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Hot & Smokey Chipotle Rub

I have always loved the flavors of South Western cooking, such as smoked jalapenos, cilantro and citrus. Doug’s Hot and Smokey Chipotle rub blends these flavors together along with the sweetness of brown sugar to balance the heat. This rub is great on beef, seafood, pork and poultry.

Beef
Seafood
Pork
Poultry

 

 
Doug’s Hot and Smokey Chipotle Rubbed Sirloin Steak

Single serving size is 6 oz. per person

1. In a glass bowl, mix together 3 tbs. of Doug’s Hot and Smokey Chipotle rub and 3 tbs. canola oil for each pound of beef.
2. Spread the mixture on the rib roast and cover with plastic wrap and place in the refrigerator between 4 to 24 hours.
3. 20 minutes before you are ready to cook preheat your charcoal or gas grill to high heat. Clean the cooking surface with a grill brush, and oil the grates with paper towel dipped in canola oil (held with cooking tongs).
4. Place the steak on the grill, and cover for approximately 4 minutes.
5. Turn the steak, and cook for another 4 minutes or until the internal temperature reaches 135oF.
6. Let the steak rest for 10 minutes.
7. Slice on the bias and serve.

 

Doug’s Hot and Smokey Chipotle Rubbed Scallops

1½ pounds sea scallops (about the size of a short, squat marshmallow)

Serves 4
1. Remove the small side muscle from each scallop.
2. Lightly sprinkle the top and bottom of each scallop with Doug’s Hot and Smokey Chipotle rub.
3. Heat a large cast iron skillet (or heavy bottom sauté pan) over medium high heat for one minute.
4. Add 1 tbs. of butter to the pan and once the butter turns golden brown, add half the scallops to the pan.
5. Cook the scallops for 1½ to 2 minutes. Adjust the heat so the butter does not burn.
6. Turn the scallops and cook for another 1 to 1½ minutes.
7. Remove the scallops. Add another 1 tbs. of butter to the pan, and cook the remaining scallops.
8. Serve immediately after cooking.

 

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