Catherine’s Top BBQ Tips & Dry Rub Recipe

Jun 16, 2021 | Catherine's Blog


BBQ and al fresco dining go hand in hand and I’m on a mission to inject some flavour into the family favourites plus bring some new BBQ challenges to the home cook

For e.g.
• Glaze – really easy to make – finisher for sausages
• Dry rub – (see recipe) – great for cuts and joints of meat e.g. butterflied leg of lamb or a steak
• Marinade – wet mix, great for tenderising and boosting flavour e.g. chicken drumsticks, whole fish
• Flavoured salt – a staple in my kitchen – jut sprinkle on and cook – add herbs, lime zest – to salt.

Catherine’s Favourite BBQ Dry Rub

2 tsp powdered mustard
2 tsp powdered onion
2 tsp paprika
2 tsp sea salt (I used pink salt)
1 tsp powdered garlic
1 tsp ground coriander
1 tsp ground cumin
1 tsp freshly ground black pepper
In a small bowl combine the ingredients. Press the rub into all sides of the meat or fish and refrigerate for 1 hour prior to grilling to intensify flavours. Store the unused dry rub in a jar with a tight lid.

Our BBQ course online: BBQ – Hot N’ Smoky Masterclass

We’ve just launched yesterday our new on-line cookery course:
Covering everything from how to use coals, to gas and all the gadgets and utensils – how to smoke; and all about the flavourings we just chatted about – glazes, dry runs, marinades and flavoured salts and of course there’s a wide variety of recipes from a delicious beef burger and a vegan burger right through smoked pork ribs, a butterflied of lamb and let’s not forget dessert- BBQ pineapple Sunday!
It’s all on

Fine foodCatherine FulvioGood living