Bone in Pork Roast - Fan Submission!
Start by spreading a 3-Mustard rub & David’s Steak Rub liberally on the outside of a roast. Coat the potatoes with olive oil, garlic and herbes de Provence. Place the roast on top of the potatoes and roast for about 90min at 400-500 degrees.
Submitted by a friend of David and a huge fan of our condiments, GianCarlo Giarrusso!
David's "To Die For" Chili
Cook for approx 20 minutes 2kg of lean beef mince in a pan/pot with extra virgin olive oil. Sprinkle lightly some of Davids Special Steak Rub over the meat. In a separate pan saute finally chopped, vidalia onion for about 15 minutes and place sliced mushrooms in the pan.Sprinkle some of David’s Special Steak Rub over the mushrooms.Let them saute for approx 15 minutes and then combine the lean beef mince, onions and mushrooms in a large pot.Add one can of crushed tomatoes and 2 cans of diced tomatoes as well as a can of red kidney beans. Stir well and add 4 tabelspoons of Davids Spicy Rub!!. Bring to a boil stirring on a regular basis. Once boiling turn to low and leave cooking slowly for a couple of hours, stirring on a fairly regular basis!!
Chicken (Breast, Drum Stick, or Thigh)
Drizzle extra virgin olive oil on chicken. Sprinkle David’s Special Spice Rub. Squeeze fresh lemon juice over the chicken, repeat, half way through cooking, and again at the end. Cook in oven @ 350 degrees or barbeque on medium heat.
Pork Ribs (Baby Back, Spare, or Country)
Sever the membrane in between each rib by taking a sharp knife and cutting a quarter way through the vein. Rinse each rack, drizzle extra virgin olive oil on both sides. Place on a high barbeque flame and sear both sides. Once seared turn flame to low-medium and start basting both sides with David’s Fierce Marinade. Baste a final time once cooked and sprinkle on meat side a little bit of David’s Special Steak Rub. Allow to cool before slicing individual ribs. Everyone at our family cottage uses David’s Fierce Marinade as a dipping sauce!
Beef Steak Options (Use on Any Cut!)
David’s Fierce Marinade, David’s Special Steak Rub or David’s Dynamite Caesar Paste can be used as a marinade. Leave steaks out of refrigerator for at least an hour before placing on a high flame barbeque. Drizzle extra virgin olive oil on each side prior to cooking. If using the spice, first sear on both sides prior to sprinkling David’s Special Steak Rub on both sides. If using the Fierce Marinade and the Dynamite Caesar Paste baste with one or the other on both sides of the steak, then barbeque. When the steaks are cooked to desired liking, sprinkle some of David’s Special Steak Rub.
Lamb (French Cut, Loin, Chops, Bone-In or Boneless Leg)
Drizzle small amount of extra virgin olive oil over the lamb. In a bowl sprinkle David’s Special Steak Rub and toss. Sprinkle some fresh chopped herbs (i.e. basil, thyme or rosemary) over the chops. Leave meat in the fridge for 1 hour, to marinade, before placing on barbeque. I always recommend at a medium flame.
Purchase any hamburger brand or make your own. They become Gourmet by spicing them up. Add David’s Special Steak Rub, OR add David’s Fierce Marinade OR add David’s Dynamite Caesar Paste. Our son knows, that all three “David’s” Products make a great burger even better!