Seasoning and rub megathread

(Seth Overdeer) #1

Wondering if I can get my fellow keto foodies to contribute their seasoning and rub recipies in a megathread here? Lots of recipies call for sugar, and we don’t that garbage.

I’ll kick this off with my favorite steak and brisket beef rub. I make a big jar of this so if you don’t want to make as much you can keep the proportions the same and scale it down.

1 cup kosher salt
1 cup fresh ground pepper
1/4 cup garlic powder
1/4 cup onion powder

If you let this sit overnight on a brisket or sous vide a steak, it can get kinda salty if you go too heavy with it. Bumping the salt proportion down a little might help if you like to let meats sit overnight after being seasoned, or just don’t go super heavy with it.

#2

I made fried chicken with stoneground mustard, mayo, sriracha, and crushed pork rinds. Turned out good!
I like Stubb’s spice mix for brisket/ribs, salt and pepper for burger/steak.
Old Bay, Paul Prudhomme, or Emeril, for shrimp/fish.
I’d like to make a cauliflower rice gumbo/jambalaya sometime with cajun spice.

(Todd Gamel) #3

Here is my Texas Brisket Rub recipe…

When I rub a brisket I place it on several sheets of plastic wrap laid on top of sheets of heavy duty aluminum foil (the 20 inch side stuff is the best) so I can simply wrap the brisket first in the plastic wrap and then the foil after liberally applying my rub. The brisket is then placed in the refrigerator overnight or up to 24 hours before being cooked. The moisture from the wrapped brisket is going to turn the rub into a paste that will help it stick to the meat and help the meat absorb the flavor. You can skip this resting period, but your brisket will not be as flavorful.

5 tablespoons chili powder
4 tablespoons garlic powder
4 tablespoons onion powder
4 tablespoons paprika
2 tablespoons salt
1 tablespoon black pepper
2 teaspoons red pepper
2 teaspoons cumin, ground
1 teaspoon cinnamon, ground

Mix all ingredients together and apply generously to brisket. This rub recipe makes about 1 ¼ cups of rub and should be enough to liberally cover 3 to 4 a 10 to 12 pound briskets.

Whole Recipe
Calories – 445, protein 19.4 grams, fat 10.9 grams, carbohydrates 57.8 grams

Per 10 to 12 pound Brisket
Calories - 111, protein 4.85 grams, fat 2.7 grams, carbohydrates 14.45

Here is my complete Brisket Recipe:

(Dave Anderson) #4

here’s my Dukkah Spice mix.
Great on steaks or just added to vegies in fry pan with butter

50 g, Sesame Seeds (100 G)
2 tsp (2.2g), Spice - Tumeric Ground, 1 Tsp
1 tsp, ground, Spices, pepper, black
0.50 teas (4g), Pink Himalayan Salt
0.50 tsp(s), Spices, cinnamon, ground
0.25 tsp, Spices, ginger, ground
1 tsp, whole, Spices, cumin seed
100 g, Hazelnuts
100 g, Macadamia Nuts
0.50 tsp, whole, Spices, fennel seed

Place Hazelnuts and Macadamia nuts on oven tray and bake for 10 mins in oven
The place in food processor and pulse 2-3 times
In fry pan, toast sesame seeds with tumeric, cumin and ginger till fragrant
Add to food processor with remaining ingredients and pulse 2-3 more times till all mixed.
Allow mixture to cool then place in air tight jar/container

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