It’s Time to Rub It In

The barbecue season is here. Everybody has their own way of preparing their favourite cut for a hot grill. Following we are providing a few dry-rub suggestions instead of the more popular loose marinades.

Recipes below are per approximate 400g of meat or fish. You can make larger quantities and store in labeled jars for future use. But please note when making rubs with grated zest, just add the zest before use.

May the barbecue season begin!

Salmon Rub

½ Tsp Sweet Paprika
½ Tsp Brown Sugar
½ Tsp GratedOrangeZest
¼ Tsp Cinnamon
¼ Tsp Thyme
¼ Tsp Pepper
¼ Tsp Salt
1 Tsp Sesame Seeds