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!
Last weekend, we could officially say that is was time to do some burgers again. It’s been way too long and the kids were annoying me with the question as to when we were to do it again. It’s not really a punishment, since I like them a lot and it’s relatively simple to make.
This weekend, we had chicken. I love chicken, my wife loves chicken, the kids love chicken. Who doesn’t love chicken? I’ve searched the net for a decent way to cook some legs and thighs, since I didn’t want to do it the ‘old fashioned’ way, just grilling it of on the Q.
I’ve found a wonderful recipe from Jamie, which I really loved, and since I (almost) had all the ingredients in house, I decided to give it a go.
Continue reading Best BBQ chicken ever! (According to Jamie…)
This weekend we have been grillin again, as usual and saturday I had a beautiful piece of rib eye roast, about 1 kg of it.
I started out with a nice rub I found, which was very straightforward and sounded really good. The contents were the following.
Rub the piece of meat in with this rub in a generous (not too generous, though) way and place in in the refrigerator for about an hour. Meanwhile prepare your Weber OTP for indirect grilling at a temperature of about 120-130 Celcius.
Fenix BBQ 