BBQ Rubs & Seasonings

BBQ Rubs & Seasonings are available to buy from the ‘Ome Made Online Store!

Summer is almost upon us, hopefully bringing some fine BBQ weather.

At ‘Ome Made we have a selection of BBQ Rubs & Seasonings to suit all tastes. Perfect for all the grill addicts out there!

BBQ Rubs & Seasonings are a vital part of the outdoor, summer cooking season. If it’s perfect pulled pork you’re after or you just want to season some steaks or chicken ‘Ome Made BBQ Rub-a-Dub-Rub is an American style dry rub perfect for rubbing in to meat before it is simply grilled or smoked low ‘n’ slow.

Pulled Pork made with 'Ome Made BBQ Rubs & Seasonings.

American Style BBQ Rubs

As well as our traditional BBQ rub we now have more American style seasonings.

For something different on a low and slow brisket why not try our Wake Up & Smell The Coffee Rub-a-Dub-Rub? A blend of spices, sugar and coffee. It may sound weird but it gives a lovely deep, savoury flavour with a touch of sweetness. It’s not just for brisket though it works on anything you want to grill too!

We have our Golden Green Rub-a-Dub-Rub which is a blend of yellow mustard, dill and other herbs and spices. This is great rubbed straight in to pork or it can be made in to a paste to smother pork shoulder or brisket so that your chosen coating will stick to the meat while being cooked, giving you two layers of flavour!

If you’re after simpler flavours we have Man! Fire! Rub-a-Dub-Rub. A combination of Salt, garlic, onion, spices and herbs. Great for bringing out the flavours of low and slow cooked meats but equally suitable for just chucking over something on the grill!

For something a little more spicy ‘Ome Made Fuego Furioso Rub-a-Dub-Rub (furious fire!) is great for sprinkling on to your food before it’s barbecued or adding to other rubs to give a little more Oomph! Its a combination of different dried chilli peppers, salt and pepper that will really liven up your BBQ!

If you want something that isn’t so spicy we do a range of Rub-a-Dub-Rubs which are more traditional and great used as BBQ Rubs, we have;

Pork – Perfect for joints, steaks or burgers.

Chicken – Great for seasoning thighs, whole or spatchcocked birds.

Beef – For seasoning burgers, steaks or if you want a simple flavoured piece of brisket.

Lamb – Use to season lamb burgers, steaks or a whole shoulder or leg done low ‘n’ slow

Chicken BBQ Rubs & SeasoningLamb BBQ Rubs & Seasoning

BBQ Rubs & Seasoning World Flavours!

‘Ome Made do a range of rubs which take influence from around the world…

Portuguese Rub-a-Dub-Rub is based on the classic flavours of Portuguese Piri Piri. We love this rubbed on to a small whole or spatchcocked chicken before cooking indirect on the barbecue.

Portuguese Chicken

Moroccan Rub-a-Dub-Rub takes all the earthy, warming flavours of North Africa and goes brilliantly with lamb. Try rubbing in to a whole leg with a little garlic, lemon juice and olive oil before cooking indirect on the barbecue… a real treat! It also makes agreat BBQ rub for chicken.

Moroccan Slow Roast Lamb

We also have Jerk Rub-a-Dub-Rub and Cajun Rub-a-Dub-Rub. Always a favourite to rub in to some chicken and throw on the BBQ for a real crowd pleaser!

If it’s Kebabs you’re after why not try ‘Ome Made Ultimate Kebab Rub-a-dub-Rub. whether it’s chicken or lamb skewers. Minced meat Donner style, skewered Chicken thighs or pork this is a great allrounder!

BBQ Rubs & Seasonings. Ultimate Kebab-Rub-a-Dub-Rub

Indian On The BBQ

We love Indian food here at ‘Ome Made!

While it might be a tad to warm for a Madras or Vindaloo, that doesn’t mean Indian food has to get shelved!

We have some Indian inspired BBQ Rubs perfect for the summer months.

Try some Seekh kebabs made with our Indian Kebab Masala or one of our favourites, some Chicken Tikka or even a whole Tandoori Chicken using our Tandoori Masala & Kashmiri Masala

BBQ Rub - Tandoori Masala

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BBQ Short Ribs

Short Ribs Feature BlogSo one Friday I get a call from Mick the Butcher… “Jez” (Yeah, I know it’s Jerome or ‘Ome, I’ve never been a Jez but then Mick is Mike so I guess we’re even!) “I’ve got some Highland short ribs in d’ya want ’em?”

It turns out that a restaurant had ordered them but then decided at the last minute to change their mind, more fool them… what a treat!

The beast that the ribs hailed from came from a very well looked after herd of Highland Cross (Cross as in crossed with another breed not a bit ticked off… although if they knew what was coming I’m sure they’d be pretty livid!) cattle that reside about ten minutes walk from our house. Well you can’t get much more local than that!

 

If you have never cooked short ribs at first glance they seem particularly fatty. However you have to remember that these tasty hunks of meat need slow cooking at a temperature that allows the fat to render down and flavour the rest of the meat before being given a blast on a high heat to crisp up the remaining fat.Ribs n Rub

When it comes to cooking big chunks of meat I have to admit that the Americans seem to have it right. So, dry rub of spices, seasoning, sugar and herbs it is before a last minute glaze of something slightly sweet and spicy… I just know that the kids are going to get messy for this tea time!

The best thing to have with these ribs is a nice side of chips… or fries if you want to be really Americanised, salad and a nice vinegary ‘slaw’ to cut through the richness of the meat. We even had a squirt of tomato ketchup to finish it off, to be fair it went really well!

 

Cooked Short Ribs

 

BBQ Short Rib Of Beef

 

I used 4.5 Kilo of ribs which would feed 8 hungry people. They do heat up quite well so if you have any left over you could always freeze until needed or you could halve the amount if you wanted to do less.

 

Dry Rub

2 tablespoon paprika

2 teaspoon smoked paprika (If you have it)

2 teaspoon chilli powder

1 tablespoon ground cumin

2 tablespoon Muscavado sugar (or dark brown or molasses)

2 teaspoons of salt

a good grind of black pepper

1  tablespoon dried oregano

 

Mix all the ingredients together and then rub into the ribs using your hands. The ribs can then be left to marinate up to 24 hours.

 

To cook preheat the oven to 220°C/428°F (slightly less if using a fan oven).

Place the ribs on a rack in a large roasting dish. Cover with a double layer of foil and then place in the oven. Turn the temperature down to165°C/330°F (145°C/290°F if using fan assisted oven).

The ribs can now be left to cook for 6 hours.

 

Sweet Chilli Glaze

 

50ml of vinegar (white wine or cider)

50ml water

2 tablespoon caster sugar

1 teaspoon chilli powder (or more if you like a real kick!)

dash of ‘Ome Made Chilli Sauce (or your favourite hot sauce)

1 tablespoon Tomato Ketchup

pinch of salt/pepper

1 teaspoon (about 1 clove) of crushed garlic

Put all the ingredients into a saucepan, bring to a boil and simmer gently for 20 minutes

 

Once the ribs have finished their slow cooking take out of the oven and turn the oven temperature up to a  high heat (alternatively the ribs can be finished on a BBQ or can be left to cool and finished off another day)

Take the foil off the ribs and using a pastry brush give the ribs a good coating of glaze all over.

Put back in the oven (or on a BBQ) for 20 minutes. After 20 minutes take out of the oven again, give another coating of glaze and cook for a further 20 minutes after which the ribs should look shiny, sticky and slightly charred, if not cook for a little longer.Shortribs

Once finished leave the ribs for ten minutes or so before serving, you don’t want to take the roof of your mouth off while eating… the ribs can be like the food equivalent to Napalm!

Oh… and make sure you have a hose ready to clean the kids down with afterwards!

 

 

Pimms, Friends & Slow Cooked Lamb

 

We hadn’t seen a friend of ours (an old neighbour) for a while, and we still had half a bottle of Pimms in the pantry that he had bought up on his last visit!

We seemed to be having a good run of weather so we thought it was time to invite him round for Pimms and a bit of decent nosh.Pimms! Blog

We decided to do slow roasted lamb, Middle Eastern style with Turkish salad, Tzatziki, ‘Ome Made Chilli Sauce and pitta breads.

I started the lamb off in the oven but finished it off in the smoker which gives it an incredible flavour. There’s a video on the Blog and You Tube (OmeMadeByUs) of me preparing the lamb (if you want a chuckle!)

We also had lots of Pimms which was great because we had plenty of fresh Borage leaves and flowers to put in (so much better than cucumber!)borage blog

So here’s the recipe for the lamb;

Slow Roasted Lamb Middle Eastern Style

1 x whole shoulder of lamb (leg works as well, but I prefer shoulder for slow cooking, you could also get a half shoulder but the leftover meat is great to use in other dishes)

Marinade (don’t be scared to experiment with these ingredients, they’re only a rough guide)

garlic 3 – 6 cloves (depending on taste) finely chopped/crushed

ginger – 1 inch piece finely chopped

chilli powder 1-4 teaspoons (again depends on taste)

Cumin powder 3 teaspoons

cinnamon 1 teaspoon

all spice/pimento 1 teaspoon

dried mint 1 teaspoon

2 teaspoons of saltlamb flatbread

lots of black pepper (grind until it hurts!)

Juice from a lemon (and zest) or two table spoons bottled lemon juice

1 tablespoon oil (I tend to use olive for this but anything goes)

Method

Mix all the marinade ingredients together (you can use ready bought Ras el hanout mix instead of the individual spices if you want).

Slash the meat with a sharp knife so the flavours penetrate the meat and then rub in the marinade… vigorously! Go on slap it on! The meat would benefit from being left in the marinade overnight if you have chance to prepare the dish a day in advance.

Put the meat in a roasting pan with a couple tablespoons of water and then cover tightly with tin foil (it’s sometimes a good idea  to use two pieces)

Put in the oven at 165 C/330 F  to be ready after 6 hours or 145 C/290 F to be ready after 8 hours (either way you could leave it for a couple hours longer and it will still be fine).

This is a great dish to do if you are out for the day or at work and you want to come in to have something practically ready to eat!

This has to be one of our household favourite meals. It’s like an up-market kebab! I don’t remember having Pimms before my late night kebab when I was younger though!

Smoking!

you may have noticed that there are a few references to slow cooked smoked meats on the Blog. You wouldn’t be wrong.

I recently acquired a big American style smoker/BBQ and it’s been getting a fair bit of use.slow roast lamb blog

I love proper American food, I’m not talking McD****ds or K*C here but big hunks of meat coated in secret dry rubs and cooked slowly for hours on end. Pulled Pork, sticky ribs, slow cooked brisket even a humble chicken simply seasoned and cooked in the smoker for three hours is transformed into something remarkable.

And then served with sour cream, chilli sauce, bbq sauce with a multitude of different “slaws” to go with it, quality.

I even like a simple beef burger, ‘Ome made of course! Given the right treatment, a nice cheese or two to top, gherkin, onion, tomato and some nice crisp iceberg and some lovely, mustardy mayonnaise (which has to dribble down your chin!) and of course a good squirt of ketchup. Burgers can, and should, be good and a real treat to eat.

Anybody remember a certain burger I created?

So yes there maybe some recipes for smoked meats or BBQ food on the Blog, that doesn’t mean that a conventional oven can’t be used. However I can recommend getting a smoker, it is such an enjoyable and slightly addictive way of cooking!