GVBUILT - Cookin - Palm Springs, CA
Fine Custom Building-Design-Music-Food-Life-2019 - Company Message

G'sq-let us cater your event

A Day and A Life
I have just come home from Building & Designing(see Home Page)
Nice long Shower and I put on my Edwardian Velveeta Smoking Jacket   over my Naugahyde Pj's and head to my In house laboratory-"My Kitchen" -light the Bunsen burners-get out the petrie dishes-yes now you know its another burning desire for me to create and its called:
"Cookin'' works well with "Romancin" which translates to those ever so "Passionate Moments on the Kitchen Table"Alone-kidding-Well ahhh
Anyway lets get to what I would like to share on this page.
From good to bad-bad to good and all the Formica tables-nicotine stained counter tops,The Absolute Black Granite islands of the world-The Louie-Louie 14th Dunkin Fife gold embroidered Stadium size tables-bucket seat in my 67 bug -your fathers bucket seats in his Aston Martin and all the Lazy boy recliners and davenports(with Dollies)of the world in between.
Yes we will share:
secrets to fighting food stains
Hot new gadgets-
cooking for 1500 infants,
Industrial Cuisine-
Picnic for 1,
How to cook your own food in a busy McDonald's kitchen without getting caught
The 3 C's of Cookin:
Catering your own wedding!
Catering your own Divorce!
Catering your own funeral?
so get in your hite-chair,car seat-on your gurney-buckle up and let G do the drivin:
See my Limousine Page- Kidding
Coming Soon-Household & Personal Hygiene use from the
 more versatile than duct tape
  better than liquid nail
        its the industrial strength gov-mint cheese

and yes this is what I made my Edwardian Smoking Jacket with-it blind stitches well-kinda clogs up the bobbin a little bit-You can clean your bobbins with crackers.
Yes I forgot to mention I am a seamster (a gangster sower) use to make my sisters Bluebird outfits-my own altar boy vestments,clam diggers,hip hiphugger bell bottoms for the plus size-latex body suits-pimp clothes and hats-and you guessed it all from
     Talk soon all this sewing is making me    

US To Metric System Chart
Oven Temperatures
Fahrenheit (°F) Celsius (°C)
175° 80°
200° 95°
          225° 110°         
250° 120°
275° 140°
300° 150°
325° 160°
350° 175°
375° 190°
400° 205°
425° 220°
450° 230°
475° 240°
500° 260°
Take a little ride through a place I fondalee call
"gormay junk chin"
recipes -goodie links- Historical Tidbits
lotsa-howu dodat???
some yummy recipes

Baked Ham with Sweet Bourbon-Mustard Glaze:

Cook Time: 1 hour, 30 minutes Total Time: 1 hour, 30 minutes

  • 1 cup honey
  • 1/2 cup molasses
  • 1/2 cup bourbon
  • 1/4 cup orange juice
  • 2 tablespoons Dijon mustard
  • 1 ham half about 6 to 8 pounds -- fully cooked

Preparation:Combine the honey and molasses; heat in the microwave or in a pan on the stove top. Stir in bourbon, orange juice, and mustard.
Remove all but about 1/4-inch of fat from the ham, then place in a roasting pan. Bake at 325 for about 1 1/2 hours, or until a meat thermometer reaches 140 degrees (About 10 minutes per pound). Baste the ham occasionally with the honey-bourbon mixture.
Transfer drippings to a saucepan and add remaining honey mixture; bring to a boil. Slice ham and serve with the glaze.

Jack Daniel's Glazed Ham:


  • 4 to 6 pound boneless fully cooked smoked ham half
  • 1/3 cup light brown sugar, firmly packed
  • 1/3 cup Jack Daniel's Tennessee Whiskey
  • 1 tablespoon finely grated orange peel
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • orange slices, thinly sliced
  • curly endive, for garnish

Preparation:Preheat oven to 325°.
On a rack in a roasting pan, roast ham, uncovered, for about 20 minutes per pound, or until a meat thermometer reads 140° F.
Before ham is done, simmer a mixture of the brown sugar, Jack Daniel's whiskey, orange peel, cloves, and allspice over medium low heat for about 15 minutes, or until slightly thickened.
Brush the glaze over the ham about 20 minutes before done.
Serve the ham garnished with orange slices and endive, if desired.
Serves 6 to 8

Brussel Sprouts in a Sherry Bacon Creme Sauce:
Original Recipe Yield 4 servings

  • 1 tablespoon salt
  • 1 pound Brussels sprouts, trimmed and halved lengthwise
  • 2 tablespoons olive oil
  • sea salt and freshly ground black pepper to taste
  • 4 slices bacon, chopped
  • 1 shallot, chopped
  • 7 cremini mushrooms, chopped, or more to taste
  • 1 clove garlic, minced
  • 1/4 cup cream sherry
  • 1/2 cup heavy cream

  1. Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
  2. Preheat oven to 475 degrees F (245 degrees C).
  3. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.
  4. While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.

Chili-Brown Sugar Delicata Squash with Pears:

  • 1 pound delicata squash (about 1 large)
  • 2 medium ripe but firm pears, sliced
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 slices bacon
  • 2 tablespoons water
  • 1 tablespoon light brown sugar
  • 1 teaspoon chili powder

         Preheat oven to 425°F.
  1. Cut squash in half lengthwise; scoop out the seeds. Cut crosswise into 1/4-inch slices. Toss in a large bowl with pears, oil, salt and pepper. Spread on a large baking sheet.
  2. Roast the squash and pears until just tender, stirring once or twice, 20 to 25 minutes.
  3. Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp, 4 to 6 minutes. Transfer to a paper towel-lined plate.
  4. Discard all but 2 teaspoons fat from the pan. Over medium heat, stir in water, brown sugar and chili powder. Add the squash and pears; toss to coat. Crumble the bacon on top.

Cranberry, Glazed Walnut, Orange,Avocado, and Blue CheeseSalad:

Original Recipe Yield 4 servings
  • 1 (5.5 ounce) package mixed salad greens with spinach
  • 3/4 cup sweetened dried cranberries
  • 3/4 cup glazed walnuts
  • 1 (15 ounce) can mandarin oranges, drained
  • 3/4 cup crumbled bleu cheese
  • 1 avocado - peeled, pitted and diced
  • 2 tablespoons cranberry vinaigrette salad dressing, or to taste
  1. Place the salad greens into a salad bowl, and sprinkle with dried cranberries, walnuts, mandarin orange sections, blue cheese, and avocado chunks. Drizzle the salad with the dressing, toss, and serve.

Amazing Spinach Artichoke Casserole:

Original Recipe Yield 16 servings


  • 6 cloves garlic, unpeeled
  • 4 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1/4 cup butter
  • 1 (8 ounce) package sliced fresh mushrooms
  • 3 green onions, finely chopped
  • 1 (8 ounce) package cream cheese
  • 1 cup sour cream
  • 1 (8 ounce) can water chestnuts, drained and chopped
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup real mayonnaise
  • 2 teaspoons garlic salt
  • 1 tablespoon lemon juice
  • 1 cup French fried onion rings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
  3. Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
  4. Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
  5. Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
  6. Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

Cranberry Relish with Grand Marnier  and Pecans :
Original Recipe Yield 10 servings


  • 1 1/2 cups white sugar
  • 1/4 cup brandy-based orange liqueur (such as Grand Marnier®)
  • 1 cup orange juice
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon grated orange zest
  • 4 cups fresh cranberries
  • 1/2 cup chopped toasted pecans


  1. Bring the sugar, orange liqueur, orange juice, ginger, and orange zest to a boil in a saucepan over medium-high heat. Stir until the sugar has dissolved, then stir in the cranberries, and cook until they pop, about 5 minutes. Add the pecans, pour into a bowl, and refrigerate several hours until cold.

Cream-Filled Strawberries:
Original Recipe Yield 18 servings

  • 18 large fresh strawberries
  • 1 cup cold fat free milk
  • 1 (1 ounce) package sugar-free instant vanilla pudding mix
  • 2 cups reduced-fat whipped topping
  • 1/4 teaspoon almond extract


  1. Remove stems from strawberries; cut a deep X in the top of each berry. Spread berries apart. In a bowl, whisk milk and pudding mix for 2 minutes. Fold in whipping topping and almond extract. Pipe or spoon about 5 teaspoons into each berry. Chill until serving.

Dawn's Candied Walnuts:
Original Recipe Yield 1 pound

  • 1 pound walnut halves
  • 1 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
  2. Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
  3. Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.

Turkey Brine:
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water

For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage

2 to 3 days before roasting:Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.Early on the day or the night before you'd like to eat:Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Smoking your Turkey:
Here's what you are going to do. You are going to smoke your turkey to an internal temperature of 165 degrees F. This means that the coldest part of the turkey is 165 degrees F.
This isn't a suggestion. Test in at least two places (or more) and remember that turkey bones heat faster so keep the thermometer away from bone. Also, dark meat should be cooked to a higher temperature so worry about the breast, but make sure to check the thighs as well.
Run the smoker at temperature range of 235 degrees F to 250 degrees F. Plan on 30 to 40 minutes per pound.
What you need to smoke a turkey:The first thing you will need for a good smoked turkey is a good turkey. Now, whether you are going to hunt your own or buy one, make sure it is a fresh turkey. This means an all natural turkey without injections and solutions. I know this isn't always cheap or easy, but if you can get one, then I recommend it.
If you do pick up a frozen turkey, always follow the instructions for defrosting. Also do not get too large of a turkey. A 20 pound turkey will take 10-14 hours and larger turkeys greatly increase food contamination risks.

A 12-16 pound turkey will be good and if you need more, try smoking two turkeys.

Rub bird with oil or butter for crispy and evenly browned skin.
Apply a dry rub just before smoking. (If you have brined the turkey, you should not use any salt in the dry rub).

You will need a smoker, a good meat thermometer, a good hardwood like cherry or apple, and some patience. For the smoker you can use a kettle style grill if you are familiar with low temperature cooking in it. Most people don't cook turkeys very often, so even if you are a master of smoked brisket or low n' slow barbecue ribs, you should pay particular attention to what you are doing. Nothing can take the place of experience. The good meat thermometer is a must. It should read fast and be very reliable.
For the wood, I recommend a fruit wood because the flavor works best with turkey. Something like a cherry or apple would be good, though hickory and oak can add a nice flavor as well.
Be careful not to over smoke a turkey, especially if you are doing a long smoke.Smoked turkey has a different color and texture than oven roasted turkey. The meat may appear pink and have a smoother texture. This is normal. The smoking process causes a chemical change in turkey that changes the color of the flesh. As long as the turkey registers a temperature of 165 degrees F. it is safe to eat no matter the color.

Perfect Roast Turkey:

1/4 pound (1 stick) unsalted butter
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves
1 fresh turkey (10 to 12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon, halved
1Spanish Onion, quartered
1 head garlic, halved crosswise
Canola oil

Preheat the oven to 350 degrees F.
Melt the butter in a small sauce pan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry.
Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity.
Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic.
Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper.
Tie the legs together with string and tuck the wing tips under the body of the turkey.
Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh.
Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
Slice the turkey and serve.

Smoky Yam Gratin:

2 tablespoons butter
1 teaspoon minced garlic
1 small onion, diced
2 tablespoons all purpose flour
2 smoky chipotles, minced
1 1/2 cups heavy creme
1 cup chicken stock
Salt and freshly ground black pepper
2 pounds (about 5 to 7) yams (or sweet potatoes), peeled and cut into 1/4-inch disks
8 ounces smoked Gouda, grated
1/4 cup bread crumbs
1/4 cup freshly chopped parsley leaves


Preheat the oven to 325 degrees F.
In a small sauce pan over medium-high heat, melt the butter and add the garlic. When the garlic has browned, add the onions. Cook the onions until slightly caramelized, about 3 to 5 minutes.
Stir in the flour and the chipotles and cook for an additional minute.
Pour the cream and stock into the pan and stir. Season with salt and pepper, t
o taste. Bring the mixture to a simmer, stirring occasionally.

Layer about 1/3 of the yam slices in a well greased 11-inch baking dish.
Drizzle 1/3 of the cream sauce over the yams and sprinkle some cheese on top. Repeat the steps, reserving 1/4 cup of the cheese.In a small bowl, mix together the bread crumbs, reserved cheese and parsley.
Set aside.
Cover the yams with foil and bake in the oven for 30 minutes.
Remove from the oven, discard the foil and top with the bread crumb mixture.
Return to the oven for an additional 15 minutes.
Remove from the oven and allow to sit for 5 minutes before serving. Garnish with chopped parsley and serve.

Heirloom Tomato Chow Chow:
    Ingredients-4-6 servings

  • 2 cups apple cider vinegar
  • 1 cup sugar
  • 1 tablespoon dry mustard
  • 1 tablespoon turmeric
  • 1 tablespoon mustard seeds
  • 1 tablespoon celery seed
  • 1 teaspoon cayenne pepper
  • 1 (1-inch) piece ginger, peeled, grated or chopped
  • 2 pounds firm green heirloom tomatoes, cut into quarters
  • 2 medium onions, diced

Combine vinegar, sugar, dry mustard, turmeric, mustard seeds, celery seed, cayenne pepper, and ginger in a large pot and bring to a boil over high heat. Reduce heat and simmer for 5 to 10 minutes to extract the flavors of the spices. Once the liquid is boiling and steamin add tomatoes and onion. Gently stir to incorporate. Reduce heat and simmer for 20 to 25 minutes. Shut off heat and allow to cool to room temperature. Place in a serving bowl and serve.

Creamy Coleslaw:
   ingredients-6-8 servings

  • 1 red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 cups shredded cabbage
  • 1 large carrot, shredded
  • 1/2 cup raisins
  • 1/4 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons Dijon-style prepared mustard
  • 1 teaspoon white wine vinegar


  1. In a large bowl, combine the onion, red pepper, cabbage and carrot. Add raisins and toss well.
  2. In a small bowl, whisk the mayonnaise, sour cream, mustard and vinegar together.
  3. Pour dressing over vegetable mixture and refrigerate for at least 2 hours before serving.

Asian coleslaw with candied walnuts:
Ingredients-6-8 servings

  • 4 cups shredded red cabbage
  • 1 cup shredded jicama
  • 1/2 cup shredded carrots
  • 2 tablespoons chopped cilantro
  • 1/2 cup Kikkoman Lime Ponzu
  • 6 tablespoons sesame oil
  • 1/4 cup orange juice
  • 1/2 teaspoon grated ginger
  • Candied Walnuts:
  • 1 cup walnuts
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon


  1. In a large bowl, toss together cabbage, jicama, carrots and cilantro. Whisk together ponzu, sesame oil, orange juice and ginger; pour over cabbage mixture and toss together. Sprinkle with candied walnuts.
  2. To make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. Cook, stirring constantly, until sugar dissolves and turns light brown. Toss to coat walnuts. Remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Spread walnuts on aluminum foil to cool.

Colorful Coleslaw with a Kick:
     Ingredients -6-8 servings
    1/2 medium head green cabbage, shredded
    1/2 medium head red cabbage, shredded

  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 red onion, thinly sliced
  • 2 carrots, shredded
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup light olive oil
  • 1/3 cup lime juice
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic, crushed
  • 1 tablespoon hot pepper sauce, or to taste
  • salt and pepper to taste


  1. In a large bowl, combine green cabbage, red cabbage, red bell pepper, yellow bell pepper, red onion, carrots, and cilantro. In a small bowl, mix together olive oil, lime juice, cumin, garlic, and hot pepper sauce. Toss dressing with cabbage mixture until evenly coated. Season with salt and pepper. Let stand 30 to 60 minutes before serving.

Mac 'N Cheese with Bacon and Cheese:
    Ingredients-6-8 servings

  • Kosher salt
  • 1 pound elbow macaroni
  • 4 cups milk
  • 2 or 3 sprigs thyme
  • 4 cloves garlic, smashed and divided
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 5 1/2 cups shredded sharp white Cheddar
  • Freshly ground black pepper
  • 1/4 cup chopped flat-leaf parsley
  • 4 slices bacon, cut crosswise into thin strips
  • 1 large onion, diced
  • 2 garlic cloves, smashed
  • Leaves from 1/4 bunch fresh thyme

Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.Preheat the oven to 400 degrees F.In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming.Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful

Whipped Sweet Potatoes / Bananas with Honey:
You can roast the potatoes and bananas ahead of time, then put it all together just before serving. Heat it up in the oven.
Ingredients-10-12 servings
5 medium sweet potatoes, scrubbed
4 bananas, unpeeled
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup honey
Kosher salt
1/2 cup all-purpose flour
3/4 cup dark brown sugar
1 1/2 cups pecans, chopped

Preheat the oven to 400 degrees F. Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.

Dry Rub Recipes:
A rub is a combination of spices, seasonings and herbs that add flavor and texture to meats. The rub seals in the flavor of the meat, and help form a tasty crust.
Like marinades, rubs add flavor to food before cooking, however rubs provide stronger flavors than marinades, which consists of oils with an acidic liquid, such as vinegar and citrus juice.
Dry rubs will not burn on the grill the way marinades do, this makes dry rub for ribs or a pork roast rub perfect for meat that require long cooking times, such as pulled pork
.The best pork or steak rub recipe are often a combination of strong and mild spices and herbs that enhance the flavor and color of the meat without over powering the taste of the meat.
Dry rubs become paste when ingredients such as oil, crush garlic, mustard, soy sauce, Worcestershire sauce or horse radish is added.
There are endless combination's of rub recipes you can make, the trick is finding a blend you really like. Start by trying some recommended recipes, than experiment by adding or changing a spice or herb to your taste and maybe create your own BBQ rub recipe.
Rubs can be applied right before cooking, but applying rubs 1 to 4 hours before cooking and storing in the refrigerator, in a plastic food bag, helps the spices penetrate deeper into the meat.
The best way to apply a rub is to lightly massage directly into food, or sprinkle heavily onto meat.
Dry Rub Tips:
Use 1 to 2 tablespoons of rub for each pound or 1/2 kg of meat.

Dry rubs can be mixed and stored in an airtight container up to 3 months or in the freezer up to 8 months before they lose their flavor and intensity, can be used when you need it.

Keep a record of the different spices and amounts of each used for future recipes.

When mixing and storing rubs, record the date on the container storing the rub.

You can freeze meat after applying a rub, just thaw and enjoy at a later time.

Don't reuse remaining rub after it has been in contact with meat

BBQ Dry Rub:
Works Well With: Beef , Ribs, Pork
Combine all of the ingredients in a bowl.
4 tablespoons sweet paprika

2 tablespoons ground cumin

2 tablespoons dark brown sugar

4 tablespoons kosher/sea salt or 2 tablespoons table salt

2 tablespoons chili powder

1 tablespoon granulated sugar

1 tablespoon ground black pepper

1 tablespoon ground white pepper

1 tablespoon dried oregano

1 tablespoon cayenne pepper

Sprinkle heavily on meat and refrigerate 2 to 8 hours in a resealable food bag or sealed container for both pork rub recipe and beef rub recipe
All-Purpose BBQ Dry Rub Recipe:

Pork, Beef
Combine all of the ingredients in a bowl.
1/2 cup kosher/sea salt or 1/4 cup table salt

1/2 cup sugar

1/2 cup dried parsley

2 tablespoons ground black pepper

2 tablespoons paprika

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons dried oregano

1 tablespoon mustard powder

1 teaspoon celery salt

1 teaspoon cayenne pepper

Sprinkle heavily on meat and refrigerate 2 to 8 hours in a resealable food bag or sealed container for both pork rub recipe and beef rub recipe
Prime Rib Rub:
You want a rub for grilling beef? This is a mild rub that won’t overpower beef cuts like prime rib, strip loin or tenderloin. When it comes to premium cuts you want to taste the great beefy flavor and this rub adds just a little hint of garlic and rosemary. Although this is a great beef rub, you won't be disappointed using this rub for ribs.
Combine all of the ingredients in a bowl.
6-8 garlic cloves, minced

2 tablespoons fresh or dried rosemary

2 tablespoons black pepper

1 tablespoon salt

1 tablespoon paprika

Sprinkle heavily on meat and refrigerate 2 to 8 hours in a resealable food bag or sealed container.

Memphis Rib Rub:
This Memphis style dry rub is a great pork rib and pork chop rub. Many Memphis dry rub recipes have a bite and this Memphis dry rub is no different, a medium hot lip-sear that also makes for a powerful pulled pork rub.
Combine all of the ingredients in a bowl.
2 tablespoons paprika

2 tablespoons ground black pepper

1 tablespoon sugar

2 teaspoons garlic powder

1 teaspoon kosher/sea salt or 1/2 teaspoon table salt

1 teaspoon chili powder

1 teaspoon dry mustard

1 teaspoon onion powder

Makes ½ Cup
Sprinkle on pork and refrigerate 2 to 8 hours in a resealable food bag or sealed container.

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Coming Soon: New Recipes - Equipment  Reviews - BBQ Smoking Tips - Delectable Sides