We have had a lot of questions about how we use our dry rubs. Here are a few examples of what to use each flavor on as well as a few basic uses. One thing I want everyone to remember, there is not a right or wrong amount to add to your food. Everyone has different tastes and desires out of their food.
There are so many uses for A-Dam Good Dry Rub. You can create your own injection by mixing with melted butter or olive oil. You could simply infuse some drawn butter to dip your favorite seafood in, or just use it as a dry rub. Our grill specialist suggests adding your desired dry rub at least a half hour prior to cooking and sealing it in there with just a bit of olive oil. He also suggests that if you are grilling pork tenderloin or boneless chicken breast, to season your food the night prior in a ziploc overnight in the fridge with a bit of olive oil drizzled over it.
Here is a brief description of the flavors and what to expect:
Italian: This is your traditonal Italian flavor and is loaded with fresh green herbs and spices. Makes a fantastic marinara.
Sweet Hot: This flavor will start out sweet and smoky and finish with a nice subtle heat.
Pepper Blend: This is a very universal flavor that is great on everything, with three different blends of pepper and has a nice little kick to it!
Pharaoh's Phavorite: This flavor is one of our faves! This an Egyptian inspired blend that has 20 different spices involved. You will taste curry, garlic, cumin and other spices! We call this one our pork tenderloin slayer!
Jamaican: Starts out with cinammon and allspice and finishes with a strong heat that will be delayed and hit the back of your palate.
Asian: Our Asian is a citrus based that has orange peel, lemon peel, a touch of ginger and a touch of wasabi to add some heat to it.
Mexican: This is going to replace your taco seasoning packet and works very well with Mexican inspired dishes. Try it on your boston butt and have some pulled pork nachos, or try it on some shrimp and enjoy your own shrimp fajitas.