ROTISSERIE RUB (ALL PURPOSE)
From The Ultimate Rotisserie Cookbook by Diane Phillips. This is the seasoning for those nights when you just want to set it and forget it. It's great on chicken, fish, beef, lamb, and pork, and you may want to keep some close by the stove to flavor veggies as well.
Provided by luvmybge
Categories Chicken
Time 10m
Yield 2/3-2/3 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a small mixing bowl and stir to blend.
ROTISSERIE CHICKEN RUB
Make and share this Rotisserie Chicken Rub recipe from Food.com.
Provided by gonzilla3
Categories < 15 Mins
Time 2m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together in a bowl.
- Store in a sealed container.
Nutrition Facts : Calories 65.1, Fat 1.8, SaturatedFat 0.3, Sodium 9568, Carbohydrate 12.9, Fiber 4.6, Sugar 3.3, Protein 2.6
ALL-PURPOSE RED RUB
Make and share this All-Purpose Red Rub recipe from Food.com.
Provided by princessmommie
Categories Low Cholesterol
Time 10m
Yield 2 3/4 cups, 20 serving(s)
Number Of Ingredients 9
Steps:
- Dump all the ingredients into a bowl and rub them together with your hands. Store in a plastic or glass containdr til ready to use.
ALL-PURPOSE SPICE RUB
The next time you're invited to a barbecue, bring a jar of this homemade spice rub; it makes a great gift.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1 1/4 cups (enough to season 5 to 10 pounds of meat, poultry, or seafood)
Number Of Ingredients 18
Steps:
- In a small bowl, combine all the ingredients, using your hands to break up the sugar.
- Replace some of the paprika with cumin, coriander and chili powder.
- Replace some of the oregano and thyme with turmeric, curry powder, ground ginger, and cardamom.
- Replace some or all the oregano and/or thyme with dried tarragon, marjoram, and rosemary, dill, or basil. Omit the cayenne pepper.
ROTISSERIE CHICKEN RUB
This is a no-fail yummy rotisserie chicken all-purpose rub! I use this to cook chicken in any manner of ways: oven, grill & crock pot, etc. This also works great on pork loin or chops! Recipe makes 2 1/2 cups of spice/rub blend, but I use at least a 1/4 cup per whole chicken, so it goes fast! Easily made salt-free or lower-salt by omitting or adjusting it. I hope you enjoy this as much as my family does :)
Provided by Binxi
Categories < 15 Mins
Time 10m
Yield 2 1/2 cups, 10 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in air-tight storage container & enjoy!
- (Note: I place all ingredients in food processor & give it a whirl to ease in mixing, also if a finer texture is preferred).
Nutrition Facts : Calories 66.4, Fat 1.2, SaturatedFat 0.2, Sodium 8497, Carbohydrate 14.3, Fiber 2.8, Sugar 6.1, Protein 2
ROAST STICKY CHICKEN-ROTISSERIE STYLE
Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours' cooking time (great for the weekends!) you can! I don't bother to baste the bird, though some like to for the first hour. The pan juices always caramelize at the bottom, and the chicken will turn golden brown...fall-off-the-bone good!
Provided by Sue Rogers
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 9h10m
Yield 8
Number Of Ingredients 10
Steps:
- In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
- Preheat oven to 250 degrees F (120 degrees C).
- Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
Nutrition Facts : Calories 585.7 calories, Carbohydrate 3.7 g, Cholesterol 194.1 mg, Fat 34.3 g, Fiber 0.9 g, Protein 61.7 g, SaturatedFat 9.6 g, Sodium 1350.8 mg, Sugar 1.4 g
ALL-PURPOSE DRY RUB
Here is a rub that provides a fast, flavorful coating for barbecue: beef, pork, chicken, lamb, venison. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the meat is never in direct contact with flame. (If you grill this rub directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don't have any. Be careful with the paprika, as there are so many different varieties afoot: if it's smoked, you'll need less, and if it's fiery you may need less cayenne. No cayenne? Use red pepper flakes. Adjust the seasonings to your taste, then apply liberally.
Provided by Sam Sifton
Time 5m
Yield 2 3/4 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 11 grams
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