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.

Muffaletta Olive Salad Mix

Muffalettas are a New Orleans tradition. They are wickedly addictive and a natural for the summer time taste buds. This recipe is one I have addapted from a number of sources, looking for the perfect balance.

6oz black olives
6oz green olives
6oz artichoke hearts drained well
3oz chopped red onion
2oz carrots shredded
2oz banana peppers chopped
2/3cup olive oil
1/4cup red wine vinegar
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
Put all ingredients in a food processor and blend to desired consistency.

Muffaletta Madness

Breaking Bread with Christopher has great news to share with you all. July 2nd I will be appearing on a brief (3min.) cooking segment with the local CBS channel 8. It also happens to coincide with Chappy's Deli new product launch. So I thought I would do one of the featured sandwiches on the segment. Chappy's summer features includes their own in-house made olive salad mix. This is essential when doing the famous New Orleans Muffaletta sandwich. The recipe is one I developed and believe to be rather good and easy. Next week I will post the recipe, along with some photos.

Summer Fun

I have always preferred fall and winter food. Soups, stews, one pot casseroles and pumpkin you get the picture. Well this summer I am finding a whole new world of excitement in outdoor cooking. Oh my goodness there is just so much, smoking, grilling, why grills now have so many gadgets you can do everything out side. I have so far this summer baked bread on my grill, smoked a 12lbs turkey, pan fried new potatoes and this list goes on. So for the next few posts I am going to be sharing the winners and the losers of this summers outdoor experience.

Chicken Salad the Last Chapter

Now let's put it all together for some great chicken salad. My all time favorite chicken salad is what I call "home style". Its a basic mayo, egg, relish, salt and pepper kind of thing, so simple.

Here is my basic method:

3 c. cooked, diced chicken

1/2 c. chopped celery

1/4c. red onion, chopped

4 tbsp. dill pickle relish

4 tbsp. homemade mayonnaise2 tbsp.

2 whole boiled eggs chopped

Salt&Pepper

This and nearly all of the recipes out there call for mayonnaise. So its important that you use good mayo. As you may have guessed, I am about to suggest you make your own. Making mayo is simple, but a little time consuming and it requires some patience. Cooks.com has some very good mayo recipes available to try. If you are not up to the challenge than buy a good brand. Read the label and avoid brands that add colorings or questionable preservatives. Once you've made or purchased your mayo select a good basic chicken salad recipe. When you find one you like go ahead and experiment with it a little by using different relishes or spices. Small changes can make a huge difference which allows you to keep changing things up for your family or guests. Explore the many variations of this easy and fun summer classic.