Excerpt from Zingerman’s May/June 2019 Newsletter
Get Your BBQ On!
While the name may sound a bit innocuous, don’t be fooled—this stuff has 22 different herbs and spices. Check the list—cayenne, chile flakes, New Mexico chile flakes, chipotle, paprika, black cardamom, red Sichuan pepper, black pepper, white pepper, rosemary, thyme, marjoram, savory, oregano, basil, onion, garlic, cumin, smoked paprika, and then the two kickers that take it to an otherworldly level of excellence—ground dried tangerine peel and lavender! Seriously, it sounds more like the recipe for a medieval liqueur. As you’d imagine, the complexity and character it imparts is something special.
As with most of the Epices de Cru spices, the BBQ spice needs to be ground or pounded with mortar and pestle. It takes only a minute or two of extra effort—it’s worth it! It releases the essential oils right before you use it. As per its name, you can use it on anything you’re going to grill. Fish, chicken, beef, pork, vegetables. Amazing on shrimp. You can also sprinkle it onto salads, and it makes an incredible pot of chili. Or if you’re in a hurry, just buy a bag of the Zingerman’s BBQ potato chips and chow down! If you’re curing your own bacon, this would be a terrific seasoning to spread on the raw pork!—
Pick a tin up at Zingerman’s Deli!
Try A Recipe For Staff BBQ Maple Grilled Salmon!