Gwyneth’s BarbeQlossal Butt Rub

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Instead of regular old paprika, my pork rub is made with Pimenton de la Vera, a smoked Spanish variety of chile that has earned a Denominacion de Origen, or controlled name status. (In order to be authentic, Pimenton de la Vera must be marked with that phrase, or simply its abbreviation: D.O.) If you want a spicier rub you can also add a little bit of ground chipotle chile powder

This recipe is from the following article: 

Fiery Foods Team Takes on Des Moines’ BarbeQlossal!

 

Ingredients

  • 1/2 cup brown sugar
  • 1 tablespoon bittersweet Pimenton de la Vera
  • 3 tablespoons semisweet Spanish paprika
  • 1/4 cup coarse salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon ground chipotle pepper, if desired
  • 1 tablespoon ground mustard
  • 2 teaspoons ground canela (Mexican cinnamon)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder

Instructions

Mix all of the ingredients together in a large bowl. Add the meat to the bowl and rub it all over with the spice mixture. Wrap the bowl with plastic wrap and refrigerate for 24 hours. (In Iowa I was only able to let the rubbed meat rest a few hours but the flavors still came through!)

Byron Bay Chilli Fish Tacos

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Fish tacos are almost always good, but with our sweet chilli sauces they shine. You can use either Byron Bay Chilli Co. Fiery Coconut Chilli Sauce or Byron Bay Chilli Co. Spicy Sweet Chilli Sauce.

Ingredients

  • 2 pounds boneless fish filets

  • 1/4 cup olive oil

  • Juice of 1 lime

  • 1 bottle Byron Bay Chilli Co. sauce of your choice

  • 2 green onions, white and green parts, chopped

  • 1/4 cup chopped cilantro

  • 2 cups shredded cabbage

  • 1/4 cup mayonnaise

  • 1 cup plain yogurt or sour cream

  • Chili seasoning blend, to taste

  • Salt, to taste

  • 12 flour tortillas (2 to 3 per person)

Instructions

Place the fish in a large, shallow dish, sprinkle it with olive oil and lime juice and allow it to marinate for 30 minutes.

 

In a large bowl, combine the green onion, coriander and cabbage.

In a small bowl, whisk together the mayonnaise, yogurt or sour cream, chilli seasoning and salt to taste.

Preheat a grill to medium low.


Wrap the tortillas in foil and place them on a not-too-hot part of the grill to slowly warm.

On a very clean, thoroughly oiled grate, grill the fish until just cooked through, about 10 minutes per inch of thickness of the fish. Remove the fish to a clean platter, allow it to rest 10 minutes and then slice it into thick strips.

For each taco, place a warm tortilla on a plate, add a few chunks of fish, drizzle with either the coconut or the sweet chilli sauce, a spoonful of salad, then some creamy sauce and more chilli sauce. Make a small fold along the bottom edge of the tortilla, then close from both the sides, creating a little parcel that won’t drip out the bottom.

Poultry Rub

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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.

Toasted Turkish Tortas

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In Australia, we use a long loaf of Turkish bread for these sandwiches, but you can use Mexican bolillos or even Kaiser rolls. As you might expect, the sauce is the secret ingredient. The sandwiches can be assembled, wrapped in plastic wrap and refrigerated overnight for grilling the next day if desired.

Ingredients

•    1/2 cup mayonnaise
•    1/2 cup sour cream
•    1/4 cup chopped cilantro
•    2 tablespoons taco seasoning or chili powder
•    1 cup Byron Bay Chilli Co. Spicy Sweet Chilli Sauce
•    1 loaf Turkish bread or 4 rolls
•    2 cups thinly sliced or shredded chicken, pork or beef Salt and pepper to taste

 Garnish:
•    Sliced red onion
•    Sliced avocado
•    Shredded cheese of your choice or crumbled feta

 

Instructions

In a bowl, whisk together the mayonnaise, sour cream, cilantro and taco seasoning. Slice the bread into four even hunks and split them open, or just split open the rolls. Spread each half of bread with this mixture and drizzle with chilli sauce. On the bottom half, spread some chicken and sprinkle it with salt and pepper. Layer red onion, avocado and cheese on chicken and top with other half of bread. In a dry pan over medium-high heat, on a BBQ griddle, or in a sandwich toaster, toast the sandwiches on both sides until heated through. The bread should be crisp and the cheese melted. Cut the sandwiches in half and serve hot.

Brisket Rub

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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.