Lovelessdryrub Recipes

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LOVELESS DRY RUB

This rub is from the Loveless Cafe in Nashville, Tennessee. It is great on pork butts, pork loins, and turkey breasts. I love to use it on ribs also. This is the rub that I use when I smoke my pork butt all day. Yummy!

Provided by breezermom

Categories     Weeknight

Time 10m

Yield 5 cups

Number Of Ingredients 10



Loveless Dry Rub image

Steps:

  • Mix all the ingredients together. Store in an airtight container until ready to use.
  • When ready, rub the seasoning into all sides of your meat until it is covered. Grill or cook your meat as you prefer.

Nutrition Facts : Calories 306.4, Fat 3.5, SaturatedFat 0.8, Sodium 245.2, Carbohydrate 71.4, Fiber 14, Sugar 35.1, Protein 8.2

6 ounces light brown sugar (1/2 of a 12-oz box)
3/4 cup granulated garlic
1/2 cup black pepper
1/4 cup dried thyme
1 cup oregano, fresh, chopped
1 cup seasoning salt (I use Loveless Seasoned Salt)
1/2 cup chili powder
1/8 cup celery salt
1/8 cup fennel seed
1/8 cup paprika

LOVELESS SEASONED SALT

This is another recipe from the Loveless Cafe in Nashville, Tennessee. I use this in Loveless Dry Rub when I smoke a pork butt or cook ribs. Remember to use this cautiously....its hard to take too much salt out of something:)!

Provided by breezermom

Categories     Weeknight

Time 10m

Yield 1 3/4 cups

Number Of Ingredients 8



Loveless Seasoned Salt image

Steps:

  • Mix all the ingredients together and store in an air-tight container.

1 cup kosher salt
1/3 cup garlic salt
3 tablespoons celery salt
2 tablespoons dry mustard
1/2 tablespoon rubbed sage
1 teaspoon dried rosemary
1 1/2 tablespoons dried oregano
1 teaspoon dried thyme

POLLO VASCONGADO (BASQUE CHICKEN )

Helma Ritter had a restaurant called the Soupkettle in Nashville, Tennessee during the 1980s. She shared recipes on local television during that time. Here is one from the Basque region of Spain that she shared.

Provided by Acerast

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12



Pollo Vascongado (Basque Chicken ) image

Steps:

  • Sprinkle chicken pieces with salt and pepper.
  • In a large skillet, fry chicken in olive oil until golden on all sides.
  • Reserving the oil in the skillet, remove the chicken pieces and place them in a large dutch oven with a cover; set aside.
  • Saute onion and garlic in the same oil that the chicken was cooked inches.
  • When onion becomes opaque, stir in the flour and cook an additional 2-3 minutes.
  • Add the ham or bacon, paprika and wine; bring to a boil.
  • Pour the wine mixture over the chicken; set the pot on the stove and bring it to a boil.
  • Cover the pot, reduce the heat and simmer 30 minutes.
  • Clean the shrimp and place it on top of the chicken; cover and continue to simmer for 10 minutes or until the shrimp are pink.
  • Garnish with parsley sprigs.
  • Helma suggests serving this with rice and a green salad.

Nutrition Facts : Calories 889.6, Fat 61.5, SaturatedFat 13.6, Cholesterol 259.9, Sodium 765.3, Carbohydrate 12, Fiber 1.4, Sugar 2.5, Protein 59.2

3 lbs chicken pieces
salt, to taste
pepper, to taste
1/2 cup olive oil (Spamish for authenticity)
1 cup onion, chopped
2 garlic cloves, mashed
3 tablespoons flour
1 cup ham or 1 cup bacon, chopped
1 tablespoon paprika
1 cup white wine
1/2 lb medium shrimp
fresh parsley sprig, to garnish

LONE STAR DRY RUB

This recipe is adapted from Texas Home Cooking by Cheryl and Bill Jamison. Think of a dry rub as the dry form of a marinade, and the ingredients are not set in stone. Change them to suit your tastes and needs. Use on almost anything you are barbequing.

Provided by Miss Annie

Categories     Southwestern U.S.

Time 5m

Yield 2 cups

Number Of Ingredients 8



Lone Star Dry Rub image

Steps:

  • Mix all ingredients together in a bowl.
  • Store in a tightly covered container.
  • Store in the refrigerator.

3/4 cup paprika
1/4 cup ground black pepper
1/4 cup chili powder (like Gebhard's or homemade)
1/4 cup salt
1/4 cup sugar
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne, ground

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