBS Baking Powder
  • 2 TBS Powdered Cream Cheese (optional)
  • 1/2 tsp Salt
  • 1 Cup Boiling Water

Instructions

Preheat an oven to 350 degrees.

Combine the dry ingredients in a bowl, and mix well. Add the boiling (and I do mean boiling) water, and blend well. This gives you the dough.

Take a blob about the size of a golfball, and press it flat in a tortilla press. If you don’t have a tortilla press, you can roll the dough out, but that will take longer. This is a forgiving dough, if it tears, you can press it together or patch over it.

Wrap the items to be baked, and place on a baking sheet. For these, I prefer the USA Pans cookie sheet. Bake for 30-45 minutes, turning as necessary to get all sides a solid deep brown.

Low Carb / Gluten Free Eggroll Wrappers

So, you want an egg roll, or some crab rangoon, and you don’t want the 11 grams of carbohydrates per wrapper?

Ingredients

  • 175 grams Almond Flour
  • 2 TBS Golden Flax
  • 2 TBS Powdered Psyllium Husk
  • 1/2 tsp Salt
  • Scant cup Boiling Water

Instructions

Prepare whatever filling you are going to use. Make sure it isn’t watery, and let it chill completely.

Combine the dry ingredients in a bowl, and mix well. Add the boiling (and I do mean boiling) water, and blend well. This gives you the dough.

Take a blob about the size of a golfball, and press it flat in a tortilla press. If you don’t have a tortilla press, you can roll the dough out, but that will take longer. This is a forgiving dough, if it tears, you can press it together or patch over it.

Lay a small column of filling along the center of the wrapper, stopping a bit short of each end. Fold the top and bottom over the filling, then fold the dough from left to right over the filling, and then roll it closed. Seal the whole thing up with your fingers, you should be able to pinch the dough closed. If you have any tears, use a small piece of dough and patch over it. Repeat until all the dough or all the filling is gone, putting each roll aside on a nonstick surface (I usually use a Silpat).

If the filling is going to be messy, you can also pre-prepare the filling by creating the columns on another Silpat, and then freezing them before constructing the rolls.

Bring 1/2″ or so of oil up to 325 degrees in a small pan (smaller pans allow us to use less oil). Cook the rolls two at a time, until a dark golden brown on all sides, and then drain.