I didn’t have a recipe for rub, I start with a cajun-creole style and build from there, just throwing things in until it tastes right. It took me forever to figure out how much of each to put together. Finally, I settled on measurements that make the most sense.

You can use this spicy yet sweet rub for beer can chicken, grilled chicken or bbq chicken.

Dry Spice Rub For Chicken

From The Kitchen Of GrillingGuide.net

Ingredients

1 Tbsp. light brown sugar
1/4 C. paprika
2 tsp. cinnamon
2 tsp. dry mustard
2 tsp. cayenne (or red) pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. kosher salt

Directions

1. Mix all ingredients in a bowl.
2. Coat inside and outside of chicken with the dry spice rub.
3. Refrigerate at least 1 hour up to 8 hours.

Popularity: 8% [?]

Chimichurri. This Argentinean sauce, made with chopped parsley, minced garlic, red or white wine vinegar, red pepper flakes, and olive oil, is traditionally served with grilled meats and is a must-have in any cook’s arsenal.

Grilled Flank Steak Salad with Chimichurri Dressing

1/2 cup chopped fresh flat-leaf parsley
3 tbsp red wine vinegar
2 tbsp water
2 cloves garlic, minced
3/4 tsp kosher salt, plus more for seasoning steak
1/2 tsp freshly ground black pepper, plus more for seasoning steak
1/2 tsp dried hot red pepper flakes
1 tbsp chopped fresh oregano leaves
1/4 cup olive oil, plus more for brushing steak

1. In a food processor or blender, combine chopped parsley, red wine vinegar,water, minced cloves of garlic, kosher salt,freshly ground black pepper, dried hot red pepper flakes,and chopped oregano leaves. Pulse until the parsley and oregano are finely chopped, but not completely smooth, scraping down the sides after every few pulses. With the food processor running, slowly pour in 1/4 cup olive oil. Pour the dressing into a bowl and set aside.
2. Preheat a grill to high heat. Brush both sides of a 1 1/2 pound flank steak with a generous amount of olive oil. Season with kosher salt and freshly ground black pepper. Place the steak on the grill and cook for approximately 5 minutes per side, or until the steak is rare to medium-rare. Remove the steak from the grill and let it rest for 10 minutes.
3. Cut the steak, across the grain, into thin slices. Arrange over a bed of romaine lettuce and sliced red bell pepper. Drizzle with a generous amount of the chimichurri dressing.

Serves 4.

Read the entire article:
Grilled Flank Steak Salad with Chimichurri Dressing Recipe

Popularity: 2% [?]

DAD’S GRILLED TURKEY with Lemon-Garlic Marinade.

When I was growing up, before deep fried turkey became popular, my dad would always cook the thanksgiving turkey on the grill. He had a little Weber kettle grill that was perfect for this as it was pretty easy to regulate the heat. Needless to say, Turkey was always a treat at our house. Grilled turkey is juicy and delicious with a slightly smoky grilled flavor. Dad would just use pats of butter and garlic stuck under the skin for seasoning. I amped it up a little using a marinade injector Preparing in advance is important for grilled turkey. A turkey on the grill will take approx 30 min to prep, 8 hours to marinate and 3 hours to cook. It is best to prep and marinate the turkey the night before and set in the fridge overnight. What To Grill Lemon Garlic Marinade 1 cup chicken broth 2 tbsp lemon juice 1/4 cup oil, olive or canola 1/4 tsp garlic powder (or 2 garlic cloves finely chopped) 1/4 cup finely chopped fresh basil 1/4 cup finely chopped fresh cilantro 1/2 tsp salt Turkey 12-14 lb whole turkey, thawed 1 marinade injector Tony Chacheres Original Creole Seasoning or similar How To Grill It Be sure to chop or grind spices as fine as possible. Place all marinade ingredients in blender. Cover and puree. Be sure it is smooth, this is important as large pieces will clog the injector. Set aside for at least 30 minutes. This is a good time to prepare the turkey. Prep the thawed turkey, remove plastic leg holder, giblets and neck. Rinse the cavity and pat dry. Inject the marinade into turkey Sprinkle Creole Seasoning inside cavity and over the outside of turkey. Place turkey in a large tray or dish. Cover and refrigerate at least 8 hours but no longer than 24 hours. To prepare the turkey for refrigeration, fasten neck skin to back of turkey with toothpicks. Tuck the leg under the piece of skin at the tail. Fold the wings across the turkey, so the tips are touching Set up grill for Indirect Heat. For charcoal, place a drip pan directly under the grilling area and arrange coals around the pan. For gas, use the outside burners. Place the turkey directly on the grate, breast side up, over the drip pan or unheated part of gas grill. Close cover and grill over medium heat (4 seconds using the hand method). Cook about 3-4 hours until meat thermometer reads 170F. Remove from heat and let cool 15 minutes before carving. Serves 12-16

Popularity: 2% [?]

Pork Chop Willy’s Grilling Rub Just one of 850 recipes in the cookbook The Big Book of Outdoor Cooking and Entertaining

Dry rubs are delicious way to season pork chops. For grilling, select chops of close to an inch in thickness nothing flimsy then grill them over steady medium heat. You might add a barbecue sauce on the side with these, but the crispy texture isexcellentwithout. The recipe comes from a cookbook called The Big Book of Outdoor Cooking and Entertainingby Cheryl & Bill Jamison What To Grill 3 tablespoons sweet paprika, preferably Spanish 1 tablespoon freshly ground black pepper 1 tablespoon coarse salt, either kosher or sea salt 3/4 teaspoon sugar 3/4 teaspoon chili powder 3/4 teaspoon granulated garlic or garlic powder 3/4 teaspoon onion powder 1/4 to 1/2 teaspoon ground cayenne Six to eight 10- to 11-ounce bone-in pork rib chops, 3/4 to 1 inch thick Vegetable oil spray How To Grill It At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate. Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test). Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes. Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot. Serves 6-8

Products Mentioned in this Post
	Using the latest technology, this digital thermometer offers a remote system for checking the temperature of your food so you can stay clear of the heat. Simply place the meat probe into the food and select the doneness setting you prefer.Weber Style 6438 Professional-Grade Barbecue Beeper Digital Thermometer

Popularity: 4% [?]

This spicy marinade is delicious for chicken, shrimp and even beef. You can never go wrong with a little extra Kick!

Cajun-Style Marinade

Make 1 1/4 cups

Ingredients

1/3 cup vegetable oil
1/4 cup vinegar
1/4 cup minced celery
1/4 cup minced onion
1/4 cup minced green pepper
2 cloves garlic, minced
1 to 1 1/2 teaspoon TABASCO sauce

Directions

In small bowl, combine all ingredients
until well blended. Marinate 30 minutes.

Note: Never reuse any marinade that has come in contact with meat.

Popularity: 6% [?]

A slighty spicy rub for beef. Use this rub on flat iron steak or flank steak for a delicious hint of southwest flavor.

Southwest Rub

From the kitchen of GrillingGuide.net

Ingredients

2 Tbsp chili powder
2 Tbsp packed brown sugar
1 Tbsp ground cumin
2 tsp minced garlic
2 tsp cider vinegar
1 tsp Worcestershire sauce
1/4 tsp ground red pepper
olive oil

Directions

1. Combine all ingredients in small bowl.
2. Rinse steaks with water and pat dry. Rub steak with olive oil.
3. Press rub evenly onto tender beef steaks 30 minutes before grilling.

Preparation Time: 10 Minutes
Makes about 1/4 cup

Related:
What is Flat Iron Steak?

Popularity: 10% [?]

Ever look at your chicken breast and wonder hmmmm how can I change this up? How can I use the grill to cook most of the dinner? Tonights post is the answer to that question. I had just that problem tonight but with a few things in the kitchen made a pretty damn good dinner if I do say so myself. As many of you know I love sauces and to keep with the theme this week another sauce is included.

Lets cook!

Grilled Chicken and Grilled Potatoes with Roasted Garlic-Oregano Sauce

5 yellow potatoes, clean the outside to remove dirt

4 boneless/skinless chicken breast

7 cloves garlic

1/4 cup white wine vinegar

2 tablespoons fresh oregano leaves

2 tablespoons fresh parsley leaves

1 tablespoon honey

1 cup olive oil

1/2 teaspoon red pepper flakes

salt and pepper

Place the potatoes in a pot of hot water with 1 tablespoon of salt. Bring to a boil over high heat. While the potatoes are cooking, time to make the sauce. Roast garlic in a saute pan.

Remove the oregano and parsley from the stems.

Combine garlic, vinegar, oregano, parsley, honey and salt in a blender.

Blend until smooth. With the motor running, slowly add 3/4 cup olive oil and process until emulsified.

Pour the sauce into a bowl and stir in red pepper flakes.

Pre-heat grill on medium heat. Brush the chicken with olive oil and season with salt and pepper.

Do not cook the potatoes all the way through because you will continue to cook them on the grill. I allowed the potatoes to boil for about 15 minutes. Drain well and let cool enough to handle.

While the potatoes are cooling time to start grilling the chicken.

Let the chicken cook for 7 minutes before turning. This is when I go inside (cool off) and slice the potatoes in half. Add the potatoes to a bowl, coat with olive oil and season with salt and pepper.

Turn the chicken over and continue grilling until just cooked through, another 5 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook for about 2-3 minutes.

Turn over and continue grilling about another minute. Remove the chicken and potatoes to a platter.

Plate with potatoes and chicken. While the chicken and potatoes are still hot drizzle with the gralic-oregano sauce (Jen made snap peas as the veggie side).

Here is the close-up:

So there you have another way to grill up that breast of chicken!

As mentioned in my post from Friday, here are a few pictures from our dinner with our friends Devin and Brooke.

The biggest ribeye which I bought at Whole Foods:

Here is the steaks resting in my special 24 hour marinade method (notice the size of the guys steaks to the right compared to the ladies on the left).

Here is a picture of just the guy steaks from the grill:

And here is a picture of our guests:

They helped me with Jens party and I owe them both big time! Thanks again you two!

Happy Cooking!

Popularity: 10% [?]

GRILLED WHOLE FISH Try this unique recipe on tilapia, catfish or trout.

Catching your own fish and bringing it home to serve is a delectable treat. Most fish are destined to being breaded and deep fried, or pan fried with some garlic and butter. Why not add something a little different to your menu: Grilled Whole Fish Grilled Whole Tilapia (Source: Webshots.com) Catfish is a good example of a fish that is well suited for grilling whole. It is plentiful in the US and has a mild flavor that is sure to please everyone. Another very good fish to grill whole (and also very affordable) is the freshwater white fish tilapia. A native to rivers of Africa, the only place you are likely to catch tilapia in the states is at your local market. Tilapia are farm-raised with great success here, often in the same tanks as catfish. They both have a very light flavor that is perfect for cooking whole on a hot grill. Tilapia provides a high quality protein since its low in calories, total fat, saturated fat and carbohydrates. This easy to follow recipe is a delicious way to enjoy whole tilapia or catfish using an asian inspired rub coupled with miracle whip as a tangy alternative to oil and cooked over a charcoal or gas grill. Read on for a grilled whole fish recipe that is sure to have your friends smacking their lips for more. What To Grill 1 whole fish per person 2 cloves, garlic crushed 1 small red onion 1/2 bell pepper (any color) 1 bunch each: green onions sweet basil 1 tbsp fresh lime juice 6 tbsp miracle whip (or mayonnaise) 2 tbsp Rub With Love Seafood Rub How To Grill It Clean and scale the fish, cover until ready to prepare. Chop the onion, bell pepper, sweet basil and green onion into small pieces and place in a mixing bowl along with the crushed garlic. Add the lime juice, and three tablespoons miracle whip, one tablespoon Seafood Rub. Stir until the ingredients are well mixed, cover and set aside. Mix the remaining miracle whip with Seafood Rub. Preheat barbecue grill. When you grill whole fish it’s very important that you don’t have your grill too hot. Your grill should be pre-heated to medium high heat and you will want to cook your fish slow and easy over the charcoal coals or on a gas grill. Fill the inside cavity of the fish with the onion and bell pepper mixture, making sure to completely fill the cavity. Using a rubber spatula, spread both sides of the entire fish with the miracle whip and rub mixture. The miracle whip is the whole trick to keeping the fish moist and not having it stick to the grill. Follow these steps for each fish. Cook for 7 to 10 minutes per side, depending on how thick the fish is. The fish is done when it is brown and crunchy on the outside and moist and flaky on the inside. Food Tips: If you do not have a gas or charcoal grill you can use a stove top grill heated to high. You could also broil the whole tilapia in the oven. This recipe makes 1 whole tilapia fish for each person.

Popularity: 14% [?]

Grilled Pork Tenderloin with apricot glaze

WHAT TO GRILL

2 pork tenderloins (about 2 pounds total), trimmed

Spice Rub:

• 1 tablespoon chili power
• 1 tablespoon garlic powder
• 1/2 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Glaze:

• 1 1/2 cups apricot preserves
• 1/2 cup barbecue sauce
• 1 teaspoon grated ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon hot sauce
• 1 tablespoon chopped cilantro
• Juice of 1 lime

HOW TO GRILL IT
Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.

Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.

Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.

When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.

Serves 8.

HOW TO SERVE IT
This grilled pork tenderloin is quick to make. Prepare the dry rub in advance and store in a cool dry place in an airtight container. The apricot glaze can also be made ahead of time and refrigerated until your are ready to use.

Serve this flavorful dish with slaw with vinaigrette, grilled potatoes and seasonal fresh fruit.

Nutrition Facts

• Calories 175 calories
• Protein 24 grams
• Fat 3 grams
• Sodium 330 milligrams
• Cholesterol 78 milligrams
• Saturated Fat 1 grams
• Carbohydrates 16 grams
• Fiber 0 grams

Using the latest technology, this digital thermometer offers a remote system for checking the temperature of your food so you can stay clear of the heat. Simply place the meat probe into the food and select the doneness setting you prefer. Weber Style 6438 Professional-Grade Barbecue Beeper Digital Thermometer

Recipe courtesy of: TheOtherWhiteMeat.com

Popularity: 15% [?]

Our readers have been asking us to publish another grilled fish recipe, so this time we would like to concentrate on grilling fish. The video I am sharing with you today is Lemon-Garlic Shrimp and can be used for any fish as well. Extremely simple and absolutely fantastic!

If the video doesnt load, you can view it here: Cooking Shrimp and Fish on the BBQ

Find Recipe here:
Lemon-Garlic Shrimp on the Grill

Excerpt From:
Video - Cooking Shrimp and Fish on the BBQ - A Great Recipe for Barbequing Seafood

Popularity: 19% [?]

I grilled eggplant slices, and they looked perfect when they were beautifully browned and pulled off the grill. I then nestled my wok right onto the coals, quickly sauteed some garlic, ginger, scallions, and chiles, and tossed in the eggplant and sauce, letting it cook until thickened. It looked so mouthwatering, and I eagerly took a first taste. It had a deep ginger flavor that I love, along with the type of sauce that makes good Chinese food.

Grilling: Chinese Eggplant with Garlic and Ginger Sauce | Serious …

Popularity: 2% [?]

This cajun rub works the best on beer can chicken, but can be used on grilled leg quarters, breasts, boneless and skinless tenderloins or a whole grilled chicken. The thyme works great to Kick up your grilled shrimp skewers too.

Cajun Rub for Chicken and Shrimp

Ingredients

2 tbls Tony Chachere’s creole seasoning
1 tsp. kosher salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. thyme

Directions

1. Combine all seasonings in small bowl.
2. Wash and pat dry the chicken
3. Rub a generous amount of the Cajun rub onto the skin of the chicken
4. Sprinkle the rub into the cavity of the chicken
5. Refrigerate at least 1 hour up to 8 hours
6. Grill it!

Popularity: 7% [?]

Video: Garlic and Rosemary Grilled Pork Loin

See video here:
Exercise and Beyond: Grilled Pork Loin

Popularity: 2% [?]