Step away from the grill, but not the flavor!

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1/2 cup 125 mL butter or margarine 3/4 cup 175 mL BACARDI White, Gold or "1873" rum 3/4 cup 175 mL ketchup 1/2 cup 125 mL orange juice 1/3 cup 75 mL honey 1/4 cup 60 mL fresh lemon juice 1 tbsp 15 mL chopped garlic 1/2 tsp 2 mL salt 1/4 tsp 1 mL pepper 1/8 tsp 0.5 mL cayenne BACARDI BBQ Sauce for
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I cook lot of barbecue beer can chicken. It's really easy to make and it's always popular with my barbecue guests. The recipe below is the easiest of all the beer can chicken recipes that I know. You don't need any special equipment or a whole list of ingredients. You will need a barbecue smoker, or
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Step away from the grill, but not the flavor!

Winter is fast on its way, and those of us not fortunate enough to live in a location where you can grill year-round, are sadly putting away the barbecues and prepping for the snow ahead. For the die-hard griller this is always a tough time, for they know it is at least 3 months before they get to enjoy the aroma and flavors that they love so much. But, it doesn't have to be that way.

We all have a favorite seasoning or dry rub, but the vast majority think of this as something that is only used on meats when grilling, when in fact, a quality dry rub can be versatile enough to use anywhere. For example, next time you make a chicken pot pie, add a little of your favorite pork or poultry dry rub or seasoning blend instead of just salt and pepper. The herbs and spices used in a quality dry rub will permeate your pot pie with aroma and flavor, taking your meal to a whole new dimension in taste.

You can use dry rubs and seasoning blends anywhere you want to add an extra kick of flavor. We like to use them to add life and essence to casseroles, salad dressings, dips, and appetizers. One of my favorite things to do is to add a teaspoon or two of our Texas Beef and Game Rub to the mayonnaise when I make steak or roast beef sandwiches. It really does take the sandwich from ordinary to extraordinary!

It is extremely important to take into consideration the amount of salt in your recipes when using a dry rub. Many rubs use salt as their primary ingredient, so you will want to account for this when you add your rub. Fail to remember this, and you might end up with a very salty end product. This also applies to rubs and blends that are spicy and use chili peppers. It is always best to start small and add more as you need, or you risk overpowering the dish and making it far too hot.

About the author:

Joe Johnson is a founding partner with Carolines Rub - Fine Spice Creations. Joe is in charge of product promotion and development, and he serves as their executive chef.