Oakridge Saigon 21

Ingredients: Sea Salt, Raw Cane Sugar, Granulated Garlic, Ginger, Onion, Toasted Coriander, Galangal, Porcini Mushrooms, Jalapeno Chile, Crystallized Lime Juice, Thai Basil, Black Cardamom, Star Anise, Vietnamese Cinnamon, Kaffir Lime Leaves, Other Spices.

Basic usage recommendations: As with every Oakridge BBQ rub, any time you are pan searing, grilling or slow & low BBQ’ing with our rubs, we highly recommend you allow the rub enough time to fully “sweat out” before the item is placed in the pan or on the grill. This means you need to wait for the rub to become moistened and no longer appear dry on the surface before you start cooking the item. We use the industry’s highest percentage of dried/dehydrated herbs, spices, chiles and vegetals in our rubs and these dried spices need time to rehydrate before they are subjected to the high heat of the grill. Also, the salt and sugar need time to dissolve and begin to setup the foundation for that trademark Oakridge BBQ crusty bark. Additionally, I also recommend you use some kind of liquid fat as a base layer before applying the rub. This could be plain vegetable oil, olive oil, peanut oil, walnut oil, grapeseed oil, duck fat spray, etc. Not only does the fat aid in adhesion, it also helps lean proteins develop a better crust, creates a more unctuous mouthfeel with the chew, helps poultry skin get crispy, and in the case of highly flavored oils like extra virgin olive oil or duck fat spray – adds another flavor component to the mix. For high-heat grilling, my typical go-to is extra virgin olive oil. It has a low smoke point and a high concentration of volatiles and solids in its composition. These compounds do burn at high temp, which is actually quite desirable in this application, because they impart a distinct nutty flavor which marries perfectly with the char and smoke from a hardwood fire. So, to recap; apply a thin layer oil to all protein surfaces, pushing off any excess so there is no pooling or ponding of oil. Then, liberally apply the rub to the bottom surface first. Wait about 3 minutes for rub to settle into the oiled surface, then gently flip the protein over and apply a liberal dusting to the top side as well. Cover loosely with plastic wrap, and place back in refrigerator. Now you can go start your grill and get it warmed up. If you always remember to prep your protein(s) first before you start your grill, you never have to wait on the rub to fully sweat out because it should be just about ready by the time your grill is preheated. Recipe recommendations: First and foremost, don’t be afraid of this rub, especially if you don’t like the flavor of licorice. My entire family hates black licorice, but we all love this rub. So again, don’t be afraid of the aromas & flavors when you first open the bag. You’re about to embark on a craveable departure from everyday barbecue! Using the seasoning technique outlined above, I have found that thin-cut, fatty proteins grilled/charred direct over hardwood lump charcoal are my favorite so far – pork steaks (pork Boston butt cross-cut into thin steaks), thin cut ribeyes, skirt steak, flank steak, boneless/skinless chicken thighs, pork belly cut into 2” cubes and grilled with some char on all sides, duck breasts (done indirect then seared to crispy), chicken wings, and grilled shrimp have all become family favorites.