CAROLINA REAPER CHILE - RUB MY MEAT SEASONINGS

I'm sure you, your friends and family have heard about it, seen it on social media and watched the countless YouTube videos of people attempting to eat a whole chile only to find out that they just bit into a piece of Hell. I am, as you guessed it talking about the infamous, world's hottest chile pepper the one and only Carolina Reaper Chile! We are proud to offer the dried version for sale now at Rub My Meat Seasonings. Now you can try this chile for yourself!

A Carolina Reaper Chile was awarded the Guinness World Record for the Hottest Chile in 2013, so you know these dried chiles are hot.

1 LB BAG/BOX OF WHOLE CAROLINA REAPER CHILE PEPPERS

Extremely hot, take realistic precautions when cooking with Carolina Reaper Chiles

Bright, intense heat with sweet, roasted flavors

The average Carolina Reaper Chile measures between 1,500,000 and 2,000,000        

Scoville Heat Units, or about 5 times as hot as the typical Habanero Chile.

Currently the Guinness World Record holder for hottest chile variety

Whole dried chiles with stems and seeds included

Best used when added to a recipe where its heat can be tempered with other flavors

Use sparingly to add sweet, bright heat to foods

Add to enchilada sauce, chili sauce or marinades

LOW AND SLOW CHUCK ROAST RECIPE - RUB MY MEAT SEASONINGS

INGREDIENTS

Servings: 6 to 8

1 boneless chuck roast (3 to 4 lbs.)
1/4 cup flour
4 Tbsp RUB MY MEAT GARLIC & ONION SEASONING
3 Tbsp. olive oil
4 Tbsp. butter
10 pepperoncini
2 Tbsp. mayonnaise
2 tsp apple cider vinegar
Fresh parsley for garnish

PREPARATION

1. Dredge the chuck roast in flour and massage it into the meat.
2. In a skillet on a very high heat, brown the meat on all sides in the olive oil to create a crust. 
3. Transfer the meat to a Crock-Pot and top with butter and pepperoncini.
4. Cover the Crock-Pot and set it to low. 
5. In a small bowl, mix the mayonnaise, garlic & onion seasoning and vinegar until well combined.
6. Spread over the meat, and cook on low for 8 hours.
7. Remove the roast and shred with two forks. 
8. Return meat to the Crock-Pot, and stir to mix in the juices. Serve with fresh chopped parsley. Salt and pepper to taste. Enjoy!

For more great tasting seasonings - visit www.rubmymeatseasonings.com

Inspired by the New York Times.

CAJUN SHRIMP PASTA - RUB MY MEAT SEASONINGS

INGREDIENTS

Serving Size: 4-6

1 pound linguine or pasta of choice
3 tablespoons butter (divided as 2 and 1)
2½ tablespoons rub my meat cajun seasoning (divided as 1½ and 1)
1 pound peeled and deveined large shrimp
½ cup diced yellow onion
½ cup diced green pepper
1 pound kielbasa sausage, sliced
2 cloves garlic, minced
1 teaspoon salt
½ cup chicken stock
½ cup heavy cream

For the garnish: Fresh chopped parsley

PREPARATION

1. Cook the linguine in boiling water until al dente. Drain and set aside.
2. In the same pot, heat the butter, then add 1½ tablespoon RUB MY MEAT CAJUN SEASONING and mix the spice with the butter. Add in shrimp. Cook until the shrimp turn pink. Take the shrimp out and set aside.
3. Keeping the heat on, add in butter until it’s melted, then add in diced yellow onion and green pepper. Cook for 3-5 minutes, until the onion is translucent. Add in kielbasa sausage and cook for another minute, then add minced garlic, salt and cajun seasoning. When everything is cooked and mixed well, pour in chicken stock and heavy cream. Mix well, and cook for about 3 minutes.
4. When the sauce is thickening, add the shrimp and pasta back into the pot. Mix until everything is well-combined.
5. To serve, sprinkle with chopped parsley. Enjoy!

FOR MORE DELICIOUS SEASONINGS VISIT WWW.RUBMYMEATSEASONINGS.COM

CAJUN HABANERO BLOODY MARY - RUB MY MEAT SEASONINGS

Cajun Habanero Bloody Mary

Making your own Cajun infused vodka is the first step in this flaming-hot cocktail recipe, a process that takes at least two weeks. It's well worth the wait - thanks to the aromatic and robust flavors of RUB MY MEAT SEASONINGS CAJUN SEASONING and fresh habanero peppers, the spicy finished product is one you'll never forget and always come back to!

Prep time: 0 min

Cook time: 5 min

Total time: 5 min

Ingredients

Makes 1 serving

• 1 Quart Vodka
• 2 Habanero Chili
• 2 Tablespoon Rub My Meat Seasonings - Cajun Seasoning plus more for garnish
• 1 Lemon Wedge
• 1 Lime Wedge
• 1/2 Cup Tomato Juice
• 2 Dashes Hot Sauce Of Choice
• 2 Teaspoons Prepared Horseradish
• 2 Dashes Worcestershire Sauce
• 1 Celery Stalk, For Garnish
• 

• Directions

  1. Carefully pour in vodka into jar, add CAJUN SEASONING and habanero chili. Stir to combine.
  2. Seal jar and set aside to infuse for at least two weeks. Once per day, invert jar and swirl to combine ingredients.
  3. Once vodka reaches desired potency, strain out peppers and seasoning and discard, or return peppers to jar for presentation.
  4. Pour CAJUN SEASONING onto small plate. Run lemon wedge around rim of pint glass, coating with juice. Roll rim of glass through seasoning to coat it. Fill glass with ice and set aside.
  5. Squeeze remaining juice from lemon wedge into cocktail shaker, then drop wedge into shaker. Squeeze juice from lime wedge into shaker and add wedge to shaker. Add remaining ingredients.
  6. Fill shaker with ice. Secure top and shake vigorously until frosty condensation forms on exterior. Strain into prepared pint glass and garnish with celery stalk.

RUB MY MEAT SEASONINGS - SWEET & SMOKY ROASTED CHICKEN RECIPE

Rub My Meat Seasonings - Sweet & Smoky Roasted Chicken Recipe

Calling for just three ingredients – chicken, Rub My Meat Seasonings Sweet & Smoky Seasoning, and sea salt along with fresh cracked black pepper to taste – this is a recipe for roast chicken at its simplest and best. The method is fairly straightforward. You season the chicken, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy. If you have time to season the chicken ahead, you should; it makes a difference in flavor. And bear in mind, if you have the kind of oven that starts smoking at high heat, you can cook your bird at 400 degrees instead of 450, though you’ll need an extra 5 to 20 minutes to get it done.

INGREDIENTS

• 1 (3 1/2-pound) whole chicken, patted dry
•   2 teaspoons fresh cracked black pepper or to taste
• 4 tbsp SWEET & SMOKY SEASONING

• PREPARATION

• 1. Season the chicken inside and out with seasoning blend. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
  2. Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Tie the legs together with kitchen twine. (If you don’t have twine, leave the legs as they are.)
  3. Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving. Season again with SWEET & SMOKY, Enjoy!

CAJUN SEASONED HADDOCK - RUB MY MEAT SEASONINGS

Baked Cajun Seasoned Haddock 

For a beautifully seasoned haddock fillet, follow this simple recipe and let our all natural CAJUN SEASONING do the work! Boasting the bright flavors of garlic, onion, herbs and spices, this seasoning instantly brightens any seafood dish bringing out the most flavorful and robust flavors possible.

Ingredients

Makes 1 serving

• 1 Haddock Filet, 6 - 8 ounces 
• 1 Tablespoon Garlic Butter
• 2 Teaspoons Blackened Cajun Seasoning

Directions

1. Preheat oven to 500°F.
2. Line oven-safe dish or pan with aluminum foil. Arrange haddock fillet flat side down, drizzle garlic infused butter and sprinkle with RUB MY MEAT SEASONINGS CAJUN SEASONING.
3. Bake fish in oven for approximately 6 minutes or until fish begins to pull apart and is firm to the touch. Slide fish off onto plate and Enjoy. Serve with a fresh, crisp garden salad, baked potato and lemon wedge.

Garlic & Onion Seasoned Avocado Toast

An extremely easy, simple and delicious healthy and flavorful snack

featuring RUB MY MEAT SEASONINGS GARLIC & ONION and LEMON

PEPPER SEASONINGS. 

Prep time: 5 min

Cook time: 5 min

Total time: 10 min

Directions

1. To assemble avocado toast, mash avocado with GARLIC & ONION SEASONING and a pinch of sea salt. 
2. Lightly toast bread of choice, and top each piece of toast with one quarter of mashed avocado. Sprinkle with LEMON PEPPER SEASONING. Enjoy!

Avocados are the trendy, ever popular super foods that pack a creamy and flavorful punch all your favorite dishes and snacks. They brighten up your smoothies, guacamole, salads, burritos. Avocados are high in fat. But it's monounsaturated fat, which is a "good" fat that helps lower bad cholesterol, as long as you eat them in moderation.

Avocados are very nutritious and contain a wide variety of nutrients, including 20 different

vitamins and minerals.

Here are some of the most abundant nutrients, in a single 3.5 ounce (100 gram) serving (3):

• Vitamin K: 26% of the RDA.
• Folate: 20% of the RDA.
• Vitamin C: 17% of the RDA.
• Potassium: 14% of the RDA.
• Vitamin B5: 14% of the RDA.
• Vitamin B6: 13% of the RDA.
• Vitamin E: 10% of the RDA.
• Then it contains small amounts of Magnesium, Manganese, Copper, Iron, Zinc, Phosphorous, Vitamin A, B1 (Thiamine), B2 (Riboflavin) and B3 (Niacin).

This is coming with 160 calories, 2 grams of protein and 15 grams of healthy fats. Although it contains 9 grams of carbs, 7 of those are fiber so there are only 2 “net” carbs, making this a low-carb friendly plant food.

Avocados do not contain any cholesterol or sodium, and are low in saturated fat. I personally don’t think that matters, but this is one of the reasons they are favored by many “old school” experts who still believe these things are inherently harmful.

HICKORY BBQ SEASONED CHICKEN - RUB MY MEAT SEASONINGS

Hickory BBQ Seasoned Chicken

Hickory BBQ chicken is quintessentially legendary thanks to the amazing flavor profile of RUB MY MEAT SEASONINGS HICKORY BBQ SEASONING. The spices and the technique are all part of what makes this chicken special. Our seasoning will handle the flavors, just make sure the chicken goes into hot oil and spices for the authentic crunch.

Prep time: 10 min

Cook time: 20 min

Total time: 30 min

Ingredients

Serves 3-6

• 1 Whole Chicken, cut into 8 pieces
• 1 Cup All-Purpose Flour
• 4 Tablespoons HICKORY BBQ SEASONING
• Oil For Frying

• Directions

  1. Mix the flour with 1 tablespoon of seasoning.
  2. Heat a deep skillet or a Dutch oven over medium heat and add 8 to 10 tablespoons oil of choice.
  3. Toss the chicken pieces in the flour to coat thoroughly.
  4. Shake off excess flour and place the pieces into the oil when it is shimmering. Do not over crowd the pan, and add extra oil if needed.
  5. Cook for 8-10 minutes or until the breading is golden to light brown. Flip the pieces over and cook for another 10-12 minutes. Check the internal temperature for 165° F
  6. In a medium bowl add the remaining seasoning.
  7. When the chicken pieces are ready ladle 6 ounces of hot oil into the bowl and mix with the spices.
  8. Toss the hot chicken in this oil to coat and serve immediately.
• 
  
• 
  

CHIA CINNAMON BUN ENERGY BARS - RUB MY MEAT SEASONINGS

Don't let the name scare you, these whole-grain bars taste like a treat! Crunchy, chewy, and flavorful, they're a satisfying way to energize your day! With the help from RUB MY MEAT SEASONINGS, there will be many variations and ways to tailor these bars to your family's specific tastes. Almond butter with sliced almonds and cranberries; peanut butter with chocolate chips and peanuts; or our favorite, unsalted peanut butter with cranberries, dried apples, and pecans and ofcourse our all natural cinnamon bun seasoning blend. Always produced fresh in small artisan batches to ensure optimal flavor and freshness. I incorporate the highest quality cinnamon blends into each batch giving the seasoning the perfect balance of natural sweet and spice. This recipe is adapted from King Arthur Flour.

PREP

17 mins. to 24 mins.

BAKE

23 mins. to 25 mins.

TOTAL

40 mins. to 49 mins.

YIELD

9 bars

• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup cooked quinoa, cooled
• 1/4 cup whole flax meal
• 3 tablespoons chia seeds
• 1/2 cup dried fruit, nuts, etc of choice.
• 1 large egg white
• 1/2 cup organic honey
• 1/2 cup peanut (or almond) butter (natural)
• 1/4 teaspoon fine ground sea salt
• 2 tablespoon CINNAMON BUN SEASONING 

Instructions

1. Preheat the oven to 325°F. Grease an 8" x 8" pan, or line it with parchment.
2. Toss together the oats, quinoa, flaxseed meal, chia seeds, dried fruit, and egg white in a medium-mixing bowl until thoroughly combined.
3. Warm the honey, nut butter, salt, and cinnamon bun seasoning in a small saucepan over medium heat, stirring constantly until well blended. Don't let it boil, just let it get warm and fluid enough to blend easily with the dry ingredients, 2 to 3 minutes.
4. Pour the honey mixture over the dry ingredients and mix until everything is coated.
5. Press the mixture into the prepared pan.
6. Bake the bars for 23 to 25 minutes, or until the oats on the edges start to turn golden brown. Remove them from the oven and let them cool completely before serving.
7. To serve, cut into squares and sprinkle with more CINNAMON BUN SEASONING roughly another teaspoon.
8. Yield: 9 bars.
9. 

   
   

10. NUTRITION INFORMATION

    • Serving Size 78g, 1 bar
    • Servings Per Batch 9 servings
    • Calories 285
    • Calories from Fat 111
    • Total Fat 12g
    • Saturated Fat 2g
    • Trans Fat 0g
    • Cholesterol 0mg
    • Sodium 118mg
    • Total Carbohydrate 38g
    • Dietary Fiber 6g
    • Sugars 21g
    • Protein 9g
    * The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

IRRESISTIBLE CINNAMON BUNS - RUB MY MEAT SEASONINGS

the classic flavor and aroma of a freshly baked cinnamon bun is to die for! they are best fresh out of the oven, topped with a decadent cream cheese frosting and served with a dark brew coffee. a sweet dough is key, that is why we have developed this delicious tasting recipe adapted from that of king arthur flour where we utilize our cinnamon bun seasoning brought to you by rub my meat seasonings. Better than just cinnamon, try our seasoning today and taste the difference. 

DOUGH

• 1 cup lukewarm milk
• 2 large eggs, at room temperature
• 1/3 cup unsalted butter, cut up
• 4 1/2 cups flour
• 1 3/4 teaspoons salt
• 1/2 cup granulated sugar
• 2 1/2 teaspoons instant yeast or active dry yeast

FILLING

• 1/3 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 4 tablespoons CINNAMON BUN SEASONING

ICING

• 6 tablespoons (generous 1/3 cup) cream cheese, softened
• 1/4 cup unsalted butter, softened

PREP 25 mins.

BAKE 13 mins. to 17 mins.

TOTAL 2 hrs 12 mins.

YIELD

12 large rolls

Instructions

1. To make the dough: Mix together and knead all of the dough ingredients — by hand, mixer, or bread machine — to make s smooth, soft dough.
2. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl, and let the dough rise for 60 minutes, or until it's nearly doubled in bulk.
3. To fill and shape the buns: Gently deflate the dough, and transfer it to a lightly greased work surface. Roll the dough into a 16" x 21" rectangle.
4. Spread the dough with the 1/3 cup butter. Season with CINNAMON BUN SEASONING, sprinkle it evenly over the dough.
5. Starting with a short end, roll the dough into a log and cut it into 12 slices.
6. Place the buns in a lightly greased 9" x 13" pan. Cover the pan and let the buns rise until they're nearly doubled, about 30 minutes.
7. While the buns are rising, preheat the oven to 400°F.
8. Uncover the buns, and bake them until they're golden brown, about 15 minutes. While the buns are baking, make the icing.
9. To make the icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla.
10. Remove the buns from the oven. Spread the icing on the buns while they're warm.
11. Serve buns warm, or at room temperature. Wrap in plastic and store at room temperature for a day or so; freeze for longer storage.
12. Yield: 12 large buns.

Hickory BBQ Salmon - RUB MY MEAT SEASONINGS

RUB MY MEAT SEASONINGS - HICKORY BBQ SEASONING provides the perfect balance of salt, sweet and hickory smoke to give meat a smoke-kissed flavor, whether cooking on charcoal, gas or even the stove top.

Contains a blend of salty, sweet and mildly hot spices with hickory smoke flavor

One tablespoon seasons a pound of meat or vegetables

SUGGESTED USES

For smoke-kissed flavor, use Hickory BBQ Seasoning as a marinade or dry rub

Sprinkle on grilled vegetables, baked potatoes or even French fries to add bold flavor

Hickory BBQ Seasoned Salmon

Our Hickory BBQ Seasoning was designed to deliver all the pleasure and taste of a smoky barbecue without any of the hassle. This oven-baked salmon recipe has only four ingredients, making it a simple yet full-flavored dish for any occasion.

Prep time: 2 min

Cook time: 10 min

Total time: 12 min

Ingredients

Makes 4 servings

• 4 Salmon Fillets, 5 ounces each, boned
• 4 Teaspoons Hickory Bbq Seasoning
• 1 Teaspoon Honey
• 1 Teaspoon Dijon Mustard
• Garnish With Fresh Dill

Directions

1. Preheat oven to 400°F.
2. Rinse salmon fillets and place onto sheet pan lined with aluminum foil.
3. Mix Hickory BBQ Seasoning with honey and mustard in small bowl. 
4. Spread mixture evenly over all salmon fillets.
5. Transfer sheet pan to oven and bake for 8 to 10 minutes, or until salmon is cooked to desired temperature.

THE MOST FLAVORFUL HONEY BBQ BEEF ROAST - RUB MY MEAT SEASONINGS

In my household everything we cook is prepared fresh using the most freshest ingredients we can get our hands on. Whether it's produce like crisp, juicy vegetables or a thick, tender cut of beef, both my wife and I prepare each meal before we eat. It is the way we have done it for years and it has worked. The foods we prepare and eat are very special to us and when we eat it is not just a task that takes up a slot of time in our day, it is an experience. What better way to cook and flavor your food other than naturally? That is why time and time again I use my go to seasonings from rub my meat seasonings. Each blend is low in salt, contains no artificial ingredients or fillers and is always produced with the freshest, most aromatic spices and herbs to ensure optimal flavor and freshness. Each blend is 100% original recipe and blended fresh in small artisan batches. Next time you cook a Sunday beef roast be sure you use our HONEY BBQ SEASONING before and after the cooking process for an amazing and absolutely delicious flavor.

Looking for a BBQ flavor variety? Try our 3 BOTTLE BBQ COMBO PACK featuring our great tasting HONEY BBQ, SWEET & SMOKY, and HICKORY BBQ SEASONING blends.