1 tbsp paprika
1 1/2 tbsp garlic powder
1 tsp ground cumin
1/2 tsp dried oregano leaves
1/2 tsp dried basil leaves
1/2 tsp celery salt
1/2 tsp gumbo file, optional
1/2 tsp ground red pepper
1/2 tsp white pepper
1/2 tsp black pepper
1/2 tsp salt
1/8 tsp ground mace
Directions
Combine all ingredients. Rub mixture into meat. If grilling, let
meat stand 30 minutes. This works well when smoking brisket. Rub
mixture on meaty side of 2 briskets. Do not trim fat from fat side.
Place meaty sides together, roll, and retie. Place in smoker for 8
to 10 hours depending on size of brisketss. Use meat thermometer to
determine doneness. For ribs, rub mixture all over ribs and cook as
you alwaaaays do. This amount will be enough for 6 to 8 pork chops.
On you can use it on hamburger patties
Servings: 1 servings
Cajun Spice Mixture Recipe brought to you by Recipe Ideas
Categories: Cajun; Smoker
The History of Recipes
It is quite possible to trace the history of recipes back into ancient history, in truth as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that is, mostly, these early records were just simple pictorial instructions for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Closer to modern times, we have a couple of interesting cookery books which appeared in the fourteenth century ; one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the indian curry that appears on menues today, but instead descriptions of the types of meals cooked for the upper classes of that time. Over the following few hundred years, the wealthy families of Europe competed to serve the most extravagent meals, and consequentially the best chefs and their recipe collections increased in prestige. However, it was during the 19th century that cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, trying out, and publishing recipes to help cooks of their time. The introduction of television brought us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Cajun Spice Mixture recipe.
