OK ... here are a few:
New Mexican Red Pepper Paste
This paste, which was created by Chef Jon Jividen and given to me by Jim Tarantino, is ideal for beef brisket, chicken breasts, and spare ribs. You can also add a couple of tablespoons of the paste to any of the basic marinades or to your favorite barbecue sauce to liven up the flavor.
4 dried ancho chili peppers, stems, veins, and seeds removed
2 dried New Mexican chili peppers (guajillo), stems, veins, and seeds
removed
2 canned chipotle chile peppers (or reconstituted dried chipotles)
l/2 cup chopped onion
4 garlic cloves (smoked garlic, Tessa?)
2 teaspoons fresh ground cumin
2 tablespoon dried oregano (preferably Mexican)
1 teaspoon Diamond Crystal kosher salt (adjust salt amount for other salts)
Soak the ancho and New Mexican chile in hot water to cover for about 1
hour. Remove the chilies from the water and reserve 2 cups of soaking
water. Combine the chilies. reserved soaking water (as needed), chipotle,
onion, garlic, cumin, oregano, and salt in a food processor and puree
until all the ingredients are blended into a smooth thick paste. Use the
soaking liquid as needed to moisten the mixture in a paste form. Store in
an airtight jar in the refrigerator for 3 to 4 weeks.
Recommendations: Marinate chicken breasts (4 to 6 hours);
wings (6 to 8 hours); beef brisket (8 hours to overnight);
spare ribs (8 hours to overnight)
NOTE: I often leave the seeds in the chiles.
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Looking for something besides the usual BBQ sauce to put on meat before
grilling. This one is is a great way to prepare meat and poultry. I got this
recipe from one of the chefs at The Mansion on Turtle Creek in Dallas back
around 1990 or so.
Mansion Barbeque Spice
2 Tbsp paprika (Hungarian preferred)
1 Tbsp chili powder
1 tspn fresh ground cumin
1 tspn fresh ground coriander
1 tspn sugar
1 tspn salt
1/2 tspn dry mustard (I use Coleman's)
1/2 tspn fresh ground black pepper
1/2 tspn dried thyme leaves
1/2 tspn curry powder
1/2 tspn cayenne pepper
Mix all ingredients together and use as desired to rub on meats before
grilling.
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This one is as simple as it gets . . .
Pepper and Porcini Rub
2 dried chipotles
1 1/2 tsp black peppercorns
1/4 cup dried porcini pieces
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Grind everything together and rub on beef. Let beef sit over night in
the fridge, bring to room temperature before cooking. Best with smoked
rather than grilled meat; ideal for brisket.
Using the same basic concept, this one's a little more complex . . .
West Texas dry Rub
3 Tbs coarsely cracked black pepper
2 Tbs dried oregano (Mexican)
1 tsp whole cumin seed
1 tsp onion powder
2 - 3 dried chipotle chiles
1/2 small dried habanero (optional)
1 med Turkish bay leaf
1 tsp ground dried orange peel
2 Tbs dried mushroom pieces (porcini, cepes)
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Combine all the ingredients in a spice mill, blender or coffee grinder
and grind to a coarse powder. This is ideal for beef brisket, pork ribs
or flank steak. Let the meat sit for about 8-hours in the fridge before
cooking
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Badlands Rangerider Dry Rub
Spice blend
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1 tsp whole black peppercorns
1 tsp whole white pepper
1 tsp whole coriander seed
1/2 tsp whole cumin seed
1/4 tsp whole fennel seed
1 small Turkish bay leaf, deveined
1 small - medium size dried habanero, stem removed
15 pequin or chiltepin pods
2 dried chipotles, stemmed
1 tsp hot or smoked paprika
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp lemon zest
Grind everything together into a med-fine powder, apply generously to beef or pork
