Quote Originally Posted by BeastMan View Post
For my blackening seasoning I usually use Paul Prudhoom (sp?) redfish magic of Tony's Blackening. For my brisket rub I made my own using 2 cups brown sugar, 1 cup garlic salt, half cup pepper, half cup chili powder, half cup paprika, 2 tablespoons onion powder, and 2 tablespoons of cumin. That's approximately. I have plenty of extra for next time I do ribs or something like that.
I googled a blackening recipe that said it was Paul Prudhomes blackening seasoning - but who knows. I had only ever done shrimp and I actually got too much seasoning on the fish. It was HOT - and while I like it like that, others I was cooking for were a little overwhelmed. Best thing I’ve found for rainbows - if they are straight out of the stream - is lots of butter, and some salt, pepper, and white pepper in a super hot cast iron.