Delicious spice blend based on high quality natural elements, without glutamate, anti-caking agents or preservatives. This blend of herbs is perfect for grilled fish and shellfish as it enhances their delicate flavor with fresh tones such as mint, fennel seed and coriander, and gives it color thanks to a touch of curry. Finally, a touch of tomato and a pinch of garlic were added to the recipe as natural flavor enhancers, making this mixture well balanced.
Venequ Fish Dry Rub is a mix of ingredients ideal for slow cooking at low temperature method (Low & Slow) and can also be used as a flavoring. for potatoes and grilled vegetables.
It is an excellent gift for those who love American barbecue and prefer high quality natural products.
Pork Dry Rub: Whole cane sugar, Salt, Paprika, Coriander, Lemon peels, Onion, Tomato, Rosemary, Black pepper, Ginger, Garlic (may contain traces of SULPHITES), Parsley, Juniper, Mint, Laurel, Fennel, Pink pepper, Basil, Green pepper, Chili pepper, CELERY, MUSTARD.
Keep in a cool and dry place.
|Optimal storage time||
MARINATING: remove all the water that remains on the surface of the meat before greasing it with VENEQU BBQ SAUCE sauce or alternatively with olive oil, making sure to grease the entire surface with your hands to obtain a homogeneous coating.
Apply the VENEQU DRY RUB and then rub it vigorously dry on the meat. For large pieces, use abundant VENEQU DRY RUB on both sides, and for even larger pieces of meat such as roasts and ribs it is advisable to rub the dressing with the knuckles of the hand so that it penetrates deep into the meat.
Una volta applicato uno strato di VENEQU DRY RUB sulla carne sono sufficienti, prima di andare in cottura, da 15 minuti di marinatura fino a diverse ore a seconda della dimesione della pezzatura. Per evitare che gli zuccheri presenti nel condimento possano bruciare assicurandosi di spruzzare un po’d’olio sulla griglia prima della cottura.
Ottimo anche per dare quel BOOST DI SAPORE in più se spolverato su patate fritte, patate al forno, fagioli, verdure in genere, oltre che su bistecche, hamburger, pulled pork, tartare e altro ancora.
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