• April

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    2018
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Our Three Best Selling Grilling Rubs & What to Cook

Our Three Best Selling Grilling Rubs & What to Cook

Got the rubs but don’t know what to do with them? Check out these tips that will be sure to impress. 

1 – Bad Byron’s Butt Rub

Butt Rub, is used by championship pit masters, professional chefs, and backyard cooks everywhere. The company’s original product is an all-purpose seasoning with a balanced blend of onion, garlic, salt, pepper, paprika and chipotle (smoked jalapeno). Butt Rub® is gluten free. –“A Little Butt Rub Makes Everything Better”®.

What to try it on: This is a great all around grill seasoning that is excellent on almost anything you can toss on the grill. Butt Rub is excellent on any cut of pork and gives burgers an extra kick. One of our favorite Butt Rub recipes is tasty and exceptionally simple; grilled chicken wings. See our easy to follow instructions below.A few hours before you plan to cook, place your fresh chicken wings in a bowl and season the wings with a light coating of olive oil and a generous sprinkling of Butt Rub. Let the wings sit in a cooler or the fridge until an hour before you cook. As your cook time approaches, remove your wings from the fridge and allow them to warm up to room temperature. This allows for even cooking. Set your grill up for indirect heat (no flame under the cooking surface). When you are ready to cook, pre heat your grill to medium heat and place the wings on the grilling surface. Check the wings every 10-12 minutes turning as needed. Remove wings from the grill when they reach an internal temperature of 165F. Total cook time will take 35-45 minutes depending on wing size. We don’t think these wings need anything else but you can serve with a side of your favorite sauce or celery and blue cheese.

 

2 – Papa Charlie’s Greek Rub

Papa Charlie’s Greek Rub is a special blend of salt, pepper, rosemary and Greek spices selected by Chef John Henry to impart the perfect Mediterranean flavor to any dish.

What to try it on: Two words – PORK CHOPS! This easy and flavorful dish will impress all of your family and friends. We recommend using T-Bone pork chops at least ¾” thick (thicker is better). Heat your grill to medium high heat, season the chops with Papa Charlie’s and toss them on the grill over direct heat. Cook roughly 4 minutes per side rotating the meat on a 45 degree angle at the two minute mark. This creates perfect sear marks. Using an instant read thermometer, check the temperature in the middle of the chop next to the bone. Remove from the grill based on your desired doneness level and as recommended by The National Pork Board. They recommend cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest.

Papa Charlie’s is also great on grilled vegetables. We recommend a blend of yellow squash, zucchini and onions combined with bell peppers (green, red, yellow or orange). Slice the veggies into ¼” slices and sprinkle with olive oil and Papa Charlie’s. If you have a grilling wok or perforated grilling basket, use it. It will prevent your veggies from falling through your grill grate. Grill over medium-high direct heat. We prefer our veggies a little crunchy so they cook very quickly. Serve hot, right off the grill or prepare early and serve chilled. This dish is a very colorful crowd pleasing side.

 

3 – Sonny Salt 

Sonny Reese has been eating since he was born. And with that kind of background and experience it gave him insight into what a spice should truly taste like. It should taste good, really good. And that’s precisely what he’s done, created the best spice ever produced. (Sonny said so, so it must be true.) Sonny Salt is a blend of Salt, several spices including onion, garlic, red pepper, cumin, mustard, thyme, black pepper, white pepper, paprika for color and a pinch of Sonny TLC.

What to try it on: We love this seasoning on chicken and potatoes! Chicken leg quarters cooked over medium direct heat tastes best and gives the skin a crunch. Turn every 6-8 minutes until done to allow for thorough cooking. You are looking for an internal temperature of 165F checked with your instant read thermometer.

Sonny also has his own recipe for potatoes called Sonny’s Salted Balls, read on for his instructions. Set your grill up for indirect cooking and bring the temperature up to 350 degrees. While the grill heats up, wash and dry as many small, new red potatoes as needed, usually four or five per person. Next, place the potatoes on a thick baking pan (this will prevent the potatoes from burning on the bottom) and sprinkle olive oil over the potatoes, just enough to lightly coat the potatoes. Then, shake a liberal amount of SONNY SALT onto the potatoes. To coat the potatoes evenly, shake the baking pan back and forth. Finally place the pan of potatoes into the grill and cook until done, roughly 15 minutes. Bake time depends on potato size.

 

These rubs (and more!) are available at your local G&B Energy hearth & grill shop. Check out which location is in your area here. Use all of these rubs and spices on a new grill from G&B Energy. Get your first cookout for free when you purchase a grill. 

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