How to Make Your Own BBQ Rub and
Add Fab Flavours and Aromas to Your Grilled Meat
26th June 2015 -- Issue #54
Table of Contents
1. My Facebook Page/Youtube/Google Plus/Twitter Links
2. Recipe of the Week - Make Your Own BBQ Dry Rub
3. My Recipe Book
4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!
To keep up to date with new recipes and herbs and spices info,
I have a Facebook page you may like...
Here's my Youtube channel with all my spice mix videos...
And if you're a Google Plus user...
And if Twitter is your thing...
Barbecue Dry Rub
If you're into barbecuing, then this BBQ Rub is a must! This easy to make blend of spices and herbs is super versatile and will season, flavour and add mouthwatering aromas to all your grilled food.
Ingredients: (makes about 9-10 tbsp)
3 tbsp paprika
2 tbsp coriander seeds (cilantro)
2 tbsp brown sugar
2 tbsp dried rosemary
1 tbsp garlic powder
1 tbsp black peppercorns
1 tbsp chili powder
4 tsp dried basil
2 tsp mustard powder
2 tsp sea salt
2 tsp onion powder
2 tsp cumin seeds
tbsp = tablespoon
tsp = teaspoon
- Grind the rosemary, cumin, coriander, peppercorns, sugar and salt
- Add to a bowl
- Stir in the paprika, chili, mustard, onion and garlic powders
- Finally, crumble in the basil. Combine thoroughly
That's all there is to it!
Store in an airtight container out of direct sunlight. Use within 3 months.
Note: Toasting the peppercorns, cumin and coriander seeds prior to grinding will add even more flavour to your finished blend.
See further down the page for tips on toasting and
Click here for a large collection of my other barbecue seasonings.
Spice Magic - Recipe Book
I've reduced the price to only $5 exclusively
for my newsletter subscribers.
This is my new downloadable recipe book all about making your own spice mixes and herb blends.
It has 100 Recipes from all around the world ranging from the basic to fairly complex.
Just a few of the recipes you'll find within...
- A Collection of BBQ Rubs
- Cajun, Creole and Taco Seasonings
- Curry Powder and Masala Blends
- Pumpkin and Pudding Spice Recipes
- Mulling and Pickling Spice Mixes
- Recipes For Dry rubs
- Blends From China, India, US,
Africa and Europe
- And Many More
It comes with 4 bonus books all written by me!
Click For Further Info.
How to Toast and Grind
Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...
Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.
Step 2: Let them cool and then grind.
Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.
Click Here for step-by-step info and photos on this recommended technique.
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Until Next Week,
Jason - Spice-Mixes.com