Bill Martin
BBQ List


Oh, Shoot, OK Don...

 The Secret Rub is a combination of Tones Lemon Pepper and Garlic Pepper from Sam's Club, with a touch of Chinese Five Spice, a little tiny pinch of brown sugar, and a soupcon of Hawaiian sea salt, (alae).

 The secret of making the sauce is a secret even to me...I have no idea, but like the steel-worker at Bass whatever said: "I just keep bangin' on it, 'til it looks right!"

 The super secret of the beans is to put the BBQ sauce in the beans, (eight cans of kidney, one of black), add more yellow mustard, and 3/4 of a jar of Aunt Janes apricot preserves with lemon zest.

 Now that you know the secret...I have to shoot you.

 Bill 
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Chinese Five Spice, isn't really "spice" at all....it's Cinnamon, cloves,
Star Anise, Licorice, Fennel, Ginger, Szechuan peppercorns and white pepper.
Don't know why they, or anyone, calls it "five spice", cuz, obviously,
there's more than 5 in there.

I use it in Peach Cobbler, my world-famous breadfruit stew, chili, on
"cinnamon" toast, in Carbonara, Indian dishes, curries, soups,
stews....anywhere where any one of the ingredients might be used.  When I
made the peach cobbler and took it to work....these Texans, (who eat peach
cobbler at least once a day during the Summer months), scraped the bottom of
the pan to get the last bit of it, and couldn't for the life of them, figure
out what made it taste so "different" and so good!  Just a pinch per serving
tho', and if you're feeding a crowd, NEVER more than a teaspoonful...for a
LOT of food.  It will overwhelm and overpower just about any other
seasoning.

I use it on just about everything except my breakfast cereal......uh,
hmmmmm, maaaybbeeeeee.  Hold on, I'll be right back.....

Bill
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Rub Email

Bill Martin <bmartin@island-styles.com>
8/4/01 8:24 AM

Gary,

With many many thanks, you are the KING of Chicago Q!!  This is exactly the
kind of info I was looking for.

I will aim for a rub with just a mild kick of spice, since some of these
folks are from places like Nebraska and Seattle.

Dannys Glaze is also what I had in mind.

My base is Lemon Pepper and Garlic Pepper mixed together.  Both of these
from Tones also contain some "extra's".  I also add something I find in the
markets here called Adobo seasoning.  It doesn't have a lot of salt in it,
but is very savory.  Then I add rosemary, dried thyme and a touch of sage.
The sugar is really a very minor note.  I said I put in a half a cup, but in
fact, what I do is make a little pile in the palm of my hand that is
probably less than even a quarter cup.  I like a little sugar to carmelize
on the meat....it is so subtle that I don't think anyone has ever noticed.
By the time I empty those two big Tones spice containers into a bowl and add
other stuff to it, the amount of sugar by volume is miniscule.  But I will
look for turbinado .... I'm assuming that turbinado is the very light tan,
grainy, almost translucent sugar that in Hawaii we would call raw sugar.
Its actually gone through a couple more refining steps than "brown" sugar.

I tend toward a more savory kind of rub than spicey hot.  I like a little
kick, but not so much that my lips start to burn, and I lose the flavor of
the meat.  Yours I had last year at your home, were just right.

I think I've got as much info as I need to get going.  If I have any
questions, I'll give you a call or holler at you on email.  But, I think
you've given me the info I need.

Mahalo nui loa

Bill

====

I made up Bill's rub 10/01 for Elaine's party and used

1 large lemon pepper blend from Costco
1 large garlic pepper blend from Costco
1/3 of large granulated garlic from Costco
1/3 of large granulated onion powder from Costco
2-3 tabelspoons of 5-spice

-I used thyme and some sage but was almost out of sage and did not have  rosemary so I subbed herbs de provance Bill calls for--Rosemary/Thyme/Sage,
 Kosher salt,Turbinado sugar
-On the Adobo seasoning (sin sazzaon) I think I used less than he calls for.
-I also used some paprika for color and a bit of ancho for slight heat, Bill  does not use either. 

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11/23/01

I made up Bill's rub 10/01 for Elaine's party and used

1 large lemon/pepper blend from Costco
1 large garlic/pepper blend from Costco
1/3 of large granulated garlic from Costco
1/3 of large granulated onion powder from Costco
1/3 cup turbinado sugar
2-3 tabelspoons of Adobo
1-2 tabelspoons of 5-spice


I used thyme and some sage but was almost out of sage and did not have rosemary so I subbed herbs de provance Bill calls for--Rosemary/Thyme/Sage
Kosher salt
Turbinado sugar
Adobo seasoning (sin sazzaon) I think I used less than he calls for.
I used some paprika for color and a bit of ancho for slight heat, Bill does not use either. 


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11/23/01

Alex,

Here is the recipe as I made it up, it was very good and all liked it.
When you taste it by itself the lemon flavor is WAY over the top, but
mellows quite a bit after 4-5 hours of smoking. Bill's recipe does not
call for the extra onion and garlic powder, but the lemon flavor was
incredibly strong so I cut it a but with the extra powder.the lemon
pepper has salt in it, so while I added additional K-salt I did not add
much.

I use this rub on pork and chicken, I do not think it would be a good
beef rub, but you may.

The following rub was deciphered from two of Bill's emails, one off list
and one onlist. I will send the original emails and after reading them
you may come up with a whole different recipe. <G>

Hope you had a nice vacation, nice to have you back.

Regards,
Gary

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Bill Martin's Grass Skirt Rub

1 large lemon/pepper blend from Costco
1 large garlic/pepper blend from Costco
1/3 of large granulated garlic from Costco
1/3 of large granulated onion powder from Costco
1/3 cup thyme
1/3 cup herbs de provance
1/4 cup kosher salt (diamond)
1/3 cup turbinado sugar
3 tablespoons ancho powder
3 tablespoons paprika
2-3 tablespoons Adobo (I used the sin sazzaon version, which means without annato seed) 
2-3 tablespoons of 5-spice
2 tablespoons sage

Bill calls for rosemary/thyme/sage, but I was almost out of sage and did not have rosemary so I used herbs de provance. 

Bill also calls for more Adobo than I used, a whole small bottle, but I don't especially like to use 'accent' type products. 

I used some paprika for color and a bit of ancho for slight heat, Bill does not use either.

I may have used more ancho than I remember, I like rubs with a slight zing to them. 

Excellent for poultry and pork. 


+++++++++++++++++++
Hmmmm.  Gary, do I answer this, or do you??

Oh....just one more person I'll have to shoot....!!

Go to SAM's Club.  Buy one big shaker of TONES Lemon Pepper, and one of
Garlic Pepper.  When you get 'em home, open 'em up and dump them into a big
bowl.
Ad as much of the dried red chile flakes as you can stand, ....or your own
homemade dried, smoked chile's.  I go easy on these and add more at the time
I put the rub on, if the people I'm feeding can stand it.  Then I add about
4-8 tablespoons of Hawaiian Salt....or coarse salt or small rock salt, (it's
gotta fit through the holes in the shakers.)  Or, you can substitute Tony
Cachere's Cajun Seasoning for both the salt and the pepper flakes.
Add 2-3 tablespoons of turbinado sugar.
Add some dried and crumbled Rosemary...a couple Tablespoons.
Add dried and crumbled Sage.....to your own taste.
I put in a Tablespoon of Colman's yellow mustard powder.
Add more garlic POWDER.

Stir everything  together til its all well blended, and put it back into the
shakers and put the lids back on.  Store the extra in a tight jar.

OK...Gary, did I leave anything out??

Bill





