Voodoo Ash - Dry Rub
I finally had a chance to open up some Voodoo Ash Dry Rub.
This is going to be short and sweet - unlike the Dry Rub that was complex and hot!
The recipe was easy - baked wings.
Coated some wings in canola oil, then generously rubbed the Voodoo Ash into the wings. Baked them in the oven for about 20 minutes per side at 375.
The wings were nice and crispy coming out and throughout the baking process the aroma was drool inducing as well as sinus pinchng. I like dry wings and these beauties were nice and crispy and the taste from the Voodoo Ash was strong and bold. Not to mention hot. As in hot from the rub. It had a very distinct cajun taste but with more heat than what is associated with many commercial cajun rubs.
As with any good rub the applications for this are many. It is a diverse rub that can be added to just about any dish to take things up a notch in the heat and flavour department. Perhaps even more importantly it wasn't salt laden. So this will further reach the masses who take into consideration daily sodium intakes.
This is a well thought out rub that will see many applications in your kitchen. Maybe not so much for someone that can't handle their heat, but either liberally or sparingly used it can be a kitchen staple.
Highly Recommended!
This is going to be short and sweet - unlike the Dry Rub that was complex and hot!
The recipe was easy - baked wings.
Coated some wings in canola oil, then generously rubbed the Voodoo Ash into the wings. Baked them in the oven for about 20 minutes per side at 375.
The wings were nice and crispy coming out and throughout the baking process the aroma was drool inducing as well as sinus pinchng. I like dry wings and these beauties were nice and crispy and the taste from the Voodoo Ash was strong and bold. Not to mention hot. As in hot from the rub. It had a very distinct cajun taste but with more heat than what is associated with many commercial cajun rubs.
As with any good rub the applications for this are many. It is a diverse rub that can be added to just about any dish to take things up a notch in the heat and flavour department. Perhaps even more importantly it wasn't salt laden. So this will further reach the masses who take into consideration daily sodium intakes.
This is a well thought out rub that will see many applications in your kitchen. Maybe not so much for someone that can't handle their heat, but either liberally or sparingly used it can be a kitchen staple.
Highly Recommended!
© 2010 Created by Nick Lindauer.
