Rub It Down - BBQ & Dry Rub Recipes (No Frills Cookbook Collection 3)

By Emmy Gatrell

Who doesn’t love barbeque?

From USA Today Best-Selling Author and Foodie, Emmy Gatrell comes a cookbook series for the people who skip the stories and long-winded explanations to get to the good stuff—the recipes!

Achieve the most flavorful proteins ever with Rub it Down—BBQ & Dry Rub Recipes, Volume Three of the No Frills Cookbook Collection. Seventy-seven recipes from the USA and around the world will take your food to the next level the next time you grill! Or bake, or sauté, or pan fry, or...

From experts to folks that can barely boil water and everyone in-between, these recipes are for you.

One-Click and start your flavor journey today!

• Language: English
• Publisher: Emmy Gatrell
• Release date: Oct 1, 2020
• ISBN: 9781005913939

Emmy Gatrell

Emmy Gatrell is a Fantasy and Paranormal Romance writer ranging from Sweet (YA/NA) through four-flame +18.She grew up Metro-Detroit and went to Siena Heights University in Adrian, Michigan before moving to Georgia. After spending more than a decade there with her husband, kids, and dogs. Her family realized Georgia was still too cold, and now live in Costa Rica where it's summer all year and our seasons are; kind of dry, a little rainy, and deluge.Emmy has published the first three of six novels in the Daearen Realm series; Meanmna, Bienn-Theine, and Eitlean, book four is slated for a 2017 release. And she's published the first two novels of her Paranormal Shifter Romance series, The Lupinski Clan; Fate is a Mated Bitch and Forgiving Fate.Emmy’s love of her roots and traveling comes out in her writing as I create a new realm of existence with the Daearen Realms an entirely new breed of Shifter with the Lupinski Clan and whatever she comes up with next.

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Dry Rubs

Basics, Instructions, & Safety

What’s in a name?

Well, as the name implies, a dry rub does not have a liquid component, it’s dry.

Although, you can choose to apply oil or mustard to your prepped protein and stick your dry rub to that if you want. It’s not necessary, but can be magical on certain types of proteins like pork butt and shoulder, beef roasts, or any type of ribs.

A rub is meant to be used on meats that will be slowly cooked or barbecued, either indirectly on a grill or in an oven, because the sugar you’ll find in a lot of rub recipes will burn over or in too high of heat. Cuts of protein that don’t require a long cooking time, like chicken breasts, chops, loins, or seafood, can be cooked at a higher heat. You might get a little char, but you won’t get a blackened lump of partially raw