Worcestershire Powder

SWVABeanCounter

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? 

Richard Fl

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.

scottc454

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