Eating the same type of food after day is never fun, which is why we like to treat our chicken with a few different types of rubs. We like rubs because the spices adhere themselves to the meat, almost melting in as it cooks slow-and-low. It loses none of its punch, no matter how long it cooks.
We've created a few different rubs on our catering menu for customers looking for more interesting options when feeding their office. Chef Curt Martin gives a quick overview of our rubs that can hit your boardroom table.
Our BBQ Rub
Our bbq rub is a mix of dried herbs (thyme, oregano, savoury), sweet paprika, smoked paprika, garlic, black pepper and salt. It is rubbed generously on the skin and in the cavity and allowed to sit overnight in the fridge to set up and help penetrate the skin. It roasts to light/dark brown appearance, so it looks great too.
The Jerk Rub
Our jerk rub is more of a traditional wet mix of scotch bonnet peppers, green onions, cloves, allspice, ginger and brown sugar. It has a slightly more pronounced spice profile and slightly more heat than the bbq rub. It is rubbed in the same manner as the bbq spice and also allowed to sit overnight in the fridge to set up and help penetrate the skin. It roasts to a darker brown appearance as a result of the type of spices used in the marinade.
Give your office a bit of a different taste in their your next big order. Find out if people are bbq folks or the type that like the slightly spicier jerk.
So check out our menu or just Contact us and we can get you set up your next big lunch or dinner.