Make Your Own Barbecue Rub Recipe and Add Fabulous Flavours to Your Grilled Meat
25th May 2017 -- Issue #102
Table of Contents
1. My Facebook Page/Youtube/Google Plus/Twitter Links
2. Recipe of the Week - BBQ Rub Recipe
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...
Homemade Barbecue Dry Rub
As summer has finally arrived, this BBQ seasoning with its mix of spices and dried herbs is the one to make. This is a good all-purpose blend, fairly mild, and is versatile enough to use with all grilled meats.
Makes about 8-9 tbsp
3 tbsp paprika powder
2 tbsp cumin seeds
2 tbsp brown sugar
1 tbsp black peppercorns
4 tsp coriander seeds
4 tsp dried oregano
4 tsp dried basil
2 tsp mustard powder
2 tsp chili powder
2 tsp salt
tbsp = tablespoon
tsp = teaspoon
- grind the sugar, coriander and cumin seeds, peppercorns and salt
- Once ground, add to a bowl
- Stir in the mustard, chili and paprika powders
- Finally, crumble in the dried oregano and basil. Combine thoroughly
That's all there is to it!
Store in an airtight container out of direct sunlight. Use within 3 months.
Note: You could dry toast the peppercorns, coriander and cumin seeds before grinding. This really brings out their flavours and aromas!
See the toasting and grinding info down the page for tips on this
recommended, easy to do cooking process.
Click here to see lots more of my homemade blends.
Note: Apologies for the lack of newsletters recently. I've just finished proof reading my Kindle spice mix book! A lot harder task than I thought. Anyway, it is done and uploaded to Amazon, and once I finish doing the description it'll be live THIS WEEK. I'll send a newsletter once it is all done.
Spice Magic - Recipe Book
I've reduced the price to only $3 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
It also has a 60 day money back guarantee.
No questions asked!
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