Edible Charcoal

We have all seen Black rubs, they are popular for grilled steak and Low N Slow Beef like Brisket and Rib.

These rubs are made with Activated Charcoal, a dietary supplement and a natural remedy for removing poisons or toxins.

In BBQ rub, its only purpose is to help form a black bark on the meat surface

Restaurants will use vegetable ash to dress foods, the ash provides colour and an earthiness with subtle flavour notes of the vegetable it was made from.

The process is simple enough.

This is a basic Vegetable Ash made from vegetable scraps and peelings.

Vegetable Ash

Collect vegetable scraps over a day or two

Arrange the scraps on an oven tray (avoid using non stick as you need to get the tray hotter than is safe for Teflon)

Here I have Onion skins and ends, the end of a Turnip, a couple of dried bits of Chilli, Bay leaves and Parsley stalks.

Put the tray in the oven or BBQ

Run the oven at 260°C  (500°F) for a couple of hours.

The vegetable scraps will char and turn black and brittle

Remove from the oven and allow to cool

Grind the charred vegetable scraps in a Mortar and Pestle or (like I am here) a Spice Grinder

Store in an airtight jar.

The first thing to do is taste your new Edible Charcoal.

see how “Strong” it tastes and if you can detect any of the vegetable flavours in it?

This will help you decide how much to use.

Now make a Basic rub so you can taste it

Basic Black Rub

1 Tablespoon Ground Black Pepper **

1 Tablespoon Fine Salt **

1 teaspoon Garlic Powder

1 teaspoon Vegetable Ash

Mix everything together in a jar. Test on a piece of steak or use as a Brisket Rub

**  50/50 Salt and Pepper is what the Texans would call Dalmatian Rub (Black and White)

I make my Dalmatian Rub by toasting 1 cup of Salt and one cup of Peppercorns in a dry pan till it starts to smoke.

When cool, I grind it to a powder in my spice grinder.

The toasting releases the oils from the pepper and provides a warm smoky tone

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