Mediterranean Rub 200 gr

Mediterranean Rub

Everything you’ve ever dreamed of is now a reality.

The perfect rub for all your Italian grilling! A rub suitable for everyone, from those who grill pork chops on the shopping cart to those who skillfully compose their very own pork roast to make go to the rotisserie.

Excellent for both direct and indirect, is perfect on any meat. From beef to pork, from porchetta to chicken wings, from pork chops to spit-roasted chicken and why not even on fish. It is also an excellent rub as a raw condiment for bruschetta with cherry tomatoes and also on grilled vegetables and perfect for flavoring olive oil.

Ingredients: Fine Salt, Laurel, Marjoram, Monosodium glutamate, Black Pepper, Sage, Rosemary, Garlic

100% Natural: Without dyes or other chemicals

Weight: 200 gr package

Allergens: Garlic and onion naturally contain sulfur dioxide, may contain traces of celery, mustard, and sesame

MADE IN ITALY

Simple Barbecue Recipes By Grigliare Duro Using Our Mediterranean Rub

PORCHETTA

Ingredients:

• Pork belly with rind
• Loin
• Mediterranean rub
• Evo oil
• Twine

First open the pork loin, grease it lightly with oil and sprinkle with the Mediterranean universal rub and close it, giving it back its original shape.

Take a pork belly and trim it so that it can wrap around the whole loin.

Tie together with the twine closing well the pork belly with the loin inside.

Prepare the barbecue for indirect cooking at about 180 degrees, better if you have a rotisserie.

Place the pork in indirect cooking and pierce the rind with a knife. The fat that comes out will keep the rind greasy for a crispy effect.

When it reaches about 70 degrees, raise the barbecue temperature to over 200 degrees and, if necessary, brush the rind with lard.

It can be sliced while still hot or left to cool to slice it thinner and place it inside a sandwich.

ROSTICCIANA

Ingredients:

• 1 row of ribs
• Mediterranean rub

Trim the ribs by coarsely removing the surface fat and pleura behind the bones and sprinkle with rub.

Prepare the barbecue for direct and indirect cooking.

Cook directly until a nice crust forms and then cook indirectly at about 180 degrees for about an hour or so, or until the ribs reach 80 degrees.

Serve piping hot.

ROASTED CHICKEN

Ingredients:

• A chicken of about 1 kg
• Universal rub
• Evo oil

for this recipe you can move in 2 ways, if you have a rotisserie you can leave the chicken whole while if you want to do it indirectly on the grill divide it into 2 or open it by cutting the spine.

Grease with a thin layer of oil and sprinkle with rub.

Put the chicken in indirect cooking at about 150/180 degrees until it has reached 82 degrees inside.

If the skin is not sufficiently browned, you can put the chicken in direct for a few minutes.

LOIN OR PORK CUP BRACES

Ingredients:

• Pork chops
• Mediterranean rub

For best results from this recipe, it’s best to have chops cut 2 fingers high.

Sprinkle on the rub and let rest for about 1 hour.

Grill the chops in direct cooking until they reach 72 degrees internal.

Let rest a few minutes before slicing.