The Official Hype Cookbook

[Timstuff]

My exact recipe is a bit of a secret, although here is a very similar recipe that my rub evolved from:

2 parts paprika
2 parts chili powder
1 part salt
1 part black pepper
1 part cumin
1 part onion powder
1 part garlic
1 part cinnamon

If you want more sweet flavor, you can add 2 parts of brown sugar.

 

[Pink Ranger]

I knew you wouldn't tell me in entirety; dry rub recipes are carefully guarded secrets, I know. Although for me, brown sugar is the automatic first ingredient in a dry rub; I like the carmelizing effect it has on meats. Maybe on beef it's not necessary, but for pork and chicken, I can't do without the sugar.

 

[Timstuff]

For people who are trying to lose weight, or are trying to avoid sugar in general, I'd say that dropping it from the dry rub is a viable option if you are going to be putting a BBQ sauce on top that uses a sugar replacement, which is why I consider it optional. However, in most instances that is not an issue, and I agree that few things are better on the various pig meats than a caramelized layer of brown sugar.

 

[Rhiannon]

Wow, that do-it-yourself smoker is pretty cool, Timstuff. The ribs and pork are mouthwatering just to look at. I like to cook... glad you bumped this thread.

 

[Pink Ranger]

For people who are trying to lose weight, or are trying to avoid sugar in general, I'd say that dropping it from the dry rub is a viable option if you are going to be putting a BBQ sauce on top that uses a sugar replacement, which is why I consider it optional. However, in most instances that is not an issue, and I agree that few things are better on the various pig meats than a caramelized layer of brown sugar.

One of my signature dishes is bacon-wrapped chicken breast. A brown sugar-based dry rub just makes the bacon so crisp and browned, it's amazing.

 

[Timstuff]

"Candied bacon. This stuff is like dog treats for human beings."

 

[Rhiannon]

Tim, what other kind of meat do you think your dry rub recipe would be good on? I don't have a grill... anyway I could use it on something that could be made in the oven/stovetop? I do have a little George Foreman grill...

 

[Timstuff]

Pretty much any kind of pork. So far I have used it on spare ribs, babyback ribs, and pulled pork. I have not used it on chops yet but I plan to soon, and that is actually the easiest member of the pork family to cook.

 

[Pink Ranger]

I imagine that rub could also be used on any kind of bird as well, chicken or turkey. (Add brown sugar of course, ).

 

[scarletwonder]

I love Raspberry Cranachan!

Mix up raspberries, honey, whiskey and cream (or crowdie if you really want a scottish twist!). Cover in Oatmeal and then leave to set in the fridge.

Yum yum yum!

 

[Pink Ranger]

I love Raspberry Cranachan!

Mix up raspberries, honey, whiskey and cream (or crowdie if you really want a scottish twist!). Cover in Oatmeal and then leave to set in the fridge.

Yum yum yum!

It's berry season in Ontario, so I think I will try this over the weekend (minus the whiskey, as I am a teetotaller now). Is the oatmeal dry (or dry toasted), or do you cook it in water first?

 

[scarletwonder]

It's berry season in Ontario, so I think I will try this over the weekend (minus the whiskey, as I am a teetotaller now). Is the oatmeal dry (or dry toasted), or do you cook it in water first?

I like it to toast and roll the oats, but I like a bit of crunch! I have seen it where people have just sprinkled oats over it and allow the honey and whiskey to be soaked through

Enjoy

 

[Pink Ranger]

Cool. Kind of reminds me of a fruit crisp, but with less sugar, no baking (but cream, which is a good and bad thing ).

 

[AndThePickles]

I don't have a name for this recipe, so I'll just call it "Super Yummy Chicken"!

The amounts vary on how many people you are serving, so I'll just write the basics:

Boneless, skinless chicken breasts
Bacon
Pillsbury Italian Herb cooking cream cheese (it comes in a little tub with a red lid)
Fresh garlic (minced)
Olive oil
Lemon juice (preferably fresh)
Parsley
Oregano


Pre-heat your oven to 350 degrees. Butterfly chicken breasts or pound flat. Put a heaping tablespoon or so of cream cheese into the chicken breast, but not so much that it leaks out of the chicken. If you have pounded your chicken, roll it up. Wrap each chicken breast with strips of bacon. If needed, secure with toothpicks.

On your stove top in a non-stick skillet, brown the chicken for 10 minutes on each side over medium high heat to give it a good golden outside and crisp the bacon. As the chicken is browning, combine enough oil, lemon juice, parsley, oregano, and minced fresh garlic to coat all of your chicken breasts. As you remove your chicken from the pan, brush each breast with the "sauce" you have made. Pour the remaining "sauce" into the bottom of a 9 x 13" glass baking dish, and place the chicken on top.

Cook the chicken at 350 degrees for 20-30 minutes or until cooked all the way through.

 

[Pink Ranger]

Tonight's menu is a ribeye steak, medium rare, with a garlic and herb panko crust, with pasta and grilled seasonal vegetables.