Basicfishcurebbqrub Recipes

BASIC BARBECUE RUB

Steps:

• Combine all the ingredients in a mixing bowl and stir to mix. (Actually, your hands work better for mixing than a spoon or whisk does. Use your fingers to break up any lump of brown sugar.) Store the rub in an airtight jar away from heat or light; it will keep for at least 6 months.

QUICK AND EASY BARBECUE RUB

Steps:

• Whisk white sugar, paprika, kosher salt, brown sugar, garlic powder, black pepper, onion powder, cumin, chili powder, oregano, and cayenne pepper together in a bowl.

BOBBY'S RUB FOR FISH

Steps:

• Combine the ancho, cinnamon, cumin, salt, brown sugar and black pepper in a bowl. Mix to blend. Transfer to an airtight container and store in a cool, dark place for up to 6 months.

BASIC BARBECUE DRY RUB

Steps:

• Mix all ingredients together and generously sprinkle on chicken, ribs or pork shoulder prior to cooking.

COFFEE-RUBBED GRILLED FISH

Steps:

• Prepare an outdoor grill or heat an indoor grill pan to medium-high, ensuring the grates are very clean. Using a sharp knife, score the fish with four diagonal slashes through the skin on both sides.
• Mix the coffee, onion powder, garlic powder, cayenne, ancho, cumin, brown sugar and 1 teaspoon salt in a small bowl. Pat the fish very dry with paper towels, then drizzle with the oil and rub over the skin. Sprinkle the coffee rub all over the exterior and cavity of the fish and massage the seasoning into nooks and crannies.
• Oil the grill grates or pan. Place the fish on the hot, greased grates, and cover, if using a gas grill. Grill, turning once, until skin is browned and crisp and the flesh is opaque, 5 to 6 minutes per side. The crisped skin should naturally release from the grate when turning and removing the fish. If it doesn't, let it sit until it does. If it's still stuck, carefully pry the skin off the grate with a spatula. Season to taste with salt, and serve right away with lime wedges.

BASIC BARBECUE RUB

Steps:

• Blend all the ingredients together and store in a small container. Ue when ready to barbecue.
• Variations (adding to the dry rub above):.
• Mustard and thyme:.
• Add 4 tbsp Compliments Honey & Garlic mustard, and 2 tbsp of fresh thyme leaves. It is good for fish, poultry, meats, potatoes, and vegetables.
• Mediterranean:.
• Add puree of 2 tbsp green olive tapinade and a couple of cloves of fresh garlic. Good for grilling vegetables, meat and seafood.
• Coffee and cocoa:.
• Add 1 tbsp finely ground dark roast coffee with 1 tbsp double chocolate truffle chocolate mix. It's good with beef, pork, game and poultry.
• Maple:.
• Add 1 tbsp brown sugar, with 2 tbsp organic 100% maple syrup. Good with pork, salmon, poultry, apples, pears, and squash.