Spice Rubs 101- 25 Ways To Transform Your BBQ Rub

by Mick Brown

Rub A Dub Dub, You hear a lot nowadays about Spice Rubs. They are being cooked up on The Chew and other popular daytime TV programs. Of course, every team on those Competition BBQ Shows is using a secret Rub. I hope to compete one of these days, under the right conditions. Would love to have the next “Award-Winning” Rub. But that’s a different article.

The terms Rub, Dry Rub, BBQ Rub, Spice Rub, etc… generally refer to a pre-measured mixture of seasonings. The word “Rub” is quite literally a noun and a verb. Most Rubs are used to marinate meat overnight. With gloves (preferably), you literally Rub the dry mixture evenly over the meat, using the natural meat juices to create a wet paste. This technique is used for Grilling, Smoking and BBQ all over the world. You can use it for Baking, as well. Anyone who has seen my Facebook page knows that International BBQ is a strong interest of mine. Stick with me, and I will show you that the world is a very small place when it comes to BBQ.

25 WAYS TO TRANSFORM YOUR BBQ RUB

Whether you make your own Homemade Rub or are using a good commercial one, it usually acts as a background “symphony” of flavor. Most Rubs are created to taste great on their own. But if you are in the mood to add a new spin- Here are 25 special ways to Transform the flavor:

SWEET TREATS

1. Add Cinnamon with Sugar– Brown, White or Raw Sugars are fine. Especially good for Pork, Ham and Bacon.

2. Sugar, Soy and Sesame Oil- A Teriyaki style spin on your Rub.

3. Honey and Lemon– Especially good for Chicken. Can be added to BBQ Sauce for Ribs.

4. Molasses– Adds a rich natural sweetness to anything.

GET FRUITY

5. Orange Slices– Squeeze and cover to add a bright fresh Citrus Flavor.

6. Lemon Slices– Be careful as acid will begin to “cook” fish or meats. Adds pungent Citrus, best with with something sweet.

7. Pineapple Slices– Fresh is best, use canned if you must. Squeeze the juice and Rub into Hams, Chicken, Turkey, Pork Roast.

8. Lime– It adds nice tangy flavor. Great for Chicken and Fish.

HERBAL POWER- These are best fresh, but you can substitute dry herbs.

9. Parsley– Nice natural Herbal flavor. I like to stuff it into cavity after seasoning Chicken, Turkey or Duck.

10. Fennel– Chop the leafy part and Rub it in. Great for Seafood and Fish.

11. Fresh Dill– No need to chop, break off and spread branches.

12. Rosemary– Can chop branches or pull off leaves. Especially for Steak and Pork.

13. Basil– Unique mild flavor. Especially great for marinating Veggies. Add a bit of Olive Oil to spread flavor.

14. Oregano– Love it with Veggies and Pork Chops.

15. Thyme– Great for Steaks and Beef Ribs.

16. Garlic– Of course. Chopped, or Rub it thinly sliced, can put in slit holes for Beef, Pork Roasts and Lamb.

17. Mint– Generally with Pork and Lamb.

HEAT IT UP!- Use a little or a lot, depending on taste. When Rubbing meat it is good to wear gloves. Especially with these.

18. Jalapenos– Mildly spicy, pickle your Chicken, Pork or Beef.

19. Dry Cayenne– No need to buy a spicy Rub. Add Cayenne.

20. Crushed Red Pepper– Adds general heat and little bursts of flavor.

21. Hot Sauce– Add your favorite, may want to dilute slightly with water or another wet ingredient to spread evenly.

22. Chipotle Pepper– Especially good with Smoked Chipotles in lieu of liquid smoke.

23. Red or Green Chile Peppers– Spicy Southwestern flavor for Chicken, Pork, Beef or Fish.

24. Habanero– Light ‘em up, I’m on fire…

25. Bell Peppers and Onions– Not especially spicy, but will add distinctive flavor.

You don’t have to wait to use Rub or fire up the grill. Feel free to add any combination of these flavors to any recipe. Especially for Baked or Crockpot BBQ Pork, Ribs or Chicken. The nice thing about cooking is the wide variety of alternatives. I am sure there are at least another 1000 ways to transform your BBQ Rub. I welcome your ideas or “tried and true” recipes. I’d be glad to compile another list to share with everyone, of course giving credit to your ideas. Post them here, or email me at Mick@TasteeBQ.com. Until next time, Eat and Be Well.

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Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Catering, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. He is also author of web serial blog “The Adventures of Tastee BQ.” Email- Mick@TasteeBQ.com

Related Articles:

LINKS– Some of the latest in BBQ around the Web

Top 10 Brisket Rub Recipes- http://bbq.about.com/od/brisketrubrecipes/tp/Top-10-Brisket-Rub-Recipes.htm

Videos

BBQ-Pork Ribs low and slow – English Grill- and BBQ-recipe – 0815BBQ– He makes a Rub and amazing views from the Grill.

Pakistani style BBQ in the Netherlands– Nice looking Grilled Chicken and interesting glimpse of grilling Naan near the end.

Is it time to Recycle those Old Spices in your Kitchen Cabinet? An Easy 4 Step Plan

By Mick Brown

#oldspicebottle

It is surprising what you may find in the back of the Cabinet..

OK. I have a confession. As you may know, my company has offered in-home private grilling lessons for years. The first order of business is usually checking out the client’s pantry. You can learn a lot from seeing what kind of dry seasonings people are using. For example, I always discourage Garlic and Onion Salt(s) if I encounter them. The biggest question is always “How old are these Spices?”.

#oldtea

My Spice Cabinet also holds Teas, Medicines and Health Supplements. This box of Tea from 1998 was the oldest date I found.

With that said, my confession is that I have not done a thorough upgrade of my home shelf for a least a couple of years. For the past 14 years, I have owned restaurants or worked out of others’ for catering gigs. So I always have access to fresh and fast moving dry spices. I rarely dig into my home stash of spices and herbs anymore.

#expiredspicebottles

Many Spice Bottles have an Expiration Date on the bottom or on a side panel. Others come with Lot Numbers.

In the New Year, I already have a few private BBQ lessons lined up. This article will be in the front of client hand-outs this year. I am now the proud owner of newly cleaned and re-organized kitchen spice cabinets! It feels good to know the current inventory of fresh usable seasonings, and where they are located. Here’s how I did it in 4 Easy Steps:

#vintagevoodoorub

Dust and Rust are good indications that it is time to let an Herb go. The Voodoo Rub was a souvenir from a trip to New Orleans about 10 years ago.

4 EASY STEPS TO UPDATE YOUR SPICE CABINETS

1. Take out your fresh, newly bought bottles and put them aside. They usually populate the front rows of your lower shelves. These are going back in.

2. Carefully inspect the older “questionable” bottles for an Expiration Date. Sort out bottles with dates that have expired and those that come with a lot number (manufacturer lot numbers can be searched online). Of course those with good dates are kept. Questionable bottles that are dusty and rusty have seen fresher days. Why bother looking them up online?

3. Dust and clean shelves before replacing the good spices and herbs. I happened to have some new shelf liners laying around from the last cabinet project, so I applied them to the clean shelves. If you are thus motivated, feel free to buy liners at your local Kitchen Supply Dept.

4. Of course now you can restock/re-organize the shelves in a way that makes sense to you. But- What do you do with the expired herbs and spices? Put the bottles in the Recycling Bin? Of course. Recycle the actual old spices and herbs? Sure- especially if you have a little extra time for a home craft project. You can always save the project for another day.

#oldhealthaids

An embarrassing view of the graveyard of Health Supplement programs of years past; Human and Canine.

RECYCLING OLD SPICES AND HERBS

From a BBQ Perspective, it is the best to use the same Herbs and Spices you would add to a Rub or Recipe; like Garlic, Rosemary, Cumin, Oregano, Paprika, etc…

Here are 3 BBQ Ideas:

1. For Gas Grills add the Spices with your Wood Chips in Box, Tin Pan or Foil Pouch for Smoking.

2. If using Wood Chunks or Logs with Charcoal, add Spices and Herbs to your Pan of Water, Juice or Beer for humidifying the Smoker. Herbs will add a nice aroma to the smoke.

3. For Stovetop or Electric Smoking, combine the Spices with the Wood Chips in Pan.

Otherwise, there are plenty of other uses for expired spices and herbs- from Heated Potpourris, Homemade Candles, Soaps, etc… You can even use old dry Cayenne to ward off garden pests. [See Links below.] In the meantime, my catering company has created a new Rub, with freshly blended herbs and spices. I have provided a few links, if you’d like to check it out. Until next time, Eat and Be Well.

Related Articles:

LINKS- RECYCLING OLD HERBS AND SPICES

10 Ways to Use Up Old Spices  http://earth911.com/food/use-up-old-spices/10

5 New Uses for Old Spices  http://www.goodhousekeeping.com/recipes/healthy/spice-uses#slide-6

How To Recycle Old And Expired Spices  http://www.bubblews.com/news/920343-how-to-recycle-old-and-expired-spices

How long should I keep dried spices? http://www.mnn.com/food/healthy-eating/questions/how-long-should-i-keep-dried-spices

LINKS- FROM OUR SPONSORS

California Gold BBQ Rubs- http://www.californiagoldrub.com/index.html

Facebook- https://www.facebook.com/CaliforniaGoldBBQRubs

Tastee BQ Grilling Co.- http://www.tasteebq.com

POWER Rub on Amazon- http://www.amazon.com/California-Gold-BBQ-Power–10oz/dp/B00CVCMR88

Spice Up Your Health

Spice Up Your Health

Last year, we spent much time talking about how POWER Rub is delicious and easy to use. In 2014, I hope to make more effort to discuss the beneficial aspects of adding certain Herbs and Spices to your diet. Six of the ingredients in POWER are on this Top Ten list. If you don’t get it from us, hope you will get them somewhere. Eat and Be Well.

http://rhythmsuperfoods.com/_blog/Rhythm_Superfoods_Blog/post/spice-up-your-health/

5 of L.A.’s Best Hidden Places for the Freshest Meats- Pt. 2- Where are the Fish Tanks?

by Mick Brown

#freshlobster

Fresh Lobster picked from tank at California Market in September 2013.

It is no secret that the best meals start with fresh, quality ingredients.  In this new blog, we are talking about some of the hard-to-find places where you can send a Caterer for the best quality Meats in the Los Angeles area. Sad to report that the Fish Tanks have been removed at California Market, 4317 Beverly Blvd. Los Angeles, CA., 90004  (http://www.yelp.com/biz/california-market-los-angeles). I had driven past this place for years, with no idea of what they had inside. From Beverly Boulevard it may look like an abandoned grocery mart. The entrance is actually on the other side, facing away from the street. Once you enter their bustling parking lot, you know there is plenty of shopping happening here. I’ll pay homage to what was, while at the same time asking the title question. If anyone knows of somewhere else where fresh (edible) fish is sold from the tank, please leave a comment.  [A full list of my picks, with Links, appears at the bottom.]

#livelobster

Where else can you find Live Lobsters for only $5.99 per Pound?Really, where???

One of my best bargains ever was two live whole lobsters from California Market for the grand total of less than $16.00. Took them home and boiled them in a pot of BBQ Rub seasoned water. Then Grilled them and served with Seasoned Garlic and Herb Butter. Delicious.

#grilledlobsters

Grilled Lobster served with Seasoned Garlic and Herb Butter.

California Market also had fresh Abalone and tanks of live Halibut for $16.99 per Pound. They would help you pick the right one for your desired weight. Then the Butcher would perform “the deed” and send you home with flawless filets. Why go on and on about what used to be available? Because I want to find anyone who knows of a similar place that still exists.

#livefishtanks

Goodbye to the Fish Tanks at California Market. Thanks for the Memories.

The good news is that you can still find great deals on Fresh Frozen Fish at California Market. You can also ask the Butchers for the fresh Catch of the Day and they will point you to it.  If you want prepared food, the Noodle House at the store entrance sells some amazing sweet or spicy Fresh Noodle Bowls you can eat there or take-out. On Yelp, some of the reviews are misleading. Like the one that says they don’t have Kimchi. California Market makes it fresh every day and has a whole aisle full of selections. My day job is to run a Los Angeles catering biz, which has recently expanded into manufacturing a new line of BBQ Rubs. Hope you don’t mind if I leave a couple of links below. Eat and Be Well.

5 Most Hidden Places for Fresh Meat in Los Angeles

1. California Market- 4317 Beverly Blvd. Los Angeles, CA 90004  http://www.yelp.com/biz/california-market-los-angeles . The Live Fish Tanks are gone, but ask the Butcher for the Catch of the Day.

2. Marconda’s Meats and Puritan Chickens- Farmer’s Market, 6333 West 3rd St #514. Los Angeles, CA 90036-3183 (323) 938-5131  http://www.marcondas.com/  This butcher has the best Fresh Meats with reasonably priced Sales, as well as premium steaks such as Waygu. They also make their own Marinades, Sausages and Side Dishes.

3. Monsieur Marcel Gourmet Market- Farmer’s Market, 6333 w 3rd St. Los Angeles, CA 90036   http://www.mrmarcel.com/gourmet-markets/  The Deli has fine Cheeses from all over Europe and other parts of the World. You can get premium Meats, including Paris Ham at prices that cost only a bit more per pound than the gelatinous Hams you get blister packed from the Grocery Store.

4. Harvey’s Guss Meat Co.-949 S. Ogden Drive, Los Angeles, CA. 90036 (323) 937-4622 Miracle Mile http://www.harveysgussmeat.com/home.html Talk about hidden. There is no store sign above the back Alley entrance. We are talking top grade Aged Meats here.  Hanging on hooks in a Walk-In Refrigerator. Hours are limited.

5. Boccato’s Groceries-3127 Manhattan Ave, Hermosa Beach, CA 90254 Phone:(310) 376-0574  http://www.yelp.com/biz/boccatos-groceries-hermosa-beach The Meat Dept. has everything from Steaks, Chickens, Lamb and more. You can get it plain or pre-marinated in their special seasonings. They have a fully functional kitchen to go along with the Deli. Our favorite find is their Rotisserie Turkey Sandwich.

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Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Catering, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. He is also author of web serial blog “The Adventures of Tastee BQ.” Email- Mick@TasteeBQ.com

______________________________________

LINKS

Tastee BQ Catering Co.- http://www.tasteebq.com

California Gold BBQ Rubs- http://www.californiagoldrub.com/

Facebook- https://www.facebook.com/CaliforniaGoldBBQRubs

Available on Amazon-  http://www.amazon.com/California-Gold-BBQ-Power–10oz/dp/B00CVCMR88