Easy recipes from the Buzrub kitchen
Place ribs on a rimmed baking pan
Season with Buzrub
Add a cup of water to the pan and cover with foil
Bake at 300 degrees for one hour
Remove ribs from the pan and season again with Buzrub
Grill over medium heat, turning occasionally to avoid burning
Ask for filets with the skin on
Season the flesh side with Buzrub
Place the salmon skin side down on the grill
Cover the grill and roast for 3/4 of the total time (about 10 minutes)
Turn the filets over and finish grilling on the seasoned side for another 3-4 minutes
Remove from the grill and discard the charred skin and serve seasoned side up
Cut about 1-1/2 inches off the ends
Place them in a pile and season with Buzrub
Drizzle with olive oil and toss by picking up and dropping the pile with your hand a few times
Spread them in one layer on rimmed baking sheet and bake uncovered for 10 minutes at 400 degrees
Soft-shell Crabs (it's the season)
Have the fishmonger clean them for you
Melt 1 tablespoon of butter or margarine and add 1 tablespoon of oil over medium high heat
Lightly season the crabs with Buzrub and dredge in flour
Shake off excess flour and sauté three or four crabs for 3-4 minutes per side until golden brown
If more crabs are to be sautéed, add more butter and oil to the pan
(A note of caution: moisture in the crabs will cause pops and splatters - a splatter screen is a must)
Unless noted otherwise, these recipes use the standard preparation, sprinkle generously on both sides and rub in, with the back of a spoon or your fingers, allow twenty minutes for a glaze to form.
Grilled Filets of Salmon, Striped Bass, Red Snapper Mahi Mahi, are a few choices
Leave the skin on the filet
Sprinkle on and rub in Buzrub to the flesh side
Since the actual cooking time depends on how well done you prefer your fish I allow the filet to grill for two thirds of its grill time on the skin side and one third flipped over on the flesh side to finish.
Grilled Steaks of Swordfish, Tuna, Salmon, Chilean Sea Bass, Shrimp, and Scallops
Apply Buzrub to both sides and grill
Lamb Chops are great on the grill with Buzrub
Butterflied leg of Lamb on the grill is best done in the indirect cooking method
Pork Chops and Pork Tenderloin are terrific on the grill; after all it was that dinner of grilled Pork Tenderloin that started this whole thing!
All types of Beef work well on the grill with Buzrub and my favorite is the New York Strip but try a Rib Eye or Steak Tips on the grill and you won’t be disappointed.
For an unusual twist, first pour ½ cup of Bourbon into a plate large enough to hold the steak, coat both sides of the steak then sprinkle with Buzrub and rub it in, ahhh!
Burgers-do not forget the burgers (with or without a Bourbon dip)
My friend Greg Lebrun uses a generous amount of Buzrub on his Ribeye Steak and then grills over the coals to get good color then finishes it indirectly on the grill, to desired doneness then he sprinkles some Buzrub on the plate before placing the steak on it to create some very flavorful dipping juices; it is an awesome preparation!
For roast Beef or Pork whether on a Weber grill or in the oven, sprinkle the entire roast with Buzrub and follow your usual cooking times.
For Pork Spare Ribs I give a healthy sprinkle and rub in then loosely cover with foil, put them in the oven at 250 degrees for an hour, then put them on the grill to finish, getting some charred color before I put on my favorite BBQ sauce. Turn them a few times to “tighten up” the sauce and you’re home.
Before grilling or broiling boneless skinless chicken breast sprinkle on and rub in
Also try dipping the Chicken breasts in Orange Juice before using Buzrub
Try Buzrub on a whole roast chicken, first apply a cooking spray or other cooking oil to the skin, then sprinkle on Buzrub and let it stand for about 20 minutes to glaze, then roast at 375 for 50 minutes on a lower rack in the oven. Indirect cooking on a Weber grill also gives great results.
For Wings or other Chicken Parts, baste with some oil sprinkle with Buzrub let stand then roast in the oven for about 40 minutes at 375.
Is Chicken Parmesan a favorite? Try this for a breadcrumb mixture: 1cup seasoned breadcrumbs, ½ cup Parmesan Cheese, ¼ cup Buzrub, dip the boneless chicken into some egg whites, then into the bread crumb mixture, then follow your favorite recipe.
Uncle Paul has an easy recipe for terrific potatoes: slice fresh potatoes ½” thick, brush with olive oil sprinkle on the Buzrub and put them on a George Forman Grill for 5 minutes.
Speaking of George’s Grill, Ana teams it up with Buzrub, boneless Pork Chops, Boneless Chicken or Steak to rave reviews
From John Dewar’s kitchen: grilled halved red bliss potatoes, grilled zucchini
Use your Buzrub as a seasoning in Tuna, Chicken and seafood salad
Add 1-2 tablespoons to a large jar of pasta sauce when you heat it up Buzrub adds nice heat garlic and it rounds out the sauce nicely and of course it goes into my home-made Pasta Sauce as well.