pig on a spit ,BBQ marinades for Summer

With the Summer finally here ,its time to getting those BBQ tongs out and wow your family and friends ,

The easy way to to get the Whole hog ,pig on a spit /bbq catering experts to come and cater for you but if not here are a couple of marinades and rubs to put on your     BBQ meats to bring them to next level .It's not as hard as you think and any thing goes just stick with the basic rule ,what works well together e.g thyme and lemon will work all the time for you ,no biggie ,

STEAK RUB MARINADE

 Ingredients NutritionServings3-4

• 1 teaspoon ginger
• 1 teaspoon seasoning salt
• 1⁄2 teaspoon salt (optional)
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon garlic powder

2 tablespoons Worcestershire sauce

Directions

1. Lightly sprinkle first side of 3 or 4 steaks (prefer boneless ribeyes, but your choice) with dry seasonings.
2. Sprinkle worcestershire sauce over steaks and lightly rub in with finger tips.
3. Flip steak and repeat.
4. Allow to sit for 10 to 15 min while grill warms up.I

CLASSIC CHICKEN RUB.

We like this here for ur own butterflied chicken fillets when we serve with the pig on the spit

Ingredients Nutrition

Servings6

• 1⁄4 cup cider vinegar
• 3 tablespoons whole grain mustard
• 3 cloves garlic, peeled and minced
• 1 lime, juiced
• 1⁄2lemon, juiced
• 1⁄2 cup brown sugar
• 1 1⁄2 teaspoons salt
• 6 tablespoons olive oil
• ground black pepper
• 6 boneless skinless chicken breast halvesDirections
  1. In a large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt.
  2. Then whisk in olive oil and pepper.
  3. Place chicken in the mixture.
  4. Cover and marinate chicken in the fridge 8 hours or overnight.
  5. Remove chicken from marinade just before you turn on your grill or broiler to let come up a few degrees.
  6. Discard marinade.
  7. Lightly oil your grill or broiler pan.
  8. Grill or broil about 10 minutes per side.

 

CAJAN  RUB OR MARINADE
This is our favourite here at the whole hog/pig on a spit and just did last week in Dublin for an event with our pig on a spit .this went with on our salmon .


Its so simple ,Jar bought Cajan spice ,A little lemon and thyme ,little oil ,mix together and there you go ,if you want a slightly less firey rub,simple less spice .

GARLIC AND HERB RUB .

Use gloves with this one ,

3gloves of garlic ,

4tablespoons of lemon
mixes herbs ,dried or fresh,depends on the budget
e.g sage,thyme ,tarragon

salt and pepper .

blend this together ,use it as a dry rub or add some oil and marinade ,longer the better for the infusion