BarbeQue Spice Rub - This mix can be used as both a wet and a dry rub as well as a ketchup-based sauce.
Creamy BBQ Sauce - This sauce is great on ham or pork roast.
- 2/3 cup light sour cream
- 1/3 cup light mayonnaise
- 1/3 cup BBQ sauce made with ketchup and BYP BBQ Spice Blend
- 3 Tbls milk
- ½ tsp smoked paprika
In a medium bowl stir together sour cream, mayo, BBQ sauce, milk, and paprika. Makes 1 ¼ cups.
Grilled Meat Rub - Can be used dry as a rub or added to vinegar and oil as a marinade. The blend is entirely herbs with no spices so it is great in hamburgers, and on chicken and tofu.
Herbed Dijon Marinade
- 1/3 cup olive oil
- 1/4 cup herbal vinegar
- 1 Tbls. fresh lemon juice
- 1 Tbls. minced garlic
- 4 tsp. Dijon mustard
- 1/4 tsp. salt (optional)
- 1/4 tsp. sugar
- 1/2 tsp. Backyard Patch Grilled Meat Rub
Combine ingredients, mix well. Pour over meat, poultry or fish. Cover and chill overnight before grilling or broiling.
New Orleans Spirit - A spice mixture with a New Orleans or Jerk flare. Medium Heat.
Non-Dairy Corn and Walnut Dip
- 16 oz. plant-based cream cheese (Philadelphia Brand makes a nice one)
- ¼ cup lime juice
- 1 Tbls Backyard Patch N’Orleans Spirit
- ½ tsp salt
- Dash of pepper
- 1 can whole kernel corn, drained
- 1 cup chopped walnuts, toasted
- 1/3 cup finely chopped onion
- Tortilla Chips
In a small bowl, combine the cream cheese, lime juice, cumin, cayenne, salt and pepper. Stir in the corn, walnuts and onion. Refrigerate until serving. Serve with tortilla chips.
Paprika Chicken Rub - designed for Chicken it has a mildly spicy flavor, very little heat.
Oven-fried Chicken Drumsticks
- ½ cup flour
- 1 ½ tsp Backyard Patch Paprika Chicken Rub
- ½ tsp salt
- ½ tsp garlic powder or sage can also be added for extra flavor
- 2 lbs. Chicken drumsticks
- ½ cup melted shortening
Combine flour and seasonings in a bag and mix well. Wash chicken and pat dry. Place in bag and shake to coat well. Place in single layer in baking dish. Drizzle with melted shortening. Bake uncovered at 425 degrees for 45 minutes or until chicken is tender, do not overcook.
Four Spice Meat Rub -- A classic blend given an herb pick-me-up to use for grilling and marinades.
Caribbean Chicken - Looking for a new way to spice up chicken? We have found a great one!
- 2 Tbls Backyard Patch Four Spice Meat Rub
- 4 boneless chicken breasts
- 2 red onions, cut in 1/4 inch slices
- 2 tsp fresh ginger, peeled and chopped fine
- 1 clove garlic, minced fine
- 1 Tbls lemon zest (about one whole lemon)
Preheat oven to 350 degrees. Spray a 9 x 9 x 2 inch baking pan with cooking spray. Toss Chicken and onion with ginger garlic, lemon zest and Backyard patch Meat Rub. Lay the chicken breast skin side down in baking pan and layer with sliced onion. Cover loosely with foil. Bake for 15 minutes. After 15 minutes remove foil, turn chicken and onion over and bake another 10 minutes or until juices run clear. Remove pan from oven, cover again with foil and allow to rest . Serve with onions over top. Great with a side of quinoa or mixed grains.
Mint Meat Rub - uncommonly good combination of spices and mint to create a grilling blend great for venison, ground beef burgers and turkey burgers.
Mint roasted Lamb Chops
- 12 lamb chops, of more, or fewer
- 3 tablespoons Backyard Patch Mint Meat Rub
- 1 tablespoon granulated garlic powder
- 1 tablespoon sea salt
- 1/4 cup extra virgin olive oil
- 1/4 cup butter
- extra virgin olive oil, for finishing
Pat the lamb chops dry. Mix to combine the Mint Meat Rub, garlic powder, and salt. Rub the lamb chops liberally with mint salt on all sides. Rest for up to an hour, or cover and refrigerate overnight, then bring the chops to room temperature.
In a heavy sauté pan, heat half of the olive oil and half of the butter over medium high heat until the butter is melted and hot, but not smoking. Swirl the pan to combine the fats.
Place half of the lamb chops in the hot pan, listening for the big sizzle. Adjust the heat down a touch if needed. If there’s no big sizzle, remove the chops and heat the pan until it’s hot but not smoking.
Cook the chops until they are deep golden brown, about 5 minutes. Flip and continue to cook to desired doneness. For medium rare, cook for about 15-20 minutes. Be sure to turn the chops to sear the fatty sides so those are golden and the fat is somewhat rendered.
Move the chops to a platter and cook the rest of the chops, adding more oil and butter and heating the pan before starting. Before serving, drizzle the chops with a touch of extra virgin olive oil, and a dusting of more mint salt.
