a sexy supercharged blend of some proper tasty food rubs

recipe suggestions…

NAUGHTY ROASTED PUMPKIN & RICOTTA SALAD

Pre-heat oven to 180 degrees.

I large pumpkin cut into 250g skin on wedges

Coat 250g wedges of skin on pumpkin with naughty rub, leave for a couple of minutes for the rub to melt. Place on a tray and roast in the oven until tender (around 15 minutes), we prefer for them to have a little crunch rather than too soft.

Allow to cool and then toss with pepita and sunflower seeds, add ricotta cheese, dried cranberries, baby spinach.

Make a dressing from 2 tbsp wild honey, 20ml white wine vinegar and 50ml olive oil.

Pour dressing over the wedges covered in salad mix and enjoy.

SPICY SLOW COOKED BEEF SHORT RIBS

Serves 4

2.5kg beef short rib cut to individual bones (meaty ones).

One hour prior to cooking the ribs, rub them generously with the spicy rub, letting the meat marinate as the rub liquefies.

Preheat oven to 150c. Place ribs in a tray large enough to lay racks in one layer. Cover the pan with foil, cook for 2.5 hours. The last 30 minutes without cover, continue to cook, brushing on some delicious BBQ sauce every 10 minutes, until meat pulls away from the bones at the ends.

When finished, remove ribs from oven, and season with wild truffle salt.

Serve hot.

CHEEKY SPICED MARKET FISH

Serves 4

800g market fish.

Pre-heat the BBQ.

Coat the Market fish in the Cheeky Rub. Leave for 2 minutes to allow the rub to melt into the fish.

Char the fish over the BBQ for a few minutes each side until caramelised and a deep golden colour. Take care when you turn it over, so you do not break the fish up.

Have a taste and if it’s too mild for you, just can add a little more Cheeky Rub.

Serve with fresh lime or lemon and fresh cut chilli and coriander.

Soon we will have a delicious chipotle BBQ sauce you can have it with!

NAKED BBQ CHICKEN THIGHS

Pre-heat the BBQ.

Take 8 x bone-in chicken thighs and coat with a generous amount of our naked seasoning and leave for 2 minutes for the rub to melt into the meat.

Caramelise the thighs on the hot BBQ on all sides and grill until they get nice and crisp on the exterior but soft and juicy inside underneath.

Finish by adding some lemon zest, a few wedges and chopped parsley.

Serve with your favourite BBQ salads.

JUICY SEARED SCALLOPS WITH JUICY BUTTER

Preheat oven grill to 200c or fire up the BBQ.

20 in shell scallops and 200g salted butter.

Mix a generous amount of Juicy Rub into the butter and spoon over the scallops in the shell.

Place the scallops on a tray and put into the over or BBQ until the butter is bubbling and beginning to caramelise.

Finish with fresh parsley, lemon and even toasted coconut flakes.