Rubs/seasoning
- Thread starter NickJ
- Start date
Yes.
The Welsh Homestead Smokery do a range of rubs, and one in particular, "Pren / Wood" goes really well with venison for a pan-fry or BBQ rub.
(It's also got a picture of a deer on the label, so easy to spot the right one!)
In fact, I was using some last night. Just coated some diced venison lightly in the rub, and flash fried in smoking hot butter. Together with some salad and crusty bread you've got an instant meal.
welshsmokery.co.uk
The Welsh Homestead Smokery do a range of rubs, and one in particular, "Pren / Wood" goes really well with venison for a pan-fry or BBQ rub.
(It's also got a picture of a deer on the label, so easy to spot the right one!)
In fact, I was using some last night. Just coated some diced venison lightly in the rub, and flash fried in smoking hot butter. Together with some salad and crusty bread you've got an instant meal.
Wood/Pren BBQ Spice Rub - Welsh Smokery
A classic smoky BBQ flavour made with in house smoked salt and smoked sugar. Use liberally on anything for the BBQ or smoker! Ribs, chicken, pork butt, veggies, halloumi – whatever you fancy! A blend of spices and herbs.
welshsmokery.co.uk
NickJ
Well-Known Member
That sounds just the job, thanksYes.
The Welsh Homestead Smokery do a range of rubs, and one in particular, "Pren / Wood" goes really well with venison for a pan-fry or BBQ rub.
(It's also got a picture of a deer on the label, so easy to spot the right one!)
In fact, I was using some last night. Just coated some diced venison lightly in the rub, and flash fried in smoking hot butter. Together with some salad and crusty bread you've got an instant meal.
Wood/Pren BBQ Spice Rub - Welsh Smokery
A classic smoky BBQ flavour made with in house smoked salt and smoked sugar. Use liberally on anything for the BBQ or smoker! Ribs, chicken, pork butt, veggies, halloumi – whatever you fancy! A blend of spices and herbs.
Angus & Oink
angusandoink.com
Your gonna need a cupboard in kitchen for them .... I haven't had a bad one yet
Angus & Oink | BBQ Rub, BBQ Seasoning, Hot Sauce, Herbs and Spices
Spice blends and sauces for creative kitchen rebels. The tools and seasonings to cook authentic barbecue with flavours from our travels across the globe.
angusandoink.com
Your gonna need a cupboard in kitchen for them .... I haven't had a bad one yet
Beretta shooter
Well-Known Member
Tong masters has the biggest selection I’ve ever seen when it comes to seasoning etc
NickJ
Well-Known Member
I did float the idea past the long haired General but it was met with general indifference...
I bought some MRC Kebab & Burger mix from Weschenfelder in addition to my staples last month - it was on special and I went for the large 2.5kg tub. Only when delivered did I discover it had a BBE of Jun 25! I normal use only one of their 480gm packets per animals approximately - this was their response to my complaint:
"I can understand your disappointment, we put the MRC at below cost price because of the dates. It was reduced and that is why. It is a dry seasoning mix and the BBE dates are conservative, that will be fine for at least 2-3 months beyond that."
Back to the OP's question - actually, its not bad and all the diced haunch I normally produce is now being trimmed further to suit kebabs with the rub and they are selling as fast as I make them!
"I can understand your disappointment, we put the MRC at below cost price because of the dates. It was reduced and that is why. It is a dry seasoning mix and the BBE dates are conservative, that will be fine for at least 2-3 months beyond that."
Back to the OP's question - actually, its not bad and all the diced haunch I normally produce is now being trimmed further to suit kebabs with the rub and they are selling as fast as I make them!
Just looked that up given the high recommendation (thanks for the linkYes.
The Welsh Homestead Smokery do a range of rubs, and one in particular, "Pren / Wood" goes really well with venison for a pan-fry or BBQ rub.
(It's also got a picture of a deer on the label, so easy to spot the right one!)
In fact, I was using some last night. Just coated some diced venison lightly in the rub, and flash fried in smoking hot butter. Together with some salad and crusty bread you've got an instant meal.
Wood/Pren BBQ Spice Rub - Welsh Smokery
A classic smoky BBQ flavour made with in house smoked salt and smoked sugar. Use liberally on anything for the BBQ or smoker! Ribs, chicken, pork butt, veggies, halloumi – whatever you fancy! A blend of spices and herbs.
) - it's £8.95 for only 85g. I'm typically using 100g per kg so that's way too expensive for my products
NickJ
Well-Known Member
I
I gather their sausage mixes are very good so, makes sense
NickJ
Well-Known Member
Plus postage was going to be £15Just looked that up given the high recommendation (thanks for the link
Just looked that up given the high recommendation (thanks for the link
100g per kg!?!?
That's the price you pay for buying cheap products I guess.....
I'm typically using about a fifth of that amount per kg using the WHS rubs.
For me, the rubs are just for the home kitchen & bbq.
Essexsussex
Well-Known Member
They will all just be a mix of things like onion and garlic granules, salt, pepper, various spices such as ground coriander, paprika, cumin, cayenne, sugar etc etc. certainly that’s the sort of stuff I use when I make a rub for any meat.
Would have thought it’s just as easy to look at some ingredients and use that as a starting point and make some than go looking for hours on the internet and then pay postage. Would maybe take 5 minutes to mix it all and stick it in a jar. I do the same making sausages rather than putting in stuff from a bucket - to quote one of my favourite adverts from billboard when I was a youth, when you know what you’re smoking you roll. You have the added benefit of starting with whole corns and grinding them for much fresher flavour, should you really want to geek out.
I understand why it’s appealing to buy a pot of seasoning, but it always surprises me that so many on here buy this type of thing, but are happy to kill and butcher themselves, make knives, shooting sticks, walking sticks, sausages, home chillers etc etc.
Would have thought it’s just as easy to look at some ingredients and use that as a starting point and make some than go looking for hours on the internet and then pay postage. Would maybe take 5 minutes to mix it all and stick it in a jar. I do the same making sausages rather than putting in stuff from a bucket - to quote one of my favourite adverts from billboard when I was a youth, when you know what you’re smoking you roll. You have the added benefit of starting with whole corns and grinding them for much fresher flavour, should you really want to geek out.
I understand why it’s appealing to buy a pot of seasoning, but it always surprises me that so many on here buy this type of thing, but are happy to kill and butcher themselves, make knives, shooting sticks, walking sticks, sausages, home chillers etc etc.
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