favorite camp cooking spice combo's? Do any of you order special spice blends?
Rick

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hum........ 11 people have looked but no replies. Must be state secrets. LOL
Rick

When the student is ready,
the teacher will appear.

Who...You are absolutely right. Coming up with various dry rubs and spice/herb combinations is a time consuming process. Some of us guard these discoveries jealously. Here's an idea: It isn't really popular in the US, but lots of Euros have a mortar and pestle set-up in their kitchens. They are fantastic for hand grinding herbs to relase their oils and good for mixing moist/dry items and stricly dry combinations. I've only recently started using them, but this ancient tool is an awesome way to combine ingredients and intensify flavors. Grow yourself an herb garden, stock up on some dry spices, and have a ball experimenting!

Ok,
Maby I should have asked what are some of your favorite dry spices.
Rick

When the student is ready,
the teacher will appear.

I have some that I use on all my meats,be it wild,or tame.birds also.
#1 Lowyers season salt
#2 cavanaugh's seasoning
#3 Everglades seasoning
#4 black pepper
#5 dried and finely crushed parsley
#6<font size=6>Garlic powder</font id=size6> I think garlic is good on ice cream !!!

I use all these mixed with a little wine for a merinade.

that'll be $5.00 for the secret !!!! LOL<img src=icon_smile_wink.gif border=0 align=middle><img src=icon_smile_big.gif border=0 align=middle>

I am not a hunter I am a whitetail population reduction specialest

remember keep your back to the sun, your knife sharp, and your powder dry.

HERES A FEW SPICE COMBO FOR YOU. I DO NOT GUARD THEM, I BELEIVE EVERYONE SHOULD EAT WELL ----
BBQ SPICE COMBO ---
1/4 CUP BROWN SUGAR
2 TBL KOSHER SALT
1/4 CUP BLACK PEPPERCORNS
1/4 CUP PAPRIKA
2 TBL DRY MUSTARD
1 TBL DRY MUSTARD
2 TBL GARLIC POWDER
2 TSP CAYENNE PEPPER

PLACE ALL INGERDIENTS IN BLENDER AND GRIND UNTIL COARSE. STORE IN AIRTIGHT CONTAINER OR FREEZER.

SOUR MASH PEPPERCORN BLEND

3 TBL PEPPERCORNS
2 TBL WHITE PEPPERCORNS
1 TSP MUSTARD SEEDS
1 TSP CORRIANDER SEEDS
2 TBL FINELY DICED SHALLOTS
1 TBL CHOPPED DILL
3 TBL JACK DANIELS
1 TBL HONEY

COMBINE PEPPERCORNS, MUSTARD SEEDS, AND CORRIANDER SEEDS IN A BLENDER AND GRIND TO A COARSE POWDER. PLACE IN BOWL AND ADD SHALLOTS AND DILL.

TO USE AS A RUB ON FISH -- MIX JACK DANIELS AND HONEY. BRUSH ON FISH, THEN SPRINKLE WITH POWDER AND LET SIT FOR 24 HOURS IN REFRIGERATOR.

TO USE WITH MEAT -- MIX HONEY, AND JACK DANIELS THEN ADD SPICES. BRUSH IN TO MEAT AND LET STAND IN REFRIGERATOR FOR 24 HOURS THE GRILL TO PERFECTION


AND FOR THOSE WHO LIKE GARLIC -------

1/4 CUP THYME
1/8 CUP ROSEMARY
1/2 CUP OREGANO
1 CUP CHOPPED PARSLEY
1 TBL KOSHER SALT
1 TSP GROUND BLACK PEPPER
1/2 CUP CHOPPED FRESH GARLIC
1/4 CUP MADERA WINE

PLACE ALL INGREDIENTS INTO A FOOD PROCESSOR. BLEND TO MAKE A PASTE. THIS BLEND IS GREAT FOR FISH, POULTRY AND VENISON. WILL HOLD FOR 1 WEEK IN COOLER


HUNT ON HUNT HARD EAT WELL

Chef#1,

After I read this I realized you must be my grandma. (can it be?)
Your BBQ spice combo is only missing one thing; 1/2 tsp of ground cloves. Makes the Best BBQ meats in the world.

Misplaced Buckeye