spice blend

Spice Rubs and Blends: Award Winning Recipes From The 2014 Iowa State Fair!

http://www.iowastatefair.org/media-center/image-library/Whew. Almost four weeks after it ended, we are almost recovered enough to be hungry again, after the fantastic contest judging we got to do at the 2014 Iowa State Fair.

There were so many delicious entries in every contest that AllSpice held this year, and the Spice Rubs and Blends category was no exception.

From chicken to pork to beef, we got to sample dozens of your best recipes for spice blends and rubs.  We’re inspired by your creations!

And now, we’d like you to get inspired, too: all the award-winning recipes from the AllSpice contests have been entered into the AllSpice recipe database, so we can share them with all of you!

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Beef Rub Blend

This recipe took 2nd place at our Beef Rub Contest at the 2014 Iowa State Fair!

INGREDIENTS

Steaks

4 tsp Peppercorns, Black Smoked Whole
1 tsp Coriander, Extra-Bold Whole
2 tsp Chervil
1/2 tsp Black Mustard, Whole
2 tsp Hickory Smoked Salt
4 tsp Garlic, Granulated
2 tsp Onion, Granulated
1 tsp Cumin, Ground
1 Tbsp Worcestershire Powder
1/2 tsp Lemon Pepper
1/2 tsp Yellow Mustard, Ground
1/4 tsp Chipotle Chile Brown Powder

STEPS

Using a spice grinder, grind together whole peppercorns, coriander, chervil, and black mustard seeds. Combine with all other ingredients.

Rub steaks with olive oil or vegetable oil, then liberally apply spice rub to all surfaces.

Grill steaks over direct heat until well browned. Move browned steaks to indirect heat, and cook to desired doneness.

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Yummy Grilled Pork Chops

This recipe took 2nd place in our Pork Rub Contest at the 2014 Iowa State Fair!
INGREDIENTS

2 Niman Ranch bone-in center cut pork chops (about 12oz each)
2 Tbsp vegetable oil
2 tsp Kosher Salt
4 tsp Herbes de Provence
2 tsp Lemon Pepper

STEPS
Rub the chops with oil. Combine the spices and rub into the meat. Cover and refrigerate several hours or overnight. Grill over medium hot coals, turning several times. cook to an internal temperature of 145 degrees. Let rest 20 minutes before serving. Garnish as desired.

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Chicken Rub Spice Blend – Blue Ribbon State Fair Winner!

This recipe took first place in our 2014 State Fair Chicken Rub Contest!

INGREDIENTS

1 tsp Chervil
2 tsp Smoked Black Pepper
1 tsp Hickory Smoked Salt
1 tsp Onion, Granulated
1 tsp Garlic, Granulated
2 tsp Aleppo Chile
1/2 tsp Rosemary, Ground
1/2 tsp Ginger, Ground
1 tsp Annatto Powder
1 tsp Paprika, Smoked Hot

STEPS
Combine all ingredients in small bowl. Rub chicken with olive oil or vegetable oil, then liberally apply spice rub. Grill chicken over indirect heat until chicken reaches an internal temperature of 165 degrees.

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Glazed Grilled Chicken

This recipe took second place at our 2014 Iowa State Fair Chicken Rub Contest!

INGREDIENTS

one-6-8 lb roasting chicken, halved
1/2 Cup vegetable oil
For Rub:
2 Tbsp granulated sugar
2 tsp Smoked Hot Paprika
1 tsp Garlic Powder
1 1/2 tsp Rosemary, Whole
2 tsp Kosher Salt
2 tsp Chili Powder
1 Tbsp lime juice

For Glaze:
1/4 Cup vegetable oil
1/4 Cup honey
2 tsp Chili Powder
1 Tbsp lime juice

STEPS

Combine all rub ingredients with the vegetable oil to form a paste. Rub under and over skin of chicken. Cover and refrigerate overnight.

Grill over indirect medium-high heat. Brush with Honey Chili Glaze and allow to rest 20 minutes before serving.

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