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I need a pulled pork rub recipe that doesn't contain any peppers--no cayenne, no paprika...

I'm trying to cook pulled pork for someone with unusual food allergies. "Nightshade" spices are totally off the list. That's cayenne and paprika. It also eliminates tomatoes, tomatillos, eggplant, and a few other things... but for purposes of rub engineering, cayenne and paprika hurt the most. 

The entire dish also needs to be grain and gluten free... no wheat, rice, corn, corn syrup, etc. If I can figure out a good rub that would go with Eastern NC style vinegar sauce, I should be good to go. 

Working without paprika and cayenne has me stumped. I guess I'd start with salt, pepper, granulated garlic... seems like there ought to be more to it, though. 

Then again, a brisket might be a better idea. 

Any ideas? 
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Comments

  • GA_DawgsGA_Dawgs Posts: 273
    Onion powder, sugar, cumin, coriander, salt, pepper, granulated garlic, mustard powder, fground fennel are all common ingredients in rubs. Good luck!
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  • nolaeggheadnolaegghead Posts: 14,033
    What GA_Dawgs suggested. 

    Another route is to just use salt and pepper as a rub.  Then make a yogart horseradish sauce.  Plain greek yogart plus prepared horseradish, add some fresh lemon juice salt and pepper.  Maybe experiment with a little vinegar added to that to get some tartness.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • SmokeyPittSmokeyPitt Posts: 6,367
    Like GA Dawgs suggested, here is a recipe;

    Just leave out the cayenne and paprika and I'm sure it would be fine, or sub some other spices in.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • nolaeggheadnolaegghead Posts: 14,033
    and no wooster sauce - glutens
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Charlie tunaCharlie tuna Posts: 2,191
    Just salt and pepper!
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  • how about salt and pepper? that's what Franklin does for his pulled pork here in austin and it's outstanding.

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  • WalrusBBQWalrusBBQ Posts: 151
    GA_Dawgs said:
    Onion powder, sugar, cumin, coriander, salt, pepper, granulated garlic, mustard powder, fground fennel are all common ingredients in rubs. Good luck!
    +1
    ------------
    Beers & BBQ

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  • DeviledeggerDeviledegger Posts: 234
    @horseflesh This sounds like a diet I've looked into for psoriasis. I didn't follow through because I like "nightshades" an awful lot. I am almost 3 weeks gluten free now and I think/hope I am starting to see positive results. Good luck!
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  • freddyjfreddyj Posts: 126
    Kamado Joe Big Joe, Classic & Junior
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  • TjcoleyTjcoley Posts: 3,422
    +1 on S/P, maybe a little garlic.   Let the pork and smoke speak for itself.  Cherry wood for pork is my favorite.  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • horsefleshhorseflesh Posts: 204
    Thanks everyone, some good ideas here! I'll let you know what happens. 
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  • fishlessmanfishlessman Posts: 16,959
    make it a cuban style pull with a mojo sauce. use more garlic than is recommended and add fresh squeezed lime at the table into the sauce or onto the pull. this is a great recipe by the way

    http://eggheadforum.com/discussion/75109/x/p1
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  • henapplehenapple Posts: 14,247
    The man said no pepper yet everyone insist on including black pepper. Are you going out of the way to include black pepper to soothe some sort of guilt?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • NsdexterNsdexter Posts: 148
    My last pulled pork was with just salt and pepper, it was great, I had a similar problem that one guest couldn't eat a bunch of things. So the pp was done really basic and then I made some sauces on the side
    HFX NS
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  • fishlessmanfishlessman Posts: 16,959
    henapple said:
    The man said no pepper yet everyone insist on including black pepper. Are you going out of the way to include black pepper to soothe some sort of guilt?
    i think it would be safe to sub out the teaspoon of black pepper in the recipe i posted with an additional 15 cloves of garlic
    :D
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  • NsdexterNsdexter Posts: 148
    henapple said:
    The man said no pepper yet everyone insist on including black pepper. Are you going out of the way to include black pepper to soothe some sort of guilt?
    Pepper corn isn't part the nightshade family is it? http://www.whfoods.com/genpage.php?tname=george&dbid=62
    HFX NS
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  • BigWaderBigWader Posts: 587
    How about Italian Porchetta.  You can do it with great results using a pork shoulder and you wouldn't need to add any cayenne, or red chilies or anything... go sweet.

     

    Large BGE

     

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  • horsefleshhorseflesh Posts: 204
    The list of restrictions I was given had red peppers and similar things, but black peppercorns were not listed. 

    Fishlessman, that Cuban approach looks fantastic!
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  • MickeyMickey Posts: 16,269
    Coffee Rub         (turkey, chicken, beef & pork)
     
    Equal part: Instant Expresso Ground coffee
     
    Equal part: Brown Sugar
     
    ½ part: Black Pepper
     
    ½ part: Kosher Salt
     
    ½ part: Garlic Powder
     
    ¾ part: Ancho Chili Powder
     
     
    Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from  MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup  Instant Expresso Ground coffee  and work from there as it seems to store well if sealed. 
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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