Yes, this is what I have been doing on pork and poultry, it makes a big difference. Plus the salt makes for nice sweaty meat and makes the rub stick well. That came out a bit funny.
@@scottmantooth8785 Yes and no. Adding salt and letting it rest (either wet or dry brining) beforehand not just adds saltiness, but makes the meat juicier. Plus the salt is not just on the surface of the piece you cut (which happens if you just shake on some salt at the table), but has penetrated through the meat. That gives you an even saltiness instead of just a big hit all at once.
@@mahna_mahna *for me at least salt has to enhance the flavor of the dish i'm preparing (obviously) not just be added as an automatic cooking/consumption reflex ...this is one of the reasons i order fries without salt at fast food establishments... also the fries are always hot and there would be a bit of salt residue in the fry bin anyway and that's typically enough*
@@scottmantooth8785 Well, of course you don't want to add more salt than needed. That's cooking 101. Though for fries, I find that it's a very short window. Salt added after just tends to bounce off. I'd rather risk a salty fry than an undersalted one.
Could you give us some more advice like this? Like, there are some spice mixes that are supposed to be put into creme fraiche to make a dip or a nice creme for Baked Potatoes. But nobody says what in those “jambalaya“ or “toscana“ mixes are. A video or two more for great spice mixes would be cool!
I am afraid that something did happen to the Freakishly Small Wooden Spoon. This is not the same Freakishly Small Wooden Spoon. I have been watching Chef John’s videos for many years and this spoon is not freakishly small. The handle looks different. I want the truth!
Making your own dry rub or seasoned flour dredge is a really tasty, inexpensive gift around the holidays and people think you're some kind of mystical alchemist.
An attractive container enhances that alchemy magic. 🤫 I’ve found that homemade chili powder is always a hit. It’s easier to make than many assume and far more flavorful than most off-the-shelf chili powder mixes.
Chef John, for bbq rub, instead of brown or white sugar, use turbanato/sugar in the raw, won't burn & I'm 58 & bbqing' since I was 9 in rural Kentucky, works great & same ratio to salt with the that sugar
Help! What IS turbanato, please? Thanks for the tip anyway... And yes, a lot of sugar will give nice marks, but that's part of what's wrong with BBQ, if you have it too often. Slow grilling, and right timing for glazes and extra basting, are also healthier, imao...
@@marie-suzankalogeropoulos9249 Last time I bought anything like that in the US, it was called turbinado sugar. It's pretty common where I live right now, though, even if it wasn't named anything like it.
@Joe Whiskey it will burn a little, but not char blackened, if you use bbq slathered on the last 1/2hour of smoking/grilling will be a nice mahagony color
@@marie-suzankalogeropoulos9249 it will be in the sugar aisle at grocer, it may be labeled as " sugar in the raw" same thing as turbanato, you can google it , I hope that helps you ma'am, I may have spelled turbanato wrong, I'm sorry
The only reason I've bought them is to get the containers. I prefer shake containers and trying to find 2 shaker bottles is annoying. So I just bought it and will use it until it's gone and then fill it up with my own mix.
Pro Tip #2 for any regular rub, add a pinch of sugar or 1/8 for the amount assembled in this video. Sugar is essential to marry the ingredients during marinade
@@lanceharsh7025 I raise 13 chili varieties, 2 garlic varieties, 3 basil, and two oregano, plus a few other common herbs, all from seed. I harvest and hang dry everything (dehydrators remove flavor) and hand grind with a mortar and pestle. Dang right I’m going to brag about it. 😂😂👍🏻✌🏻
@@cydrych sounds wonderful And my birthday is July 4th but I can wait until our Christmas party. What time should I arrive? Do you want me to bring anything other than a bottle of Bourbon?
Another good reason to make your own spice blends - one can control the quality of the ingredients. Quality Pepper, or heck.. the differences between Paprika are the one that I never really thought about, before I got more passionate about spices. Like cheap paprika has an almost bitter aftertaste, the more expensive one is so much more aromatic and fruity. And soon I will find out how original hungarian paprika is probably even better (I bought some for my father, who wanted to make real gulasch..)
Just make sure the dried mushrooms are safe, or use po lol ku brand. Some dried mushrooms have warnings against using them raw. You can probably heat treat them to make them safe though
Tip (maybe): Leave the salt out, and just salt your meat separately, then use the rub. You'll have much better control over how much you end up salting the meat. (An especially useful tip if you choose to dry brine your meat with just salt the night before.)
You know, buying you a plane ticket to come to Boston and explain this to my wife would save me a *lot* of money in the long run. (I'll just forward her the video, though. Hope it helps.) Thanks, Chef John!
Dear Alex, may I suggest making a jar of this rub and cooking a steak for your wife using it ? I feel it might be a lot cheaper in the long run than sending her an instructive video . It also might get you a lot…of compliments.
@@lindainparis7349 Hahaha yes, in most normal circumstances, that would work, but that's been done repeatedly. I think she sees spice mixes as inspiration, and just picks them up but then rarely uses them. To paraphrase Chef John, "they saw [her] coming." The comment was meant as a joking-but-not-joking-but-actually-joking kind of post.
@@DreadMerlot yeah, some people are just extremely susceptible to advertisements. in fact I think most people are, which kind of makes sense given how many billions of dollars are dumped into making advertisements effective on the average person.
I've been doing this myself for a long time before I saw this video, and my blend works well. It's a little different than chef John's: I mix this and keep it in mason jars: 1 cup of salt, 1/2 cup ground black pepper, 1/2 cup of garlic powder, 1/4 cup of thyme, 1/4 cup of sweet or smoked paprika. Shake it up i the mason jar and use it on everything from eggs to vegetables and meats.
I make all my own dry spice mixes. I have a Cajun one for my Cajun pasta, one for seasoning taco meat that I always have ready. I always leave out the salt, we are Worcestershire sauce and soy sauce fanatics in my house. They add plenty of salt.
@@FlimsyIndo last night i watched a 14 year old foodwishes video - it was news to me that Chef John started making videos that far back, and while his editing skills have improved, you could see where everything started.
@@FlimsyIndo look up his lamb shanks video. Yeah, it is obvious there is a huge difference in production value, some of the jokes arent quite there yet, but the humour is definately evident. It's kind of like the Fast Order Cook Chef John vwho eventually became 2 Michelin Star Chef John.
@@bandiceet hey thanks. This is going to be cool to see. It's always nice to see how far someone has come. He's so good now that even his screwups are polished. Lol
I mix a lil spice-mix like this that I use for blackened salmon. And I keep it in a lil jar like that until it's go time for the fish to fry. For this dish, I also use a home-made compound butter (to let it melt over the fish like a butter-sauce). I had a friend visit me, and I cooked this dish for her. And seeing me use home-made stuff instead of the stuff from the store like that, made her think I was some sort of cooking genius... It takes a few minutes to make (well, excluding the fridge time for the butter to get ready), and is so much cheaper than anything you get in a store. AND you have 100% control of what you put in. That's not cooking genius, that is something everyone should do. Love to see videos like this, because I too once only got store-bought stuff like this, until a similar video made me realize I could make it myself! Keep up the good work, keep teaching people the lil tricks that will make them look like geniuses in their non-cooking friends eyes! xD
Living in central Texas makes life so much easier. Dry rub = kosher salt and coarse pepper. Steak rub = kosher salt and coarse pepper. BBQ rub = kosher salt and coarse pepper.
Also, you can add less salt and more spices! Salt is used as a filler in the supermarket mixes (and sugar as well but some brown sugar thrown in many spice mixes is not unwelcome)
Chef John … I just KNEW 😉 that you would mention a pinch or more of cayenne; I just knew it!!! Excellent video as usual; very much enjoyed and appreciated!!! Me and mine wish you and yours all things great and good; be safe & God bless!!! Chuck Knight from Buffalo, Texas. 🤠👨🌾✝️🙏🐩
My husband has blood pressure issues, so I cannot use salt - I've been making my own go-to spice mix for a few years now using store-bought or home-grown & dried herbs and spices. SO much better than the pre-mixed stuff!! Love ya, Chef John!!
Just a friendly comment... It's not the salt that's contributing to your husband's high blood pressure. Rather, it's the carbs AND sugar. Cut those out and use at least 1 teaspoon of quality sea salt per day... your body needs salt. Miracles will happen! (Ps. I'm not a doctor so do your own research. You will be amazed! It will be life changing!)
I've been telling family for years they can mix this crap up themselves and yet they still roll their eyes. Thanks Chef John! Keep teaching the public!
Being from souther Europe, I have been looking disapprovingly at Germans at the supermarket since I moved in. The quantity of rubs and ready made sauces, as well as ready made meals, is appalling...
It's not the same. I want mason jars AND a freakishly small wooden spoon. I'm a child of the eighties. We still believed 'He who dies with the most toys wins' :) I'll leave the efficient shaking method to the practical iGens and the I'll-wait-for-someone-to-do-it-for-me Millennials ;)
I had this about 7-8 years back when I moved countries since it's slightly different everywhere and I'm very picky, in a sense, I can eat anything, I love a high variety of food, but when I want something I want it exactly how I love it. :'') It's nice how we sometimes just need a little push to learn a new skill.
I have at least half a dozen rubs that various people have bought somewhere and thought "Donley cooks, he'll love this!". This is one of those times where the thought counts, but not for much.
My universal season salt... salt 45g msg (accent) 10g Black pepper 10g paprika 5g cayenne 3g Granulated garlic 3g Granulated onion 3g You can then mix up up for a wide range of seasoning by adding orange or lemon peel. Celery seed. Ground Mustard. Etc.
A great idea but, I love the labels on spice jars. Every time I (used to) travel, I buy spices and mixes in jars with labels I can barely understand. I have to then smell and choose and relive my travels…
That’s different, though.There is a lovely purpose behind what you’re doing, collecting souvenirs from your travels. That’s not the same as letting the major spice companies in the local supermarket take advantage of you by selling you spices that taste like sawdust because they have been sitting on the shelf for who knows how long.
I have making a rub for years. As you mentioned, the best part is you can tweak it to fit your taste. Yours looks better than mine and I will surely make your version next time. Thanks so much!
@@ajw5138 interesting, I never really liked him, chef Johns always been my dude, why do you say he’s a bad cook though? Everything I’ve seen him cook (other than the intentionally bad stuff) looks fine. I’m not a chef so take that with a large grain of flaky sea salt
Hey John... you should try 'Kitchen Pepper' from the 18th Century... Portions are pretty simple.. but it is 6 parts salt ( I use 6 tsps) then 1 Tsp ground ginger, then 1/2 tsp of pepper, cinamon, clove and nutmet.. Yes.. nut meg... Use lightly at first because it can be a bit overwhelming. Ah yes.. flavors from the past. Great on any meat weather it's chicken, fish, steak or port. But exceptionally good on chicken. Just some food for thought. Or is that Spice to entice? LOL. If you like it.. swap out tsp for ounces and you'll have enough for a good 6 months.
needs lemon pepper, my steak rub (for 1 steak is ) 3 1/2 ts of lemon pepper to 2 1/2 ts of perrins salt, then you kind can do anything with the rest so add 1 ts of garlic powder 1/2 ts paprika 1/2 ts cayenne pepper 1/2 ts of any dried herbs you have 1/2 ts of salt 1 ts of blackpepper, credit to the pioneer woman for the lemon pepper perrins salt ratio
@Passion for food, Graham my good friend, lol, good one as per usual, lol, on a serious note, I like to use a wooden soup spoon for my soups, stews, etc... something about them that the food taste is better, no tinny/metallic taste, gotta watch the rest of the video pal, maybe it's the Irish hillbilly in me
@@Passionforfoodrecipes a tip that you probably know, when boiling pasta or other foods that could boil over, lay a wooden spoon across the the top middle of the pan edges , edge to edge as it may boil up to the spoon, but not over onto the burners/stove top. On a side note, I would feel really awkward walking up to someone in the spice aisle & asking" would you like to know about a rub & spooning with wood ?, lol) not for me, lol
I make two rubs--a brisket rub and a pork rub. The difference? For the brisket rub I use black pepper instead of sugar, and for the pork I use the brown sugar. The other difference is in some of the herbs. I'd use more "beef friendly" herbs for the beef, and the pork friendly for the pork. I've got them written down, but I often change some things up depending on what I have and what I'm feeling.
It can be a pain to drag out a lot of individual spices so when I do I make HUGE batches and use a food-saver to vacuum the air out. Easily stays fresh 6 months to a year.
Absolutely. My family has a wide variety of heat tolerance in foods, and so my taco seasoning never has hot peppers in it. I season for the heat depending on who is eating it, and offer something like ro-tel or salsa for those who want more heat in their tacos.
We do this, and our own taco seasoning and BBQ sauce. So simple to whip up and saves a bunch of bucks, while making the flavor your own. BBQ sauce, we don't measure because it varies on what or how much we use. Ketchup Brown sugar Worcestshire sauce garlic powder that's pretty much the basics. If you like more spice/heat, throw in some cayenne. Like smoked flavor, a few drops of liquid smoke. Play around with flavors, it's fun!
It might cost more than $4 for some of the individual ingredients. I checked our store and rosemary is over $5. I'm guessing it might cost me $20 to gather all the spices required to duplicate the $4 bottle of store bought steak rub. This makes perfect sense if you have the ingredients already (or most of them). I am just starting out. I have nothing other than a pellet smoker I just bought and have to assemble.
YES! I do this too. BUT here's a PRO-PRO tip...make it without the salt. .This lets control the salt level more precisely. One minor down side: packaged spcie mixes usually contain something to keep the mixture from clumping. Not a big problem, but a little annoying. There are several solutions from JELUCEL to a few beans. I use desiccant packs.
I Never buy dry rubs. I buy all my seasoning in bulk and assemble the components myself, and seperate into individual spice bottles. Sell lots of them to family and friends. I'm currently working on a brown sugar jalapeno blend.
Pro tip Don't add any salt and this works as a good general purpose seasoning for lots and lots of dishes. Why no salt? So that you can just go ahead and use the regular amount of salt that a particular recipe calls for and then add in this seasoning mix to just kind of spice things up of it.
I leave the salt/pepper out of mine and just add that separately. since sometimes I'm seasoning something after having already salted it, or adding something else salty and it lets me control that better.
I want to share Chef John's recipes but I also love looking at strangers disapprovingly in the supermarket
You know you can do both.
*film them with your phone and upload the videos to your personal hall of shame™... that's even more fun*
👍😂🥩🥩🧑🍳
Diabolical!!!
It's a tough choice. XD
The hardest part about this recipe is finding a freakishly small wooden spoon.
its Babish's cousin of freakishly small metal whisk
It took me such a long time to find one, but when I did, it was a moment of triumph.
@bktrn, lol, good one my friend, sad fact is that it's true, lol
AYE, AND THERE'S THE RUB!
Just type exactly that into the 'Zon, and you'll find a plethora of freakishly small wooden spoons.
Another pro-tip is to make your mix without salt. That way you can salt ahead of time, brine, whatever, then use the mix afterwards.
*salt can always be added afterwards to taste*
Yes, this is what I have been doing on pork and poultry, it makes a big difference. Plus the salt makes for nice sweaty meat and makes the rub stick well. That came out a bit funny.
@@scottmantooth8785 Yes and no. Adding salt and letting it rest (either wet or dry brining) beforehand not just adds saltiness, but makes the meat juicier. Plus the salt is not just on the surface of the piece you cut (which happens if you just shake on some salt at the table), but has penetrated through the meat. That gives you an even saltiness instead of just a big hit all at once.
@@mahna_mahna *for me at least salt has to enhance the flavor of the dish i'm preparing (obviously) not just be added as an automatic cooking/consumption reflex ...this is one of the reasons i order fries without salt at fast food establishments...
also the fries are always hot and there would be a bit of salt residue in the fry bin anyway and that's typically enough*
@@scottmantooth8785 Well, of course you don't want to add more salt than needed. That's cooking 101.
Though for fries, I find that it's a very short window. Salt added after just tends to bounce off. I'd rather risk a salty fry than an undersalted one.
Could you give us some more advice like this? Like, there are some spice mixes that are supposed to be put into creme fraiche to make a dip or a nice creme for Baked Potatoes. But nobody says what in those “jambalaya“ or “toscana“ mixes are. A video or two more for great spice mixes would be cool!
yeah, how to make classic spice mixes yourself
I like that suggestion!
Seconded. A small series of mini-mixes! Or a single one of 5-6 different popular blends!
I love this idea!
If you google it you will probably find the recipe for those.
Did anyone else expect like 5 tablespoons of cayenne to be thrown on top when John said "maybe you add a touch of cayenne.." ?
Absolutely! I've never seen Chef John do a pinch or a touch of ANYTHING!!!
Honestly yes.
Has he scaled down his cayenne use?
Yes...
#ChefJohnARG
Hooray for the return of the Freakishly Small Wooden Spoon™! I was beginning to worry that something bad had happened to it.
*appreciate the adroit and well placed ™ after the spoon*
I am afraid that something did happen to the Freakishly Small Wooden Spoon. This is not the same Freakishly Small Wooden Spoon. I have been watching Chef John’s videos for many years and this spoon is not freakishly small. The handle looks different. I want the truth!
@@epipen22 You can't handle the truth!
@@epipen22 I think he did explain at one point that he had given it away... and regretted doing so.
It took a beating but it's back now lol
Making your own dry rub or seasoned flour dredge is a really tasty, inexpensive gift around the holidays and people think you're some kind of mystical alchemist.
True!
An attractive container enhances that alchemy magic. 🤫
I’ve found that homemade chili powder is always a hit. It’s easier to make than many assume and far more flavorful than most off-the-shelf chili powder mixes.
Season the meat and not the flour.
Chef John, for bbq rub, instead of brown or white sugar, use turbanato/sugar in the raw, won't burn & I'm 58 & bbqing' since I was 9 in rural Kentucky, works great & same ratio to salt with the that sugar
thanks for the helpout
Help! What IS turbanato, please? Thanks for the tip anyway...
And yes, a lot of sugar will give nice marks, but that's part of what's wrong with BBQ, if you have it too often. Slow grilling, and right timing for glazes and extra basting, are also healthier, imao...
@@marie-suzankalogeropoulos9249 Last time I bought anything like that in the US, it was called turbinado sugar. It's pretty common where I live right now, though, even if it wasn't named anything like it.
@Joe Whiskey it will burn a little, but not char blackened, if you use bbq slathered on the last 1/2hour of smoking/grilling will be a nice mahagony color
@@marie-suzankalogeropoulos9249 it will be in the sugar aisle at grocer, it may be labeled as " sugar in the raw" same thing as turbanato, you can google it , I hope that helps you ma'am, I may have spelled turbanato wrong, I'm sorry
The whole time I was thinking "Just close the lid and shake it!"
Then I guess the people at the freakishly small spoon store saw Chef John coming
The only reason I've bought them is to get the containers. I prefer shake containers and trying to find 2 shaker bottles is annoying. So I just bought it and will use it until it's gone and then fill it up with my own mix.
You are forgiven. I love reusing my favorite shaker jars/bottles too.
Me too, I have a spare shaker and mix fresh for each recipe and shake over evenly without mess. Never could master that high arm chef sprinkle !
Pro Tip #2 for any regular rub, add a pinch of sugar or 1/8 for the amount assembled in this video. Sugar is essential to marry the ingredients during marinade
You add sugar no want diabetes. Than you bark yup yup yup all the way home!
@@M_Ladd you gonna live forever?
"I just kept mixing and mixing until it was mixed."
Story of my life
When the essay is 3000 words but you've only got 500 words in your vocabulary
I am making all the spice mixes myself, very satisfying ;-)
"I just started mixing."
-Forrest Gump
I was thinking something dramatic must have happened between 0:52 and 0:54.
Every 60 seconds in Africa, a minute passes.
I make my own from chilies, herbs and garlic that I grow in the garden. I make enough to give as holiday/birthday gifts throughout the year too.
Show off😉
@@lanceharsh7025 I raise 13 chili varieties, 2 garlic varieties, 3 basil, and two oregano, plus a few other common herbs, all from seed. I harvest and hang dry everything (dehydrators remove flavor) and hand grind with a mortar and pestle. Dang right I’m going to brag about it. 😂😂👍🏻✌🏻
@@cydrych
sounds wonderful
And my birthday is
July 4th but I can wait until our Christmas party.
What time should I arrive?
Do you want me to bring anything other than a bottle of Bourbon?
@@SisterShirley ha. Any time. Bourbon is perfect as long as it’s real bourbon and not some imposter made outside of Bourbon County. 😜😂✌🏻
@@cydrych I wouldn't think of bringing an Imposter.
Do you hail from around Paris?
Another good reason to make your own spice blends - one can control the quality of the ingredients. Quality Pepper, or heck.. the differences between Paprika are the one that I never really thought about, before I got more passionate about spices.
Like cheap paprika has an almost bitter aftertaste, the more expensive one is so much more aromatic and fruity. And soon I will find out how original hungarian paprika is probably even better (I bought some for my father, who wanted to make real gulasch..)
Yummmmm
A cousin had a fellowship in Budapest and when she came home, brought me a big tin of the real stuff. Oh yeahhhhhh...
Adding some mushroom powder to that steak seasoning is close to my default mix.
What a great idea!
Is this a drug reference? I mean it could be, could use a little help.
@@deletesoon70 hehe no, you grind up and powderfy dried mushrooms and add them to seasoning mixes. Adds a really good umami flavor to stuff.
Just make sure the dried mushrooms are safe, or use po lol ku brand. Some dried mushrooms have warnings against using them raw. You can probably heat treat them to make them safe though
Tip (maybe): Leave the salt out, and just salt your meat separately, then use the rub. You'll have much better control over how much you end up salting the meat. (An especially useful tip if you choose to dry brine your meat with just salt the night before.)
Really no Cayenne Pepper? I am shocked!!! Started commenting too soon, you did not fail me! LOL
Your videos make me so happy! :)
can you explain why?
@@MarieAmeliaFreyaAster I'm gay
me 2
Thanks for adding the recipes to the comments. That's one reason I like your show / channel.
You know, buying you a plane ticket to come to Boston and explain this to my wife would save me a *lot* of money in the long run. (I'll just forward her the video, though. Hope it helps.) Thanks, Chef John!
Dear Alex, may I suggest making a jar of this rub and cooking a steak for your wife using it ? I feel it might be a lot cheaper in the long run than sending her an instructive video . It also might get you a lot…of compliments.
@@lindainparis7349 Hahaha yes, in most normal circumstances, that would work, but that's been done repeatedly. I think she sees spice mixes as inspiration, and just picks them up but then rarely uses them. To paraphrase Chef John, "they saw [her] coming." The comment was meant as a joking-but-not-joking-but-actually-joking kind of post.
@@DreadMerlot yeah, some people are just extremely susceptible to advertisements. in fact I think most people are, which kind of makes sense given how many billions of dollars are dumped into making advertisements effective on the average person.
I've been doing this myself for a long time before I saw this video, and my blend works well. It's a little different than chef John's: I mix this and keep it in mason jars: 1 cup of salt, 1/2 cup ground black pepper, 1/2 cup of garlic powder, 1/4 cup of thyme, 1/4 cup of sweet or smoked paprika. Shake it up i the mason jar and use it on everything from eggs to vegetables and meats.
I make all my own dry spice mixes. I have a Cajun one for my Cajun pasta, one for seasoning taco meat that I always have ready. I always leave out the salt, we are Worcestershire sauce and soy sauce fanatics in my house. They add plenty of salt.
Lock the lid and shake!
No need to stir!
Love it❤
Some herbs like Thyme you can also buy way cheaper as loose tea. Same or better quality often.
That's what I did too, until I started growing my own. ...The thing is like a weed, and it STILL doesn't grow fast enough for my usage.
I stopped a lady at the grocery store and told her she should check out this video! I'm not allowed to go there anymore.
😂
Ha!
Probably the manager ---
I think this is the first time I have managed to watch a video of Chef John's when it said "Dropped a few moments ago" rather than several hours ago.
Or years ago if you're me
@@FlimsyIndo last night i watched a 14 year old foodwishes video - it was news to me that Chef John started making videos that far back, and while his editing skills have improved, you could see where everything started.
@@bandiceet geez la weez! What video was that! That's almost older than most dogs.
@@FlimsyIndo look up his lamb shanks video. Yeah, it is obvious there is a huge difference in production value, some of the jokes arent quite there yet, but the humour is definately evident.
It's kind of like the Fast Order Cook Chef John vwho eventually became 2 Michelin Star Chef John.
@@bandiceet hey thanks. This is going to be cool to see. It's always nice to see how far someone has come. He's so good now that even his screwups are polished. Lol
Because Chef John is here to show us how to make it!!!
Maybe do a whole video many basic rubs and saus mixxes.
I mix a lil spice-mix like this that I use for blackened salmon. And I keep it in a lil jar like that until it's go time for the fish to fry.
For this dish, I also use a home-made compound butter (to let it melt over the fish like a butter-sauce).
I had a friend visit me, and I cooked this dish for her. And seeing me use home-made stuff instead of the stuff from the store like that, made her think I was some sort of cooking genius... It takes a few minutes to make (well, excluding the fridge time for the butter to get ready), and is so much cheaper than anything you get in a store. AND you have 100% control of what you put in.
That's not cooking genius, that is something everyone should do.
Love to see videos like this, because I too once only got store-bought stuff like this, until a similar video made me realize I could make it myself!
Keep up the good work, keep teaching people the lil tricks that will make them look like geniuses in their non-cooking friends eyes! xD
Wow, like no other person has mentioned a recipe for a steak or bbq rub. This was really original.
Living in central Texas makes life so much easier.
Dry rub = kosher salt and coarse pepper.
Steak rub = kosher salt and coarse pepper.
BBQ rub = kosher salt and coarse pepper.
Nice new ending Chef John, taking it up a notch!
Also, you can add less salt and more spices! Salt is used as a filler in the supermarket mixes (and sugar as well but some brown sugar thrown in many spice mixes is not unwelcome)
Chef John … I just KNEW 😉 that you would mention a pinch or more of cayenne; I just knew it!!! Excellent video as usual; very much enjoyed and appreciated!!! Me and mine wish you and yours all things great and good; be safe & God bless!!! Chuck Knight from Buffalo, Texas. 🤠👨🌾✝️🙏🐩
My husband has blood pressure issues, so I cannot use salt - I've been making my own go-to spice mix for a few years now using store-bought or home-grown & dried herbs and spices. SO much better than the pre-mixed stuff!! Love ya, Chef John!!
Just a friendly comment... It's not the salt that's contributing to your husband's high blood pressure. Rather, it's the carbs AND sugar. Cut those out and use at least 1 teaspoon of quality sea salt per day... your body needs salt. Miracles will happen! (Ps. I'm not a doctor so do your own research. You will be amazed! It will be life changing!)
For beef brisket you do not want sugar, but you will want to add celery seed (promotes smoke ring development).
We've been through this John, you are not my dad! You can't tell me what to do! Unless you adopt me which I am totally ok with.
There's a waiting list for that one, and I don't think there are any vacancies 😂
underratedcomment ! ! !
Used this - splash of lime considerably less salt - fabulous
Excellent stuff :-) I've been thinking about a good rub... Now I'm waiting for a recipe where you use it :-)
Yes! Please do more spice mixes, like Cajun etc.
Question: If I don't have a freakishly small wooden spoon, can I just close the jar and give it the good old shake?
Or you give it the Good Ol tappa tappa
@@flamingpieherman9822 no, it’s a shake-a, shake-a!
@@annek1226 not if you tappa tappa from the bottom LOL
To ensure success with both methods would be to have freakishly small hands. 👐
@@kathrynarabie9449 I believe the correct pronunciation might be "The Ol Shake-a Shake-a", but I could be wrong.
I've been telling family for years they can mix this crap up themselves and yet they still roll their eyes. Thanks Chef John! Keep teaching the public!
Personally I like making my own because I like less salt than the average North American in my food, but I like the flavour of the other spices.
Important advice from Chef John! I've been mixing my own Chinese five spice, ras el hanout, and za'atar for years!
I am always looking for new ways to stare disapprovingly at someone. Thanks for the tip!
Being from souther Europe, I have been looking disapprovingly at Germans at the supermarket since I moved in. The quantity of rubs and ready made sauces, as well as ready made meals, is appalling...
Thank-you Chef John
To anyone who does not own a freakishly small spoon; do not fret! If you do this in a mason jar, you can just shake it.
It's not the same. I want mason jars AND a freakishly small wooden spoon. I'm a child of the eighties. We still believed 'He who dies with the most toys wins' :) I'll leave the efficient shaking method to the practical iGens and the I'll-wait-for-someone-to-do-it-for-me Millennials ;)
Chef John still killing it with new videos after this time
In 2020 I was having a hard time finding my usual seasonings. I hacked a lot of them. Now I mix my own!
I had this about 7-8 years back when I moved countries since it's slightly different everywhere and I'm very picky, in a sense, I can eat anything, I love a high variety of food, but when I want something I want it exactly how I love it. :'') It's nice how we sometimes just need a little push to learn a new skill.
John does your wife hide the cayenne when she gets mad at you ? 😂
Thank you Chef John!!!
✨✨✨
I have at least half a dozen rubs that various people have bought somewhere and thought "Donley cooks, he'll love this!".
This is one of those times where the thought counts, but not for much.
I mean you are (after all)
The King of The Fight Club
Of your homemade spice rub!
My universal season salt...
salt 45g
msg (accent) 10g
Black pepper 10g
paprika 5g
cayenne 3g
Granulated garlic 3g
Granulated onion 3g
You can then mix up up for a wide range of seasoning by adding orange or lemon peel. Celery seed. Ground Mustard. Etc.
Hmm--A deep,insightful comment full of meaning... YAY, CHEF JOHN! YUM.
A great idea but, I love the labels on spice jars. Every time I (used to) travel, I buy spices and mixes in jars with labels I can barely understand. I have to then smell and choose and relive my travels…
That’s different, though.There is a lovely purpose behind what you’re doing, collecting souvenirs from your travels. That’s not the same as letting the major spice companies in the local supermarket take advantage of you by selling you spices that taste like sawdust because they have been sitting on the shelf for who knows how long.
I have making a rub for years. As you mentioned, the best part is you can tweak it to fit your taste. Yours looks better than mine and I will surely make your version next time. Thanks so much!
This is the best!!! Thanks Chef John!
I want a crossover episode with Chef John's freakishly small wooden spoon and Babish's tiny whisk.
Make it happen Internet.
Keep Chef John as far away from that hack Babish as possible.
@@lhfirex true :D
@@lhfirex what’s wrong with babish?
@@frankienorthtroptriton4771 he's an awful cook who is only popular because he edits his videos to cater to people from reddit
@@ajw5138 interesting, I never really liked him, chef Johns always been my dude, why do you say he’s a bad cook though? Everything I’ve seen him cook (other than the intentionally bad stuff) looks fine. I’m not a chef so take that with a large grain of flaky sea salt
Love it... I make mine similar, adding onion powder.
Aaahhh The subtleties of what all caps really means. Well played.
Hi chef John, I've been watching your channel for 10 years. I love your recipes.thanks
Hey John... you should try 'Kitchen Pepper' from the 18th Century... Portions are pretty simple.. but it is 6 parts salt ( I use 6 tsps) then 1 Tsp ground ginger, then 1/2 tsp of pepper, cinamon, clove and nutmet.. Yes.. nut meg... Use lightly at first because it can be a bit overwhelming. Ah yes.. flavors from the past. Great on any meat weather it's chicken, fish, steak or port. But exceptionally good on chicken. Just some food for thought. Or is that Spice to entice? LOL. If you like it.. swap out tsp for ounces and you'll have enough for a good 6 months.
needs lemon pepper, my steak rub (for 1 steak is ) 3 1/2 ts of lemon pepper to 2 1/2 ts of perrins salt, then you kind can do anything with the rest so add 1 ts of garlic powder 1/2 ts paprika 1/2 ts cayenne pepper 1/2 ts of any dried herbs you have 1/2 ts of salt 1 ts of blackpepper, credit to the pioneer woman for the lemon pepper perrins salt ratio
Just gave it a try on a new york strip. Very good!! Definitely a keeper!! Going to have to try it on ribs. Thanks chef John love your channel!!
Love CJ! This rubs me up the right way!
Cayenne pepper is now used a lot at home l like it on roast potatoes. Thanks John 🍻
I would spice things up with a joke here.. but I just don't want to rub it in.
You’re still stirring it though…
@Passion for food, Graham my good friend, lol, good one as per usual, lol, on a serious note, I like to use a wooden soup spoon for my soups, stews, etc... something about them that the food taste is better, no tinny/metallic taste, gotta watch the rest of the video pal, maybe it's the Irish hillbilly in me
@@stevelogan5475 Thanks bud 😁. Yeah I use a lot of wooden spoons!
@@Passionforfoodrecipes a tip that you probably know, when boiling pasta or other foods that could boil over, lay a wooden spoon across the the top middle of the pan edges , edge to edge as it may boil up to the spoon, but not over onto the burners/stove top. On a side note, I would feel really awkward walking up to someone in the spice aisle & asking" would you like to know about a rub & spooning with wood ?, lol) not for me, lol
Oh chef John... you ROCK! I love you man keep up the good work! and a big thank you for all the awesome recipes you ve given us!
I make two rubs--a brisket rub and a pork rub. The difference? For the brisket rub I use black pepper instead of sugar, and for the pork I use the brown sugar. The other difference is in some of the herbs. I'd use more "beef friendly" herbs for the beef, and the pork friendly for the pork. I've got them written down, but I often change some things up depending on what I have and what I'm feeling.
It can be a pain to drag out a lot of individual spices so when I do I make HUGE batches and use a food-saver to vacuum the air out. Easily stays fresh 6 months to a year.
Gotta love the vacuum ! I batch cook vacuum pack and refrigerate.
Add some ground coffee and that would be perfect. After all you're the Rob Schneider of your dry rub.
Chef John is, after all, the Ernest Tubb of his BBQ dry rub.
You should also mix up your own taco seasoning. It's almost life-changing!
Absolutely. My family has a wide variety of heat tolerance in foods, and so my taco seasoning never has hot peppers in it. I season for the heat depending on who is eating it, and offer something like ro-tel or salsa for those who want more heat in their tacos.
Thank you for including the recipe under the video! 💐
We do this, and our own taco seasoning and BBQ sauce. So simple to whip up and saves a bunch of bucks, while making the flavor your own.
BBQ sauce, we don't measure because it varies on what or how much we use.
Ketchup
Brown sugar
Worcestshire sauce
garlic powder
that's pretty much the basics. If you like more spice/heat, throw in some cayenne. Like smoked flavor, a few drops of liquid smoke. Play around with flavors, it's fun!
Chef John presents as such a good dude. Based on his content, I don’t understand the thumbs down.
Thanks chef John
It might cost more than $4 for some of the individual ingredients. I checked our store and rosemary is over $5. I'm guessing it might cost me $20 to gather all the spices required to duplicate the $4 bottle of store bought steak rub. This makes perfect sense if you have the ingredients already (or most of them). I am just starting out. I have nothing other than a pellet smoker I just bought and have to assemble.
Me seeing that spice jar: He’s... he’s going to bust out the freakishly small wooden spoon, isn’t he?
Great job! Thank you very much!
Thanks John
Thank you, Chef John. This will help my family save money.
Thanks for the recipe
I add MSG to almost all of my rubs. Uncle Roger would be proud.
KING OF FLAVOR
@@DietBajaBlast Damn right Lee!
Super easy recipe, thanks Chef John!!!
YES! I do this too. BUT here's a PRO-PRO tip...make it without the salt. .This lets control the salt level more precisely. One minor down side: packaged spcie mixes usually contain something to keep the mixture from clumping. Not a big problem, but a little annoying. There are several solutions from JELUCEL to a few beans. I use desiccant packs.
I Never buy dry rubs. I buy all my seasoning in bulk and assemble the components myself, and seperate into individual spice bottles. Sell lots of them to family and friends. I'm currently working on a brown sugar jalapeno blend.
Pro tip Don't add any salt and this works as a good general purpose seasoning for lots and lots of dishes.
Why no salt? So that you can just go ahead and use the regular amount of salt that a particular recipe calls for and then add in this seasoning mix to just kind of spice things up of it.
THANK YOU for the dry rub recipe!! 🏆🌺
Agree completely!
I love your recipes!
This one is spot on!!!👍🏻♥️
i tried this and its better than the store rubs, im going to save so much money. than you!
The best rub for any meat is a simple salt and freshly ground pepper rub.
Love it! I learned to do this from my grandmother thirty years ago and have always had someone ask where I got the seasoning mix from.
I leave the salt/pepper out of mine and just add that separately. since sometimes I'm seasoning something after having already salted it, or adding something else salty and it lets me control that better.
By now, I'd say the freakishly small spoon deserves its own UA-cam channel. You're welcome.
Going to try this on some ribeyes tonight!
Incase you didn't realise, metal spoons can stir stuff just like a mini wooden spoon! :o
I have a freakishly small metal spoon as well...
Your voice makes me think of baklava.
And a merry-go-round.
So many options! Looking forward to summer cookouts!