Fire-eater rub and seasoning is by far my favorite kicked-up rub and all-purpose seasoning. It has the wonderful flavor of celery seed. I am a little heavy-handed with the celery seed. Don’t be afraid to cut back on it a bit if you’re not quite the celery seed enthusiast that I am. And it has a fantastic bit of heat. A good amount of heat actually. Hence the name.
I’ve used this rub/seasoning on everything from wings to chicken breasts to corn, to soup, to a kickin’ sauce for burgers, and even prime rib.
Fire-Eater rub and seasoning is a must-have for your pantry. I always have a big batch on hand. Check out my list of great recipes that use this fantastic rub.
Also try my smoky chipotle rubs.
The best rub around for chicken wings, whole chickens, turkey... all things poultry.
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 /4 cup
- 1 tablespoon sweet paprika
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon celery seed
Makes enough for 3-4 pounds of poultry
There are a lot of variations on brines for poultry. I use this chicken brine because it is super simple and can be easily modified to impart different, though subtle, flavors into the meat. It doesn’t matter whether you grill your chicken, roast it, or deep fry it. You’ll end up with tender, juicy meat in the end.
This makes enough for a family pack of chicken wings, or about 4 large chicken breasts. You’ll want to double (or triple) the amount for a whole chicken. Keep in mind that you don’t normally end up with crunchy skin (unless you coat the chicken) when you brine. You’re adding flavor. Lots of it.
For pork I use an apple brine instead.
Prep Time 30 minutes
Total Time 30 minutes
- 2 cups water
- 1/3 cup sea salt
- 1/2 cup white vinegar
- 2 tablespoons sugar
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon crushed oregano you can substitute you favorite spices, or omit them and double the black pepper
Place the chicken in a resealable bag.
Combine remaining ingredients and add to the bag.
Seal bag and place inside a large bowl in the fridge for 30 minutes to 2 hours, rotating the bag every 15 minutes or so.
Shake off excess brine before cooking.