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Original price was: $15.99.$12.90Current price is: $12.90.
Although many times it is thought that “rubbing” a steak is equivalent and cover the flavor with our steak rub you are very wrong, in fact it is a rub that can enhance the flavor without denaturing it.
Surely, a good beef steak with the right marbling already has an exceptional flavor to be enjoyed. However, a perfectly balanced blend of spices is able to enhance the taste of our ribs without denaturing it, favoring the formation of a crispy and aromatic crust that will characterize your steaks giving them body and an explosive taste!
It is a strong rub, spicy but with a nice aromatic imprint given by rosemary and thyme that go very well with beef steaks. It is certainly a blend created for direct cooking, designed primarily for all beef steaks, but it also works well with all those less prized cuts such as the diaphragm and the bib. Even on myal chops, the results are fantastic!
It’s a great rub for chicken preparations as well, and works very well on fish. A winning combination makes it together with spog that intensifies the flavor.
Ingredients: Fine salt, black pepper, granulated garlic, smoked paprika, onion powder, dried rosemary, dried thyme, nutmeg.
100% Natural: Without dyes or other chemicals
Weight: 140 gr package
Allergens: Garlic and onion naturally contain sulfur dioxide, may contain traces of celery, mustard, and sesame
MADE IN ITALY
Ingredients
Clean the bib from all external grease and silver skins
Dry the surface well with paper towels, grease with a thin layer of oil and sprinkle with rib
Prepare the grill for direct cooking and grill the bib, turning it every minute or so until it is cooked to the desired doneness: 45/48 for medium rare and 55/58 for medium. Let rest for a few minutes on the cutting board after which slice strictly against the fiber.
Ingredients:
Dry the tomahawk well with paper towels and grease with oil and sprinkle with rub.
You can choose to grill it direct until it has formed a nice crust and then move it to indirect until the desired degree of doneness or put the tomahawk in indirect first at 100 degrees and then finish it off in direct.
Let rest a few minutes on the cutting board before slicing.
Ingredients:
Lightly oil the chicken wings and sprinkle them lightly with rub.
Prepare barbecue for direct cooking, not very strong.
Grill the wings in direct cooking, turning them often to form a nice outer crust.
If they tend to burn on the outside but have not yet reached 75/80 degrees on the inside, they can be moved to indirect cooking to finish cooking.
Ingredients:
Wash the sea bass well and make light incisions in the skin to allow the flavors to penetrate.
Grease with oil and lightly sprinkle the outside and inside of the belly with rub.
Prepare the barbecue for direct medium cooking and grill the sea bass until it has reached 60 degrees inside and the skin has become nice and crispy.
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