recipes

Tender Steak with Mushroom

Ingredients

  • FOR THE STEAK:

  • 1 thin chuck steak

  • 1 tablespoon olive oil

  • 2 teaspoon honey bourbon rub OR your favorite

  • FOR THE MUSHROOM:

  • 5 button mushrooms sliced

  • 2 tablespoon olive oil

  • ½ teaspoon all-purpose BBQ Rub Or your favorite seasoning

  • ⅓ cup warm water

Instructions

  • FOR THE STEAK:

  • Rub the steak with olive oil and the steak rub, cover and refrigerate for few minutes.

  • Heat the grill. Place the steak on the grill, flip after one and a half minute and cook on the other side for one and a half minute. Cover and keep aside.

  • FOR THE MUSHROOM:

  • In a pan, add olive oil and when hot add the mushrooms. Sauté the mushroom for two minutes. Season and add water. Let it cook for 2 minutes.

  • Serve mushroom on steak and enjoy.

••WHAT'S SPECIAL ABOUT RUBBIN' RIGHT:

We at Rubbin' Right concentrate on the flavors of our rubs without the use of unnecessary fillers such as MSG and tons of salt. We believe that flavor is essential.We have spent a lot of time developing our rubs so that the blend of flavors will enhance the flavor of your food.

I doesn't matter if you are grilling, smoking, using your oven or slow cooker, our rubs will cook it all.

Sprinkle it over your vegetables, baked potatoes, cook with your pinto beans, etc... The sky is the limit.

••USES FOR DRY RUB:

• It is great as a dry rub for meats, poultry and fish. It marries well with beef, pork, lamb and chicken. Bring the meat to room temperature, coat the meat with olive oil, rub on a generous amount of the spice mix and cook as you normally would on your grill, in your smoker, on your stove, or in your oven.
• If you like Bloody Mary’s, then wet the lip of the glass and use our spice mix instead of salt to rim the drink.
• Spice up your nachos by adding our spice mix to your cheese prior to melting.
• Sprinkle the spice mix on a salad and then mix a small amount with olive oil as a bread dip to eat with the salad.
• If you like Chex Party Mix, try using our spice mix instead of the recommended spices.
• For a new taste to your morning eggs, use the spice mix instead of salt and pepper.
• As a popcorn topping, simply sprinkle on top of a fresh bowl of popcorn.
• On sushi (no joke – someone emailed us a note that they LOVE this), mix with soy sauce as an alternative to wasabi.

••HOW TO USE A DRY RUB:

Want a great way to spice up your meats? Try a rub. Rubs can be complex ethnic blends or as simple as garlic salt and pepper. They’re usually placed on meats before grilling to add flavor. Rubs shouldn’t overpower your meats and are usually just a blend of strong and mild flavors.

Dry Rubs
Rubs come in shakers and bags. They contain spices and sometimes sugar blended together Most dry rubs contain such things as paprika, chili powder, garlic, cayenne. Put your rub under thick skins like those on chicken, so it can get to the meat. You can find some of these rubs in your local grocery store, or make your own with a little pepper, garlic salt, salt and sugar. When it’s prepared, just shake or sprinkle your spices evenly to coat your meat.

Wet Rub
Mixing a wet substance like oil with your spices makes a “wet rub.” Adding a little olive oil or Worcestershire also helps the spices stick to your meat. A wet rub can also add moisture to your meat and keep it from sticking. When you mix your spices with oil or things like Worcestershire sauce, make a thick paste and then coat it on your meat evenly.

How Long to Keep the Rub On
Wet rubs are more likely to seep into the meat’s juices than dry rubs. You can leave a dry rub on for as little as 30 minutes and then put it on the grill. And with a wet rub, you can have it marinate for several hours.

How to Cook with a Rub
Once your meat is coated with the rub, just place it right on the grill. Sugars can burn at 275 degrees so be careful with sugar rubs and make sure you spray a little cooking oil on the grates first.

I just cooked some pinto beans and I used the All Purpose Barbecue Rub while cooking them. WOW what a great flavor the rub gave them. Definitely not only for meat. Great Rub.

 

Rib recipe
Prepare your ribs by removing the membrane and trimming off excess fat.
Sprinkle the ribs with Honey Bourbon Plus on both sides and massage rub in.
Pour and spread Worcesturshire Sauce all over ribs and massage in
Sprinkle the ribs again with Honey Bourbon Plus and massage in.
Place on pit (We smoked our with pecan wood but you may use the wood of your choice).
After about 15 minutes rub butter all over ribs. Do this approx. 3 times during the smoking process.
For the Mop:
1/4 c. Worcesturshire Sauce
1/4 C. Dr. Pepper
1 tsp. All Purpose Barbecue Rub
1 tsp. Honey Bourbon Plus Rub
1 1/2 tsp. lemon Juice
Combine the above and mop your ribs with this every 15-20 minutes.
When your ribs turn golden brown, wrap them in foil (or place them in a foil pan) and pour apple juice around them, cover them with the foil tightly and let them cook.
When the ribs are done, we glazed them with the following glaze:
1 c Barbecue Vinegar Sauce of your choice
1c Karo Syrup
16 0z Apple Jelly
(I got this mop idea from Myron Mixon's book)
Mix the above in a blender until smooth.
Mop on both sides and cook another 20 minutes
These ribs came out great. We have tried several ways to cook ribs but this recipe is a keeper

Yankee Wet Country Ribs

4 tablespoons Rubbin' Right All-Purpose Barbecue Rub
1 tablespoon frozen, unsweetened apple juice concentrate, thawed
1 pound bone-in(optional)country-style pork ribs

Combine rub with apple juice and mix thoroughly in a large bowl. Place ribs into marinade, turning to coat. Cover and refrigerate at least 6 hours and up to 12.
When ready to cook, line a portion of your grill grate with tin foil and spray with nonstick cooking spray. Heat grill to low and place ribs on foil after shaking off excess marinade*. Close lid and cook for 1 1/2 hours, turning ribs often and basting with leftover rub mixture. Remove ribs when very tender and serve hot.

* These ribs are best cooked over indirect heat, so when lining grate with foil, try to place foil over a part of the grill where there will be no, or very little, direct flame.

Smoky Tennessee Ribs

1 pound bone-in country-style pork ribs
About 2 tablespoons Rubbin' Right Honey Bourbon Rub
2 cups oak wood chips
1 1/2 cups water
1/2 cup bourbon

Sprinkle rub evenly over all sides of the ribs and let sit at room temperature for 1 hour.
Thirty minutes before cooking, soak wood chips with bourbon and water, making sure to add water to fully cover chips.
When ready to cook/smoke, drain wood chips and place in a large piece of heavy duty(not the thin stuff)aluminum foil and seal very well, with the sealed ends facing up. Place foil pouch over the drip pan that is located between the flame of the grill and the rack. If you don't have one, simply double wrap the wood chips with another layer of foil and place directly over heat source.
Turn only a part of your grill on high, leaving some portion of your grill without a flame, and close lid. After about 5 minutes, the foil pack with smoke. This is the time to place your ribs over the part of the grill with no heat. Close lid and cook 1 1/2 hours, or until meat is well done.
Remove meat and serve hot.(DO I really need to tell you how to get rid of the foil pack?)

* If you don't want to use your bourbon for smoking, simply use all water.

Salisbury Spiced Burgers

1 pound ground beef
1/4 cup minced bell pepper
1/4 cup minced onion
3 tablespoons Rubbin' Right Combination Rub
4 hamburger rolls

In a large bowl, combine ground beef, pepper and onion, mixing well. Make 4 patties and sprinkle rub on both sides of each patty evenly(Don't skimp). Cover and refrigerate for 1 hour before cooking on your grill or inside in a skillet.

I am going to tell you outright, I have added a link to this great company throughout this post, so I highly urge you to take a peak at what these people have in store for your summer outing this year.

Barbecued Spiced Fish

4 - Mild flaky fish fillets*, preferably about an inch thick
4 tsp - Rubbin' Right All-Purpose Barbecue Rub
2 TB - Extra virgin olive oil
Lemon wedges, for serving

Instructions

1. Preheat grill or grill pan over high heat.
2. Over each fish fillet, sprinkle 1 tsp of barbecue rub.
3. Coat both sides (of each fillet) with olive oil.
4. Grill on one side, without flipping, until almost cooked through — about 6 minutes.
Remove from heat; set aside for 2-3 minutes.
Serve with lemon wedges.

*- Depending on your locale, fresh fish availability can vary. I prefer Gulf Red Snapper along the Texas coast, but cod, haddock, sea bass and halibut are also mild enough to benefit from a sprinkle of barbecue rub.

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Store-bought barbecue rubs are a lot like the jars of salsa that sit across the aisle. They’re a dime a dozen. Sure, most of them deliver on their promise, but there are very few varieties out there that are truly special.

Lucky me, I found one. It’s from a very small company called Rubbin’ Right. Not able to leave well enough alone, I had to get to know the folks who concocted it. They’re really nice people.

Now, before you go thinking this is a paid advertisement for a mom & pop start-up company, let me just tell you that it’s not. Consider it a review with a little inside information thrown in.

A balanced spice blend

Up until a few weeks ago, the only spice blends I used on a regular basis were Old Bay and Tony Chachere’s Creole seasoning. I like them both because of the flavor and all-natural ingredients. When it came to barbecue-style rubs, I’ve always tended to make my own. Enter the All-Purpose Barbecue Rub from Rubbin’ Right. Oh, it works just fine as a rub for grilled/smoked chicken, beef and pork (plenty of competitive cooks us it — and win), but it’s so well balanced — if a little sweet — that it also deserves a spot at the dinner table … alongside the salt and pepper.

Rubbin’ Right is a co-venture of ‘Chuckwagon’ Sally, a spice aficionado, and ‘Big’ Jim, a perennial BBQ cook-off champ. These two seasoning mix-masters operate from a small outlet in Cameron, Texas, not far from Texas A&M University. When I met them, it was as if we were long lost friends. But as friendly as they are, I couldn’t get them to divulge the mixture of spices in the All-Purpose mix — beyond salt, a tad of sugar and garlic. They did reassure me that all ingredients are natural, and I didn’t have to worry about gluten, MSG and other stuff commonly found in big-time mixes.

That’s good enough for me … and hopefully my 19 loyal readers.

My verdict

Most barbecue rubs are intended for beef, chicken or pork. And Rubbin’ Right’s All-Purpose works well for those. (I sprinkled it on a hamburger while it was grilling — superb.) I also found that the slight sweetness is wonderful on fish (see the recipe below) and shrimp. I’ve not tried it on oysters yet, but I’ll bet the sharpness of the bivalve and the smoky sweet of the spice mix are an outstanding combination.

Rubbin’ Right is not yet available in my local H.E.B., and it’s probably not in the major stores where you are. I’ll be asking my grocery manager to stock it, but in the meantime, the folks at Rubbin’ Right will ship directly from their Texas headquarters.

Looks like I’ll be checking my mailbox more often.

—30—

One would think that, living in Texas, I’d be eating enough beef to have my photo on a wall somewhere. Truth is, I’ve eaten a pasture’s worth, but just off the coast of the Lone Star State is a massive shoal of deliciousness. And, guess what? Fish on the grill tastes marvelous when seasoned with the stuff meant for its pasture-raised brethren. Try it for yourself. Serve with a lemon wedge, or two … or even a few drops of Louisiana-style hot sauce.

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Barbecued Spiced Fish

Barbecued Spiced Fish wiith lemon wedges and spice rub jar

Barbecued Spiced Fish — Big (healthy) Texas taste in mere minutes

Prep timeCook timeTotal time
5 mins8 mins13 mins
Author: Adam @unorthodoxepicure.com
Recipe type: Main
Cuisine: Seafood
Serves: 4
Ingredients

• 4 - Mild flaky fish fillets*, preferably about an inch thick
• 4 tsp - Rubbin' Right All-Purpose Barbecue Rub
• 2 TB - Extra virgin olive oil
• Lemon wedges, for serving

Instructions
  1. Preheat grill or grill pan over high heat.
  2. Over each fish fillet, sprinkle 1 tsp of barbecue rub.
  3. Coat both sides (of each fillet) with olive oil.
  4. Grill on one side, without flipping, until almost cooked through — about 6 minutes.
  5. Remove from heat; set aside for 2-3 minutes.
  6. Serve with lemon wedges.
Notes
*- Depending on your locale, fresh fish availability can vary. I prefer Gulf Red Snapper along the Texas coast, but cod, haddock, sea bass and halibut are also mild enough to benefit from a sprinkle of barbecue rub.

We at Rubbin' Right concentrate on the flavors of our rubs without the use of unnecessary fillers such as MSG and tons of salt. We believe that flavor is essential.

We have spent a lot of time developing our rubs so that the blend of flavors will enhance the flavor of your food.

I doesn't matter if you are grilling, smoking, using your oven or slow cooker, our rubs will cook it all.

Sprinkle it over your vegetables, baked potatoes, cook with your pinto beans, etc... The sky is the limit.

We love feedback, so feel free to join our blog and tell us what you think.

Rubbin' Right LLC

2896 FM 2027,

Cameron, TX 76520

Email. rubbinright@gmail.com