Grill seasoning Jalapenos Guacamole BBQ RUB Only 18% salt

This is a spice mix series that contains little salt.

Here you don't buy SALT, but real spices without additives. The spice blends are packaged in a closed beer can, - something completely new in Norway. Once the can is opened, you can use the plastic lid that comes with it. Opened spices should be kept dark and dry and will last approx. 6 months.

The spice blends are very user-friendly and can be used for most things.

Tip:

As a pure spice: Try it out, they go with most ingredients and dishes. There is no rule about what you can or cannot do.

Marinade! My suggestion is not to use oil in the marinade. The reason is that when grilling or frying, the oil burns quickly when the temperature increases and you lose the flavor of the spice mixture, while there is a risk that it may taste burnt.

I recommend marinating with beer or a liquid that evaporates during heat treatment while the flavor of the spice develops. The important thing is to marinate before grilling, preferably 4 hours to a day (meat). Chicken, fish and vegetables max 4-6 hours. Grill/fry and brush with marinade along the way, preferably twice. Remove from heat, let rest for a minute before brushing one last time with the marinade and let rest 2-5 min. before serving.

When it comes to marinades, I recommend using: Beer, non-alcoholic beer, apple juice, fanta, lemon soda, cola and tropical juice.

Suggestion- marinating

1. Honey-Citrus:
   1. Beer: Light beer, fruity beer and wheat beer. For light fish (cod, saithe, saithe, tusk, etc.), light meat (chicken and pork) and vegetables. What we thought went best was Juicy IPA.
   2. Not beer: Apple juice, lemon soda and Tropical juice.
2. Hickory coffee:
   1. Beer: dark and strong beer. For meat (lamb, beef, game, wild birds, duck, goose and turkey
   2. Not beer: Cola, apple juice
3. All-round grill:
   1. Beer: IPA – lager.
   2. Not beer: Apple juice, lemon soda.
   3. Can be used on most meats, vegetables (perfect for fried or boiled potatoes), fatty fish (salmon, halibut, monkfish, catfish, trout, char, etc.), baked fish on the grill or in the oven. Long-term roasted meat.
4. Jalapenos-Guacamole: This is fried spice
   1. Beer: recommend between beers like lager etc.
   2. Not beer: Cola, apple juice and lemon soda.
   3. Can be used for everything when it comes to grilling/roasting. But you have to like a strong flavor. Season as needed.
   4. The flavor becomes stronger as the ingredient sits in the marinade and as the ingredient heats up, but not so strong that you lose the other good flavors. You just get a little Hot
5. Marinade (all spices): for 500 gr raw materials: 1 dl beer (or other), 3 tbsp spices, 1-2 tbsp lime/lemon. Whisk together well, use a brush.

FOR OTHER USES:

1. Honey-citrus
   1. Mayonnaise-based salads, pastries, dressings (mayonnaise - sour cream), dips, herb butter for fried or steamed light fish and light meat. Pasta with cream and sour cream. Light sauces. Butter-steamed vegetables.
2. Hickory Coffee
   1. For seasoning fish/meat before smoking, spice butter for dark meat.
   2. Good for strong sauces, beef stew, game stew, etc. and slow-roasted meat.
3. All-round grill
   1. Dips of mayonnaise or sour cream. Herb butter. Warm cheese dishes, cheese sandwiches, sprinkle a little over salad just before serving. Potato salad - both mayonnaise and oil-based. Butter-steamed vegetables.
4. Jalapenos-Guacamole
   1. Tacos, bacalao, tomato-based sauces and casseroles. Spiced butter, dips and butter-steamed vegetables. Preferably not for light sauces.
   2. Remember, this is a strong spice that develops its strength all the time, especially under heat. As you eat, the strength comes gradually.
5. Trial and error
   1. We all have different tastes, so you can experiment with the amount of spices, but it's important not to start with too much. Remember that in hot food, the flavor comes gradually, and in cold food, the flavor doesn't develop until it's warmed in the mouth.
6. Spiced butter: 200 gr soft butter, 200 gr soft margarine, 2-4 tbsp spices and two tbsp of squeezed lemon or lime. Whip vigorously until the spiced butter becomes white and fluffy. Roll like sausages with baking paper, or fill in a plastic container. Can be refrigerated, frozen or kept at normal room temperature. Remember to try it out. If you want more saltiness. Add 1 tbsp of aromatic/gastronomic seasoning