SmokeWolfe All Purpose seasoning

SmokeWolfe All Purpose

Taste Profile: Smokey, Sweet, Salt, Paprika,

This master rub takes inspiration from Spicy Louisiana to Sweet Tennessee and is a perfect kitchen staple to pack serious flavour, from 12 Hour Pork Ribs to 30 minute Chicken Thighs.

In this piece, we will discuss different methods and approaches to layer that flavour into a variety of Proteins and Vegetables to create that BBQ flavour that your guests can’t get enough of!

Method 1 – Dry Rub Application

This method is the most basic in its approach. Once your protein is trimmed and prepared for cooking, place on a food safe tray and liberally apply the rub to all sides and firmly rub in. To really develop the flavour further, leave the meat in the fridge for a minimum of 2-3 hours to build that flavour profile. If cooking over a direct heat, be careful to watch out for charring or burning of the exterior.

Method 2 – Rub / Marinade Baste

This method is similar to method 1, however we add in a generous amount of Neutral or Olive oil to assist in binding the flavour on when time is short. In a bowl, apply the oil to the exterior of the protein, such a Chicken Thighs / Salmon fillets. Once coated, liberally apply the rub into the bowl. Give this a quick stir to ensure the protein has an even coating and add more rub in if some areas are lacking. This meat can then be grilled on the BBQ or Smoker or cooked in the oven or pan using your usual method. Please see the Meat Temperature guide for further details.

Method 3 – General Seasoning

SmokeWolfe Chicken, Pork & Fish is not just limited to its namesake. One of our favourite ways to enjoy this is in a simple dish of Basmati Rice, Broccoli and Chicken Thighs or Salmon Fillets. We can add this initially to the protein using our methods above. However, we can use it to build additional slightly charred layers of flavour by adding it to our Broccoli whilst we are Sautéing it in a pan with oil. Once the Broccoli starts taking on some colour, remove the pan from the heat and generously shake over the rub, give this a good stir and return to the high heat making sure to keep the Broccoli moving in the pan to achieve a uniform colour and amazing smokey notes. We can then add in our Basmati rice, and sliced chicken thighs for an amazing one pan serve weeknight dinner.

Method 4 – Compound Butter

Compound butters are a great way to layer flavours when using methods such as Reverse Sear or Sous Vide. Once the meat has hit the require temperature (See Meat Temperature Sheet Here) depending on the method you have used, you can use a compound butter to baste it as you finish it off over Lump wood charcoal or a live fire.

To make the compound butter, take 250G of unsalted butter and place into a bowl, warm this for 10 seconds in the microwave to make it workable and generously add in the Rub. Use a fork to mix this up until fully combined, this can then be used in two ways;

• Use straightaway using a silicone brush to baste the Meat or Veg (like Grilled Corn Cobs) over the coals

• Line a worksurface with 3 – 4 Sheets of cling film and spread the mixed butter into a tube shape. Gather both ends and pinch them and begin rolling the film to achieve a cylinder shape. This can then be frozen and whenever you need a seasoning hit to finish some steaks, you can cut 2 -3 disks off the cylinder and add these to your protein when finishing in the pan or over coals.

This list is not exhaustive by any means, but serves as a reference point for the different methods in which you can use SmokeWolfe | Chicken, Pork & Fish to create standout dishes at home, on the Smoker, In the Oven, on a Kettle Grill, or in the Pan.