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Denton Courthouse Rub (Organic)

$6.00

Product Description

Package weight:  3 ounces

A tasty North Texas blend for grilled and roasted meats.

Ingredients: Organic Paprika, Organic Onion Granules, Organic Parsley, Organic Golden Cane Sugar, Organic Black Pepper, Organic Garlic, Sea Salt, Orange Peel Powder.

Contains Salt and Sugar.

*Dust on chops or burgers before grilling.

*Rub generously onto thick steaks, roasts or brisket

*Mix with vinegar or citrus juice for marinades.

*For large cuts of meat, use 1-2 teaspoons per pound.  Rub into all sides of meat and allow to rest in the refrigerator for an hour or overnight before roasting indoors or smoking outside.  Bake briskets in a covered smoker or in the oven at 250 degrees for 6 hours.

*Also very good sprinkled on root vegetables before roasting.

 

RECIPE:  Pepper-crusted Rib-eye Steak

2 tablespoons COARSE-GRIND BLACK PEPPER

1 tablespoon DENTON COURTHOUSE RUB

4 rib-eye steaks, 1 inch thick

In a bowl, combine black pepper and DENTON COURTHOUSE RUB.  Moisten steaks and sprinkle spice mix on both sides of meat.

Grill or broil until desired doneness.

*Any leftovers can be sliced and stuffed into chewy rolls, or placed atop a mound of salad greens with a vinaigrette dressing.

Yield:  4 servings

 

RECIPE:  Denton Courthouse Stew

1 pound stew meat, or cubed roast

4 teaspoons DENTON COURTHOUSE RUB

2 tablespoons cooking oil

4 cups diced, fresh vegetables (potatoes, carrots, onions, bell peppers, celery)

1 can or 2 cups frozen vegetables (corn, green beans or baby lima beans)

1  15-ounce can tomato sauce

2 cups water

Sprinkle 2 teaspoons DENTON COURTHOUSE RUB over meat.  Work in with fingertips until spices are mixed in evenly.  In a large Dutch oven or stewpot, brown the seasoned meat in heated oil over medium heat.

Add fresh and canned vegetables, including tomato sauce.  Stir in water and remaining 2 teaspoons DENTON COURTHOUSE RUB.  Cover and simmer over medium-low heat for 2 hours.

*Serve with toasted garlic bread, cornbread or Texas Toast and a salad.

Yield:  4-6 servings

 

RECIPE:  Green Chilies and Rice Soup

3 cans chicken broth

1 soup can water

2 cups milk

1 cup uncooked long-grain white rice

1/2 teaspoon DRIED MINCED GARLIC

2 tablespoons DRIED CHOPPED ONION

1  15-ounce can diced tomatoes

2  4-ounce cans diced green chilies

2 tablespoons DENTON COURTHOUSE RUB

1 pint heavy cream

4 ounces Monterrey Jack cheese, grated

4 ounces sharp cheddar cheese, grated

In a Dutch oven or stew pot, pour broth and milk, then add uncooked rice.  Add dried garlic and onion; simmer, covered for 20 minutes.

Add tomatoes, chilies, DENTON COURTHOUSE RUB and cream; stir while heating.  Mix in cheeses, stirring until melted and creamy.  Thin with extra broth or water if too thick.

*Serve with corn tortillas, Texas Toast or French bread.  Add a leafy green salad.

Yield:  4-6 meal-sized servings

 

RECIPE:  Barbequed Country Ribs

3 pounds pork loin country ribs

4 teaspoons DENTON COURTHOUSE RUB

1 cup tomato juice

1/2 cup tomato ketchup

1/4 cup water or beer

2 tablespoons cider vinegar

1 tablespoon Worcestershire sauce

Place ribs in a roasting pan.  In a bowl, mix remaining ingredients together and pour over ribs.  Cover and place in the oven set at 350 degrees, and bake 2 hours.

*Potato salad and pinto beans are all you need with these ribs.  Include chow-chow or green tomato pickles on the side.

Yield:  4-6 servings

 

RECIPE:  Tailgate Steaks

4 rib-eye, sirloin or New York strip steaks

2 tablespoons olive oil

1 and 1/2 tablespoons DENTON COURTHOUSE RUB

1 tablespoon HERBES DE PROVENCE

Rub steaks with oil and sprinkle 1/2 DENTON COURTHOUSE RUB onto each side.  Follow this by sprinkling HERBES DE PROVENCE onto just one side of the steaks.

Grill immediately, or marinate until ready to cook.

*A Helpful Hint:  If these steaks are going to travel to a picnic or tailgate party, do all this seasoning prep before leaving the house.

 

 

 

 

 

 

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Additional Information

Weight 4 oz
Dimensions 6 x 4 x 2 in
Size

3 ounce

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