‘This rub is good for any beef or pork that is heading to the smoker. Store it in a covered container for up to 4 weeks.’
Ingredients
sugar, garlic, onion, celary salt, seasoned salt, black pepper, paprika, chili powder, oregano,
Poultry Rub
This rub can be used for any poultry–chicken, duck, pheasant, or turkey.
Ingredients
- 1/4 cup snipped chives
- 1/4 cup chopped yellow onion
- 1/4 cup lime juice
- 1 tablespoon dried minced onion
- 1 tablespoon onion powder
- 2 teaspoons granulated sugar
- 2 teaspoons dried thyme
- 2 teaspoons cayenne pepper sauce
- 1 teaspoon ground allspice
- 1 teaspoon black pepper
- 1 teaspoon ground cayenne
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Instructions
In a blender or food processor, combine all the ingredients and blend to a thick paste. (If using skinless chicken, add 2 tablespoons vegetable oil to the paste.) Rub the paste over the poultry, cover and refrigerate at least 2 hours.
Brisket Rub
Liberally apply this rub to brisket a few hours before putting the meat in the smoker.
Ingredients
- 1/4 cup dark brown sugar, firmly packed
- 1/4 cup cracked black pepper
- 1/4 cup sweet paprika
- 2 tablespoons coarse kosher salt
- 2 tablespoons granulated garlic
- 1 tablespoon dry mustard
- 1 tablespoon granulated onion
- 2 teaspoons ground cayenne
Instructions
Combine the ingredients in a small bowl and mix well.
Confetti Dill Salsa
This salsa is prettiest when you dice everything into pieces 1/4-inch square. It takes time, but people will appreciate it!
Ingredients
- 1/2 red bell pepper, finely diced
- 1/2 yellow bell pepper, finely diced
- 1/2 orange bell pepper, finely diced
- 1-3 serrano peppers, finely diced
- 2 shallots, finely diced
- 2 tablespoons chopped fresh dill
- Juice of 1 lime or lemon
- Salt
Instructions
In a bowl, toss together the red, yellow and orange bell peppers, serrano peppers, shallots and dill. Season to taste with lime or lemon juice and salt.
Salsa Roja de Molcajete
Impress your guests by making this traditional red salsa with a lava-rock mortar and pestle (molcajete and tejolote). If you don’t have one, put the ingredients in the work bowl of your food processor and pulse until it is smooth, but still chunky. Serve the salsa in a bowl or straight from the molcajete, with freshly fried tortilla chips.
Ingredients
- 2 cloves garlic
- 1/4 cup chopped white onion
- 1-2 jalapeno chiles, stemmed, seeded and chopped
- 3 medium tomatoes, chopped and seeded
- Salt
Instructions
Using the tejolote, grind the garlic to a paste in the molcajete. Add the onion and chiles and grind until blended. Add the tomatoes, crushing and grinding until smooth but still chunky. Season to taste with salt.