USVI-On-Line

Thanks for the ideas!
I was actually thinking about asking that on this forum on my long drive home yesterday (plenty of time to think).

i find the marinade recipe on the packet to be much too salty, it uses 1/3 cup of soy (i cut it to 1/4 cup lite soy but it was still too salty.) this was for 2 lbs of chicken.

any suggestions?

one thing i do is coat chicken breasts lightly with the rub, sear it directly on a grill pan, add a little water, cover it until done, and it makes a nice sauce. a less salty alternative.

c girl, i did use low sodium soy, the kikkoman in the green bottle. now i'm thinking i want someone to give me a recipe for chicken that's not very salty. come on all you marthas, rachels, giadas, emerils and RUTHs. . . what's the perfect marinade for Cruz Bay Grill Rub for chicken that's not very salty?

I like olive oil, CBGR lemon juice cayenne pepper. a splash of whorcester sauce, and white wine.

I use it a lot of ways but one thing not mentioned here was I sprinkled it on my garlic bread - YUM! I also use it for burgers but I crust the meat as opposed to mixing it in. I don't like to mix my burger meat too much. It can make things tough.

mbw1024 wrote:I use it a lot of ways but one thing not mentioned here was I sprinkled it on my garlic bread - YUM! I also use it for burgers but I crust the meat as opposed to mixing it in. I don't like to mix my burger meat too much. It can make things tough.

I am reserecting this thread because we have tried Mary Beth"s idea of sprinkling it on garlic bread. We are so hooked on this now that I can't make garlic bread without it. I make my butter with fresh garlic and fresh chives (I have an herb garden right outside my back door). Then sprinkle on the CBGR and toast in the oven. YUM is right. We use it for lots of stuff, but I like the hash brown or even oven roasted potato ideas. Love the rub so much that we went for the more economical pound package last November. Still have a little left. We stored it is a zip lock bag and I must say that after eight months it still tastes very fresh. We use it on lots of grilled meats too, but mainly as a rub. I like the citrus and oil marinade ideas too.

Ruth, if you read this (and I'm not asking for the recipe, you list some of the ingredients on the package) what is it that gives the rub the very mild hint of sweetness? Cinnamon is listed as one of the ingredients, is that it? If you don't want to divulge, that is understandable . It has just been bugging me what that spice might be. Or, maybe it's just your excellent combination of everything

I tried it by rubbing it directly on salmon filets and then grilling and it was great!

Also, Coralbabe, you might try a more authentic brand of soy sauce---there are some very good less salty soy sauces out there.

brenda, glad you liked the bread trick

Brenda wrote:
"what is it that gives the rub the very mild hint of sweetness?"

It's a small amount of cane sugar.
-Ruth

Thanks Ruth for satiating my curiosity. I would have never thought it was that simple. My new favorite hot sauce is "Scorned Woman" from your store. We mix it with a sweeter BBQ sauce and a little splash of cider vinegar. It gives excellent heat to the sauce. Making some baby back ribs with it tomorrow.