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BBQ Spice Seasoning

This summer let’s put a little spice into your BBQ, rather then go to the grocery store and buy a BBQ Spice Seasoning make your own. Now you can have a jar of your own BBQ Spice Seasoning, that you can grab quickly and put some kick into your BBQ foods. This recipe is a starting point for your custom blend, friends and relatives will say what is your secret? This BBQ Spice Seasoning will fill regular jar about 1.5 oz that would cost at least $3.50 to $4.00 for a famous brand and it will be better. So open up the spice cabinet and start making something with a little more “Oh Ya” in your Barbecuing!

 

BBQ Spice Seasoning
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BBQ Spice Seasoning works well with most meats and baked bean dishes adding just enough heat to say "Got Ya"!
Servings Prep Time
3/4 cup 10 minutes
Passive Time
15 minutes
Servings Prep Time
3/4 cup 10 minutes
Passive Time
15 minutes
BBQ Spice Seasoning
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
BBQ Spice Seasoning works well with most meats and baked bean dishes adding just enough heat to say "Got Ya"!
Servings Prep Time
3/4 cup 10 minutes
Passive Time
15 minutes
Servings Prep Time
3/4 cup 10 minutes
Passive Time
15 minutes
Ingredients
Servings: cup
Units:
Instructions
  1. Measure all ingredients properly to make BBQ Spice Seasoning.
  2. Combine together in bowl all the spices, herbs and seasoning until mixed.
  3. Place in air tight container. Label and date container, store dry cool dark area for 6 months.
  4. Sprinkle about 1 heaping teaspoon of BBQ Spice Seasoning on steak, chicken breast, pork chop and rub into meat. Cover and refrigerate for 1 hour to infuse flavor for better results. This can be sprinkled on just before BBQ Grill and this will work well also. Placing 2 tablespoons of BBQ Spice Seasoning into Baked Beans to build the flavor and give it the kick it needs to say Got Ya! Enjoy
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Corn and Black Bean Salad Recipe
formats

Corn and Black Bean Salad

Corn and Bean Salad

Corn and Black Bean Salad

Corn and Black Bean Salad:

Summer time brings the best fresh ingredients for salads, one of my all time summer favorites is fresh   roasted corn. A classic recipe I have been making over years is a Black Bean Salad. This wonderful bean salad is my inspiration, by switching main ingredients around, and creating it into a Corn and Black Bean Salad. This recipe has more emphasis on the fresh roasted corn and putting the black beans more as a secondary component. To boost flavor profile by adding some fresh mozzarella and fresh basil accents salad. Shifting the focus of a spicy bean salad and making it into more of a Italian Style Salad.

Corn and Black Bean Salad Recipe
Corn and Black Bean Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Fresh corn and black bean salad with Italian Style flavor profile
Servings Prep Time
12 people 30 minutes
Cook Time Passive Time
45 minutes 90 minutes
Servings Prep Time
12 people 30 minutes
Cook Time Passive Time
45 minutes 90 minutes
Corn and Black Bean Salad Recipe
Corn and Black Bean Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Fresh corn and black bean salad with Italian Style flavor profile
Servings Prep Time
12 people 30 minutes
Cook Time Passive Time
45 minutes 90 minutes
Servings Prep Time
12 people 30 minutes
Cook Time Passive Time
45 minutes 90 minutes
Ingredients
Roasted Corn
  • 4 large corn silks removed, husks trimmed
  • 2 tbsp butter unsalted, softened
  • 1 tbsp BBQ Rub Seasoning See all-purpose BBQ Rub Seasongint
Black Beans
Salad Mixture
Servings: people
Units:
Instructions
  1. Trim both ends of sweet corn, peel back husks and remove silks from corn. Wash all excess silks off each corn cob.
  2. Mix together the softened butter and BBQ rub seasoning in small bowl. Rub softened butter mixture over each cob of corn. Then pull husks back over corn.
  3. Prepare smoker/grill by heating to 350 degrees. Place corn in smoker/grill using indirect heat and smoke/grill for 45 minutes. Turning corn every 15 minutes. Remove and let it cool for 15 minutes.
Black Beans
  1. Wash and rinse dry black beans, cover with 1" of cold water and soak overnight.
  2. Drain soaked black beans and rinse well. Place onions, bay leaf, cumin, black pepper, red pepper flakes, thyme, and olive oil and cook on high heat in slow cooker until tender about 4 minutes to make the sofrito. Then add the drained black beans, chicken base and water into slow cooker. Set for low heat and cook for 8 hours, with lid.
  3. Test black beans they should be tender, remove from heat and drain excess liquid. Set aside to cool beans.
Salad Mixture
  1. Trim husks off smoked/grilled corn, then cut kerns of corn off the cob. Discard cob and place cut corn in large bowl.
  2. Add to cut corn, cooled drained black beans, diced tomatoes, bite size mozzarella cheese, dice the red bell peppers, dice the sweet onions and mix well.
  3. Combine together in small mixing bowl, the red wine vinegar, sugar, italian herbs, chiffonade basil, olive oil, salt, pepper, pepper flakes and whisk until it forms a vinaigrette. Pour over corn and bean mixture and mix well until everything is coated.
  4. Adjust seasonings with salt, pepper, sugar and vinegar to balance flavor profile. I often use my famous chile infused vinegar to balance flavors it's a perfect match.
  5. Cover Corn and Bean Salad and refrigerate for 2 hours or over night for best flavors. Serve as side dish or accompaniment.
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