Why #4? it was my fourth try at making a great beef rub. And I kept going, all the way to #9, until I realized they were progressively getting worse. I don’t mean bad like you wish you never put it in your mouth; it was still tasty, but it was the rub that was tasty. I had somehow gotten away from the beefy flavor of the meat, which is one of the cardinal sins of cooking beef.
Beef Rub #4 was, and is, awesome for beefy flavor, and still add that something special that can only come from a rub.
Go ahead and try it.
Oh, one warning. The following recipe makes a lot. and I mean a LOT. Scale it down if you are not going to make a full packer Smoked Beef Brisket.
So my previous post about Blackened Cajun Chicken with the Fettuccine Alfredo needs the Cajun Seasoning listed. Don’t stop there, this mix can be used for all things Cajun!
I use this in my Gumbo.
I use this on shrimp to make Cajun Lettuce Wraps. (Oh yeah! A little of this on raw shrimp, drop them onto a hot skillet, and cook until the shrimp just barely looses that translucent, or clear, bit in the center. Wrap in lettuce. Eat. Simple and delicious.)
Sometimes I just put a little on whatever needs a creole kick in the pants.
And it makes a lot, but a little goes a long way. And it stores well for several months in a tightly sealed jar or freezer bag. So what are you waiting for?? Go make some and enjoy it!