As grilling season approaches I get pretty excited about the break I get from cooking dinner every night. I am not a grill master and have no hope to be in the future. However, my husband does a really nice job of grilling. On a good day he may even get creative with the spices.
Here is a BBQ rub that he made after reading a few different recipes for some ideas. Then I borrowed out my lab (my kitchen) and he mixed up his own mixture of spices and came up with this. It is spectacular on ribs, pork, and chicken.
1/4 cup packed brown sugar
1/4 cup sweet paprika
3 TBSP. black pepper
2 TBSP. sea salt
1 TBSP. celery salt
2 tsp. garlic powder
2 tsp. onion powder
1/2 tsp. cayenne pepper
Mix all these spices together in a glass jar. Give it a good shake until its well combined.
Apply this rub to your choice of meat and refrigerate for at least one hour.
This works well with meat that is grilled, baked or pan seared.
Store remaining rub in an airtight jar for up to 6 months.
I have the perfect beef stew recipe for those nights when you need dinner fast. You could even chop all your veggies the night before. Then before you leave in the morning simply toss them in, mix up the sauce, pour it over the ingredients and your done.
Here you go, give it a try and see what you think.
Crock Pot Beef Stew
1-1 1/2 pounds of beef stew meat
1 cup of frozen peas-thawed
4 large carrots
3 medium potatoes
1 medium onion
1 tsp. of your favorite grill seasoning
1 can tomato soup
1 can golden mushroom soup
Spray your crock pot with non stick cooking spray. Prepare your veggies by washing them and peeling the potatoes and carrots. Cut all the veggies into stew like chunks.
Layer the beef first in the crock pot. Next the veggies. (NOT THE PEAS)
Mix in a small bowl both cans of soup together along with the seasoning. Pour this over the top of the beef and veggies. Cover and set on low for 6-8 hours. A half hour before your ready to serve add the thawed peas.
So super easy. This recipe also freezes well if you have leftovers.