USVI-On-Line

Oh....Cruz Bay Grill Rub!

How do I love thee? Let me count the ways!

If there is one single food related item about St. John that I thank my lucky stars for stumbling across it's St. John Spice's Cruz Bay Grill Rub.

I have used this spice on just about everything:

Chilean Sea Bass
Scallops
Salmon
Shrimp
Lobster
Chicken
Beef (rib-eyes, tenderloin, filets, NY strip, flank)
Pork (loin and chops)

I generally use a little olive oil and then rub this spice liberally into the meat (or a sprinkle will do) and pan fry, grill, roast, or sautee away.

This spice also works well when grilling veggies. I especially like it with yellow squash or asparagus. Again, a little olive oil is used.

I've even been known to use Cruz Bay Grill rub in my burgers. It gives them that hint of "Je ne sais quoi" and people seem to delight in the flavor.

I don't really know what Ruth puts in that stuff and I don't need to know so long as I can get my hands on more anytime I want.

If there's one thing I bring home as a gift or to preserve my memories of STJ, Cruz Bay Grill Rub is the gift that keeps on giving.

I like to get the cute little jars with the cork top and wooden spoon. The jar will generally last me a year.

What prompted this unsolicited promo? Well, last night we got home late and I needed to whip up some dinner, FAST.

I had a pork loin that I had intended to marinate but forgot. I pulled it out of the fridge, drizzled it with olive oil and rubbed on some Cruz Bay Grill Rub. I tied that puppy up nicely, browned it in the grill pan and then transferred it to a 400 degree oven (in the grill pan) for 15 minutes.

The results were amazing and it tasted like I had spent a lot more time on it than I had. The flavor from the Grill Rub was great.

For sides I whipped up some Red Quinoa, black beans and yellow peppers. And to finish I made a cheese quesadilla. All in less than 30 minutes. This would also be a pretty decent on island meal.

Anyway, I highly recommend STJ Spice's Cruz Bay Grill Rub.

* please note that this is a completely unsolicited review of this product and that I am in no way affitliated with or receive compensation from STJ Spice in any way shape or form.

Now, back to your regularly scheduled programming....

Try dicing some potatoes, add just enough olive oil to coat them, then toss in CBGR.

Roast them on a cookie sheet in the oven - delicious!

MMMMMMMM. Augie-- that sounds GOOD!

The marinade recipe that is on the side of the CBGR bottle is fantastic too! I use it for steak and chicken. My hubby has been a deer hunter for years and I had him marinate some of his venison in it. He said it was the best venison he ever made Thanks STJ Ruth for this wonderful spice mix. I bought a pound of it recently (along with a few other goodies) and Ruth mailed it to me. What a nice surprise to open it up... just like Christmas.

So many things about me are strange...and here's one more.

I'm not that big of a fan of CBGR. However, I love many of the other spices and use them all the time.

I can't seem to get anything right with the rub. I use it in couscous and that's really good.

But, other seasonings...I use them a lot.

I just discovered the roasted garlic pepper. Holy Crap. That is unbelievable.

Pip-- maybe you just aren't rubbing it right

I just discovered the roasted garlic pepper. Holy Crap. That is unbelievable.[/quote]

I love that stuff too and use a ton of it. My latest crave is putting it on popcorn with a little parmesan. Yum!

Gromit wrote:Pip-- maybe you just aren't rubbing it right

no...I rub it just fine.

Now...to pick on Ruth before she can come to her defense.

The last few batches I got seemed heavier on an anise/licorice flavor. That may be it; it's not a flavor we like

are you talking about the garlic peppercorns or something else?

You know, I bought some in November and forgot I had it. I'l'l give it a try tonight. YUM!

I mix it in hamburger meat. Yum!!

Along with taters, I use it on all sorts of grilled or roasted veggies.

mbw1024 wrote:are you talking about the garlic peppercorns or something else?

No, MB. The roasted garlic pepper is finely ground. I've been using it as an herb rub with other spices too. Good in mashed taters also.

brenda wrote:

mbw1024 wrote:are you talking about the garlic peppercorns or something else?

No, MB. The roasted garlic pepper is finely ground. I've been using it as an herb rub with other spices too. Good in mashed taters also.

hmm. news to me! something else to buy

Aww c'mon... you're making me hungry. That roasted garlic pepper sounds so good.

And Brenda, I chuckle everytime I see that pic of you with the donkey. I want to pet a donkey next time I'm in STJ!

Where in Michigan (if you want to say) are you? I'm in Muskegon and loving our wonderful Summer