Our BBQ Rubs Are Very Versatile
Looking for some inspiration? Want to spice it up in the kitchen…bring a little fire back into your cooking? Look no further then Smokey’s ideas board. Why not get in touch and tell us what you have been up to in the kitchen.
Check out our ideas below…
- Mix a little rub with either mayo or Greek yogurt to make a spicy dip
- Add a nice little kick to coleslaw and potato salad with a little sprinkle of rub
- Sprinkle a little over roasted potatoes, 10 mins before the end of cooking
- Why not flavour cous cous, lentils or rice?
- Add a teaspoon of a BBQ rub such as Pitmaster or Chipotle to a tin of baked beans to make instant BBQ beans
- Use a little spice rub in your homemade falafel, meatballs, burgers or fish cakes
Homemade Juicy Lucy
Homemade Juicy Lucy burgers are great on the BBQ. Seasoned with Smokey Chipotle BBQ Spice Rub and stuffed in the middle with cheese, that melty goodness is to die for. Once almost cooked, on the final turn on the grill baste the top with our Carolina BBQ Sauce. Why not go even further and add extra cheese to the top too. serve in buns with salad.
Take a standard tin of usual baked beans, any brand; they are usually 400 grams, and should feed 2-3 as a side. Place in a pan to heat through and add 1 teaspoon of a BBQ rub like Pitmaster BBQ or Smokey Chipotle BBQ, and 1 teaspoon of Chipotle BBQ sauce or Carolina BBQ, stir well and serve hot. Goes
perfectly with pulled pork, sausages, mixed grill or just poured on hot buttered toast. Cheese optional.
Piri Piri Cous Cous
So quick and easy to do, traditionally served with a meat or vegetable stew spooned over it. Couscous is a great addition to a summer BBQ, served hot or cold, it can also be made well in advance and it’s the perfect partner to all Mediterranean style dishes, such as barbequed chicken or grilled lamb chops.
We used Smokey’s Piri Piri Dry Rub here to flavour our couscous, and to add spice and colour, but any dry spice rub would work just as well. To a large mixing bowl add 100g of couscous, one stock cube, and either 1 or 2 teaspoons of your chosen dry rub, the more you add the spicier it will be. Pour over 150ml of boiling water, stir and cover, leave for at least 5 minutes for all the water and flavours to absorb in to the tiny granules. After 5-8 minutes use a folk to stir the couscous, break up any parts that are stuck together and fluff it up slightly. Its good just as it is, or you can add to it to make it to make it more of a ‘salad’. Here we have gone for a slight Moroccan theme by adding; chickpeas, chopped dried apricots, black olives, fresh chilli and cucumber. But you could add anything you want; cherry tomatoes, rocket leaves, even feta cheese works very well to make a Greek inspired side dish.
Salads do get such a bad rep, but you can not beat a colourful, tasty and interesting salad, using the more unusual ingredients like; beetroot, green lentils, black olives and sundried tomatoes. A ‘salad’ does not have to be a limp bit of lettuce with a few cherry tomatoes thrown in.
Green Lentil & Feta salad – With sundried tomatoes, black olives, a light olive oil & lemon juice dressing, topped with fresh green herbs and a dusting of our Lemon, Chilli & Garlic Rub.
Sweetcorn and Cucumber Salad – With chopped tomatoes, green herbs, red onion and a light vinaigrette dressing. Mix through our Piri Piri Rub for a spicy kick.
Coronation Pasta Salad – Pasta twists in a mild curry style creamy dressing, you could use our Spiced Mango and Lime rub with a little creme fraiche!
The Pink One! – Beetroot and potato salad, so simple, but so effective and tasty, great for getting more veggies into the little people in your life!
If you have any of our dry spice rubs, did you know you can use these to make a tasty dip? Using either mayo, crème fraise, Greek yogurt or sour cream, add a little rub and give it a mix. We normally say you only need one teaspoon for every four tablespoons of mixer, use a little and you can always add. Sprinkle with fresh chilli or spring onion, keep in the fridge.
Pitmaster BBQ Chicken Thighs
Chicken thighs are great on the BBQ. They stay moist & juicy on the inside while that skin gets nice and crispy on the outside. Taking in all the flavours of the smoke from the coals. We rubbed ours with Pitmaster BBQ Spice Rub before cooking. Then once on the BBQ turn them occasionally while basted with a little oil and lightly dusting over more Pitmaster Spice Rub while cooking to build up the layers of flavour. Alternatively use our Jamaican Jerk BBQ Rub for that spicy favourite of ours.