Chile Rub Rojo

I found another couple of old recipe cards, both in the Key of Barbecue. Since barbecuing takes time, I'm going to slowly break it all down over a couple of days...

BBQ, Part 1: The Rub

--1/4 cup Paprika
--2 tbsp Kosher Salt
--2 tbsp Ground Chipotle Powder
--2 tbsp Ground Chile
--2 tsp Cumin
--1 1/2 tsp Sugar

Mix all these ingredients together. And that's "The Rub". Store. Then when you feel like it, rub it all over some meat!

From Born to Grill by Cheryl and Bill Jamison.

A Note on Red Chile Powder

Here in New Mexico we can buy big one pound bags of red chile powder in any grocery store--they come in several "heat levels" from mild to extra hot. I have also made my own chile powder from the dry red chiles in my edible ristra (string of dried red chile pods) by putting them in the blender, but you have to be careful. The powder can get into the air and then you are sneezing and sneezing. And some ristras are made to be decorative only, and have some kind of coating on them--obviously those chiles are non-edible.

Most grocery stores everywhere sell small bags of dried red chiles. You could use those to make a powder. Of course, you could also order your own bags of fresh red New Mexican chile powder from these sources: Made in New Mexico or from Hatch, New Mexico.

On the other hand, you could just take a trip to New Mexico and stock up on all your chile needs, but some people have trouble leaving. See the discussion on the City-Data Forum called "Caution/Warning to People Visiting New Mexico! You May Not Want to Leave!"

Homemade Vanilla

Vanilla extract can be seen in the grocery store these days for over $20 a bottle! At those prices it will be well worth your time to make a relatively inexpensive batch of homemade vanilla. 

1 bottle cheap vodka 

Several vanilla beans, split lengthwise

Simply put the beans into the vodka, shake well, and store for a few weeks, shaking every once in a while. When the color darkens, you've got some great vanilla for cooking and baking. 

I add fresh beans every once in a while, but I leave the old ones in. Top up with fresh vodka from time to time.