Give the gift of premium BBQ rubs and Seasonings made from high quality spices, each bag capable of making up to 10 lbs of seasoned meat.
All natural, No MSG, No Gluten, No High Fructose Corn Sweetener. Just clean and natural seasonings and rubs.
Give the perfect gift of BBQ rubs. All natural, real spices and in 4 amazing varieties. Creamy Ranch Santa Maria Seasoning, Texas SPG, Big Butt Carolina, Baja Fish Seasoning easily making over 50 lbs of meat combined.
A full 3 Oz Bag, resealable and reusable.
Creamy Ranch Santa Maria Seasoning
Our cool Creamy Ranch Santa Maria Seasoning is an awesome blend of traditional all natural Santa Maria Seasoning and best ingredient Ranch Dressing. Imagine the creaminess of this recipe on Tri Tip, Ribs, Chicken and more. And because it's a creamy version you can add simple servings of everyday buttermilk, mayo, sour cream and paprika to create your very own Santa Maria Ranch Dreasing. How terrific is it to have a seasoning rub that is just that versatile. An exceptional seasoning that is ready to go. Best on: Beef roasts like brisket, chuck and prime rib. Also, tri tip, lamb, chicken. Make your own special Salmon, Red Snapper and fish dishes when you coat and grill.
Saltiness: Medium
Sweetness: Low
Ingredients: Salt, Spices, Garlic, Black Pepper, Buttermilk, Malodextrin, Monosodium Glutamate, Lactic Acid, Calcium Lactate, Citric Acid, Calcium Stearate, Artificial Flavor, Xantham Gum, Carboxymethylcellulose, Guar Gum, Natural Flavor
To make Creamy Ranch Santa Maria Dressing try this recipe.
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4 Tablespoons Creamy Ranch Santa Maria Seasoning
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1 Cup Mayonnaise1cup
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1/2 Cup Sour Cream
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1/2 Cup Buttermilk
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1 Tablespoon Minced Chives
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1 Teaspoon Minced Garlic
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1 Teaspoon Minced Fresh Dill
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Lemon Juice, To Taste
Combine ingredients together until smooth, chill and let rest for 15 minutes then use.
Try this Salmon recipe using our Creamy Ranch Santa Maria Seasoning and our Southwestern Hickory Dry Rub seasoning.
Makes 1 - 3 Salmon grill fillets
Ingredients:
Prepare Barbecue grill with charcoal. Charcoal should be placed in a mound to one side of the grill leaving a section of the grill without charcoal below it. Start charcoal, let burn until all briquettes are white with ash. While charcoal is burning, wash and pat dry salmon fillets with paper towel. Salmon grill should be sliced into sections approximately 2-3 inches wide. Place on dish and generously coat both sides of each fillet with Jake's Southwestern Hickory Dry Rub. Wrap all fillets in Aluminum foil until charcoal is ready for cooking. The fillets should be held aside in a cool dry area such as your refrigerator until ready at least 30 minutes.
Prepare the grill once the charcoals have turned white by taking a paper towel or cloth and coating it with the olive oil. Rub the olive oil from the towel or cloth onto the grill plate coating each runner as much as possible. The olive oil helps keep the fish from sticking during the cooking process. Once completed and after the charcoals are ready place the Salmon fillets directly onto the coolest section of the grill (the part with no charcoal under it). Close the lid to begin the cooking process. Cook 6 minutes each side or until fish flakes easily when tested with a fork; you can baste with butter if you desire.
Salmon on the Barbecue Grill is one of the most delicious fish dishes you can prepare for friends and family. This delicious Salmon Grill recipe has always been a hit and is certain to please even the pickiest of guests.
