Grill Master

My husband is known around our house as 'king of the grill'. Before we were married he had a whole slew of different roommates, one of them was from Shreveport, Louisiana. It was that roommate, who taught him how to spice and cook lip smacking steak, pork, chicken, you name it!

The key to really good BBQ food is the seasoning. Jeremy likes to spice the heck out of the meat, but trust me, you will love it! We made some of the seasoning for my Father-in-Law for Father's day.

Jeremy's Amazing BBQ Seasoning - goes well on chicken, beef, pork, and burgers

Dry Ingredients:
*Tony Chachere's creole seasoning
*Onion flakes
*Garlic powder
*Crushed red pepper
*Coarse black pepper
*Dried basil
*Dried parsley

Wet ingredients:
*Hot sauce
*Olive Oil
*Avage Nectar or honey
*Minced fresh garlic

Combine the dry ingredients. You can eyeball the amount depending on the amount of meat you are cooking and to your particular taste. We LOVE garlic so we add more of the garlic powder than others might use. Rub the dry seasonings on the meat. Then add your hot sauce, olive oil, avage nectar and fresh minced garlic to coat. Next, fire up the grill and start bbqing. The result is amazingly spicy and sweet BBQ goodness. My mouth is watering just thinking about it. YUM!