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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

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.

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.

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

We Have A Range Of Curry Masala & Powder Which May Interest You. Click This Link To Find Out More.

For The Full Range Of ‘Ome Made Products Click Here!

Sweet Potato & Red Chili Soup

Soup… We absolutely love it in our house. Not the tinned variety of course. It has to be ‘Ome-made! And it’s so easy to make. You take your favourite ingredients sweat them off in some butter add some stock, cook for a bit and then blitz. Not leek and potato soup though, that can’t be blitzed. That’s completely breaking the rules, that has to be… ‘lumpy’.

If you make your own stock it’s even better. Even if it’s chucking the bones from the leftover roast chicken in a pot and boiling for an hour, you will be left with a nice base for a soup. Of course if your one of those non-meat eating types you can make a stock from those manky left over carrots at the back of the fridge any veg trimmings and some onion. If you roast the veg for 20 minutes or so you’ll get more flavour and a deeper colour to your stock too.

So heres a recipe for a soup I made the other day along with a recipe for some cumin, ginger and garlic croutons. If you don’t have the croutons with this soup I suggest putting the spices used to flavour them in the soup. Although this recipe has chillies and spices in it it is no way spicy. If you prefer it spicier just up the amount of red chili in the recipe.

Sweet Potato & Red Chili Soup

Ingredients

50g butter

1 medium onion roughly sliced

2 cloves of garlic roughly chopped

200g (a large baker) potato cubed

700g sweet potatoes (4 small or 3 medium)cubed

1 large carrot diced

1 teaspoon ground white pepper (or extra black if you haven’t)

1 teaspoon salt

1 heaped teaspoon mild curry massala (or curry powder)

1 teaspoon ground allspice

1 teaspoon dried thyme

2 litre of stock

2 medium sized red chillies deseeded and finely chopped

1 tablespoon chopped coriander

Ground black pepper and salt to taste

Method

Melt the butter in a heavy bottomed pan. Gently fry the onion and garlic for about 10 minutes.

Add both types of potato and carrot to the pan along with the white pepper, salt, curry massala, allspice and thyme. Gently sweat all the veg off for a further 10 minutes stirring so the spices don’t stick and burn.

Add your stock which should just cover the vegetables. Bring to a simmer and cook for approximately forty minutes or until all the veg is cooked through and soft. Take off the heat and carefully blitz with a hand blender, blender or food processor.

Put back on the heat and add the remaining ingredients. The soup will be ready after 20 minutes.

Cumin Ginger & Garlic Croutons

8 slices white bread

Olive oil

2 teaspoon crushed garlic

2 teaspoon cumin

1 teaspoon ground ginger

Salt and black pepper

Method

Cut the bread into cubes and put in a shallow roasting/baking tin.

Drizzle with oil and sprinkle with the garlic, cumin and ginger. Give the croutons a good toss and then sprinkle a little more olive oil on them and toss them again.

Put in an oven preheated to 165°C on fan setting (185°C for conventional)the croutons will take 30 – 40 minutes but you need to regularly check on them and give them a shake or turn every 10 minutes or so.

Once the croutons are cooked they can be used straight away. Once the croutons are completely cool they can be put in a sealed container where they should be good for up to five days.

Happy soup making!

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.

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!