Best Dry Rubs for Grilling

It’s time to fire up those grills, warm the smoker or coals, strap on the apron and begin grilling season. For some of us, we never stopped! At Olde Westport Spice, the quest for finding the perfect spice blend, barbecue dry rub and grilling seasoning goes year round.

Beginning in April, we’ve discounted our popular Five Jar Grill Pack. This is the best time of the year to stock up and save as much as $7. Until April 30, Olde Westport Spice will offer this five grill pack for $30.

The pack includes one of each of the following jars of spices:

Old Town Barbecue Dry Rub
Smokey Canyon Mesquite Grille Seasoning
Pork Dry Rub Seasoning
Chicken Dry Rub Seasoning
Steak Dry Rub Seasoning 

Visit our website’s specialty items page where you’ll find the pack. www.oldewestportspice.com
Submit the code: BBQ upon checkout to receive the discount.

As always, we invite you to like us on Facebook to learn more about Olde Westport’s recipes and activities. We’ll be posting some of our favorite barbecue techniques this spring and summer. Stay tuned!

Here’s a TIP that makes grilling easy – and we love easy at Olde Westport Spice:

You can’t be too messy or mess up our dry rubs. There’s no mixing or getting the measurements wrong. We’ve done it all for you! And, there’s no wrong way to add the mixture to your favorite meat. All you do is rub it into the piece of meat with your fingers… the messy way. Get it into the nooks and crannies including the bony and fatty parts. Wrap your meat in tin foil for at least an hour but up to 72 hours (24 hours is ideal) and grill, bake, broil or smoke!

Please let us know how your recipes turn out. Send photos and emails! Happy grilling!

Mexican Chicken Soup

Check out the recipe below using Olde Westport’s Tumbleweed Taco Spice Blend.

For the month of November, we are offering a special  “Five Spice Southwestern Sampler Pack” as well as a free cookbook. Sign up to be an e-mail newsletter recipient by clicking here to receive this offer.

Mexican Chicken Soup is the perfect complement to a brisk fall day. Fire up the stove, invite the friends and let Olde Westport Spice show you how to get the Mexican Chicken Soup cooking tonight. It’s so easy!

2 teaspoons vegetable oil
1 1/2 pounds boneless skinless chicken thighs, cut into large bite-size pieces
1 large onion, chopped (2 cups)
2 jalapeno peppers, seeded and finely chopped
4 cloves garlic, finely minced
3 14 1/2 ounce cans fat-free chicken broth
3 tablespoons Olde Westport Tumbleweed Taco Spice Blend
1 tablespoon red wine vinegar
1/4 teaspoon ground cinnamon
1/2 teaspoon dried oregano
11 ounce can Mexicorn, drained
14 1/2 ounce can peeled and diced tomatoes
1 zucchini squash, halved lengthwise and sliced (2 cups)

Heat oil in a 4 quart dutch oven or heavy saucepan over medium-high heat. Add chicken thighs and cook until lightly browned on all sides. Add onion, jalapeno peppers and garlic, cook until tender. Stir in chicken broth, Olde Westport Tumbleweed Taco Spice Blend, vinegar, cinnamon, oregano, corn and tomatoes, stir. Bring mixture to a gentle boil, stirring occasionally. Lower heat, cover, simmer for 15 minutes. Add squash, simmer for an additional 5 minutes.

Enjoy!

Shauna Oakland’s Pan Fried Chicken

We enjoyed getting this recipe from Shauna Oakland because it captures some of our favorite flavors to create a savory entrée for the summer. Thanks again to all of the customers who sent us their recipes. We’ll continue to post recipes here. We welcome your comments.

Pan Fried Chicken
 
1 cup flour
3 tsp Olde Westport Spice Garlic
1 tbsp Olive Oil
1lb boneless skinless chicken.
 
Mix flour and Garlic
Heat oil in pan
Toss chicken in bag with flour/garlic, shake off excess.
Cook 5 min each side on med/high heat.
 
We pretty much use the garlic spice for everything that calls for salt/pepper!!

Decades of Recipes – Smokey Canyon Chicken

I have wanted to share my recipes with the world for a long time, and I’m excited to be doing it online for the first time on the Olde Westport Spice and Trading Company’s recipe blog. I hope you will share your comments with me as we go along! I’m Olde Bill and I’ve been developing spices, soups and recipes for a few decades now.

I thought we’d start with one of my favorite chicken recipes. It is simple to make, very tasty, low fat, quick and easy to prepare.  The mustard and mesquite flavors blend extremely well. The mustard flavor is hardly noticeable and therefore acceptable to even its worse critic.

Here we go:

Smokey Canyon Chicken Dijon

(Serves 2)

INGREDIENTS

• 2 boneless skinless chicken breast halves
• 1 teaspoon (about) Olde Westport Smokey Canyon Mesquite Grille Seasoning (or to taste)
• 1 teaspoon Dijon mustard, or to taste (for variety, experiment with different flavored mustards)

 Arrange chicken breasts on a thin metal cooking sheet, cut side down. Spread ½ teaspoon, or more, Dijon mustard over each chicken breast and sprinkle Olde Westport Smokey Canyon Mesquite Grille Seasoning evenly over all (sprinkle enough so mustard is barely visible). Bake in a 350 degree oven for 15 minutes or until chicken no longer pink in center when tested with a knife. Remove from oven, sprinkle lightly again with Olde Westport Smokey Canyon Mesquite Grille Seasoning, or to taste.  For tender juicy chicken, stop cooking the chicken when no longer pink in center when tested with a knife at thickest part.