Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

New rub for y'all to try

Ca_rnivore
Ca_rnivore Posts: 120
edited November -1 in EggHead Forum

I just finished gnawin' every last speck of meat off of a leftover T-bone. I cooked it at about 650* using the 3/3/4 method. Steak was lightly sprayed with olive oil and lightly coated with "Marv Spice". The point of this post was not the steak, although it was mighty tasty. I thought I'd share this rub recipe that's quickly becoming one of my favorites. It adds, IMHO, just the right touch of taste to fish, chicken and steak. Anyway here it is:[p]Marv Spice (Savory) from "The New Low Country Cooking" by Marvin Woods[p]1 Tablespoon ground nutmeg
1 Tablespoon chili powder
1 Tablespoon cayenne pepper
1 Tablespoon celery salt
1/4 teaspoon freshly ground black pepper[p]Mix everything together until combined. Store in an airtight container for up to six months. [p]enjoy,
--Kevin
· Share on FacebookShare on Twitter

Comments

Categories