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BARBECUED DRY RUB
Ingredients:
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(serves 6-8)
​- 4 Tablespoons dark brown sugar
​- 2 teaspoons paprika
- 3 teaspoons chili powder
​- 2 teaspoons pepper
​- 1 teaspoon dry mustard
​- 1 teaspoon onion powder
​- 1.5 teaspoons salt
​- ¼ teaspoon cayenne pepper
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Combine brown sugar, chili powder, paprika, pepper, dry mustard, onion powder, salt and cayenne in a bowl. Transfer half of the dry rub to a shallow dish (reserve). If using chicken, dry rub it with a paper towel and coat over the underskin with the remaining rub. Transfer to plate and refrigerate it covered for 30-60 minutes.
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With chicken – Heat burners on high (grill), covered for about 15 minutes. Then lower the heat to medium – low (If using a charcoal grill, open the bottom vent on the grill). When the coals are covered with a fine gray ash, spread evenly over bottom of grill. Set cooking grate in place and heat covered with lid vent open in place and heat covered. Scrape and oil the cooking grate. Arrange your chicken skin side down and grill until the skin is well browned and cripy.
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Now dredge – Lightly coat skin side of chicken with reserved rub and return to grill, skin side up. Continue to grill, covered, until the rub has melted into a glaze and white meat is 160 degrees and dark meat is 175 degrees (15-20 minutes). Remove chicken and place on a platter covered with tin foil for about 5 minutes… then serve.
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BARBECUE WET RUBS:
A fantastic Steak or Short Rib Marinade
It is suggested to do this a day ahead of time
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Ingredients:
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(serves 6)
- 6 Scallions sliced thin with only the white and pale-green of the scallion.
- 2 garlic cloves, smashed and diced
- 1/3 cup soy sauce
- 3 Tablespoons fresh lemon juice
- 2 Tablespoons olive oil
- 1 Tablespoon light brown sugar (packed)
- 1 Tablespoon sesame oil (toasted is best)
- 1 Teaspoon hot pepper sauce
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Combine all the ingredients in a large plastic zip lock bag and mix well. Add your steak or ribs and seal the bag, taking care to press out the excess air. Ensure that the meat is well covered by the marinade and refrigerate overnight (turn bag over from time to time).
Heat your gas grill to high or if using charcoal, then build a medium to hot fire. Remove the meat for the bag and wipe off the excess marinade. Season the meat on both sides lilghtly with salt and grill until browned. If using a steak (flank is best). Transfer to a cutting board and let rest for 10 minutes and slice thinly (for stead) against the grain. Serve with a fresh salad and a full red wine !
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TAPENADE WET RUB
Ingredients:
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(serves 6)
- ½ cup Olive Oil
- ¼ cup vegetable oil
- 1 ¼ cup pitted black olives (kalamata), chopped.
- 1 Tablespoon minced capers
- 2 garlic cloves, smashed and minced
- 1 teaspoon anchovy paste
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In a bowl, start by adding all ingredients and mix well. If you want a smoother Tapenade then use a food processor. You may desire a thinner sauce, if so then add a bit more olive oil to the mixture.
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A Tasty southern European used wet marinade for the steak
(flank or skirt is best)
Ingredients:
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(serves 6)
- ¼ cup thinly sliced shallots
- 2 Tablespoons chopped fresh oregano
- 3 Tablespoons minced garlic
- 2 Tablespoons paprika
- 2 Tablespoons vegetable oil
- 1 Tablespoon red pepper flakes
- 1 orange zest and juice
- 2 teaspoons kosher salt.
Mix all the above in a bowl then place in a large zip lock plastic bag and let marinade for 4-6 hours with your meat. Turn bag over from time to time. Remove meat and pat dry with paper towels and place on grill (medium – high heat until desired result)
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PISTACHIO SAUCE FOR FRESH HERB ROASTED/GRILLED CHICKEN
Ingredients:
(serves 6)
- 1 cup unsalted and shelled pistachios chopped
- 1/3 cup sliced chives (fresh naturally)
- 3 Tablespoons lemon zest
- 1 cup olive oil
- 1 teaspoon kosher salt.
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This sauce is wonderful with roasted/grilled chicken but you will need to prepare an easy marinade for the chicken which is very elementary:
- 1/3 cup fresh lemon juice
- 1/2 cup olive oil
- 1/8 cup white balsamic vinegar
- 3 garlic cloves, smashed and minced.
- 3 Tablespoons fresh thyme (chopped)
- 3 Tablespoons fresh Rosemary
- 2 Tablespoons fresh sage (chopped)
- 2 Tablespoons kosher salt
- 1 teaspoon black pepper
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In a medium bowl, whisk all the above. Place the marinade in a large zip lock plastic bag and add in the chicken (with skin on) and refrigerate for about 6 hours.
The chicken can be either roasted (450 degree oven) for approx.. 35-40 minutes then reducing heat to 300 degrees for an additional 20 minutes. Remove and let rest on cutting board for approx.. 10 minutes.
This is also very good on the grill (medium – high heat) top down and cooked until inside temp. reaches 165 degrees.
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RECIPES
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