Rubbing You the Right Way

Did that title get you to read on?   If so, Fifty Shades of Grey has nothing on BISCo.  I think you will all enjoy this guest blog entry from Matthew Ward, Executive Sous Chef at the The Adolphus in Dallas, TX. 

Take it away, Matt! 

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As the temperatures start to rise, it’s time to draw our attention to a summer pastime: Grilling!  Whether it’s chicken, pork or beef that will be making an appearance on the grill this season, it’s important to have a killer rub to flavor those meats.  When I was experimenting with different rubs, I wanted to come up with something that has a strong pronounced flavor and was bold and somewhat spicy.  The unique addition to this rub is the chipotle powder.  It gives the rub a smoky edge and puts your taste buds on notice.  I love to use this rub on my pork ribs, rib eye steaks and chicken thighs.  I will usually put the rub on the night before I am going to grill so the flavor penetrates the meat and deepens the flavor of the rub.  And if you need to cut the smokiness and boldness of the rub, honey is usually a great way to sweeten things.  I usually will put the honey on my meats at the final stages of cooking to avoid it burning.  This recipe will make enough rub to have some on hand for a few grilling sessions.  I hope this rub becomes part of your repertoire and it gets you excited about the summer and firing up your grill.

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Kickin’ Spice Rub

½ cup Kosher Salt

1 cup Chili Powder

¼ cup Black Pepper

¼ cup Cumin

¼ cup Paprika

2 tbsp. Coleman’s Dry Mustard

1 tsp. Cayenne Pepper

1 tbsp. Chipotle Powder

1 tbsp. Granulated Garlic

Combine all ingredients in a bowl and stir well.  Keep in an airtight container.  


Thanks, Matt! 


Cheers! 
Craig 
www.blockislandseafood.com