2 tablespoons red onions minced
2 green onions minced
1 tablespoon sesame oil
1 tablespoon white truffle oil
1/2 teaspoon fresh cracked pepper
1 tablespoon dry seaweed ( Ogo) minced
1/2 teaspoon garlic minced
1 teaspoon Flaming Rub
Now for the hard part! Combine all ingredients mixing well,and chill thoroughly before serving.
4 Slabs of baby back Ribs
1-16 ounce jar of Honey
1 1/2 cups Favorite BBQ sauce
1/2 cup Gentle Rub
Dredge and hand rub each slab generously with Gentle Rub. Stack on edge on a large cookie sheet, try not to crowd the ribs. pour half of the honey over the ribs. Cover the bottom of the pan with water and seal all with foil.
Braise in a preheated oven at 350 degrees for 2 hours and 15 minutes. Pull Ribs from pan carefully and set aside. Next set ribs on a grill or flame broiler to mark the meat and brown, watch carefully so as not to burn.
Remove and coat the ribs with an even layer of BBQ sauce covering end to end. Place in a hot oven, 425 degrees, until sauce is transparent and starts to bubble, but again careful not to overcook or blacken. Enjoy!
I cup Favorite Teriyaki Sauce
2 Tablespoons crushed Garlic
1/2 Cup Breast and Thigh Rub
2 Red bell peppers cut into 2"pieces
2 onions cut into 2 " pieces
3-4 pounds chicken Thighs cut into 2" pieces
Combine Teriyaki Sauce, crushed garlic, Breast and Thigh Rub, onions and red bells in a large zipper-lock bag for at least 2 hours with the chicken pieces. Reserve some of the liquid marinade to baste during cooking time. Skewer the chicken pieces and vegetables.
Heat BBQ to medium high, lightly oil the Grill and cook skewers for about 10-15 minutes, turning frequently. Glaze with marinade as skewers finish cooking.
4 Premium New York Strip Steaks
1/2 cup cilantro chopped
1/2 cup parsley chopped
1/2 cup olive oil
1/4 cup lime juice
1 tablespoon minced garlic
1/2 cup Premium Rub
Preheat the BBQ Grill. Combine Chimchurri ingredients until well mixed . Cook the steak until desired doneness allow to rest . Serve with Chimichurri sauce drizzled generously on top of the steaks.