I love Cajun flavours. Many people think they are spicy, but the real deal has a touch of heat and a lot of flavour. This is my homage to the Cajun flavours. It is a seasoning mix that can be added to other dishes or used as a BBQ rub. Continue reading Cajun Seasoning
I recenlty posted a very popular recipe for Double D “Fried” Chicken. In it, I call for barbecue rub as one of the ingredients. I have had several requests for which rub I used when I made it. It is my homemade Chicken Rub. Continue reading Chicken Rub
I love Cuban seasonings. Some of the ingredients for making them are difficult to find here in the Canadian Rockies so I have developed my best representation of them with ingredients I can get. Continue reading Cuban Sazon
Traeger sent me some Blackened Saskatchewan Rub. You need to know I did not buy it but this is and accurate review of my opinion on the rub. Continue reading Traeger Blackened Saskatchewan Rub Review
I have been enjoying my Traeger Timberline 850. So I was even more pleased when Traeger sent me some of their Prime Rib Rub. You need to know I did not pay for it ut I will be giving an honest review. Continue reading Traeger Prime Rib Rub Steak
I do like to try dishes from around the world and have read a lot about the middle eastern spice blend, Za’atar. I have been meaning to make it for some time but one of the key ingredients is sumac. This is not a readily available spice in a small city in the Canadian Rockies. Continue reading Za’atar Spice
I do love South Asian curries. However, I don’t make them every day and the recipes usually call for herbs and spices I don’t normally make. What to do, what to do? Continue reading Lucky Masala Meat Masala
I take part in a discussion group at Smoked Meat Forums. A member there manufactures and sells his own line of cures and brine. He was kind enough to send me a package of his salmon brine. So, you need to know he supplied it for free but this is my honest opinion of it. Continue reading Mad Hunky Salmon
When I buy a Mexican Seasoning Blend it usually tastes more like taco seasoning or chili powder. When I’ve been to Mexico, their seasonings are a lot more varied than these choices. When I was on the Mayan Riviera, I was served dishes that had more herbs, a heavy onion and garlic hit and just a touch of heat. This is my attempt at making a similar seasoning. Continue reading Mexican Seasonings
An artist needs a canvas to paint on. A cook needs basic recipes to build on. We all know oil and vinegar goes well on a salad. Then we add garlic, mustard, herbs or spices to add to it. The same applies to barbecue rubs. Continue reading Basic Barbecue Rub