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Home BBQ Championship Rubs & Seasonings, featuring BBQ Beef Rub & Grill, and World Famous Rib Rub, the rubs used by the Championship BBQ Competition team to win FBA Team of the Year for 5 Consecutive Years (2003-2007), KCBS Top 10 Team of the Year finishes in 2004 and 2006, FBA Triple Crown Champion 2008, and many other awards, by many other teams. In addition to those 2 rubs we have 8 more blends, including flavors such as Garlic Lovers, Sweet Orange Habanero, and many more.

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Old 05-06-2011, 09:02 PM   #1
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Join Date: 02-21-05
Location: Oviedo, FL
Default Recipes

Here are a few recipes using rubs!


Items Needed:
2 – 3 lb Bone-in Pork loin roast
1 Jar of Old Florida Key Lime Jerk Seasoning

Marinade Ingredients:
2 cups of Cider Vinegar

Mix Marinade Ingredients in non-reactive bowl. Place pork roast and Marinade in a sealed container or plastic bag, and let marinate for a minimum of 1 1/2 to 2 hours.
Remove the pork roast from the marinade, and discard the marinade.
Season pork roast liberally with Old Florida Key Lime Jerk Seasoning.
Let stand for 15 to 20 minutes before cooking.
This roast needs to be cooked indirect at a temperature of 350 degrees for approx. 20-25 minutes per pound. The internal temp of the roast when finished should be 150-155 degrees.
After removing from heat, let stand for 15 minutes before slicing. This will let the juices settle inside the roast.
This recipe can be used for cooking in the oven, smoker or grill.


Pan Fried Catfish Filets

This recipe came from Candy Weaver


1-2 lbs. – Catfish Filets
2 cups - Buttermilk
4 tsp – Deep South Tangerine Pepper
1 cup – flour
2 - tsp salt
2 - tsp pepper
canola oil

Place catfish fillets in buttermilk and let soak 6 to 8 hours, remove the catfish from the buttermilk, and squeeze off excess buttermilk. Pat fillets dry with paper towels. Season each side of fillet with approx. 1 tsp of Tangerine Pepper. Let marinate with spice for 15 to 30 minutes.

Combine flour and salt and pepper.
Coat both sides of filets with the flour mixture.
Place catfish in heated canola oil.
Cook approximately 3 minutes per side (look for flaking and separating of texture, do not overcook)
Let catfish drain on paper towels… Serve and enjoy


Ingredients Needed:
4 whole potatoes cubed (approx. 1 potato per person)
1 Med. Sized Sweet Onion (Vidalia works great)
2 tblsp Salted Butter, margerine, or olive oil
1 jar Butcher Block Garlic Lovers Steak Seasoning.


Cut potatoes into cubes
Chop or dice onion
Heat butter, margerine, or oil in skillet or frying pan.
When fully heated, add potatoes
Sprinkle on (liberally) Butcher Block Garlic Lovers Steak Seasoning
When the potatoes are almost fully cooked add chopped or diced onions
Season to taste
Remove from heat when potatoes and onions are fully cooked (browned and soft).Enjoy as a side dish with BBQ or your favorite steak!
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Old 05-10-2011, 04:29 PM   #2
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Join Date: 02-21-05
Location: Oviedo, FL
Default BBQ Beef Ribs

From the Cooking Class


  • 1/4 cup Brown Mustard
  • 1/4 cup Olive Oil
  • 2 tablespoons Lemon Juice
  • Beef Rub & Grill
  • 4 to 6 pounds Beef Ribs

Mix all ingredients in a non-reactive bowl. Liberally coat ribs with the wet rub mixture. Let marinate for a minimum of 4 hours (best overnight). Place in smoker (or indirect on grill)at 250 degrees for approximately 2 hours. Wrap in aluminum foil and cook for an additional 1 hour or until ribs are tender.
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Old 06-09-2011, 11:18 AM   #3
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Join Date: 02-21-05
Location: Oviedo, FL
Default Grilled Grouper W/Tangerine Salsa

Grilled Grouper W/Tangerine Salsa
From the cooking class..

•10 to 12 medium Grouper filets
•3 to 4 Tangerines (diced for salsa)
• Green onions (diced for salsa)
• Cilantro (diced for salsa)
•2 to 3 medium Tomatoes (diced for salsa)
• Dried cranberries
•1/4 cup Honey
• Sweet Orange Habanero Seasoning
• dash Chile powder


Mix green onions, cilantro, diced tomatoes, dried cranberries, and tangerines'
Add 2 Tablespoons Honey, and a dash of Chile Pepper.
Mix well, and let rest.

Oil grill well (or fish will stick!)…

Season Grouper Filets with Sweet Orange Habanero Seasoning.
Grill direct for approximately 2 to 3 minutes, then turn.
Grill remaining side for about the same, internal temp of fillet should be 135 degrees.
Remove and serve with salsa
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Old 09-29-2011, 05:05 PM   #4
Pinot 667
Wandering around with a bag of matchlight, looking for a match.
Join Date: 11-05-10
Location: San Luis Obispo, CA

That salsa looks good! Reminds me of somthing I had years ago but lost the recipe. The one I use to have called for white peppar instead of Habenero and I loved it with a nice grilled fillet. Thanks, I look forward to trying this one.
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Old 11-27-2011, 05:25 PM   #5
Found some matches.
Join Date: 11-24-11
Location: Gilbert, AZ

This is the type of information I need! My wife keeps questioning my desire to BBQ since cooking on a gas grill is so much faster. After a few of these meals I doubt she will be complaining anymore. Thanks for sharing.
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Old 12-28-2011, 10:19 PM   #6
On the road to being a farker
Join Date: 11-12-11
Location: Baton Rouge, LA

Kevin, I used your Old Florida Key Lime Jerk on a pork tenderloin and LOVED it. Thank you!
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