While Kenny’s Smoke House is really a full service dining establishment that happens to serve great smoked meats and barbecue, now they are celebrating the availability of meats by the pound for takeout, too! Yesterday, Chef Kenny Bowers invited me into his restaurant and shared some of his tips to create a great rub and his menu favorites to dine in or take out for your family.
A barbeque rub is simply a way or adding extra flavor to meat before you grill to enhance the finished product. Here are some of Kenny’s tips.
- Start with a room temperature cut of meat and then prepare the rub.
- For a dry rub, Kenny mixes 1 cup chili powder, 2 cups kosher salt, 1 cup black pepper, 1 cup onion powder and 1 cup granulated garlic.
- Lay the meat out on a large plate or in a wide bowl. Spray the meat with oil. Yes, that is correct – cooking oil. It helps the spices stick to the meat. Add your spices by rubbing them into the meat with your hands.
- Ideally, you let the spices sink into the meat for at least an hour to add more flavor to the meat.
If you do not have time to smoke your meat or just need an excuse to get out of the heat and enjoy some BBQ, then here are some of Kenny’s favorites for the meat lover at Kenny’s Smoke House.
Kenny’s Smoke House
5760 Legacy Drive