BBQ DRY RUB RECIPE

A rub is a combination of spices, seasonings and herbs that add flavor and texture to meats. The rub seals in the flavor of the meat, and help form a tasty crust.

Like marinades, rubs add flavor to food before cooking, however rubs provide stronger flavors than marinades, which consists of oils with an acidic liquid, such as vinegar and citrus juice.
Dry rubs will not burn on the grill the way marinades do, this makes dry rub for ribs or a pork roast rub perfect for meat that require long cooking times, such as pulled pork.


The best pork or steak rub recipe are often a combination of strong and mild spices and herbs that enhance the flavor and color of the meat without over powering the taste of the meat.

Dry rubs become paste when ingredients such as oil, crush garlic, mustard, soy sauce, Worcestershire sauce or horse radish is added.

There are endless combination's of rub recipes you can make, the trick is finding a blend you really like. Start by trying some recommended recipes, than experiment by adding or changing a spice or herb to your taste and maybe create your own bbq rub recipe.

Rubs can be applied right before cooking, but applying rubs 1 to 4 hours before cooking and storing in the refrigerator, in a plastic food bag, helps the spices penetrate deeper into the meat.

The best way to apply a rub is to lightly massage directly into food, or sprinkle heavily onto meat.


BBQ Dry Rub

Works Well With: Beef , Ribs, Pork

Combine all of the ingredients in a bowl.

4 tablespoons sweet paprika

2 tablespoons ground cumin

2 tablespoons dark brown sugar

4 tablespoons kosher/sea salt or 2 tablespoons table salt

2 tablespoons chili powder

1 tablespoon granulated sugar

1 tablespoon ground black pepper

1 tablespoon ground white pepper

1 tablespoon dried oregano

1 tablespoon cayenne pepper

Sprinkle heavily on meat and refrigerate 2 to 8 hours in a resealable food bag or sealed container for both pork rub recipe and beef rub recipe.

Dry Rub Tips

Use 1 to 2 tablespoons of rub for each pound or 1/2 kg of meat.

Dry rubs can be mixed and stored in an airtight container up to 3 months or in the freezer up to 8 months before they lose their flavor and intensity, can be used when you need it.

Keep a record of the different spices and amounts of each used for future bbq rub recipes.

When mixing and storing rubs, record the date on the container storing the dry rub recipes.

You can freeze meat after applying a rub, just thaw and enjoy at a later time.

Don't reuse remaining rub after it has been in contact with meat.

Grilled Tilapia

Many species of Tilapia are native to the lakes and rivers of Africa, where it is often called Ngege. Outside of Africa, Tilapia is called St. Peter’s Fish. Tilapia is best known for being easy to raise and harvest in man-made ponds. (They reproduce and grow quickly, are disease-resistant, and omnivorous.) Tilapia aquaculture has become common all over the world in the last few decades, but was first practiced in Egypt and Israel in ancient times.



What you need

1. One cup vegetable oil
2. Salt
3. Red pepper flakes, cayenne pepper, or black pepper
4. Juice of one lemon
5. One onion, finely chopped
6. One sweet green pepper (or bell pepper), finely chopped
7. One spoonful of vinegar
8. Whole tilapia (one per person), one or two pounds each; cleaned (or tilapia fillets)

What you do

In a glass bowl or baking dish, combine all the ingredients except the fish. (For the simplest recipe, use only the oil, salt, red pepper, and lemon juice.) Stir until everything is well mixed.

Cut three slits across each fish on both sides, rub the oil and spice mixture onto and into the fish. The fish can be allowed to marinate in the bowl if desired (twenty minutes to an hour should be enough). Cook the fish (5 to 10 minutes) over a charcoal fire in an outdoor grill. You can also make do with a gas grill. Turn over once or twice.

Serve with grilled potatoes or steamed rice and mixed vegatables.

Enjoy!


Learn How To Get Into The Very Lucrative Tilapia Farming Industry!
The Only comprehensive and updated Guide of its kind unlocking the secrets to riches in the exploding Tilapia Farming industry. Incredible extras to the guide make this a complete package with no equal. Click Here!



Seafood Salad: Seafood Recipes from the World-renowned Pride of Britain Hotels

Grilled Tuna Steak

2 tuna steaks (About 8 ounces each and 1 inch thick)
2 tbsp. olive oil
Salt (to taste)
Black pepper (to taste)
Vegetable oil for oiling the grill
1 tbsp. of our Great Berber Spice


Heat grill to medium high to high (about 350 to 400 degrees). Meanwhile, rinse and towel dry tuna steaks. Brush oil on tuna and sprinkle with salt and pepper. Rub a liberal amount of our Great Berber Spice on both sides of the steaks. Using tongs, dip a paper towel in some vegetable oil and rub over the hot grill grate. Place fish on the grill and cook uncovered turning only once. Cook for about eight minutes and reduce the heat to medium or move fish to cooler side of the grill. Cook for an additional five minutes.
Serve hot topped with charmoula sauce and sides of rice and steamed asparagus.

Call 1-919-368-6102 or Email for price of our Great Berber Spice!


Learn Competition Barbecue Secrets! A barbecue instruction manual for the serious competitor and the back yard barbeque cook. Learn how to slow smoke ribs, chicken, butts, brisket, turkey, and fish too! Click Here!

Nigerian Suya (kabob) Recipe

This is the one recipe my wife talks about all the time. I can almost hear her salivating every time she says "suya". Suya, pronounced SOOya, is a Nigerian street food. It is known as grilled meat on a stick or what we would call shish kabob.

Recipe:

1 pound beef such as sirloin
1 cup " SPECIAL SUYA SPICE "
1 cup peanuts
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 red onion peeled and cut into chunks
1 tomato peeled and cut into chunks

1. Cut the beef into bite sized pieces.

2. Make the peanut and spice rub.

a.Grind the peanuts in a coffee grinder or mortar and pestle. Don't grind the peanuts too much because you'll end up with peanut butter. If your ground peanuts end up being oily, place the peanuts in paper towels and squeeze the oil out so the peanuts are dry.
b.Mix the ginger, pepper, paprika, garlic and other spices in a small bowl.
c.Split the spice mix between two bowls. Set one bowl aside.

3. Dip and roll the meat in the other bowl of spice mix. Be sure the meat in throughly covered.

4. Let the meat marinate for at least 30 minutes.

5. Push the meat onto skewers alternating with red onion and tomato if desired.

6. Place the suya on a hot barbeque grill. Grill until meat is well done.

7. Take the meat, red onions, and tomatoes off the skewers and put into a bowl. If you didn't roast the red onions and tomatoes, mix them in with the meat.

Serve with our "SPECIAL SUYA SPICE" mix for sprinkling or dipping.


Variations, Substitutions, Tips, & Hints

*You may also use chicken, lamb, goat or fish in place of the beef.
*If you are using wooden skewers, cover the exposed wood to prevent the skewers from burning. Soaking the skewers in water ahead of time really doesn't work well.
*You can cook the suya in an oven at 400 degree for roughly 30 minutes.
*You can substitute red pepper or red pepper flakes for the cayenne pepper.
*Use a finely chopped clove of garlic instead of garlic powder.
*Try grating some fresh ginger root in place of the ground ginger.
*Other additions to the peanut spice mix to try are: 1 teaspoon sugar, 2 bouillon cubes, 1/2 teaspoon ground cloves, 1/8 teaspoon chili powder.


YOU CAN PURCHASE OUR AMAZING "SPECIAL SUYA SPICE" BY SENDING AN EMAIL FOR A PRICE LIST! sellheretoday@gmail.com

Discover how to cook the Nigerian foods you enjoy or take your cooking skills to the next level.
Nigerian foods are the most exciting, rich and tasteful of all African cuisine. They are often in the form of thick green vegetables, aromatic spices and pepper, garnised with assorted meat or fish. These foods can be easily cooked once you know how. Learn how NOW! Click Here!

***Promote your website to 1000's everyday! Click Here!

Search Engine Submission - AddMe



A-N-Y-O-N-E Can Build A Smoker And That Includes You!
Build your own smoker using these homemade BBQ smoker plans.
You can download them to your computer, print them and take them into your workshop. You get:-


•A full set of drawings with measurements
•Comprehensive work instructions explaining every step
•A full bill of materials
•A list of the tools required
•Tips and techniques to help you along the way Click Here!

HOW TO BARBECUE

Barbecuing is method of cooking that subjects thick cuts of meat to relatively low temperatures for an extended period of time. Barbecuing takes longer than grilling, which involves cooking thin cuts of meat on the grill directly over the heat source for shorter amounts of time. Patience while barbecuing is rewarded with intensely flavored meat.

INSTRUCTIONS
1 Choose a cut of meat to cook on the grill. Roasts, pork shoulders, ribs, entire chickens, and turkey breasts work well.

2 Season the meat or poultry that you wish to barbecue. The meat or poultry can be seasoned using a wet marinade, a dry rub, or a barbecue sauce. Let the meat sit for several hours to absorb the flavoring of the marinade, rub or sauce.

3 Soak wood chips in water for at least one hour before preparing your grill to barbecue, which allows the chips to smolder and produce smoke instead of burning quickly.

4 Light the charcoal for your grill. This can be done using lighter fluid, an electric starter or using a chimney starter, which places the charcoal in a chamber over paper which is then lit to ignite the charcoal.

5 Place the meat on the grill after the charcoal has a white ash coating on it. That will typically take 20 to 30 minutes. Use tongs to move the charcoal to the sides of the grill, and place a drip pan under the meat for catching juices that escape while it cooks. The meat should not be placed directly over the charcoal. Add the wood chips that were soaking if you wish to smoke your meat.

6 Close the lid and allow the meat or poultry to cook inside of the grill. Do not open the lid on a regular basis to check the meat. The amount of time needed to barbecue each type of meat varies greatly. A good guideline was produced by the Smokymtbarbecue website (see resources).

7 Add 15 to 20 pieces of charcoal to each side of the grill every two hours that the meat is barbecuing.

8 Check the internal temperature of the meat or poultry you are grilling when the estimated cooking time is completed. Stick a meat thermometer into the middle of the thickest portion of the meat. Allow the meat to cook until it reaches an internal temperature indicated on the Smokymtbarbecue website.

9 Remove the meat from the grill and allow it to sit for at least 15 to 20 minutes before cutting.

"Who Else Wants to Discover Simple Secret Recipes for Mouth Watering, Fall Off The Bone Ribs, Chicken & BBQ Sauce So Tasty You'll Be the Envy of the Neighborhood...."

Amazing BBQ recipes so tasty your guests will line up for seconds and talk about it for weeks? Click Here!