Licensed to Grill Spice Set
10 Jar Set of Spices and Seasonings Perfect for Grilling
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Details
"Just call me Master. Grill Master." That's what you'll be saying when you get your hands on this spice set that's got every seasoning you need to make the most flavorful, fired up food. Scotch bonnet-spiced Jamaican Jerk? Check. The hickory-smoked flavor of Longs Peak Pork Chop Spice? Yup. Zingy, bright California Citrus Rub? Of course. From steak and chicken to veggies, you'll have all the ammo you need to grill up a killer meal. Then pair your culinary creations with a martini - shaken or stirred is fine - and enjoy.
This spice set contains the following products in 1/2 cup glass jars:
Black River Creole
Jamaican Jerk Seasoning
Hudson Bay Beef Spice
TSM BBQ Chicken Rub
California Citrus Rub
Asian Delight BBQ Rub
Pearl St. Plank Salmon Rub
Nantucket Herb & Citrus Rub
Longs Peak Pork Chop Spice
Pikes Peak Butcher's Rub
Ingredients
Black River Creole: Salt, Hungarian paprika, roasted garlic, toasted onion, black pepper, cayenne, French thyme, Greek oregano
Jamaican Jerk Seasoning: Toasted onion, salt, allspice, garlic, sugar, Mediterranean thyme, chives, black pepper, nutmeg, Saigon cinnamon, sage, scotch bonnet chiles
Hudson Bay Beef Spice: Sea salt, black pepper, white pepper, garlic, onion, coriander, caraway, rosemary, thyme
TSM BBQ Chicken Rub: Sea salt, garlic, brown sugar, onion, California paprika, mustard, cayenne, savory
California Citrus Rub: Black pepper, lemon peel, orange peel, garlic, white sugar, crushed red pepper, citric acid, parsley
Asian Delight BBQ Rub: White sugar, salt, garlic, ginger, cinnamon, black pepper, crushed red pepper, star anise, fennel, cloves, white pepper
Pearl St. Plank Salmon Rub: Maple sugar, smoked Spanish sweet paprika, salt, chiles, garlic, yellow mustard powder
Nantucket Herb & Citrus Rub: Dry grey sea salt, granulated garlic, ground rosemary, orange peel, lemon peel, black pepper, lemon verbena, parsley
Longs Peak Pork Chop Spice: Salt, garlic, onion, black pepper, shallot, ginger, hickory smoked salt, hickory smoked flavoring, regular mustard powder, crushed brown mustard seed
Pikes Peak Butcher's Rub: Black pepper, sea salt, white pepper, red bell pepper, garlic, minced green onion, parsley
Dietary Information
Contains
Licensed to Grill Spice Set Recipe
INGREDIENTS:
Heavy duty aluminum foil
12 to 16 oz. cooked/smoked turkey
sausage links, sliced thick*
4 to 8 small red potatoes, halved
1 to 2 ears corn, shucked and cut into 1- to 2-inch rounds
1 large zucchini, cut into 1-inch thick slices
1 red bell pepper, cut into 1-inch chunks
1/2 onion, sliced thick
4 Tbsp. olive oil
4 to 8 tsp. choice of seasoning:
Black River Creole
Jamaican Jerk Seasoning
Hudson Bay Beef Spice
TSM BBQ Chicken Rub
California Citrus Rub
Asian Delight BBQ Rub
Pearl St. Plank Salmon Rub
Nantucket Herb & Citrus Rub
Longs Peak Pork Chop Spice
Pikes Peak Butcher’s Rub
DIRECTIONS:
Preheat grill to medium-high. Tear off 4 pieces of foil, about 12-inches long each, and lay them flat on a work surface. Divide sausage and veggies evenly to make a pile on each piece of foil. Sprinkle 1 Tbsp. oil and 1 to 2 tsp. seasoning of choice over each pile and toss to coat. Bring two sides of the foil together and roll tightly to seal. Roll the remaining sides of foil closed to seal. You should end up with 4, well-sealed foil packets. Set packets on grill, close lid, and cook for 15 to 20 min., turning packets over every 5 min. for even cooking. Remove one packet from the grill and carefully open it to test doneness; packets are done when potatoes are easily pierced with a knife.
NOTES:
*Use a mild-flavored sausage that’s already cooked/smoked so it only needs to heat through on the grill. Sweet Italian turkey sausage and smoked Andouille turkey sausage work well.
YIELDS: 4 servings
THANKS TO: Jane, 15-year-old customer and spice lover in Denver, CO