Spices Online

Description

"Tom Douglas ""Rub with Love"" Steak Rub is a deep, intense flavors of chile, garlic, and rosemary make this rub a hearty Southwestern compliment to your steak. It's also great on chicken or roasted potatoes. Blend of ancho chilies and sweet smoked paprika with garlic and rosemary make this Southwestern flavor a hearty compliment to grilled steaks.Tom and his wife Jackie own 5 of Seattle's most remarkable restaurants - Dahlia Lounge, Etta's, Palace Kitchen, Lola and Serious Pie. Our restaurants have also inspired a product line. Rub with Love has a great story: When we opened our seafood restaurant Etta's in 1995, the menu featured a signature salmon dish that was dry rubbed. The rub combined brown sugar, smoked chilies, and a hint of thyme to evoke the alder smoked salmon the Pacific Northwest is famous for. The dish became so popular (and still is) that people began asking for rub to use at home. After selling in hand packed zip lock bags for a few years, we introduced the Tom Douglas Rub with Love rub line in 1999. The rest is history...A great selling point for Rub with Love Spice Rubs is their fast prep time. A quick sprinkle and rub 5-10 minutes prior to cooking is all the time it takes. Our spice rubs marry with the juices of whatever you're flavoring to form a delicious glaze. In just 10 minutes, you're ready to cook! You can grill, bake, barbecue or sauté with Rub with Love Spice Rubs.Chef inspired, restaurant tested, quick, easy and delicious, our rubs have become staples in our customers' pantries.

Features

• Perfect blend of spices for steak, chicken or roasted potatoes
• Chef inspired, restaurant tested
• All natural ingredients. No MSG
• Quick, easy and delicious
• 3.5-Ounce air tight container

Description

Add extra sizzle to your steak with my Steak Rub. It's a kicked-up blend of all kinds of great spices like garlic and coriander and 3, count'em, 3 different kinds of peppers. Just rub a little oil and about 1/2 to 1 tsp of Rub into each steak, covering completely. Let em' set awhile (in fridge) for flavor build, then cook'em how you like'em. Bam-tastic.

Features

• Pack of 6 (total 23 oz)
• Made with crushed red pepper, coriander, dill seed and other spices
• Complements any kind of meat, fish or pasta; highest-quality ingredients chosen by Emeril Lagasse himself
• Combines three kinds of pepper, and adds a powerful kick to any steak
• Packaged in a resealable sprinkling jar; made in the USA

Description

McCormick Steak Dry Rub, 3.78-Ounce Units (Pack of 6)

Features

• McCormick
• Steak Dry Rub, 3.78-Ounce Units (Pack of 6)

Description

All natural; No preservatives; No MSG. Award winner. This package seasons 4-6 steaks or chops or 1 prime rib roast. You've requested it, here it is - a rub designed for steaks on the grill! made with only the highest quality white and black peppercorns, rosemary, garlic and other fine spices, this heart seasoning will give your steaks and chips the perfect flavor.

Description

Steak seasoning should harmonize, not compete, with the meat. Steak Rub with rosemary for fragrance and three types of pepper; black, green and chipotle to turn up the heat. There are two ways to use a rub. You can sprinkle it on right before grilling, in which case it acts like a seasoned salt. Or, you can apply it several hours ahead or even the night before, in which case it not only flavors the meat, but cures it. This method gives you a much more complex flavor. Grilling authority, Steven Raichlen, host of the popular cooking series Barbecue University and author of the best-selling Barbecue Bible cookbook series, partnered with The Companion Group to create a fabulous line of innovative, versatile barbecue products. "Rubs are one of the hallmarks of master grillsmanship. Rubs make good barbecue great and great barbecue unforgettable." - Steven Raichlen

Features

• 6-ounce
• Contains no preservatives
• Blend of rosemary and three types of pepper: black, green and chipotle
• Sprinkle right before grilling to use as a seasoned salt
• Apply hours ahead, or overnight, to cure flavors into the meat; model number: SR8096

Description

Weber Canadian Steak Seasoning is a coarse blend of pepper, mustard, onion, garlic, dill, spices and salt. Since this product is coarse in nature, it offers a nice visual appearance and texture, as well as a flavorful addition to foods. The particle size of this product is slightly larger than kosher salt. Serving Suggestions Use Tone's Canadian Steak Seasoning on pork, chicken, beef, shrimp, seafood or lamb. Try this product as a topping for potatoes or potato salad. Perfect for adding a spicy flavor to roasts and casseroles. Delicious on portabello mushrooms or added to ground beef for burgers. Add to wine, vinegar or oil for use as a marinade. Sprinkle on or add to foods before cooking. Start with 3/4 tsp. per serving and adjust to taste.

Features

• Bring the exciting and flavorful taste of garlic, peppers, onion and spices to your grill with Weber Canadian Steak Seasoning
• The perfect seasoning for steaks, pork chops, salmon and Portobello Mushrooms
• Combine seasoning with oil and red wine vinegar to create a delicious marinade. The complete recipe is on the bottle

Description

Melanie created a wonderful new line of all natural spice & rub blends for all foods needing a little spice! Three mouth-watering flavors offer something for every meal. No preservatives or MSG. Each blend is packaged in an attractive, wide-mouth tin for easy pinching and spooning.

Features

• Big Acres Stellar Steak Spice & Rub
• Enjoy this rub on your steaks, fajitas, hamburgers, pork chops and more!
• Toss some in your homemade soup to add a spicy kick.
• Ingredients include sea salt, garlic, black pepper, onion, chile flakes, thyme and paprika.

Description

The New Yorker said it best: "For aspiring gourmets of the grill, there is only one book: The Barbecue! Bible." An IACP/Julia Child Cookbook Award-winner with over 210,000 copies in print, The Barbecue! Bible is Steven Raichlen's highly successful, far-reaching version of Grilling 101. Well, now comes Grilling 201-the grilling guru's seminar in the flavor boosters, dry and wet, that give grilled food its character, personality, and soul. Echoing the master book in its energetic design and in-depth perspective, Barbecue Sauces, Rubs, and Marinades presents over 200 recipes for global flavoring techniques. There are rubs and spice mixes: Memphis Rub, Chesapeake Fish Powder, Santa Fe Spice Mix, Bombay Blast, Powdered Hellfire. Marinades and spice pastes: Moroccan Charmoula, Gaucho Beef Marinade, Thai Lemon Chili Marinade, Yucatan Black Recado. Plus sauces and salsas, mops, bastes, and butters, ketchups, mustards, chutneys, and relishes. The author gives a quick overview of barbecue essentials, explains what each flavoring technique does and how it works with different recipes and ingredients, and offers dozens of grilling and cooking tips-including how to build your own signature barbecue sauce. You'll graduate to a new level of grilling expertise.

Steven Raichlen, whose name needs no introduction to fans of The Barbecue! Bible, has spent years tasting the best barbecue the world has to offer. This global exposure is deliciously evident in his newest "bible," Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. Raichlen's latest cookbook offers a lively introduction to such saucy American standbys as Kansas City-style and Texas-style barbecue while paying due respect to such international grill classics as Indian tandoori, Argentinean chimichurri, Korean boolkogi, and Indonesian satay (the recipes for these, by the way, are carefully authentic as well as delicious). The most important lesson Raichlen offers is his careful explanation of the components of great barbecue, which builds upon different layers of flavor. Variously referred to as wet rubs, marinades, cures, bastes, glazes, or slather sauces, these layers are clearly defined and supplemented by dozens of recipes. How to deploy these layers? According to personal taste, says Raichlen, but he helpfully offers a peek at the structure of a "championship barbecue," which might start with a long deep soak in marinade, followed by a dusting of spice mix, before being basted and glazed during the cooking process. When the meat is ready to be eaten, it is served with a finishing sauce, slather sauce, dipping sauce, or chutney. Raichlen provides fascinating recipes for every step, from the Only Marinade You'll Ever Need to recipes for homemade ketchups and mustards, both classic slather sauces. Novices who have yet to light their first grill and seasoned smoke hands alike will find this guide inspiring and indispensable. --Sumi Hahn Almquist

Features

• ISBN13: 9780761119791
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Description

Rub on steaks, chops, chicken or fish! Ridiculously delicious! Grill, bake or broil! Experience the far east flavor that will captivate your taste buds! Turn your steaks, chops, chicken or fish into a tasty crusted experience that screams of flavor! Simply use RUBZ! on your favorite cuts of meat and grill or try recipe on side of box.

Features

• Spicy Asian-Cajun Flavor
• Will Coat Approximately 5 Pounds Of Meat, Fish, or Poultry
• Grill, Bake, Or Broil