Created especially for chicken and turkey, this rub adds a tasty seasoning sensation to any lean, mild meat. Excellent for roasting a whole chicken, baked chicken breasts, grilled wings or as the spices mixed with flour in favorite fried chicken recipes.
Sprinkle the rub on both sides of chicken parts - breasts, legs and thighs - and pat gently to adhere to the meat. Brown in a skillet and then bake in the oven for 20-40 minutes or in a slow cooker on low for 3-4 hours.
To season a deep fried turkey, sprinkle the rub inside the bird, under the skin around the breasts and on the outside of the turkey. Refrigerate overnight for maximum flavor.
This rub is carefully blended to enhance the flavor of your favorite sea food and fresh water fish. An excellent spice mix to use on grilled or baked salmon, scrumptious shrimp kebobs or even as a secret ingredient in crab cakes. Try as a tasty seasoning for trout, catfish or perch.
Brush fish fillets with a little oil and then sprinkle rub on both sides. Grill, broil, bake or pan fry as usual. On meatier cuts such as salmon or swordfish steaks, apply the rub at least 30 minutes before cooking.
For a fish fry, use the rub as the spices in your dry breading mixture. Dip pieces of cod or other white fish in a batter of milk, buttermilk or beer and then dredge in seasoned flour, cornmeal or cracker crumbs.
From steaks and ribs to roasts, brisket and even ground beef, this rub is sure to please. The finest ingredients and spices are carefully blended to bring out the flavor in any cut of beef.
Sprinkle on your favorite steak to create juicy T-bones, mouthwatering porterhouse, bold rib eyes and sirloins bursting with taste. Generously coat ribs, roasts or brisket and let the meat rest for 30 minutes before cooking or refrigerate overnight.
Cook on a grill or smoker for the best beefy barbeque or use low heat in the oven or slow cooker for tougher cuts of beef.
Add a tablespoon of rub to a pound of ground beef, for more flavorful burgers, meatballs or meat loaf.
This is blended specially to bring out the flavors and add new taste sensations to your favorite vegetables. For grilling vegetables, such as eggplant, zucchini and tomatoes, lightly brush with oil and toss in the spice mixture. Let rest 10 to 15 minutes before cooking.
Drizzle a little olive oil on Brussels sprouts, potatoes, carrots or asparagus, then sprinkle on the rub and toss to coat. Roast in a 400-degree oven until tender for sensationally tasting vegetables that will earn raves for the cook.
Season French fries or use instead of salt and sprinkle on mash potatoes.
This rub is the perfect blend of the finest ingredients and spices to bring out the flavor of every morsel. Generously coat a pork butt, shoulder, ribs, chops or tenderloin with this seasoning mix. Let the meat rest for about 30 minutes to absorb the spices before cooking.
Cook your pork slowly in a smoker, with indirect heat on the grill, in the oven or a slow cooker. The natural juices of the meat will mix with the rub to give your pork a sauce-like finish.
For larger pieces of meat such as roasts for pulled pork, work in as much rub as possible. For small cuts like chops and tenderloin, dust with the rub and cook as usual.