Jump to content
Sign in to follow this  
jm1827

Smoking question

Recommended Posts

So, as I am becoming more familiar with how to smoke meats I am noticing that I am using a lot more spices than I have when only grilling.

Does anyone have a good source where I can buy spices in bulk and hopefully save some $$$?

 

Thanks!

 

Share this post


Link to post
Share on other sites
3 minutes ago, RichP said:

In bulk?

The only things that you should be using a lot of is salt, pepper and paprika.

BTW - I like https://www.penzeys.com/shop/spices/

 

The only thing you should be using is...the spices you want! I'm sure you can make a great beef jerky that way, but if you make n'duja with just some paprika you're in for a bland time. 

Share this post


Link to post
Share on other sites

I was gonna say Costco or BJ’s Wholesale club. There are a lot of commercially available rubs too. 

I usually use a mix of kosher salt, black pepper, paprika, brown sugar (for pork, not brisket), granulated garlic/onion, and a few other odds and ends. I know a lot of bbq pros just use salt and pepper on brisket and beef ribs. 

 

Share this post


Link to post
Share on other sites
20 minutes ago, mossburger said:

The only thing you should be using is...the spices you want! I'm sure you can make a great beef jerky that way, but if you make n'duja with just some paprika you're in for a bland time. 

I stand corrected. I was unaware that the OP was smoking homemade sausage and not the typical ribs/butt/brisket/chicken that go on a smoker. :)

As an aside, there are dozens of varieties of paprika, some of which are very mild and sweet, while others can get quite hot and spicy.

 

Share this post


Link to post
Share on other sites
15 hours ago, Krdshrk said:

Was disappointed.  Topic made me think of Cigars/Pipes.

Sorry about that....

18 hours ago, Displaced Texan said:

I was gonna say Costco or BJ’s Wholesale club. There are a lot of commercially available rubs too. 

I usually use a mix of kosher salt, black pepper, paprika, brown sugar (for pork, not brisket), granulated garlic/onion, and a few other odds and ends. I know a lot of bbq pros just use salt and pepper on brisket and beef ribs. 

 

Thanks and that was a simple enough LOL!  

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
Sign in to follow this  

  • Recently Browsing   0 members

    No registered users viewing this page.



×
×
  • Create New...