| |
|
 |
 |
 |
 |
 |
 |
 |
|
 |
 |
| Salmon with In the Black |
 |
|
Rod’s Rub In the Black |
 |
| Did you know that blackened is a cooking style and a seasoning? To blackened, dip room temperature steak, fish or other meat of your choice (1/2- inch to 3/4- inch) in melted butter or oil, coating both sides well. Sprinkle In the Black blackened seasoning generously on both sides of meat. Heat a heavy skillet at least 10 minutes (the hotter the better). Cook meat quickly over high heat until the underside form a sweet crust. Turn and repeat. Seer to success! |
 |
|
| Rod’s Rub In the Black is an all-natural, lower sodium, no MSG dry rub. |
|
| Best Used On |
: |
Steaks, Pork, Beef, Fish and Chicken. |
|
| Flavor Description |
: |
Like it hot? Try Rod’s Rub In the Black for a spicy kick to a dish. |
|
| Ingredients |
: |
Salt, spices, paprika, garlic and onion. |
|
| Net Weight |
: |
5.0 oz |
|
 |
|
| |
|
|
|
|
|
|
|
|
|
|
