For those waiting for the Yummy Chicken and Pork delight Dry Rubs, we have not forgot about you. We attempted to have them both ready available last fall and became very busy. We are now on the guided path to prepping these dry rubs for market and hopefully will have them ready this summer.

For those who will wait you are in for a treat. We have tested and approve the chicken rub. We have also tested it on oven baked potatoes and as a salad topping and loved them both. We feel, when mixed with Olive oil and vinegar it will make an excellent salad dressing as well. I will keep you informed when we make some.

The pork rub is most excellent and pretty much fully tested on pork. We have make pork chops, tenderloin, loin, pork steaks etc. They where all great and look forward to making both dry rubs available at our earliest convenience.

Thanks for waiting!

Enjoy!
Knox's Spice Company
http://www.knoxspice.com
info@knoxspice.com

For those waiting for the Yummy Chicken and Pork delight Dry Rubs, we have not forgot about you. We attempted to have them both ready available last fall and became very busy. We are now on the guided path to prepping these dry rubs for market and hopefully will have them ready this summer.

For those who will wait you are in for a treat. We have tested and approve the chicken rub. We have also tested it on oven baked potatoes and as a salad topping and loved them both. We feel, when mixed with Olive oil and vinegar it will make an excellent salad dressing as well. I will keep you informed when we make some.

The pork rub is most excellent and pretty much fully tested on pork. We have make pork chops, tenderloin, loin, pork steaks etc. They where all great and e look forward to making both dry rubs available at our earliest convenience.

Thanks for waiting!

Enjoy!
Knox's Spice Company
http://www.knoxspice.com
info@knoxspice.com

I bet everyone thought we had abandon the blog. No we have not, but we have been stuck inside through a brutal winter. The weather is now consistently above 30 degrees and we are looking forward to firing up the smoker very soon.

Fish is on our list as well as seafood. Of course we will be cooking lots of chicken, beef and pork as well. We do not fear any food.

We are chomping at the bit to try out some new blends and some new recipes. We have high hopes for a new pork dry rub we have been working on and only need to pit test it on a few more cuts. We also have a new chicken dry rub we are finishing up and look forward to pit testing it as well.


Enjoy!
Knox's Spice Company
http://www.knoxspice.com
info@knoxspice.com

Tim Knox has been learning a bit of the language of our ancestors. We may need to send him back to the foothills that first spawned a Knox from the Cnoc (foothill) of Scotland.

From Tim;

Here is a little gaelic or ga'idhlig for you, " The Rub You Love " would be " Sin Tioraim Fairich Sibh Gra' idh".

Pronounced; sin- torim - fertch - sib - greed, its funny because there is no word for (the) or (rub) in the Manx lanuage so it translates in to " That Dry Feel You Love ".

There you have it. now we are ready to market to the old country ;-)

Enjoy!
Knox's Spice Company
http://www.knoxspice.com
info@knoxspice.com

Mom's Potato Soup
This recipe comes from my Mom and is a no holds barred recipe, not for the health conscience. Personally I love it but only make it in the cooler months as it is a stick to your ribs recipe. I have made this recipe for several years and do not measure the flour but I have given an approximate measurement. More will make it thicker, less will make it thinner. Also be prepared to do a LOT of stirring or have someone willing to stir for you. This recipe is a labor of love that pays off.

This recipe is also a base to my chowder recipe, just add chopped clams or oysters or both. A couple handfulls of grated cheese is a good thing as well.

5 or so large potatoes, peeled and diced
1 lb. hickory smoked bacon, cut into 1/4 to 1/2 inch pieced
1 med to large onion, diced
1 stick of butter, I prefer unsalted
3/4 cup flour
1 gallon of whole milk (I will typically use 3/4 gallon milk with 1/4 gallon half and half or cream)
1 Tablespoon Salt
Fat pinch Thyme
Small pinch Red Pepper Flake
Maybe aboout 2 teaspoons of groung black pepper, maybe more

Peel the potatoes and dice into small bite sized chunks. Boil in slated water until tender and drain, set aside.

Remove bacon from packaging but leave it all in one piece. Cut across the strips every 1/2 inch or so. Seperate and brown over medium heat until crispy in a large stock pot.

Remove bacon but reserve the bacon grease. Add the onions and cook until clear and slightly brown. Toss the bacon back in along with the butter and stir until melted.

Add the flour and stir for a couple of minutes.

Add the milk slowly. As it heats up it will thicken. Continue adding milk and continuously stirring.

When you have added about half the milk add the salt, thyme, red pepper flake and black pepper.

Continue to stir and slowly add the milk. When the milk is all in, continue to stir as the soup thickens for another 5 minutes or more. Add the potatoes and allow to heat through.


This is excellent with grilled cheese and I prefer it the next day after it has cooled and been reheated.

Enjoy!
Knox's Spice Company
http://www.knoxspice.com
info@knoxspice.com

Our friend at BBQCentral has made a video of his first attempt at cooking pork for pulled pork sandwiches. The results were excellent! Check it out!

Click here for pulled pork video

We want to thank Lyndon for documenting his experience and congratulate him on his excellent results. If you would like to enjoy the incredible knowledge base of all things BBQ, please visit and join BBQ Central's forum at http://www.thebbqcentral.com/.

Enjoy!
Knox's Spice Company
http://www.knoxspice.com
info@knoxspice.com

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