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Worcestershire Powder

SWVABeanCounterSWVABeanCounter Posts: 792
edited September 2012 in EggHead Forum
My Bro sent me a bottle of this and I got it yesterday.  He says he uses equal portions of it, mustard powder, salt and pepper for a rub and uses it on just about everything.  Anybody have any other suggestions/ideas? 

Damascus, VA.  Friendliest town on the Appalachian Trail.

LBGE Aug 2012, SBGE Feb 2014

Comments

  • Richard FlRichard Fl Posts: 7,560
    I use it in a Kona Koffee Rub:

    Rub, "Kona Koast Rainbow Rub", #4 W/Worcestershire Sauce, Cocoa, Richard Fl
     
     
    My friend, Al Katz-- AKA Hungry Man from the BGE Forum, recently returned from some "R" & "R" in Hawaii summer '09 and brought back some Hawaiian Sea Salt and Kona Coffee beans. Asked me to make a coffee based rub. Did not have enough Kona coffee, (too D@%* expensive), so added a few others to make a decent size batch. Started with the great recipe Molly Shark has been sharing for several years and one found on the internet, made a few modifications.Thanks Al and Molly
     
    INGREDIENTS:  
    24 Ozs    Kona Koffee & Brazalian Arabica Beans, Ground fine  
    6 Ozs.    Hawaiian Sea Salt, White, add salt after the other ingredients so as not to over salt the rub  
    20 Ozs.    Turbindo Sugar  
    4 Ozs.    Indian River Rainbow Pepper or regular restaurant grind black pepper  
    8 Ozs    Black Pepper, Restaurant Grind  
    36 Ozs.    Legg's or Char-Broil Pulled Pork Rub, or Pork rub of Choice  
     
    5 Ozs    Chipotle, Fine Ground  
    5 Ozs    Red Pepper or Cayenne, Fine Grind  
    8 Ozs    Worcestershire Sauce, Powder  
    2 Ozs    Hickory Smoke, Powder  
    4 Ozs    Garlic Powder  
    3 Ozs    Cocoa Powder, Hersheys  
     
    Procedure:
    1 Measure each item by weight. If not fine ground, run thru a coffee grinder. Each item by itself. Screen thru a vegetable wire strainer to get larger pieces out- re-grind them. Mix all together.
     
    Yield: 7 1/2 Lbs
     
     Recipe Type
    Rub/Seasoning/Spice
     
     Cooking Tips
    For these 2 rubs you may use your favorite pork or poultry rub. just make sure the salt is last added 'cause some rubs have more salt than others.
    I like it on beef, pork, poultry and lamb. I have a few friends that have done fish with it and were happy, I have not yet. Lightly on lamb as the koffee tends to overpower the flavor. Hoss swears it is eggtastic on brisket. Mainegg loves spatchcocked turkey with it. I like to use it when doing ribeyes and cowboy steaks. marinate for an hour or so. I am sure it will go well with anything you create
     
     Recipe Source

    Source: BGE Forum, Richard Fl, 2011/03/15

    2009/06/16-- Took the original "KONA" recipe and cranked it up for more, coffee flavor, salt and heat flavor.

    2009/08/14--Took this recipe and added 3 ozs Red Pepper, Fine and used 18 Ozs Old Plantation BBQ Rub #107 and that was used in place of the Jimmy Joes and Char Broil rubs.

    2009/12/12-- Took the basic recipe doubled it, used 36 Ozs Legg's, 6 Ozs Sea salt, 3 Ozs Red Pepper, 2 Ozs Chipolte, and 8 Ozs WORCESTERSHIRE Powder.

    2010/11/23--RPH This is the latest and best version. little more spicy than the last.

    2011/03/15-- RPH; Here I go changing the recipe. Added some cocoa powder and garlic powder. Hope you like it like I do.

     
         

  • That stuff is in Weber gourmet burger seasoning. It makes for awesome burgers, and is outstanding on brisket too.


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