Print Page - Grilling Meat Rubs

Title: Grilling Meat Rubs
Post by: GrizzlyTaco on Mar 29, 2006, 10:36 PM

Meat Rub's

Note: All rubs good on beef, chicken, or pork. Each rub is good for 1 pound of meat.

Moroccan:
2 tbsp.      paprika
1 tbsp.      salt
1 tbsp.      sugar
2 tsp.      cumin
1 tsp.      ground cinnamon

Kansas City:
2 tbsp.      seasoned salt
1 tbsp.      sugar
1 tbsp.      chili powder
1 tsp.      onion powder
1 tsp.      pumpkin pie spice

Asian:
1 tbsp.      salt
1 tbsp.      sugar
2 tsp.      ginger powder
1/2 tsp.      garlic powder
1/4 tsp.      cayenne pepper

Tuscan:
1 tbsp.      salt
2 tsp.      onion powder
2 tsp.      sugar
1 tsp.      crushed rosemary
1 tsp.      thyme

Instructions:
Mix each rub and sprinkle on the meat of your choice. Let meat stand for at least 1
hour before grilling or baking. Enjoy...

Title:
Post by: TheViking on Mar 30, 2006, 07:43 AM

Quote from: GrizzlyTacoMeat Rub's

Note: All rubs good on beef, chicken, or pork. Each rub is good for 1 pound of meat.

Moroccan:
2 tbsp. paprika
1 tbsp. salt
1 tbsp. sugar
2 tsp. cumin
1 tsp. ground cinnamon

Kansas City:
2 tbsp. seasoned salt
1 tbsp. sugar
1 tbsp. chili powder
1 tsp. onion powder
1 tsp. pumpkin pie spice

Asian:
1 tbsp. salt
1 tbsp. sugar
2 tsp. ginger powder
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper

Tuscan:
1 tbsp. salt
2 tsp. onion powder
2 tsp. sugar
1 tsp. crushed rosemary
1 tsp. thyme

Instructions:
Mix each rub and sprinkle on the meat of your choice. Let meat stand for at least 1
hour before grilling or baking. Enjoy...

HEY! Where was all this Fancy Schmancy food when we went to Mojave Narrows ????????

Title:
Post by: fritz_monroe on Mar 30, 2006, 10:38 AM

These sound pretty good. My favorite seasoning is Emeril's Creole seasoning. We use this all the time on steak. I like mine pretty spicy, so almost to the "blackened" thing with it. My wife doesn't like it as spicy, so it's a light dusting.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Title:
Post by: GrizzlyTaco on Mar 30, 2006, 09:31 PM

Quote from: TheVikingHEY! Where was all this Fancy Schmancy food when we went to Mojave Narrows ????????

Remember it was too windy to fire up the grill, heck it was to windy for me to set up the bunk ends also. Brian did you see the pics of our New Edition to the Family...........Grizzly Chef :sombraro:

Title:
Post by: TheViking on Mar 31, 2006, 07:58 AM

Quote from: GrizzlyTacoRemember it was too windy to fire up the grill, heck it was to windy for me to set up the bunk ends also. Brian did you see the pics of our New Edition to the Family...........Grizzly Chef :sombraro:

Yes I did see the New Addition. He/She looks like it could be a big dog with them paws. Congrats on the new family member.

Title:
Post by: Dee4j on Apr 10, 2006, 07:10 PM

Quote from: GrizzlyTacoRemember it was too windy to fire up the grill, heck it was to windy for me to set up the bunk ends also. Brian did you see the pics of our New Edition to the Family...........Grizzly Chef :sombraro:

congrats on the new "baby" I agree with Brian..on the size when I had my shepard I taught mine to be a lap dog when I would sit in my beanbag chair and watch TV...9 months and 90 Lbs later...not as cute :eyecrazy:

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General => Recipe Forum => Topic started by: GrizzlyTaco on Mar 29, 2006, 10:36 PM