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I need a pulled pork rub recipe that doesn't contain any peppers--no cayenne, no paprika...
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horseflesh
Posts: 206
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?
Comments
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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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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.
______________________________________________I love lamp.. -
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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and no wooster sauce - glutens
______________________________________________I love lamp.. -
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.Keepin' It Weird in The ATX FBTX
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GA_Dawgs said: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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@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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Use this and omit the pepper http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.htmlKamado Joe Big Joe, Classic & Junior
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+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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Thanks everyone, some good ideas here! I'll let you know what happens.
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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
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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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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 sideHFX NS
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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?
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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?HFX NS
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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.
Toronto, Canada
Large BGE, Small BGE
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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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Coffee Rub (turkey, chicken, beef & pork)Equal part: Instant Expresso Ground coffeeEqual part: Brown Sugar½ part: Black Pepper½ part: Kosher Salt½ part: Garlic Powder¾ part: Ancho Chili PowderDon'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 & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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