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Lavender on baby backs

greenkahunagreenkahuna Posts: 10
edited September 2012 in Sauces, Rubs, Marinades
Aloha! Thought I would share a bit of an experimental seasoning I used as a part of a basic rub for baby backs. I added lavender (culinary lavender to be exact) perhaps a teaspoon to a pretty standard S&P, paprika, garlic poweder ect rub. Finished off the 2.5 hour/250 degree session with Sweet Baby Rays. I was a bit skeptical on  the lavender adding any flavor, but was really impressed with the aroma and taste. Give it a try; would be intersted to hear the results.
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Comments

  • SamFerriseSamFerrise Posts: 556
    I don't like perfume on my pork.  You will never improve on the basics.  Salt, Pepper, Paprika, Garlic and the other pork friendly spices.

    Simple ingredients, amazing results!
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  • GriffinGriffin Posts: 8,182

    Technically, the basics would just be salt and pepper @SamFerrise.

    I think BBQ is all about experimenting and I applaud you for stepping out and trying something new @greenkahuna. =D> Did you get much flavor from the lavendar? Might have shown up more without the  SBRs, I would think.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • greenkahunagreenkahuna Posts: 10
    Aloha!  Been traveling the past few weeks and haven't made much time for the forum.  To answer, the flavor was very subtle, but a great compliment to the sweet, spicey flavor I like with pork. SBR was great but will scale back a bit.  Bottom line, will most certainly use again.

    Prime rib tonght!
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  • nolaeggheadnolaegghead Posts: 40,502
    I use herbes de provence fairly frequently, which contains lavender.  This spice mixture has been used on grilled foods for ages.  That's what it was made for.  @SamFerrise, you should stop cooking with wood, because that's a historic perfume ingredient.


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  • greenkahunagreenkahuna Posts: 10
    Thanks for the herbes de provance tip.  will check it out
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  • nolaeggheadnolaegghead Posts: 40,502
    My pleasure.  You can mix it with S&P, garlic powder and whatever.  Coat the meat with oil before applying the rub in this case - the oil infuses with the aromatics of the spices and intensifies the herbes de provance's flavor in the meat.  Or the meat is fatty, you're good to go.
    ______________________________________________
    I collect junk and work as a lowly lab technician at the bench!!!!!
    WEEEEEEEEEEEEEEEE!  GREATNESS!!!!!!!!!
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