Sodium Free-No Salt-BBq Seasoning

Paul Kirk's Championship Barbecue
1 Combine all the ingredients in a small bowl
and blend well.
Sodium-Free Herb
Seasoning
2 Store in an airtight container in a cool, dark
place for up to 1 year.
This is a very good seasoning for fish and seafood. You can
add it to a flavor carrier, such as sugar, and use it as a rub
rather than just a seasoning. I also like to add some ground
chipotle or cayenne to spice it up. MAKES ABOUT a /4 CUP
Barbecue Seasoning
2 tablespoons dried basil leaves
This seasoning may look like it has a few exotic ingredients, but most are in your grocery store if you know where
to look. Packaged chili seasoning is found right by the taco
seasoning mixes in the supermarket—or make your own
1 tablespoon dillweed
1 tablespoon dried mint leaves
1 tablespoon dried tarragon leaves
2 teaspoons dried thyme leaves
(page 116) for a much better flavor. Or use chili powder.
Powdered citric acid is in the canning section (it's used
1 teaspoon coriander seeds, toasted in a dry
skillet over medium heat until fragrant, then
ground
to keep fruits from darkening). Worcestershire powder,
however, you have to order from a spice company, such
as Zach's Spice Company (www.zachsspice.com). Use this
on anything you want to slow smoke. MAKES ABOUT a ' / 4
1
/2 teaspoon freshly ground white pepper
1 Combine all the ingredients in a small bowl
and blend well.
CUPS
1 cup granulated cane sugar
2 Store in an airtight container in a cool, dark
place for up to 1 year.
1
/2 cup chili seasoning, homemade (page 116) or
store-bought
1
/4 cup sweet Hungarian paprika
1
/4 cup seasoned salt, homemade (page 108) or
store-bought
No-Salt Seasoning
2 tablespoons ground coriander
This is a great salt substitute for people on a low-sodium
diet or those trying to limit their salt intake. M A K E S A B O U T
1
1 tablespoon ground celery seeds
2 teaspoons ground cumin
/3 CUP
1 teaspoon cayenne pepper
2 tablespoons granulated onion
1 teaspoon Worcestershire powder
1 tablespoon granulated garlic
1 teaspoon citric acid powder
1 tablespoon sweet Hungarian paprika
1 Combine all the ingredients in a medium-size
bowl and blend well. Pour through a fine-mesh
strainer to mix even more completely.
1 tablespoon dry mustard (I use Colman's)
1 teaspoon ground coriander
1
/2 teaspoon dried thyme leaves
2 Store in an airtight container in a cool, dry
place for up to 1 year.
V2 teaspoon freshly ground white pepper
1
/2 teaspoon ground celery seeds
:
114