Spog Rub 200 gr

Spog Rub

The classic universal rub where the predominance of ingredients is composed of salt pepper onion garlic.

Our tests have led us to find a balance between the components by studying a particular grain size of the ingredients to enhance the aromatic notes of pepper and to ensure a good formation of the bark in pure Texas style.

You will also perceive fresh and citrus notes given by the lemon peel which makes it interesting to be used on fish and chicken where they stand out in a more marked way.

The spog rub is predestined for brisket or beef ribs but it can also be used for direct cooking as for a succulent steak, it goes well with chicken preparations, fish. Moreover, it is an excellent mix of spices to give flavor to traditional cooking preparations such as pan-fried vegetables and baked roasts of any kind.

BRISKET

The true king of American barbecue!

Ingredients:

• Brisket
• SPOG rub, our rub for brisket
• A glass of beef stock for the foil

First of all it is necessary to clarify that the raw material for the preparation of the brisket must be of excellent quality, better if brisket USA or Australia.

Once you have found the fat, proceed with trimming, it is important to clean the flat side of the silver skin and leave half a cm of fat on the other side, the so-called fat cap.

Prepare the barbecue for indirect cooking at 120 degrees and smoke with oak wood until the formation of bark.

Wrap the brisket in foil, adding the broth, and continue cooking until it reaches 92 degrees.

SMOKED CHICKEN BREAST

A soft, juicy chicken breast that will make you forget about grilled slices!

Ingredients:

• 1 chicken breast
• Evo oil
• Spog Rub

Take a whole chicken breast, divide it into 2, removing the sternum cartilage and bones.

Grease the entire surface with a drizzle of oil and sprinkle with Spog.

Prepare your barbecue for indirect cooking at 150 degrees and smoke with applewood.

Bake the chicken breast until it is 70 degrees internal.

Scallop the chicken and serve paired with Alabama White sauce.

Wings

Wings are good in all ways, and even a simple recipe with a basic rub gives so much satisfaction.

Ingredients:

• Chicken wings
• Spog Rub
• Evo Oil

All you have to do is grease the wings with oil and “rub” them with Spog. Set up your BBQ for indirect cooking at 180/220 and bake them until 82 degrees. I like very much to pass them in direct final, especially with this rub that is not sugary there is no risk of having a bitter taste due to the sugar burning.

SLICE OF SALMON

You can’t live on meat alone, every now and then you have to vary on fish!

Ingredients:

• Salmon slices
• Spog Rub
• Evo oil

Take some nice slices of swordfish, dry the surface well as if it were a steak, grease with oil and sprinkle with Spog.

Prepare the barbecue for direct cooking and heat a cast iron pan.

Once hot, lightly grease it with oil and cook the salmon.

One minute per side will be enough, and after having made a nice tasty crust you can add a knob of butter, perhaps flavored with citrus fruits, and finish cooking.

CUBED MIXED VEGETABLES

A great, easy side dish that always makes a good impression.

Ingredients:

• 1 eggplant
• 2 zucchini
• 1 red bell pepper
• 2 tropea onions
• Spog Rub
• Olive oil

Cut all the vegetables into medium-sized cubes and place them in a pan suitable for cooking on the barbecue.

Add oil and the Spog according to your taste and mix everything well.

Cook in the barbecue in direct cooking at 150/180 degrees for about an hour, stirring every 15 minutes or so for even cooking.

This side dish is great both to accompany main meat dishes, but also served cold along with a pasta or cous cous.