FOOD FOR THOUGHT
Tea BBQ Rub
Southern Exchange Ballrooms
Fall in the south is possibly the most important season many southerners would agree. Why? Football!
Our Peach Tea BBQ rub is perfect to blow your fellow tailgaters out of the water. This recipe is versatile and can be used on just about anything.
2 cups peach tea
1 cup paprika
2/3 cup white sugar
1/3 cup brown sugar
3/4 cup kosher salt
5 Tablespoons coarse black pepper
2 Tablespoons celery seed
1.5 teaspoon cayenne pepper
1 teaspoon poultry seasoning
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground all spice
1. Measure out all ingredients.
2. Combine all ingredients in large bowl and mix until totally combined. We recommend adding rub mixture to a food processor and pulsing a few times. This gives the rub a finer texture and assures that all ingredients have been thoroughly mixed.
3. Take your favorite protein (chicken, pork, etc.) and generously massage Peach Tea BBQ rub on all surfaces of the protein.
4. Once the protein has been completely covered with Peach Tea BBQ rub, its best to let protein rest for a bit (approximately 30 min - 1hr) before cooking. This allows the protein to absorb all the flavors of the rub.
5. Whether you’re grilling, smoking, or roasting, your protein is ready to be transformed into the tastiest treat that will quickly become the star of every tailgate party.
Chef Rosendale was previously Executive Chef and Director of Food and Beverage for 18 kitchens at The Greenbrier resort, starring on Recipe Rehab and opening his restaurant, Roots 675, in Virginia. His newest adventure being Rosendale Events in Atlanta, Georgia at Southern Exchange Ballrooms.
One of only 72 Certified Master Chefs in the country, Rosendale's culinary accolades don't stop there. In fact, Rosendale's list - which includes accumulating over 50 national and international awards and gaining notoriety as the youngest chef to compete in the most prestigious culinary competition in the world, The Bocuse D'or – led Entrepreneurial Chef Magazine to calling him a culinary legend.