Hey, don’t worry about it. Cooking food is not too tough.
You will mess up some things, yes. Making a steak well-done is admittedly a stone-cold bummer. Burning a chicken on the outside while the inside is still raw, complete drag. I know.
But the more you do it, the better you get at it, and you know what, if you use these tips, you’ll start off from a better spot than you would if you just approached a hot grill cold, with clammy hands and butterflies in your
Assert your dominance over food and harness your species-wide mastery of fire...starting now.
Here's how to cook some different kinds of these things...
The Rub is fantastic, and I deploy it as often as I can!
I've been using your stuff like crazy [at Superiority Burger NYC]. I love it. It's really special.
The Rub tastes great on corn of all kinds. I tried to simulate the rub from the online recipe before but got the balance completely off. Glad I ordered from the source. A+++ would order again.
I want to let you know that in our continued love for your rub. We are constantly knocked out by what it brings to The Meat. We've used many times... on chicken, pork, steak...on the grill and even in a pan. Each time better than the last. The best one so far though was on two slabs of St. Louis ribs slow grilled indirectly over charcoal. We had some small roasted yellow potatoes that were steamed then roasted under a broiler with some nice organic salted butter... we then dusted the potatoes with your magical rub moments before serving... shook them up and lightly dusted again.. WOW! Thanks again for your high quality... looking forward to a grill-filled summer!
I just wanted to let you know that I've never eaten so much steak! I ordered two jars of your fine product and gave one of them to my friend as a birthday gift. I've just re-ordered more rub in the very handy refill bag, as I've gone through my entire jar. Thanks so much!
The best testimonial I could give is that Midyett Rub helped me convince quite a few people that I was actually pretty good at making food.
Whenever we grill meat, I always suggest to use it and my wife generally agrees.