We spent a long time looking for a traditional Cajun rub packed with flavour, and punchy heat with no luck. So we decided to make our own! Using traditional herbs and spices but with Ghost Chilli to give it some heat but not too much.
Enhance your marinades Season any kind of meat, poultry or seafood before, during or after cooking. Use as a rub for grilling, smoking or frying. Add Real Cajun flavours to Jambalaya, Gumbo, Etouffée, Shrimp and Crawfish
Made using Ghost Chilli (Bhut Jolokia) the sixth hottest chilli in the world at 1 million SHU's and is VERY HOT use with CAUTION!
175ml over 100g
FireFly Barbecue rubs can be applied as soon as a few minutes prior to grilling or barbecue for thinner cuts, but for bigger cuts the best flavour comes as a result of letting the meat rest, covered, in the refrigerator overnight or for at least a few hours. Let the meat come to room temperature prior to cooking it.
1. Simply apply the rub directly to the meat using the shaker or mix with some oil to form a paste. Try to place the rub evenly across the piece of meat you are cooking. You can either stop here or you can rub the spices into the meat.
2. Once you have the meat covered with your BBQ rub you are ready to get the meat on to the BBQ or grill for cooking. So get it on the BBQ or frying pan or in the oven and get ready for some great tasting meat.
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