Championship BBQ Rub

Ok, I had to wrestle this one from my husband's crinkled, dog-eared, often immitated, never duplicated (well, actually we often copy the pages so he doesn't get them sticky w/ BBQ sauce)...favorite BBQ book of all time: Barbecue Secrets: Unbeatable Recipes, Tips and Tricks from a Barbecue Champion by Ronnie Shewchuk. 

This rub has soooo many applications.  We've used it for every sort of chicken, whole, wings, breasts, you name it.  We've used it for pork chops.  Steaks.  On burgers.  Its just an amazing staple rub to have on hand.  And to give as gifts.  Yes gifts.  As in people will wonder what exactly makes the food SO good, can I please have some, I will love you forever.

Which is why, to bring this full circle, I had to make a few promises to Nick, in order for him to allow me to "release" his favorite rub.  He even wanted me to change one ingredient in the list, just to make it a *little* bit different.  Um, no.  Its published in a book, you did not dream it up - I will share it with whoever wants a copy of this TO DIE FOR BBQ Rub.  So without further ado, here's an amazing all-purpose BBQ rub...

Championship BBQ Rub
 
Here's what we used:
 
1/3 cup black pepper

1/4 cup celery salt
1/3 cup chili powder
1/4 cup garlic salt
1/4 cup onion salt
1/3 cup paprika
1 cup sugar
1/4 cup Tony Chachere's (or other cajun seasoning mix)

Here's what we did:

Simply combine all ingredients in a mixing bowl, and then store in an air tight container.  This keeps well for 4-6 months...until it runs out.  We make several batches a year and then use as needed until its gone.  And we give a lot away...usually after a BBQ.

One great, easy way to apply this is to take your protein, brush with a thin layer of Yellow Mustard, and then sprinkle an even layer of BBQ Rub on top.  *Oops, that's another BBQ Secret*.

Vegetarian 3-Bean Chili

This original recipe was a hit last night, as a side to Nick's classic BBQ Chicken.  Just enough for 4-5 people as a side portion...if you want more, double it!







Vegetarian 3-Bean Chili

Here's what I used:

1 can dark kidney beans
1 can black beans
1 can great northern beans
1 can Rotel (spicy diced tomatoes and green chiles)
1 green bell pepper, seeded and chopped
1 medium white onion, chopped
2 cloves garlic, sliced thin
2 tbsp olive oil
S&P
3 chicken bullion cubes (or 2-3 cups chicken stock)
2-3 cups water (if using bullion)

2 tbsp Cumin
1/2 tsp Cayenne Pepper
1 tbsp Chili Powder
S&P to taste

Here's what I did:

Rinse all beans in a colander to remove residue.

In a large pot or stock pot, heat up olive oil on medium heat and saute onions and green peppers 5-7 minutes, until slightly clear/opaque.  Add garlic and saute for one more minute. 

Add remaining ingredients and stir to incorporate.  Add all seasonings, omit Cayenne if milder heat is desired.

Simmer on med/low for 15-20 minutes, or until chili has thickened slightly.  If flavor is too spicy, add in more bullion/water or chicken stock.

I just had this again for lunch.  I venture to say this was better than the chicken.  (Don't tell my hubby).