For a while, I was a “Bam” fan. You know, the dry rub that Emeril made famous on his nightly cooking show. I always enjoyed the show. This was the only cooking show I know of that’s ever had a live band.
Back to the Bam. It’s made with ingredients you most likely have on your spice rack, so I made it and used it as my “go to” rub for quite a while.
When I say “go to”, it’s exactly what I mean. I use it for everything. When you want to add a little spice and a little heat, grab the “go to”.
So recently we watched a neighbor’s cat when she was going to visit family in Texas. As a thank you, she brought us a couple containers or Rudy’s Rub. We live in New England, so dry rubs are something we can only find in the big markets. Products made by McCormick and other big companies.
When we got the Rudy’s Rub, I finally realized dry rubs were pretty prevalent in many parts of the country and it was me that was not the informed one.
My point. I use this stuff for everything:
- Sprinkle on potatoes before I roast them
- Dry rub just about any meat I plan on grilling
- Rub all over the Beer Can Chicken before roasting
- Add just a touch to steamed veggies like yellow squash or broccoli
- and on and on.
I typically just Rudy’s one item in a dinner so everything doesn’t taste the same. I just found when you are not sure what spice you should use, it’s really easy to pick this one.
Rudy’s is available at all their restaurants in Texas and many places online. But I’m sure it’s not the only one. So keep and eye out for one that you can use as your “go to”.
