BAYOU'S BODACIOUS PORK RUB
This perfectly seasoned dry rub is perfect for smoking pork butts, ribs, and beef briskets. It gets a little kick from just the right amount of cayenne pepper, plus the unique flavor of sassafras. The brown sugar creates a nice crunchy 'bark' on the outside of the meat.
Provided by Chef Bayou
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 168
Number Of Ingredients 15
Steps:
- Stir together the salt, paprika, brown sugar, file powder, thyme, dill, oregano, basil, black pepper, garlic powder, onion powder, cayenne pepper, mustard, allspice, and sage in a bowl until evenly blended. Store the rub at room temperature in an airtight container.
- To use: liberally coat pork butt or brisket with some of the rub, massaging it into the meat. Wrap tightly with plastic wrap and refrigerate for at least 24 hours. Smoke meat as you normally would.
Nutrition Facts : Calories 8.9 calories, Carbohydrate 1.9 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 172.4 mg, Sugar 1.1 g
CAJUN SPICE MIX AND RUB
This spice mix is mildly hot. Adjust the heat by changing the amount of crushed red pepper flakes. Very versatile mix to have in the pantry.
Provided by Good Dinner Mom
Categories Condiments Dinner
Time 5m
Number Of Ingredients 9
Steps:
- Stir all ingredients together and store in an airtight container.
SPICY BAYOU RUB
I was looking for a rub, without sugar. This one works perfectly on meat, fish or roasted potatoes. Spicy!!
Provided by katie in the UP
Categories Cajun
Time 10m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients.
- Store in an airtight container.
- Shake before using to blend.
- Flavors usually become more pronounced the longer the seasoning mixture is on the meat or fish.
Nutrition Facts : Calories 4.9, Fat 0.2, Sodium 73.2, Carbohydrate 1, Fiber 0.5, Sugar 0.2, Protein 0.2
More about "spicy bayou rub recipes"
SPICY DRY RUB RECIPE - COOKING | ADD A PINCH | ROBYN STONE
From addapinch.com
4.9/5 (7)Total Time 5 minsCategory SeasoningCalories 30 per serving
MAKE YOUR OWN SPICE RUBS | FOOD NETWORK HEALTHY EATS ...
From foodnetwork.com
Estimated Reading Time 4 mins
5 MINUTE BAYOU CAJUN SEASONING BLEND • SO DAMN DELISH
From sodamndelish.com
BAYOU ROTISSERIE CHICKEN | BETTER HOMES & GARDENS
From bhg.com
3.5/5 (4)Calories 672 per serving
- Remove neck and giblets from chickens; reserve for another use or discard. Rinse the chicken body cavities; pat dry with paper towels. Place chickens in a 2-gallon resealable plastic bag set in a large bowl. For brine, in a large bowl combine the water, salt, bourbon, honey, lemon peel, lemon juice, hot pepper sauce, and garlic. Stir until salt and honey are dissolved. Pour brine over chickens in bag; seal bag. Marinate in the refrigerator for 6 to 8 hours, turning bag occasionally.
- Remove chickens from brine; discard brine. Pat chickens dry with paper towels. Sprinkle Cajun Spice Rub evenly over chickens; rub in with your fingers.
- To secure chickens on a rotisserie rod, place one holding fork on the rod with tines toward the point. Insert rod through one of the chickens, neck end first, pressing the tines of the holding fork firmly into breast meat. To tie wings, slip a 24-inch piece of 100-percent-cotton kitchen string under back of chicken; bring ends of string to front, securing each wing tip. Tie in center of breast, leaving equal string ends. To tie legs, slip a 24-inch piece of string under tail. Loop string around tail, then loop around crossed legs. Tie very tightly to hold bird securely on rod, again leaving string ends. Pull together the strings attached to wings and legs; tie tightly. Trim off excess string. Place second holding fork on rod with tines toward the chicken; press tines of holding fork firmly into thigh meat. Adjust forks and tighten screws. Repeat with remaining chicken. Test balance, making adjustments as necessary.
- For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Secure rotisserie rod; turn on rotisserie motor. Cover and grill for 1 to 1-1/4 hours or until chicken is no longer pink (180°F in thigh muscle). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Secure rotisserie rod so chickens are over burner that is turned off. Grill as directed.)
39 SPICE MIXES, DRY RUBS, DRIED-HERB BLENDS AND OTHER ...
From epicurious.com
Estimated Reading Time 5 minsPublished 2018-07-10
- Pumpkin Pie Spice Mix. Toss it with apples for a delicious pie filling, stir it into whipped cream or frosting for a festive fall dessert topping, or sprinkle it over sliced fruit or buttered toast for a dressed-up snack.
- Everything Bagel Seasoning. Make anything taste like your favorite bagel with a sprinkle of this savory mix of poppy seeds, onion, garlic, sesame seeds, and salt.
- Sazón. This is a homemade version of a miracle spice mixture that's a staple in Puerto Rican kitchens. Get This Recipe.
- Homemade Montreal Steak Seasoning. Inspired by the flavors of pastrami, this classic rub is good on more than just steaks—try rubbing it on chicken, salmon, or even broccoli before grilling or pan-roasting.
- Crudités with Chile-Lime Salt. Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie—don’t feel limited to the ones listed in the recipe.
- Ras el Hanout. This vibrant Moroccan spice blend makes an excellent addition to lamb burgers or roasted chicken. Store in an airtight container in a cool, dark, dry place.
- Radishes with Dukkah. A snappy breakfast radish is the perfect vehicle for this Egyptian nut and spice blend. Get This Recipe.
- Lebkuchen Spice Mix (Lebkuchengewurz) Consider this Germany's version of pumpkin pie spice. Get This Recipe.
- Spiced Seed Sprinkle. An egg white is the secret ingredient that helps this savory granola form crunchy clusters. Get This Recipe.
- Sriracha Salt. Use this spicy salt on anything that could use a punch— popcorn, fried potatoes, ramen noodles, grilled seafood, and sliced tropical fruits.
SMOKED BAYOU CHICKEN WINGS - MAGIC SKILLET
From magicskillet.com
Cuisine AmericanCategory ChickenServings 4Total Time 45 mins
- Rinse the chicken wings under cold water and pat them dry with paper towels. Cut the tips off the wings and discard them. Cut each wing into 2 pieces.
- Place the wings on a large nonstick bowl and sprinkle the rub over them. Toss well to coat all sides. Set up the smoker.
- Place the sawdust in the center of the bottom of the smoker. Line the drip pan with aluminum foil and place in the smoker. Lightly grease the smoker rack with nonstick cooking spray. Arrange the wings on the greased rack at least 1/2-inch(1.2 cm) apart. Cover smoker and place it over high-heat setting for 3 minutes.
- Then reduce heat to medium and smoke wings until crisp, browned and cooked through (about 20 minutes). In small saucepan, over medium-high heat, melt butter. Add the hot sauce, mix and bring to a boil. Transfer smoked bayou wings to serving platter. Pour the hot sauce mixture over smoked wings and stir until coated.
GRILLED CRISPY CAJUN CHICKEN WINGS RECIPE :: THE MEATWAVE
From meatwave.com
Cuisine CajunCategory AppetizersServings 4-6Total Time 9 hrs 5 mins
- To make the rub: In a small bowl, mix together baking powder, paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, pepper, and cayenne.
- Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle seasoning mixture, tossing to evenly coat. Arrange wings in a single layer on wire rack set inside a baking sheet lined with aluminum foil, leaving a little space between each wing. Place baking sheet with wings in refrigerator for 8 hours to overnight.
- When ready to grill, melt butter in a small saucepan over medium heat. Stir in hot sauce and Worcestershire sauce. Set aside.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and and browned, about 45 minutes.
THE BEST BBQ RIB RUB RECIPES
From thespruceeats.com
- Spare Rib Rub. This is a sweet and savory rub works well on pork ribs. You can adjust the heat by changing the amount of cayenne.
- Memphis BBQ Rub. In Memphis, the rub is the most important ingredient aside from the meat. Often ribs are served with only a rub and without sauce. This means that this barbecue rub has to provide all the flavor to make Memphis-style barbecue.
- Authentic Texas-Style Brisket Dry Rub. This Texas-style dry rub recipe is an easy way to spice up beef brisket. In true Tex-Mex style, this rub gets a kick from cayenne pepper and hot chili powder.
- Porker's Rib Seasoning. This rub is perfect for all kinds of pork whether it's ribs or Carolina-style pulled pork. One tip: If you apply your spice rub too early before you start cooking it will cause the pork to develop a ham-like flavor and not in a good way.
- Beef Rib Rub. This rub combines the flavors of sweet and heat. You can adjust the heat by using mild or medium chili powder. If you really want to make spice it up, then add an extra tablespoon of cayenne.
- Cajun Seasoning Rub. Blackening is a classic Cajun cooking technique that adds complex flavor and dark color. Traditionally, it's used to generously coat fish fillets before frying in a very hot cast-iron skillet, but crusty exterior filled with flavor is just what we want on our ribs.
- Kansas City Rib Rub. In Kansas City, they know BBQ ribs. This is the barbecue rub recipe for traditional Kansas City-style ribs. Finish these ribs off with a good barbecue sauce and you'll have a fantastic meal.
- Achiote (Annatto) Paste. Achiote paste is a popular coloring and flavoring in Central American, Mexican, and Caribbean cuisines and is made with annatto seeds, cumin, pepper, coriander, oregano, cloves, and garlic.
- Cajun Blackened Seasoning. Blackening is a classic Cajun cooking technique that adds complex flavor and dark color. Traditionally, it's used to generously coat fish fillets before frying in a very hot cast-iron skillet, but crusty exterior filled with flavor is just what we want on our ribs.
- Mustard Rub. A classic wet mustard rub that really sticks to the meat. You can use different types of mustard in this recipe in order to change the flavor of the rub.
TODD'S DIRT BAYOU DIRT: CREOLE SEASONING & SPICY RUB ...
From hotsaucedaily.com
Estimated Reading Time 2 mins
SPICY BAYOU RUB RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 20 per servingServings 0.25
SHRIMP & CRAB MAC AND CHEESE WITH SPICY BREADCRUMBS RECIPE ...
From bbqspot.com
Servings 8Estimated Reading Time 1 min
BAYOU BLACK CAJUN RUB & SEASONING - THIS IS A SUPREMELY ...
From pinterest.ca
SOUTHERN GRILLED SHRIMP, PEACH, & SPINACH GRILL UP ...
From gustusvitae.com
SPICY BAYOU RUB RECIPE
From crecipe.com
WORLD BEST SEA FOOD RECIPES: SPICY BAYOU RUB
From fishofsea.blogspot.com
SALTS AND SEASONINGS ARCHIVES - NATURAL NORTHERN FOODS
From naturalnorthernfoods.com
SPICY BAYOU RUB
From crecipe.com
10 BEST BAYOU SAUCE RECIPES | YUMMLY
From yummly.com
RECIPEISH – TAGGED "EXTRA SPICY BAYOU BOIL"– GUSTUS VITAE
From gustusvitae.com
FULL FLAVORED DRY RUB RECIPES | TASTEOFBBQ
From tasteofbbq.com
HOMEMADE CARIBBEAN RUB - TODAY'S CREATIVE LIFE
From todayscreativelife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #preparation #condiments-etc #easy #beginner-cook #marinades-and-rubs #dietary #3-steps-or-less
You'll also love