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Spice Up Your BBQ

August 26, 2015

Spice Up Your BBQ

With BBQ season in full swing, we decided to take a look at the different combinations of meats and spices to add that extra something to your summer cooking.

There are many seasonings that you can buy pre-mixed in the supermarket, buy why not make your own?  We have listed the classic meat and spice combos below, as well as a recipe for two of our favourite BBQ rubs.  Enjoy!

 Spice-Meat Combos



Bay Leaf      Thyme

Pepper      Cinnamon





Mint      Cumin       Garlic

Rosemary      Harissa (a north African chilli paste)







Ginger      Oregano

Rosemary      Sage

Thyme      Tarragon

Marjoram      Paprika



Dill      Coriander

Garam Masala      Curry Powder

Marjoram      Paprika      Pepper





Coriander      Cumin      Curry Powder

Chilli      Dill      Garlic      Rosemary

Sage      Fennel      Thyme. 

Also try cooked apple with sage and thyme.

  Why not blend combinations of the above along with other seasoning to create your own BBQ rub?


BBQ Rubs


What is a BBQ rub?

A BBQ rub is a ground mix of spices, that may include dried herbs and other seasoning, which is used to enhance or compliment the flavour of meat.  Prepare the meat the night before cooking by rubbing the mix all over it, wrapping in cling-film and keeping it in the fridge overnight. 

Here are recipes for two of our favourite BBQ rubs.   

How do I make one?

It couldn't be easier, just combine the herbs and spices in a pestle and grind together with a mortar.  The back of a wooden spoon in a small container also works well!  Alternatively, combine in a bowl and mix well.  Store in a cool, dry area in an air-tight container.



BBQ Pork Rub

1 tablespoon salt, 1 tablespoon ground black pepper, 1/2 cup paprika, 1 tablespoon garlic powder, 1/2 cup brown sugar, 1 tablespoon of onion powder, 1 tablespoon chilli powder, 1 teaspoon cayenne pepper, half a teaspoon of cumin













BBQ Beef Rub (also good on pork and lamb)      

2.5 tablespoons dark brown sugar, 2 tablespoons paprika, 2 teaspoons dry mustard, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1.5 teaspoons dried sweet basil, 1 teaspoon ground bay leaves, 3/4 teaspoon ground coriander, 3/4 teaspoon ground savory (optional), 3/4 teaspoon dried thyme, 3/4 teaspoon freshly ground black pepper, 3/4 teaspoon white pepper, 1/8 teaspoon ground cumin, salt, to taste  

This recipe is by Jim Goode

Pitmaster at Goode Company Barbecue in Houston, TX.



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