Fish Rub Perfect For Grilling

Fish Rub Perfect For Grilling

From: Meathead Goldwyn from

The lemon peel brightens grilled fish. The recipe does not include salt, so can be used on brined fish. If your fish is not brined, add salt to taste.

Best Used On: Fish

1 Tbsp dried chives
1 Tbsp dried tarragon
1 Tbsp dried parsley
1 Tbsp dried chervil
1 Tbsp freshly ground dried green peppercorns*
1 Tbsp dried lemon peel, ground
1 tsp garlic powder

*You may substitute black peppercorns for green for a different flavor profile.

Directions: Combine all ingredients. Using a mortar and pestle, or bowl with a wooden spoon, crush all ingredients until they are of equal size. Store in a glass jar with a tightly fitting lid for about three months.

When ready to use, salt both sides of the meat lightly. Sprinkle the rub on the flesh side of the fish. For a fillet about the size of a business envelope, use roughly one teaspoon. If you plan to eat the skin, season it, too. Then lightly brush the fish with olive oil. Cover, and refrigerate for at least 30 minutes.

Fish RubOriginally found at

Coffee BBQ Beef Rub With Cocoa

Coffee BBQ Beef Rub With Cocoa

Coffee BBQ Beef Rub With Cocoa

The flavors of coffee and cocoa work amazingly well with beef because they add additional savory tastes.

 Use this rub for a delicious flavor addition to roasts or beef tenderloins.

Best Used On: Roasts or Beef Tenderloin

2 Tbsp cocoa powder
1 Tbsp ground coffee
½ Tbsp ground cinnamon
2 tsp ground nutmeg
1 Tbsp Kosher salt

Directions: Blend all ingredients in a small bowl and set aside until ready to use.

Find this Coffee BBQ Beef Rub With Cocoa and other interesting recipes over at

Coffee Cocoa Beef Rub

Beef Rub For Blackening Beef

Beef Rub For Blackening Beef

Here is a fantastic rub for blackening beef that will not disappoint.  Spicy, versatile, and easy to make, this spicy mixture will work amazing on any kind of chops, cutlets, or steaks and should be fantastic on seafood too!

Blackening Beef Rub

Blackening Beef Rub

From: Chris Grove

Classic blackening season creates a crust when seafood is seared using a very hot iron skillet.

½ Tbsp paprika
1 ¼ tsp kosher salt
½ tsp onion powder
½ tsp garlic powder
½ tsp black pepper
½ tsp cayenne pepper
½ tsp white pepper
¼ tsp dried thyme
¼ tsp celery seed

Directions: Mix all ingredients and store in an airtight container for up to 6 months.

Blackening Beef Rub

FInd more interesting recipes at

Coffee Rubbed Roasted Pork Belly Tacos

Coffee Rubbed Roasted Pork Belly Tacos

This recipe epitomizes two things I have been dying to try.  A coffee rub and pork belly.  I never need another excuse to make tacos.  Where this recipe roasts the pork in the oven at 400F I plan on roasting on my grill with some maple wood chips to add additional flavor.  How will you prepare these amazing looking Coffee Rubbed Pork Belly Tacos?

This recipe was originally found at Yummly and was written by Kevin Lynch


Coffee Rubbed Roasted Pork Belly Tacos

Coffee Rubbed Roasted Pork Belly Tacos

The other weekend I had the pleasure of attending an Old Montreal getaway along with Karen of Tiny Bites, Mijune Follow Me Foodie, Jody of Mommy Moment, Jeannette Everyone Likes Sandwiches and of Tanis Redneck Mommythat was put on by Van Houtte. The weekend was filled with LOTS of good coffee and tasty food including a 14 course meal with a coffee theme at Saint-Urbain. All of the coffee inspire food got me to thinking that I do not use coffee as an ingredient when cooking nearly often enough. The timing could not have been better as I was just itching to make some coffee rubbed pork belly tacos that were inspired by a sandwich that made an appearance at the first Toronto Underground Market.

Pork belly is another ingredient that I do not use nearly often enough which is really a shame as it is so good and pretty inexpensive! It is a fattier cut of meat but when you slowly roast it a lot of that fat renders out and it helps to ensure that the meat is still nice and moist and tender and just full of flavour. For the coffee rubbed pork belly I went with a rub that focused in the coffee and then I built up some of the Mexican flavours with a few kinds of chilie powders, some cumin, coriander and oregano. I made sure to get my pork belly with the skin still on and I roasted at a high temperature for the first little while to ensure that the skin got all nice and crispy and turned into crackling.

I rounded the tacos out with a grilled pineapple salsapickled red onions and some queso freso. I figured that the sweet and tangy pineapple salsa and along with the pikled red onions would help balance out the richness of the pork belly and I always like to add cheese in some form to my tacos! I have to say that the coffee flavoured, super tender pork with its crispy crackling paired really well with the pineapple salsa and pickled red onions to create a truly magical flavour combination! Every time that I have used coffee as an ingredient in a recipe I have been pleased with it and I will definitely have to use it more often!

Coffee Rubbed Roasted Pork Belly Tacos

Coffee Rubbed Roasted Pork Belly Tacos

Roasted pork belly is so moist, tender and full of flavour and that crispy layer of crackling is just amazing. Rub the pork belly up with some Mexican spices and you have the perfect filling for some really mean tacos!

Servings: makes 4-8 servings

Prep Time: 10 minutes minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

  • 1 tablespoon ground coffee
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon chili de arbol powder
  • 2 teaspoons paprika
  • 1 teaspoon cumin, toasted and ground
  • 1 teaspoon coriander, toasted and ground
  • 1 tablespoon brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 2-3 pound pork belly, boneless, skin patted dry and scored
  • 12 small corn tortillas
  • 2 cups grilled pineapple salsa
  • 1 cup Mexican pickled red onions
  • 1/2 cup queso fresco (or feta)
  • 1/4 cup cilantro
  1. Mix the coffee, chili powders, paprika, cumin, coriander, brown sugar, oregano, salt and pepper and rub it all over the pork.
  2. Place the pork into an roasting pan and roast in a preheated 400F oven for 30 minutes, reduce the heat to 350F and roast for another hour.
  3. Remove from oven and let rest for 10 minutes before slicing.
  4. Slice, assemble tacos and enjoy.

Quick Marinade Lemon Dijon Grilled Chicken

LAURIE MCNAMARA over at Simply Scratch made this amazing looking grilled lemon dijon, quick marinade chicken dish.  I cannot wait to put this easy to make grilled chicken dish into heavy rotation!

Lemon Dijon Grilled Chicken {15-Minute Quick Marinade}

Who doesn’t like a six ingredient, 15 minute marinade recipe?

Lemon Dijon Grilled Chicken l #grillingrecipe

Who also doesn’t love it when they go out to grill only to find that their propane tank is e-m-p-t-y? Like all that I could hear was the click-click-click of the igniter and then nada, zip, zilch happened. I didn’t really want to believe I ran out of gas, secretly I was hoping my grill was broken because between you and me… I don’t love it. It’s just too small for my grilling tastes. I want a beast of a grill that can cook a huge meal over it and well, this one isn’t big, like at all.But yeah, it was just out of propane. Drat.

Luckily I have a cast iron grill pan to fill in for the job. But it did double my “grilling” time since I could only grill two pieces of chicken instead of all four at once. But oh-wells, at least my grill isn’t broken. Note the sarcasm.

15-minute chicken marinade ingredients

This chicken marinade is pretty dang scrumptious. I know there are a lot of Dijon-lovers out there just like me and this recipe doesn’t disappoint. It literally takes 5 minutes to whisk together, pour it over the chicken and then an additional 15 minutes while the chicken comes up to room temperature. Easy-peasy.

Lemon Dijon Grilled Chicken l Dijon

Start by measuring and adding in a quarter cup of your favorite Dijon mustard.

Lemon Dijon Grilled Chicken l lemon

Squeeze the juice from one good-sized lemon.

Lemon Dijon Grilled Chicken l seeds

Do your best and avoid adding in the seeds.

Lemon Dijon Grilled Chicken l olive oil

Add in a tablespoon of olive oil. I like to use extra light when grilling or roasting, but you use what you have.

Lemon Dijon Grilled Chicken l Worcestershire sauceNext add in two teaspoons of Worcestershire sauce… for some savory goodness.

Lemon Dijon Grilled Chicken l marjoram

A half teaspoon of marjoram. Italian seasoning would work well too.

Lemon Dijon Grilled Chicken l black pepper

Lastly add in a quarter teaspoon of coarsely ground black pepper.

Lemon Dijon Grilled Chicken l whisk

Get a whisk…

Lemon Dijon Grilled Chicken l smooth

And blend until smooth.

Lemon Dijon Grilled Chicken l pounded thin

When grilling chicken I like to do one of two things. I either slice the chicken breasts in half horizontally so they are thinner OR I bust out my meat tenderizer, slip the chicken breasts between plastic wrap {or in this case a re-sealable bag zipped halfway} and pound the thicker part to match the thinner side. I base the decision to-pound-or-not-to-pound by my level of laziness.

Lemon Dijon Grilled Chicken l flat

So there it is, a flat…

Lemon Dijon Grilled Chicken l thin

…and super thin chicken breast.

Lemon Dijon Grilled Chicken l pour

I place the four pounded breasts into a bowl and poured the lemony Dijon marinade over top.

Lemon Dijon Grilled Chicken l marinate

Now it just gets to chillax while you preheat your grill or grill pan. Whether you’re grilling in or outdoors, preheat to medium/medium high and cook for about 6 minutes a side. I adjust the temp as I go so I get good grill marks and not over cook the chicken. It’s a fine line, but I walk it daily.

Lemon Dijon Grilled Chicken ll

That’s it. I grilled up four monstrous breasts, two I chopped up and added to a chopped salad. The other two I have other plans for that may or may not have something to do with enchiladas. To be continued. Ps. the extra charred one in front is MINE.

Lemon Dijon Grilled Chicken l #grillingrecipe


Lemon Dijon Grilled Chicken

Lemon Dijon Grilled Chicken {15-Minute Quick Marinade}

6 ingredients and 15 minutes. What’s not to love about this scrumptious marinade?

YIELD: 4 breasts


COOK TIME: 12-15 minutes

TOTAL TIME: 20 minutes


1/4 cup Dijon Mustard

1 large Lemon, juiced

1 tablespoon Extra Light Olive Oil

2 teaspoon Worcestershire

1/2 teaspoon Marjoram

1/4 teaspoon Coarse Ground Black Pepper

4 boneless, skinless Chicken Breasts, pounded thin


In a measuring cup combine mustard, lemon juice, olive oil, Worcestershire, marjoram and black pepper.

Place the thin chicken breasts into a bowl, pour the marinade over prepared chicken and toss to coat. Leave the chicken on the counter for at least 15 minutes.

Preheat a grill to medium/medium-high and grill for 6 to 8 minutes a side. Adjust the heat accordingly.

Remove to a cutting board, tent with foil and allow the chicken to rest for 5-8 minutes before serving.

The Secret to Making Great-Tasting Lobster

Want to know the secret to making great tasting lobster?  It is your backyard BBQ or grill of course!

Check out how Good Housekeeping shows off the secret to making great tasting lobster with the help of your grill here or read along for more!

The Secret to Making Great-Tasting Lobster

When you think lobster, you probably think Maine, but not everyone has a Maine vacation planned any time soon. Thankfully, a taste of the New England coast is pretty accessible these days — just take a trip to your local fishmonger.

Here in New York, we’re lucky to have one of the country’s best seafood markets. Its name, not coincidentally, is The Lobster Place. They know their way around claws and tails: In a typical week, they steam 7,000 live lobsters and use 400 pounds of meat to make lobster rolls at their retail market and its adjoining restaurant. Brendan Hayes, the Lobster Place Seafood Market’s President of Retail & Restaurant, recently offered up some of his top lobster-cooking knowledge. So read this, pick up a lobster or two and make your next staycation so much tastier.

What’s the best to cook lobster?
One of the great things about lobster is that you can use almost any cooking method, and it’s pretty difficult to screw up. For me, it goes back to my childhood and the way our family cooked lobsters in the summer. I was raised a boiler and continue to boil lobsters today. I find that by completely submerging the whole lobsters in a bath of salted boiling water, the meat cooks more evenly and you’re also able to get a slight saltwater brine in the flavor.

Any other key secrets?
Most seafood markets selling lobsters should have rockweed (or kelp) available for customers. It’s a seaweed that’s native to North America and is traditionally used in clam bakes or lobster bakes. When boiling or steaming lobsters, take a handful of rockweed and throw it into the pot. Not only does it have an amazing saltwater aroma when cooked, but it also adds a nice fresh ocean flavor.

What’s your favorite recipe?
There are few things tastier than a split-grilled lobster. The trick to this method is to first par-steam the lobster. Fill a large pot with 1 to 2 inches of water and bring it to a boil. Add the lobsters and cover with a tight-fitting lid. Allow the lobsters to steam for approximately 5 minutes, so the meat cooks to a medium-rare. Pull the lobsters from the pot and allow them to cool for a few minutes. Once cooled, lay the lobster on its back and split it down the middle. Crack each of the claws with the backside of a chef’s knife (trying to leave them intact on the body if possible).

Preheat your grill to medium. While the grill is heating, melt 12 tablespoons of butter in a saucepan. Add one teaspoon of lemon zest, juice from a whole lemon, a tablespoon of chopped tarragon, and a pinch of salt and pepper. Once melted, brush the interior of the lobster with the lemon-tarragon butter and then lay each half meat-side-down on the grill. Cook for two minutes, until the meat is slightly charred and then turn over. Baste the lobster again with the lemon-tarragon butter and finish grilling until the meat is completely opaque and cooked through (another 1 to 2 minutes). Remove from the grill and dig in.

Want to become more of a lobster pro? Check out out the Maine Lobster website for purchasing, storing, and cooking tips. For example, did you know that lobster has less calories, less total fat, and less cholesterol than roasted skinless chicken breast? And, believe it or not, you can freeze it.

Of course, if you’re lucky enough that summer travel plans do include a trip to Maine, they have a great chart of where to stop for a crustacean fix. Depending on when you’re there, you can also try to get your hands on some new-shell lobsters. Like crabs, lobsters molt and lose their hard shell several times as they grow. They don’t travel well, but new-shell lobsters are said to be a bit sweeter, and are easier to crack.

Originally from Good Housekeeping

Maple Bacon Beer Burger Perfect For The BBQ

Maple Bacon Beer Burger Perfect For The BBQ

Maple Bacon Beer Burger Perfect For The BBQ

  Maple, and Bacon, and Burgers, and Grilling.  A nice sunny day and beverages chillin’.  Charcoal and flames, and dogs with bad names.  These are a few of my favorite things!

Some weeks, I think I could have a juicy burger every single day.  I love all the ingredients here.  But just like everything is better with bacon, marinading the ground beef in beer and Worcestershire sauce is nothing short of barbecue brilliance on a bun.  The Maple Bacon Beer Burger should be perfect for your next barbecue.  Or perhaps even your next meal!


  1. 1 pound Ground Beef
  2. 1/4 cup beer
  3. 2 tablespoons Worcestershire sauce
  4. 4 whole wheat hamburger buns, split
  5. 4 slices reduced-fat Cheddar cheese
  6. 4 extra-thick slices Maplewood smoked bacon, cut in half, cooked crisp


  1. Combine Ground Beef, beer and Worcestershire sauce in medium bowl, mixing lightly but thoroughly. Shape into four 1/2-inch thick patties.
  2. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 2 minutes before burgers are done, place buns, cut-side down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with cheese.
  3. Place burgers on bottom of buns; top with bacon slices. Close sandwiches.
  4. Enjoy

Original recipe courtesy of Beef it’s whats for dinner



Chicago-Style Beef Sandwich --
If you have never had a Chicago-Style Italian Beef Sandwich, you are missing out.  The juicy beef slices become even more flavorful with the addition of the Giardiniera broth for dipping.  This recipe calls for roast beef slices, but I bet if you roast that beef  over your BBQ grill, it will add an amazing amount of additional flavor!
  • Makes 4 servings


  1. 12 ounces thinly sliced Deli Roast Beef
  2. 1 can (14-1/2 ounces) reduced-sodium beef broth
  3. 4 slices provolone cheese, halved
  4. 4 crusty Italian bread rolls (each 6 inches long), split
  1. 1 cup chopped vegetables such as carrot, celery, cauliflower and red bell pepper
  2. 1 medium jalapeño pepper, thinly sliced
  3. 1/2 cup white vinegar
  4. 1/4 cup olive oil
  5. 6 cloves garlic, minced, divided
  6. 1 teaspoon dried oregano leaves, divided
  7. 1 teaspoon granulated sugar
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon black pepper
  1. For Giardiniera, combine chopped vegetables, jalapeño, vinegar, oil, 3 minced garlic cloves, 1/2 teaspoon oregano, sugar, salt and pepper in medium nonreactive saucepan. Bring to a boil; reduce heat and simmer 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Remove from saucepan; set aside.
  2. Combine broth, remaining 3 garlic cloves and 1/2 teaspoon oregano in same saucepan. Bring to a boil; reduce heat and simmer 5 minutes to blend flavors. Remove broth from heat and immediately add roast beef; stir. Let stand 5 minutes until heated through.
  3. Drain vegetables. Drizzle 1 tablespoon broth mixture over roll bottoms. Place 1 slice cheese on bottom half of each roll. Using tongs, divide beef evenly over cheese. Top evenly with vegetables. Close sandwiches. Serve with remaining broth on the side.

BBQ DRAGON Pic of the week-

BBQ DRAGON Pic of the week-

Easy Bison Burger Recipe

Easy Bison Burger Recipe

When I am looking for ideas on how to cook bison, I often look to as a starting point.  The way they prepare a bison burger is a simple, but flavorful way to enjoy bison in your own backyard!

 A Basic Grilled Bison Burger That’s Simple and Tasty

Our Basic Burger is simply made from ground bison with some added salt and pepper. For best juiciness and flavor ground bison should be 80 to 90% lean (10 to 20% fat content). LeOur Basic Homemade Bison Burgerss than 10% fat results in a less juicy, drier tasting burger. Bison burgers with more than 20% fat tend to be greasy tasting. Most ground bison used in our testing was close to 90% lean.Our preference is for freshly ground bison meat, but previously frozen ground is a very close second. Frozen ground will take about 2 days to thaw in the refrigerator. Never thaw meat at room temperature.Bison burgers are best grilled on the barbecue. Our first choice is gas, but charcoal or electric will work equally as well.



2 lbs ground bison, 80 to 90% lean, medium texture preferred
1 1/2 tsp fine sea salt
1 tsp freshly ground black pepper
cooking oil (grape seed, peanut, or sunflower preferred) – DO NOT use Olive Oil*

  • Break the ground bison up into small chunks by hand; spread the chunks evenly over a baking sheet. Sprinkle the ground meat with salt and pepper.
  • Shape the seasoned ground into 5 patties measuring about 4 inches in diameter and little over and inch thick. Try not to handle the meat excessively while shaping it into burgers. Over handling or compacting raw ground can result in a cooked burger that just doesn’t have the right mouth feel to it. Density is increased and a lack of tenderness may be noticeable.
  • Place the bison burger patties on a baking sheet or large plate. Cover burgers loosely with some plastic wrap. Refrigerate for at least an hour to allow the patties to set. (Patties can always be made well in advance.)Bison meat broken up and ready to be made into burger patties. Bison meat formed into burger patties, ready to cook.
  • To be absolutely safe, it is always best to cook ground meat until it is well done-to an internal temperature of at least 160F. At that temperature bacteria that cause food-borne illnesses, such as e-coli and salmonella, are rendered harmless. Bacterial problems are however more common to large scale commercial beef and poultry processing, not the bison industry. Buying bison from a reputable supplier, or GRINDING YOUR OWN AT HOME can minimize risks associated with consuming medium-rare to medium well done burgers (135F to 155F internal meat temperature).
  • Like all meats, cooking bison properly is best done with the use of accurate thermometers. Grill surface thermometers (coil or laser), even an inexpensive oven thermometer; can help ensure that your burgers are being cooked in a temperature range that is ideal for ground bison.
Beef Tri-Tip from

Food Networks 6 Hour Tri-tip Marinade

Food Networks 6 Hour Tri-tip Marinade

This 6 hour tri-tip marinade is now a finalist for my holiday weekend grilling menu.  The lemon juice, soy sauce, sugar, and other ingredients should make your taste buds go wild!

1 cup lemon juice
1 cup soybean oil
1/2 cup white sugar
1/2 cup soy sauce
1/2 cup black pepper
1/2 cup garlic salt (recommended: Lawry’s)
1/2 cup chopped garlic
1/2 cup chopped dried onions
2 (4-pound) tri-tips, trimmed

To make the 6 Hour Tri-tip marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.

Heat grill to medium temperature.

Place tri-tips on grill at a 45 degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.

Check out the way Food Network prepared it here.

Beef Tri-Tip from