Barbeque Seasoning and Rub

by Mr. Roger

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Here are a few of the recipes we've come up with over the years. As you can see cooking with Barbeque Seasoning and Rub by Mr. Roger is easy! We hope you enjoy our recipes! We'd love to hear of any recipes you've come up with yourself. We will add them to the site and give you credit for your creation!

For Grilling or Broiling

**Great on pork chops, pork ribs,chicken, beef or deer steaks**

Apply Barbeque Seasoning and Rub by Mr. Roger to all sides of meat. (It's spicy - so use more or less seasoning, depending on your taste.) Cover and refrigerate overnight. Grill or broil as you normally would.

 

Broiled or Baked Fish

Lightly sprinkle Barbeque Seasoning and Rub by Mr. Roger on fish fillets. Broil or bake until done.

 

All-Purpose Breading for Fish, Wild Game, Chicken, and Steak

Ingredients:

2 cups flour

2 Tablespoons Barbeque Seasoning and Rub by Mr. Roger (More or less depending on taste.)

1 Tablespoon course ground black pepper

2 or 3 eggs, beaten

 

Combine dry ingredients and mix well. Dip meat into egg mixture. Roll in breading until thoroughly covered. Fry in hot oil in a skillet or a deep fryer.

 

Jerky

Ingredients:

2 lbs. ground venison or lean ground beef, ground chuck, or ground round

1/4 cup Barbeque Seasoning and Rub by Mr. Roger

1 Tablespoon of Liquid Smoke

Optional: For spicier jerky, add 1 tablespoon of Chinese Mongolian Fire Oil or 1 tablespoon of crushed red peppers.

 

Mix all ingredients thoroughly. Cover and refrigerate overnight. Using a rolling pin, flatten out meat mixture between sheets of wax paper to a thickness of approximately 1/8 inch. Remove wax paper and cut into short strips. A pizza cutter works best to cut the strips.

 

To Cook in a Dehydrator:

Place strips in a dehydrator for 6 to 8 hours. About halfway through dehydrating, blot off excess grease (if necessary).

 

To Cook in a Conventional Oven:

Place strips on a cookie sheet and bake at 200° for 5 to 7 hours. About halfway through cooking, blot off excess grease (if necessary).

 

Goulash

Ingredients:

1 lb. gound meat of your choice

1 medium onion, chopped

1 clove of garlic, minced

1 large carrot, thinly sliced

3 celery stalks, thinly sliced

1 16 oz. can of diced tomatoes

1 can of tomato soup

1/3 cup green peppers, chopped

1 to 1-1/2 Tablespoons Barbeque Seasoning and Rub by Mr. Roger

2 cups macaroni, cooked according to package directions.

 

Brown ground meat, with onion and garlic in a large skllet. Add remaining ingredients and cook until vegetables are tender. Combine Goulash with cooked macaroni and serve.

 

Deep-Fried Turkey

Wash turkey and remove giblets. Apply Barbeque Seasoning and Rub by Mr. Roger to the inside and outside of the turkey. Cover and refrigerate for 3-4 hours. For deep fryer oil requirements and cooking times, following the instruction manual included with your deep fryer.

Zesty BBQ Dip

Ingredients:

1 16 oz. Container of Sour Cream (Or Substitute Soft Cream Cheese)

2 Tbsp. Barbeque Seasoning and Rub by Mr. Roger

 

Mix ingredients well. Refrigerate overnight. Serve with chips, crackers, or fresh veggies.