Everglades Seasoning – A Review
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A friend at work recently gave me a bottle of Everglades Seasoning to try. She raved about it, and I couldn’t wait to try it.

Some recent Striper Fishing trips gave me just the right opportunity to try the seasoning.

I tried their All-Purpose Seasoning but they make some other sauces and rubs as well.

This is a great seasoning right out of the bottle with some pepper and citrus notes in there, along with some onion and garlic. Finally, there are some notes that you justttt can’t quite put you finger on. The blend is fresh and savory, and all of the flavors balance nicely.

I used the seasoning on some baked fish with lemon and dill – that dish turned out great. Where the blend really shined though was mixed in with my flour and cornmeal when I pan fried the striper filets. This was a huge hit with my family and that fish turned out great!

You can view lots of cool recipes on the Everglades website: RECIPES

You can buy their products online here: BUY Everglades products.

I didnt try this product on other meats but I know it would go great on chicken for sure. I can’t wait to keep experimenting!

I enjoy unique spices and rubs, and this one certainly falls into that category. Give it a try!

Review – Original Southern Kick Rub – by Streetside BBQ
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I’d like to thank the good folks of Streetside BBQ for sending me some Sweeet Heat Original Southern Kick BBQ rub for me to review.

Original Southern Kick BBQ Rub

The label says “Sweeet Heat” and that’s exactly what it is. I’ve tried “sweet n heat” rubs before, but I think this one has the most heat of all of them. The cool thing is, when you taste a little rub on your tongue, there is a lot of heat. Use it on your BBQ, and the heat turns into a nice glow.

I tried it a couple of ways. First on smoked pork chops. I rubbed them pretty heavy a few hours before smoking, then I smoked them until they were about 165 internal temp and then gave them a sear. These turned out great, and both the sweet and heat flavors came through nicely.

Next I tried it on chicken. Rubbed the chicken on both sides and refrigerated for several hours, and then put on the smoker.

I took the chicken up to about 170 and then raised the smoker temp to try and crisp up the outside a bit. I basted with a mustard based sauce and I really liked the way the flavors came through. They cook up with a nice balance of sweet and heat.

Great job by Streetside BBQ. This rub has a nice consistency. It’s flavor is fresh and bright, and it has some serious heat which mellows out nicely as it cooks. If you like rubs that have sweet and heat, this is a “must try”!

You can check out their full line of products here: Streetside BBQ Products

Best of Luck to The Fiery Fork
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My good friend Lisa de Rosa along with her husband Chef Greg have embarked on a brand new journey known as The Fiery Fork

Per their website, the Fiery Fork is about “Family, Food and Tradition”. Greg is a very skilled and successful chef. Lisa is an entrepreneur and an authority on essential oils. They have joined forces to combine those two loves into something amazing, sprinkled liberally with stories of family. Memories and laughs and experiences both good and bad. Greg and Lisa share amazing recipes, tried and true natural products, and smiles in abundance.

On their site, Lisa and Greg tell us:

What will you get from our site? Well… thank you for asking!

Chef Greg will teach you to create awesome, delicious meals and save time in the kitchen so you can spend it with your family!

You will learn #ProTips and #ChefHacks.

You will learn tips on how to create new traditions and lifelong memories with your family.

You will learn to incorporate Essential Oils into your meals for added health benefits. Last, but not least, you will be able to feel like a PRO at home and in that kitchen (like a #Boss) in no time!

Get ready for our journey!

So, Dry Rubbed Rat readers – what are you waiting for??

I highly encourage you to LIKE them on Facebook.

Love to cook? Want to learn? Peruse their amazing RECIPES.

Sign up for their cool newsletter or connect with Lisa and Greg HERE

Not convinced? Check out one of their cool videos:

Best of luck to friends Lisa and Greg – I know they will rock this! I even see a guest post or two from them, in the future.

Firebud Brands Presents – Pow Pow Sauce
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I need to again extend a “Thank You” to Firebud Brands for sending me some of their products to review. I’d invite you to read about their great rub and one of the best sauces I have reviewed – Salvation Sauce.

With that, we’re on to Pow Pow Sauce. Per Firebud, Pow Wow Sauce “is an Asian-inspired gourmet marinade and cooking sauce. It blends the sweet of pineapple juice from the Hawaiian Islands with the savory of soy, ginger and garlic from Southeast Asia. This versatile condiment can be used to complement all types of food, including: beef, chicken, pork, seafood and veggies.

Pow Pow Sauce© packs a punch of pure umami enlightenment…Enjoy!!

When I tested the sauce, I used it as a marinade – once on chicken and once on pork chops. I love teriyaki-type marinades and Pow Pow didn’t disappoint. It had the typical teriyaki flavor with additional layers of complexity and flavor. The flavor was deep and rich and full of complex notes. The grilled chicken ended up great!

I marinated the pork chops for about 6 hours in the fridge, in a leak-proof container. I turned it over every hour or so. Then I grilled the chops over charcoal. I love grilled pork chops. I love pork chops and teriyaki. Pork chops grilled that have been marinated in Pow Pow Sauce? Out-standing!!!

This is another hit from Firebud. The sauce is rich and flavorful, and just the right thickness for marinating or basting. The flavor profile is big and complex – clearly they don’t take shortcuts on ingredients. The bottle sells for around 7 bucks and it is worth it. If you like Asian-inspired flavors on your meats – I’d highly recommend Pow Pow Sauce.

Oh – and the best part? Pow Pow Sauce© is made with 100% All Natural Ingredients and is a Gluten Free, High Fructose Corn Syrup Free and Preservative Free Product. Good stuff.

Trout Pico de Gallo
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Recently I want on a relatively rare fishing trip and as a result I came into possession of some Rainbow and Tiger Trout. Wanting to do something a bit different, I recalled my friend John Greiss touting something called “Trout Pico de Gallo”. From Wikipedia (I know – not necessarily the best source. In this case, though – sufficient)

In Mexican cuisine, pico de gallo also called salsa fresca, is a fresh, uncooked salad made from chopped tomato, onion, coriander leaves, fresh serranos (but jalapeños or habaneros may be used instead), salt, and key lime juice. Other ingredients may also be added, such as shrimp or avocado.

I fried the trout in olive oil, and then removed the crispy skin, setting aside for my dogs who had waited patiently for a treat. I then carefully deboned the fish right in the pan. With trout, you can list the spine out gently and most of the bones will come out with it. I then broke up the meat and set it aside to cool.

While the meat was cooling I chopped up white onion, Roma tomatoes, cilantro, garlic, and jalapeno. I tossed together with salt and lime juice and then added the trout and tossed again.

This was a huge hit. My family and coworkers all loved it. It’s healthy too. This pico was bursting with flavor and the trout was a perfect addition of protein – mild and a great texture.

Of course, I’m a traditionalist too – I had to pan fry a few the old-fashioned way. Dredged in cornmeal, flour salt and pepper, and fried in butter. mmmmmmmmmmm