grill
Barbeque Dry Rub
Barbeque Dry Rub
Turn An Average Bbq Into A Brilliant Bbq
Everyone who owns a BBQ probably wishes that they knew how to BBQ better. Are you one of them?
Most of the time it is the small things that can turn an average BBQ into a brilliant BBQ and here we have compiled some BBQ tips to help you go from amateur BBQer to professional BBQer.
Tip one: make sure your meat is at room temperature before you put it on the BBQ. If you BBQ cold meat then it won’t cook evenly and you end up burning the outside and having no heat in the centre of your meat.
Tip two: after you BBQ your meat make sure you allow it to rest in a warm place, off the BBQ. Resting meat allows the juices that have been pushed to the centre of the meat during cooking to redistribute through the meat ensuring it’s more tender and juicy.
Tip three: most BBQer’s know that you should only turn your steak once. Over turning meat on the BBQ will lead to meat that is tough and chewy, and no one likes that.
Tip four: sausages are a favourite at most BBQ’s an in almost all cases sausages has been speared with a fork to avoid them bursting. This is actually a BBQ no-no as when you BBQ sausages with holes you are letting the moisture escape from the meat and allowing the fat to drip onto your BBQ’s flames. Sausages end up being dry and shrivelled and you risk a fat fire at your BBQ. BBQ your sausages without the holes and see if you can taste the difference.
Tip five: cleanliness is next to godliness, especially at a BBQ. Keeping your BBQ clean of old fat, dead insects and decaying food will mean your next BBQ will be fresh and clean, and guests won’t be able to taste the residue of the last BBQ. Also, it is very important to know that BBQs are notorious for incidents of food poisoning. To avoid sick guests be careful of cross contamination, especially with raw and cooked food. NEVER put cooked food in a place where raw food was.
Tip six: BBQs can often be the same thing over and over – steaks, sausages, hamburgers- so why not be adventurous with your next BBQ. Try different types of dishes or even different types of BBQing styles, for example slow cooking, using dry rubs on meat or even smoking. Your guests will definitely be impressed at your next BBQ.
Ready to use each of these BBQ tips? Then why not organise a BBQ for next weekend. BBQing better is not hard and by following these tips your friends and family will definitely crown you BBQ King. But remember a BBQ King is only as good as the BBQ he cooks on so invest in a high quality BBQ that won’t let you down. Contact Lifestyle BBQ’s today to find out more about their range of quality Australian made BBQ’s – you won’t be disappointed.
 Bad Byron's Butt Rub (24OZ) Sale Price: $17.99  Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product DescriptionButt Rub is an all purpose seasoning with a balanced blend of onion, garlic, salt, pepper, paprika and chipotle (smoked jalapeno). Bad Byron's Butt Rub can be thought of as a dry marinade or "rub". Apply Butt Rub to the meat, rest it covered in the refrigerator, then cook and enjoy. The Butt Rub Competition Cooking Team has won numerous national barbecue awards, including 15 grand championships and 14 reserve championships. First place Award of Excellence from the National Barbecue Association. First place Golden Chile Award for Cook-off Seasoning/Rub by Chile Pepper/Cooking Zesty Magazine. Features
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 Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas List Price: Sale Price: $9.78 You save: $3.17 (24%) Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product DescriptionPaul Kirk offers up his barbecue expertise with over 50 recipes for sauces, including marinades, rubs and mops, salsas and relishes, and even homemade mustards and ketchups. Plus, each recipe points to the meats, fish, or vegetables it complements best. You can also learn how to concoct your own signature rubs and sauces for a bold zesty flavor all your own. Paul Kirk has been participating in barbecue competitions for 15 years. He has been named World Barbecue Champion seven times. If you are really serious about barbecuing, Paul Kirk's Championship Barbecue Sauces will help you learn about slow-cooking meat over smoke and teach what you need to know to start approaching barbecuing like a pro. Along with teaching about all the ingredients useful in making rubs, marinades, sauces, and salsas to accompany barbecued meat, Kirk's approach gives a sense of what barbecue competitions are all about. (One of Kirk's goals for this book is to help those who are interested join in and compete.) Recipes are bold and bursting with flavor. Features
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 IN SEARCH OF THE ABSOLUTELY, POSITIVELY BEST BARBECUE SAUCE List Price: See Reviews For This Product DescriptionSince I was a little boy sitting in a barbecue shack, linoleum tiles chipped and curling beneath my feet, each wall painted a different color, voices raised in a shout over the rapid fire chop, chop, chop of a cleaver on a wood block, I have loved barbecue. Not just a sandwich or a stack of ribs, but the - run down your elbow, sop it off your plate with a piece of bread – barbecue sauce. No matter what country, state, county, parish, town or dirt road I’m driving down, if I see a place that serves barbecue I have to give it a try. It’s my duty. The sauces I’ve tried have ranged from bland and barely recognizable to I - don’t - care - if - this - is - a - new - shirt - pile it on. Then comes the hard part. The wheedling, begging and pleading to get them to part with the recipe. A recipe that is always considered a family heirloom, a treasure that speaks of kin folk and heritage, and not lightly parted with. Many of them are award winners. As they hand you the recipe, scribbled on the back of an envelope or a sheet of notebook paper, they always swear that it’s the very best you’ll ever taste. That is why there is such a wide range of sauces in this book. Tastes vary. Some recipes may cause your nose to turn up in disbelief, others may bring tears to your eyes as you anticipate ecstasy. If you can’t find one that’s just right for you, experiment. Have fun. Add or subtract ingredients as your nose and taste buds guide you. Included in these recipes is one for my own sauce. It was seven years in the making and has developed a small following that ranges from New Mexico to Germany. I have been approached by a commercial developer, but I fear that the flavor would be destroyed if my sauce was bottled by a large conglomerate. I urge you to try it. If you have developed a sauce that you think is great and would like to share it or compare it to others, please send it to me. I would love to publish a book of sauces contributed by readers from all over the world. bestbarbecue@gmail.comRupert C. Robertson III |
 Rod's Rub Sweet Mesquite (low Sodium), 5-Ounce Bottles (Pack of 3) List Price: Sale Price: $20.77 You save: $6.23 (23%) Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product DescriptionRod's Rub Sweet Mesquite, I originally created Rod's Rub Sweet Mesquite for those who love that smoky taste of mesquite & the sweet flavor of honey. It's like having a BBQ pit & a bee hive all in one convenient package. Sweet Mesquite will add a burst of Features
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 Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes List Price: Sale Price: $8.30 You save: $4.65 (36%) Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product DescriptionThe 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
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 BBQ Spice Rub " Organic" Sale Price: $4.95 Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product DescriptionWelcome to Wine Country Chef gourmet rubs and marinades.Chef Harold is currently sharing his knowledge and humor as a demonstration chef at the Culinary Institute of America in St Helena, California. His love for the creative process, boyhood memories of his Zia Assunta's kitchen, and 15 years of culinary experience have led Chef Harold to the creation of Wine Country Chef.Chef Harold's gourmet rubs and marinades offer the at-home chef the opportunity to capture the essence of the wine country in his or her own kitchen by skillfully blending a sense of time and place with flavor and memory infused with wine country flair.Buon Appetito! Features
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 Charlie Vegos Rendezvous Famous Memphis Barbecue Dry Rub Seasoning (4.5 oz) Sale Price: $5.69 Eligible for free shipping!Availability: Usually ships in 1-2 business days See Reviews For This Product DescriptionJust before serving barbecued ribs, chicken or sausage, add this finishing touch: baste with a hot vinegar and water base, lightly coat with dry seasoning, then have a little Rendezvous at home! Features
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 Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses List Price: Sale Price: $12.89 You save: $6.06 (32%) Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product DescriptionWelcome to Texas barbecue. They love to make it. They love to eat it. And they love to argue about it -igniting as many feuds as fires from Houston to El Paso. Legends of Texas Barbecue Cookbook delivers both a practical cookbook and a guided tour of Texas barbecue lore, giving readers straightforward advice right from the pit masters themselves. Their time-honored tips, along with 85 closely guarded recipes, reveal a lip-smacking feast of smoked meats, savory side dishes, and an awesome array of mops, sauces, and rubs. Their opinions are outspoken, their stories outlandish and hilarious. Fascinating archival photography looks back over more than 100 years of barbecue history, from the first turn of the century squirrel roasts to candid shots of Lyndon Johnson chowing down on a plate of ribs. A list of the best barbecue joints and a month-by-month rundown of the most influential statewide cook-offs round out this glorious celebration of barbecue found deep in the heart of Texas. Features
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