BBQ Rub

I am a great fan of dry rubs on meat. This summer I have tried a number of dry rub variations and this one has become my all purpose favorite. You can of course go to your local super market and get any number of ready made rubs, but I think the results are so much better if you make your own. Its great fun and you make what you need only. I do reccomend a mortar and pestle if you are going to go the "do it" yourself route.






4tbs dark brown sugar (be sure its dark)



1tb dry mustard (I have tried mustard seed with great results)


1tbs fresh pepper corns ( mixed peppercorns are best)


2tsp paprika (smoked if you can get it)


1tsp dried oregano


1tsp dried thyme


1tsp cayenne


1tsp allspice


Throw it all into the mortar and pestle. Then bash away till everything is a fine powder. Coat the meat with it and then rub it into the flesh. Let stand for 30 minutes and the grill or smoke.

A Carnivors Delight

I love meat! Please do not invite me to dinner and fail to serve me meat. I will be polite and eat your nasty vegetables, but inside I will not be happy. I, like my muse Jennifer Patterson love meat. Give me red meat right of the bone, pink and juicy. With that said, summer is in my mind the season for meat. Grilling and smoking on a hot summer day with a beer in your hand, life does not get much better than this. One of the fun aspects of cooking meat, happens to be all the great marinades, rubs, brines and sauces that bring personal creativity to the cooking.

So this summer I will be posting those rubs and other culinary creations that make my summer cooking a great success. As always when cooking meat, I think of Jennifer and know she is cheering me on.

Sandwich master piece

All across the globe the sandwich is a true classic.  They appear at the family table and great eateries everyday.  At Chappy's Deli where I work as the "Deli Chef" sandwiches are our focus.  Beauties like this awesome Muffaletta can be found.