No worries.
I feel chile powder #2 and #3. Most folks seem to like the milder chile taste on the front and a heat on the backside.
The contestants were:
#1 - El Ray
#2 - Puebla
#3 - Processors Choice
1 - 3 all NM Chile powders from Penderys in Ft. Worth (thanks Clint).
#4 - was New Mexico blend from a CA company.
I'm moving forward with #2 and #3 or maybe a blend of both.
Overall...Im not 100% pleased with the the results of the rub itself. Based on your feedback and my testing, I feel the rub does great on pinto beans, avacados...etc IE - anything that requires a high salt content. In my opinion, it didnt do as well on meat, most notibly beef. With with a slight adjustment, what we have here is a good veggie seasoning or maybe a pinto bean seasoning.
'Ole Gator is already back in the test kitchen; mixin, blendin, tastin and the like. Im lookin for the worlds best All Purpose Seasoning...I have the right Chile Powder - just need to adjust the salt and a couple of other things. Stay tunned and thanks for your help.
