Anyone who likes to grill will be thrilled!

Directions: Apply liberally to grillables and rub lovingly with hands. Add some oil if applicable and don’t skimp on the rub if you want full, robust flavor.

Ingredients: Kosher Salt, Garlic Powder, Onion Powder, Rubbed Sage, Marjoram, Sugar, Crushed Red Pepper, Oregano, Rosemary, Mélange Pepper.

Directions: Apply liberally to grillables and rub lovingly. Add oil if applicable and don’t skimp — I recommend using 1 tsp of rub for every 6 oz. of meat.

Ingredients: Kosher Salt, Dark Chili Powder, Dry Mustard, Onion Powder, Oregano, White Pepper, Black Pepper, Marjoram, Celery Seed, Thyme, Garlic Powder, Sugar.

Ingredients:

• 2 lbs of Baby New Potatoes (Red or Yukon Gold)
• Roman Rustica Rub
• 3 tablespoons Olive Oil

Preparations:

1. Preheat oven to 400 degrees.
2. Cut potatoes into quarters or eighths.
3. Soak in a light salt water solution for 15 minutes.
4. Drain and pat dry with paper towel.
5. Toss potatoes, rub and olive oil together in large bowl until potatoes are well coated.
6. Place potatoes in greased baking dish.
7. Cook for 75 minutes, turning potatoes every 25 minutes or so.
8. Potatoes should be crispy on the outside when done.

Optional: Add chopped onions and/or garlic to the baking dish for last 15 to 20 minutes of cooking time in the oven.

They can be done on the grill in a foil pouch as well but won’t be as crisp as in the oven. However, they’ll still be super tasty.

Ingredients:

• 1 lb. Precooked Frozen Shrimp
• 1/4 cup Roman Rustica Rub
• 1/8 cup fresh lemon juice
• 1/8 cup honey
• 1/4 cup olive oil

Preparation:

1. Defrost shrimp under running lukewarm water.
2. Pat dry with paper towel.
3. Combine rub, lemon juice, honey and olive oil together in large bowl.
4. Add shrimp and coat well.
5. Refrigerate and serve chilled.

Alternate Preparation:

1. Use uncooked shrimp, coat them with Roman Rustica Rub, and grill them on skewers or in a grill basket until opaque.
2. Brush them just before they’re done grilling with lemon juice, honey, and olive oil mixture.
3. Not as quick, but oh so tasty!

Ingredients:

• 1 whole chicken (uncut)
• Roman Rustica Rub
• A functional grill

Preparation:

1. Prepare grill for medium-high heat on one side of the grill.
2. Remove chicken from wrapping, rinse well with cool water and pat dry with paper towel.
3. Remove the chicken’s spine with kitchen shears or sharp knife and spread chicken flat. A firm thrust with your palm on the breast bone should help to get it to lay down correctly.
4. Coat chicken generously with up to ½ cup of the Roman Rustica Rub.
5. Let rubbed chicken sit for at least 10 minutes or as long as several hours (refrigerated).
6. Place on grill, over heat, breast side down.
7. Place lid on grill and let cook without disruption for at least 15 minutes. You’re trying to get a crisp skin on the bird at this point. Some cooks even place a brick wrapped in foil on the bird to guarantee crisp, grill-marked skin.
8. Turn chicken over; continue grilling an additional 15 minutes.
9. Move off direct heat and continue grilling for another 30 minutes or until internal temperature reaches 165 degrees.
10. LET IT REST for at least 15 minutes before serving.
11. Enjoy!

Ingredients:

• 1.5 to 3 lbs flank steak
• Roman Rustica Rub

Preparation:

1. Prepare grill for medium high heat.
2. Pat steak dry with paper towel.
3. Rub flank steak with a generous amount of Roman Rustica Rub.
4. Let rest for at least 10 minutes or as long as several hours (refrigerated).
5. Grill for 3-4 minutes per side or until internal temperature is as desired:

• 125-130 for rare
• 135-140 for medium
• 145-150 for well-done

Remember to let meat rest at least 10 minutes. The meat will continue to “cook” as it rests so keep that in mind when you pull it off the grill

To serve, cut against the grain in ¼ inch slices.

Ingredients:

• One boneless/skinless Chicken Breast per person
• One Hamburger bun/roll per person
• Pioneer Rustica Rub
• Condiments as desired: Mayo, Mustard, Onions, Lettuce, Tomato
• Sliced Sharp Cheddar Cheese
• Functional grill

Preparation:

1. Prepare grill for cooking at medium high heat.
2. Coat grill surface with oil on a paper towel.
3. Pat chicken breasts dry with paper towel.
4. Sprinkle 1 tablespoons Pioneer Rustica Rub per chicken breast onto salad plate.
5. Let chicken and rub marry for 10-15 minutes.
6. Place chicken on oiled grill – 3 minutes per side over direct heat
7. Move breasts to a cool section of the grate.  Add cheese.  Allow chicken to cook another 3-5 minutes over the indirect heat.
8. Remove from grill and allow breasts to rest 7+ minutes.
9. ENJOY!!!

*** For a variation: Aztec w/ Pepper Jack or Monterey Jack cheese, Roman w/ Provolone or Eurasian w/Swiss all make wonderful chicken sandwiches as well

Ingredients:

• Sirloin (chuck roast can be used in a pinch)
• Pioneer Rustica Rub
• Onion
• Mushrooms
• Red Pepper
• Bamboo or metal skewers
• Functional grill

Preparation:

1. Prepare grill for cooking at medium high heat.
2. Coat grill surface with oil on a paper towel.
3. Cut beef into 1.5 inch square cubes.
4. Pat dry with paper towel.
5. Place cubes into a bowl.
6. Sprinkle ¼ cup Pioneer Rustica Rub for each pound of meat into bowl.
7. Rub and coat beef.
8. Let beef and rub marry for ~30 minutes (or overnight).
9. Prepare veggies for the kebob.
10. Place beef & veggies on skewers.
11. Place kebobs on oiled grill and ¼ turn every 2-3 minutes.
12. Remove from grill and allow kebobs to rest 10+ minutes.
13. ENJOY!!!