Dust the fish filet or seafood (shrimp / calamari ) with SpiceUSA's Fish n Seafood dry rub and let it sit in the refrigerator for 2 - 5 hours. For shrimp or calamari 30 minutes is fine. Bring the fish to room temperature by letting it sit outside covered for 30 minutes before tossing on the grill. Cook for 15 to 25 minutes or until done to your perfection and let it rest for 2 to 3 minutes before serving.
The cleaned Steak, Chops or Kabobs can be dusted moderately with SpiceUSA's Rib n' Steak Dry Rubs as desired and refrigerated in a closed food grade container for 30 minutes. About 30 minutes before grillin', remove the meat from ........... Read more..>>
Ribs can be baked in an oven as well. Season the rib rack with Spice USA's dry rub. Sprinkle additional kosher salt if needed & tightly wrap it in aluminum foil. Then place it in a baking tray to avoid any leakage into the oven......Read more..>>
Season the filet with SpiceUSA's "Fish n' Seafood" rub and refrigerate for one hour. Before 30 minutes of baking let it sit at room temperature. Preheat oven to 420 F. Then place the filet in a baking tray coated with cooking spray .........Read more..>>
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