Foodcraft

Making Tabasco barbecue rub

I like making things.

Today, I’m making barbecue rub. I used to make my own teriyaki sauce when I was younger, having learned the recipe working the kitchen at The Rusty Scupper. I made a mean shrimp cocktail sauce too, I wish I could remember that.

The main ingredient is fermented chili castoffs from manufacturing Tabasco sauce. The pulp is moist, so you’ll want to keep it frozen or refrigerated until ready to use. I haven’t experimented with longevity yet, but it is a sturdy bug that can eat this paste and survive.

Anyhoo. I’m setting up a new batch of chili rub to give to friends. You too can make this zesty, vibrant rub that’s great for chicken or steak.

 

Instructions:

  1. Go to Louisiana. Drive out to Avery Island, an island surrounded by land, not water. There’s a company out there, they’re called Tabasco? You've probably never heard of them.
  2. In the gift shop, they sell pounds of fermented chili pulp for wicked cheap. Buy yourself a pack. I tried to buy several packs, but my wife said no.
  3. Keep that fucker in the freezer until you’re ready to start mixing. There are bacteria that feeds off of the sulfer emitted by volcanoes, I'm sure something will eat this.
  4. Break off about a quarter chunk of the frozen block of vinegary goodness. Lay it out on a sheet pan. I dehydrated mine by throwing the pan in the oven after cooking chicken cacciatore. The cooling oven acted as a super dehydrator, but I do feel like I lost a good bit of the vinegar favoring. I may not do that again. Good thing I only used a chunk.
  5. Mix in spices. Let sit a bit. Oh, hey: wear a mask. Wear gloves. Srsly. I didn't.
  6. Add brown sugar. I don’t like the moisture of the sugar, so I dehydrated once again at 175 for about a half hour. Break up and grind with your hands to ensure a smooth consistency. Wear gloves  when mixing, you pig. I can’t believe I have to tell you this.
  7. Let cool and do a final stir before bottling. I used 3oz jars. That should be good for at least 5-10lbs of meat.
  8. Give to your friends.

Ingredients:

  • Tabasco fermented pepper pulp discards
  • Kosher salt
  • Light brown sugar
  • Garlic powder
  • Onion powder
  • Cinnamon
  • Nutmeg
  • Ginger powder
  • Celery seed
  • Black pepper

The ratios are as follows: A good bit of chili pulp; not quite the same amount of salt; a fair bit of brown sugar, but don't overdo it, we're not making candy;  the rest is by intuition, but favoring black pepper and only a dash of the ginger, nutmeg and cinnamon.

  1. Mix the Tabasco pulp with salt and dehydrate in oven
  2. When dry, mix in spices. Measure if you like, I don't see what good it would do.
  3. Add brown sugar and dehydrate once again
  4. Let stand overnight to cool and because it’s getting really late here and it’s almost time for bed and you don’t have any jars anyway.
  5. Buy jars. Wash them. Let them fully dry.
  6. Spoon carefully the magic powder into jars and seal.
  7. Visit your friends. Hand them a jar.

Fin