Category Archives: Rub

Salmon with orange rub and glaze

Oh, a nice and warm sunday again…. It’s been way too long that we had a good sunday like this. Fortunately I always have something in the freezer to grill, but since I’ve decided to do more fish, then fish it is. Salmon. Always present in my fridge, and a thankful and enjoyable fish. I am kinda finished with the standards, salmon on a plank, mustard glaze etc. I wanted to do something different, and found the following.

Needed for the preparations :

Rub :

  • 2 tablespoons of brown sugar
  • 1 teaspoon of grated orange skin
  • 1/2 a teaspoon of cumin
  • 1/2 a teaspoon of paprika powder
  • a pinch of salt
  • 1/2 a teaspoon of dried coriander
  • black pepper to taste

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For the sauce, ready to be made later :

  • 1 squeezed orange (just the juice)
  • 1 tablespoon of honey
  • 1/2 teaspoon of brown sugar
  • 2 teaspoons of worcestershiresauce.

So, all of the above, and of course 1 or 2 pieces of beautiful salmon on the skin. (or 1 big one, of course)

Prepare the rub and make sure it’s all mixed well. Shouldn’t be too hard, but just go the extra mile.

Now take the salmon and make sure it’s got no grates in it. Just feel careful with your fingers and if you feel a pinch, use some pliery like device to jerk it out. No need to pull that out of your mouth, once eating it.

Make sure the meat is dry and apply the rub. Don’t be shy there.

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Now seal it in a bag and keep it cool for a minimum of 1.5 hours. I did mine about 6.

Just make sure you take it out, about half an hour to an hour before you add it to the Q, to get warmed up to room temperature.

Light up the Q and bring the temperature to a constant 160 degrees celcius. ( I know …. but I’m based in Holland, so don’t judge…).

I started out with the glaze / sauce by putting on my Q grill pan and heating up the orange juice really gently. Once it starts to get hot, add the honey and the brown sugar. stirr well and once it starts to get hot again, add the worcestershire sauce. heat it up and keep it boiling until you get a nice warm and slightly thick sauce, that you can glaze your salmon with. It needs to stick stlightly.

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Add the salmon to the Q, indirect, and put the glaze on it.

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Close the lid and wait until it’s about 10 minutes in. If you have the core temperature pen, just try and see if you reach the 45 degrees Celcius already. If so, it’s done, if not, wait longer …. duh….

I’ve done mine with some grilled green asparagus and some sweet potato slices. It was a small piece of heaven here, so I really enjoyed it.

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Easy recipe and definitely worth a try too! Have fun!

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5-4-3-2-1 rub

Although there are many stories and different quantities, I’ve managed to start to enjoy the simplicity and versatility of the following rub. I’ve initially made it for spare ribs, but it’s also great with some burgers or even on chicken, although don’t use too much.

How to make this gorgeous and easy rub, you ask? Well, let me surprise you.

What you need is the following spices.

  • 5 tablespoons of brown sugar
  • 4 tablespoons of paprika powder. The mild one, please….
  • 3 tablespoons of sea salt
  • 2 tablespoons of grounded pepper, preferably the lemon kind
  • 1 tablespoon of garlic powder.

Once you read this, I’m sure you can figure out the name of the rub itself. Love it!

Of course, you can choose any amount you desire, just keep the differentiation in the amounts the same. 5-4-3-2-1 could be kilos, pounds, stone, tons, or whatever other unit you use wherever you’re from. Enjoy!

Jack’s Magic Burger dust

This rub creates the perfect flavor for a good burger.

Mix it all up well in the right amounts and you can even create a nice premixed batch!

  • 2 teaspoons of paprika powder
  • 1 1/2 teaspoons of ground black pepper
  • 1 1/4 teaspoon of salt
  • 1/2 teaspoon dark brown sugar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon of onion powder
  • 1/4 teaspoon of ground cayenne pepper

This will create around 2 tablespoons of ‘magic dust’, but I’ll make some larger amounts for later use as well!

Just sprinkle on the burgers (both sides) before grilling.

Worth a try! I know I will!

Classic BBQ Rub for chicken

This rub creates roughly 0,25 litre.  (TS = tablespoon, but any unit will do)

2 TS of smoked paprika powder
1 TS of regular paprika powder
2 TS of Salt
3 TS of regular sugar
2 TS of brown sugar
1 TS of grounded cumin
1 TS of chili powder
1 TS freshly grounded pepper
1/2 TS cayenne pepper
1 TS of onion powder
1 TS of garlic powder
1 TS of celery salt
1 TS of dried oregano

Game on! Enjoy!