Before you mixed them up they reminded me of the Sand Art we used to make when I was a kid. Thank you for sharing your recipes. And thanks for bringing up some great childhood memories.
I know it's not exactly a crazy mix but finely grinding salt, black & white pepper in a mortar & pestle then seasoning fresh popcorn with it has earned me a lot of compliments
Glen you and your lovely wife, have been wonderful throughout this lockdown for me and my 12yr old daughter...I'm a recently new subscriber, dig the channel, and love the production quality....the studio, camera, and editing is top notch...stay safe and well wishes from (Ashland Kentucky U.S.)
My husband and I recently started watching your channel, and we absolutely love it! You truly are an inspiration in the kitchen! Thank you for taking the time to make great RUclips content ♥️
Like curry powder, chili powder is a mix also... but they get added to mixes in my house too... I’ve never added curry powder to rib rub, definitely gonna try it! Thanks for the ideas glen!
I'm from Deep South Texas about 10 mintues from the Mexican border. We never use sugar in our spice rubs. Maybe we've been missing something. This has inspired me to restock and reorganize my spices. I will try these soon!
Thanks for making this. I will try two of your mixes which will round out my mixes. As you say, everyone has different tastes and flavor preferences and all your recipes are great starting points. Keep up the good work! I grill and smoke year around and even the seasons affect the seasonings we use.
Hey, Glen. I made my own mustard with just yellow mustard seed (salt, vinegar, white wine). Wondering if you'd explore mustard making and some creative variants one could make at home.
These are great! We are absolutely going to use these this summer. I hope you continue this series and show us your favourite applications for these. Maybe next we could explore sauces/condiments?
This is how our home has its own "Table Pepper" we took a blend and tweaked it to our liking and now it is a staple on the table. In this house "DON'T RUN OUT" or else "I AM IN TROUBLE". Thank you Glenn for giving out this old but useful tip. Being a home with so many food issues making our one Table Pepper has been a life saver because we can tweaked it not only to our liking but also to our needs. Great job, love the vids.
This reminds me that I want to make a potato spice blend! Every time I bake fries or wedges I tend to put the same spices on and having a blend would be handy!
Perfect timing Glen! Actually broke out the Weber here in France yesterday and BBQ'd some turkey breasts and a thigh using an old spice rub I made last season (for steak, actually). Always looking for new mixes so this vid was spot on re: timing! Hoping the stores open soon so I can get some new charcoal!
I already broke out the BBQ grill. I did some grilling on Mother's Day. I did pork steaks and brats. And an assortment of other sausages. I used my own rib rub on the pork steaks
Hey Glen love the videos. Summer coming so I have a suggestion for some ice cream [ cantaloupe!!!]. Blue bell had it for one summer and it was fabulous!!!! It will become your favorite.
wow ! they all look great! I Like to cook salt-free and when I saw all the salt that went into them my first impression was, ahh no. But your last few words about play with them means I will give them a try and see if they need a little bit of salt. I have been using a salt-free steak spice from a major producer and love it but it is time to experiment. Thanks for all your cooking tips. Got into bread this pandemic and am loving it.
@@Vedexent_ If you have a charcoal BBQ, then get some mesquite chips, soak in water, and throw on the coals. For a gasser, you can get "smoker boxes" that can contain the chips and keep them away from the burners. Nothing like the real ingredient.
I was mixing up some taco seasoning when I saw you had released this video. My spice cookbook has a handwritten Montreal Steak Seasoning recipe in it, so I flipped the page to compare it to your recipe. Mine has paprika and yours has mustard. I will have to try that next time I mix up a batch. As long as it has dill seed I am open to trying different variations. Is dill standard in Montreal? As an American, I am most familiar with the McCormick brand my dad sprinkled on everything when I was a kid.
As I watched, I waited for you to add coffee/espresso to one of the blends. I tried a commercial coffee rub last season and liked it. Or are you not a fan?
Why both black and white pepper? I'm not very familiar with white pepper. Does it taste significantly different? I've never done a side-by-side conparison.
How long would these rubs last though? Wouldnt you need some sort of anti caking agent if your going to store them in jars or do you plan to use all of the rubs within a couple weeks ?
Do you ever run into issues using celery seed or powder when leaving it in contact a long time? I’ve had spice mixes with celery powder that sort of cured a roast that I cooked a long time sous vide.
Sorry to disappoint, that line was said by the very unmusical Emperor Joseph II of Austria, not by the accomplished fictional composer, Salieri, Mozart's rival in the movie.
Can I ask a stupid question? When it calls for chili powder, is it the kind you use to make chili/chili con carne/Wendy's chili? Or is it like a Kashmiri chili powder?
Cayenne is ground dried cayenne peppers. Chili powder is a mix of several different ground dried peppers. Which peppers are used in chili powder is as varied as the different brands can make them to differentiate themselves from other brands. The options for chili powder are usually limited to only a few different brands in most areas. Try what you can find, they are generally close enough to not matter when used in a blend of other spices.
Is there snow on top of the BBQ? Is there snow blocking the path from your back door to the BBQ? If the answer to both questions is "no", then it's grilling season. :-)
Try mixing without salt. Not because salt is bad, but because the amount of salt needed for a cut of meat differs from the amount of rub. If your salt is in your rub, you lose control. Salt is a factor of weight. You need salt to penetrate into the meat (which salt does, but other flavors don't). Rub is a factor of surface area. If you mix your rub with the right amount of salt for something like a pork butt, then it's going to be way too salty for a wide but thin piece of meat like flank steak, where you proportionally more rub and less salt. With no salt in your rub, you're free to dry brine your meat hours or days before hand, and then add just the right amount of rub prior to cooking.
I love that you have the written recipe at the end. Thanks for the spice blends!
They're also in the video description. Every recipe he's ever done, he's always transcribed it in the video's description :)
Before you mixed them up they reminded me of the Sand Art we used to make when I was a kid.
Thank you for sharing your recipes.
And thanks for bringing up some great childhood memories.
I was thinking the same thing, they could make interesting gifts\items to sell at market stall if left unshaken
Glen, I BEG YOU: MORE SPICE MIX VIDEOS! More videos on spice mixes and easy/unique/off the wall uses for those spices, i.e. popcorn shenanigans. XD
I know it's not exactly a crazy mix but finely grinding salt, black & white pepper in a mortar & pestle then seasoning fresh popcorn with it has earned me a lot of compliments
@@lukepaping I like that idea. Sounds good. And not complicated. Thanks
Great video, thanks for adding a little spice to everyone's life.
Glen you and your lovely wife, have been wonderful throughout this lockdown for me and my 12yr old daughter...I'm a recently new subscriber, dig the channel, and love the production quality....the studio, camera, and editing is top notch...stay safe and well wishes from (Ashland Kentucky U.S.)
I am going to be trying all of these. Unfortunately we are going into Winter here, in Australia but it's not going to stop me. Thank you.
I like Salt, Pepper, and Garlic Plus. Simple but very good.
My husband and I recently started watching your channel, and we absolutely love it! You truly are an inspiration in the kitchen! Thank you for taking the time to make great RUclips content ♥️
Like curry powder, chili powder is a mix also... but they get added to mixes in my house too... I’ve never added curry powder to rib rub, definitely gonna try it! Thanks for the ideas glen!
I'm from Deep South Texas about 10 mintues from the Mexican border. We never use sugar in our spice rubs. Maybe we've been missing something. This has inspired me to restock and reorganize my spices. I will try these soon!
Thanks for making this. I will try two of your mixes which will round out my mixes. As you say, everyone has different tastes and flavor preferences and all your recipes are great starting points. Keep up the good work! I grill and smoke year around and even the seasons affect the seasonings we use.
I love that I can log onto RUclips everyday and watch a brand new nice and relaxing episode. Thanks, Glen!
I have to LIKE this one, making it easy to find as the 'SEASON' rolls out.
Hey, Glen. I made my own mustard with just yellow mustard seed (salt, vinegar, white wine). Wondering if you'd explore mustard making and some creative variants one could make at home.
signed, would be really interested in this.
I make my mom champagne mustard for Christmas. She loves it.
Tarragon mustard! Blended fresh tarragon into Dijon mustard . Oh yes...
These are great! We are absolutely going to use these this summer. I hope you continue this series and show us your favourite applications for these.
Maybe next we could explore sauces/condiments?
This is how our home has its own "Table Pepper" we took a blend and tweaked it to our liking and now it is a staple on the table. In this house "DON'T RUN OUT" or else "I AM IN TROUBLE". Thank you Glenn for giving out this old but useful tip. Being a home with so many food issues making our one Table Pepper has been a life saver because we can tweaked it not only to our liking but also to our needs. Great job, love the vids.
Just curious what is in your blend, you don't have to share amounts?
This reminds me that I want to make a potato spice blend! Every time I bake fries or wedges I tend to put the same spices on and having a blend would be handy!
These are so Great !!
Can't wait to try them this Summer..Thanks.
👍🏼😉🌈🌞❤️🦋🍀
Perfect timing Glen! Actually broke out the Weber here in France yesterday and BBQ'd some turkey breasts and a thigh using an old spice rub I made last season (for steak, actually). Always looking for new mixes so this vid was spot on re: timing! Hoping the stores open soon so I can get some new charcoal!
GOAT cooking channel, thanks Glen :)
I love the layered look before you shake them. Curious what the flavor difference is between black and white pepper
BBQ time. Thanks for the great rubs I will definitely be trying some as they are much different from my own. Hope you had a fabulous May 2-4 weekend!
Thanks! Great video as always
Happy May 2-4
Cinnamon and cloves for beef is interesting and not something I would have thought. For pork, chicken, or turkey? Yes.
I already broke out the BBQ grill. I did some grilling on Mother's Day. I did pork steaks and brats. And an assortment of other sausages. I used my own rib rub on the pork steaks
Really love for these inspired Summer BBQ
Hey Glen love the videos. Summer coming so I have a suggestion for some ice cream [ cantaloupe!!!]. Blue bell had it for one summer and it was fabulous!!!! It will become your favorite.
Nice! I like to put a little coffee in my rib rub!!
Probably better than putting a little rib rub in your coffee! 😂
wow ! they all look great! I Like to cook salt-free and when I saw all the salt that went into them my first impression was, ahh no. But your last few words about play with them means I will give them a try and see if they need a little bit of salt. I have been using a salt-free steak spice from a major producer and love it but it is time to experiment. Thanks for all your cooking tips. Got into bread this pandemic and am loving it.
1 very important ingredient here in Texas. Mesquite Wood!
@@Vedexent_ They sell it as a spice but I use the wood to cook with. Adds flavor so I call it an ingredient.
@@Vedexent_ If you have a charcoal BBQ, then get some mesquite chips, soak in water, and throw on the coals. For a gasser, you can get "smoker boxes" that can contain the chips and keep them away from the burners. Nothing like the real ingredient.
Can you make more videos on spices, and blends? I have loads at home, but tend to stick to the same few :/ - hi from Hungary
Fantastic! Which do you recommend for burgers?
Do you prefer to add the spice mix after or before marinating the chicken?
How about a rice seasoning mix? I need that Uncle Ben's packet flavor haha
We make a coffee based spice rub that goes well on almost everything including fish and roasted veggies.
I was mixing up some taco seasoning when I saw you had released this video. My spice cookbook has a handwritten Montreal Steak Seasoning recipe in it, so I flipped the page to compare it to your recipe. Mine has paprika and yours has mustard. I will have to try that next time I mix up a batch. As long as it has dill seed I am open to trying different variations. Is dill standard in Montreal? As an American, I am most familiar with the McCormick brand my dad sprinkled on everything when I was a kid.
3:10
If only he had a funnel of some kind 😂
That's his salt and brown sugar funnel and can only be used for those two ingredients...
Glen..Which curry did you use? Asian, middle eastern? Thanks for the recipe and I hope all of us will get out soon with friends and family.
Have you ever been to Muddy‘s Pit BBQ in Keene, ON? He‘s doing an incredible BBQ!
You could totally call #2 a shawarma blend or if you put in a few more top shelf spices like cardamom or mace you could even call it a Ras El Hanout.
Here's our Ras el Hanout mix: ruclips.net/video/3dS-DvGewaM/видео.html
As I watched, I waited for you to add coffee/espresso to one of the blends. I tried a commercial coffee rub last season and liked it. Or are you not a fan?
I wish I had a grill or barbecue. I wish I was more than just one person.
I just make my rubs as I go.
Glen, You should try and make montreal smoked meat.
How about using these for pork or another protein? They look fantastic!!
#1 and #3 is good
Why both black and white pepper? I'm not very familiar with white pepper. Does it taste significantly different? I've never done a side-by-side conparison.
How long would these rubs last though? Wouldnt you need some sort of anti caking agent if your going to store them in jars or do you plan to use all of the rubs within a couple weeks ?
Do you ever run into issues using celery seed or powder when leaving it in contact a long time? I’ve had spice mixes with celery powder that sort of cured a roast that I cooked a long time sous vide.
do some spice mixes for curry's and other things like a spice bag mix for chips
i dont grill but i will use the chicken one in the oven
We will go out and we will meet friends, make no mistake about that!!!
It is also sold south of the border here in the States.
Happy May 24, you guys 😊 By the way, do you ever make your own molé sauce?
Not yet!
Must say I feel like Salieri to Glen's Mozart on that last one... too many notes. lol
Sorry to disappoint, that line was said by the very unmusical Emperor Joseph II of Austria, not by the accomplished fictional composer, Salieri, Mozart's rival in the movie.
Can I ask a stupid question? When it calls for chili powder, is it the kind you use to make chili/chili con carne/Wendy's chili? Or is it like a Kashmiri chili powder?
More spice mix videos.
I have my own variation of curry powder, even - based on a knockoff of a Japanese-style curry powder, with the heat pushed up a notch.
I'm always looking for a Rib/Pork rub without sugar, to go into the smoker.... Help?
What's the difference between cayenne and chili powder?
Cayenne is ground dried cayenne peppers. Chili powder is a mix of several different ground dried peppers. Which peppers are used in chili powder is as varied as the different brands can make them to differentiate themselves from other brands. The options for chili powder are usually limited to only a few different brands in most areas. Try what you can find, they are generally close enough to not matter when used in a blend of other spices.
No 11 herb and spice mix? O thats a different video.
Glen, did you omit the MSG for fear of comment haters?
I will often leave it out of blends and then add it when I spread it on the meat or make up a brine.
What amou t of each spices do you use
Full recipes in the description box
This summer is going to be a little bland, get it bland XD
No fennel seed?
Nope
Summer? What is summer? Here in NL it's still a high of about 5°C every day
Is there snow on top of the BBQ? Is there snow blocking the path from your back door to the BBQ? If the answer to both questions is "no", then it's grilling season. :-)
Check out Penzeys Spices if you're looking for really high quality herbs/spices/extracts.
How many flavors can a human distinguish at the same time?
😁✌🖖👌👍😎
sir do you know how to make halal beer non alcoholic If yes so please share recipes with us thanks
Try mixing without salt. Not because salt is bad, but because the amount of salt needed for a cut of meat differs from the amount of rub. If your salt is in your rub, you lose control. Salt is a factor of weight. You need salt to penetrate into the meat (which salt does, but other flavors don't). Rub is a factor of surface area. If you mix your rub with the right amount of salt for something like a pork butt, then it's going to be way too salty for a wide but thin piece of meat like flank steak, where you proportionally more rub and less salt. With no salt in your rub, you're free to dry brine your meat hours or days before hand, and then add just the right amount of rub prior to cooking.
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