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For chicken, pork, or alligator and use to season breading.
How to Use
Created especially for chicken and turkey, The Spice Lab’s Poultry Rubs add a tasty seasoning sensation to any lean, mild meat. Excellent for roasting a whole chicken, baked chicken breasts, grilled wings or as the spices mixed with flour in favorite fried chicken recipes.
Sprinkle the ub on both sides of chicken parts -- breasts, legs and thighs -- and pat gently to adhere to the meat. Brown in a skillet and then bake in the oven for 20-40 minutes or in a slow cooker on low for 3-4 hours.
To season a deep fried turkey, sprinkle the rub inside the bird, under the skin around the breasts and on the outside of the turkey. Refrigerate overnight for maximum flavor.
The Spice Lab’s Fish Rubs are carefully blended to enhance the flavor of your favorite sea food and fresh water fish. An excellent spice mix to use on grilled or baked salmon, scrumptious shrimp kebobs or even as a secret ingredient in crab cakes. Try as a tasty seasoning for trout, catfish or perch.
Brush fish fillets with a little oil and then sprinkle rub on both sides. Grill, broil, bake or pan fry as usual. On meatier cuts such as salmon or swordfish steaks, apply the rub at least 30 minutes before cooking.
For a fish fry, use the rub as the spices in your dry breading mixture. Dip pieces of cod or other white fish in a batter of milk, buttermilk or beer and then dredge in seasoned flour, cornmeal or cracker crumbs.
The Spice Lab’s Pork Rubs are the perfect blend of the finest ingredients and spices to bring out the flavor of every morsel. Generously coat a pork butt, shoulder, ribs, chops or tenderloin with this seasoning mix. Let the meat rest for about 30 minutes to absorb the spices before cooking.
Cook your pork slowly in a smoker, with indirect heat on the grill, in the oven or a slow cooker. The natural juices of the meat will mix with the rub to give your pork a sauce-like finish.
For larger pieces of meat such as roasts for pulled pork, work in as much rub as possible. For small cuts like chops and tenderloin, dust with the rub and cook as usual.
4oz Nt Wt | The Spice Lab