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Sriracha Honey Hot Chili

Name: Sriracha Honey Hot Chili
SKU: C-S-TINS_SHHC
Price: 14.17 EUR
Availability: InStock

The rub Sriracha Honey Hot Chili combines the intensity of a ripe chili with the natural sweetness of honey to create a perfectly balanced sweet-spicy seasoning. Ideal for barbecuing, kamado, fire pit or plancha, it enhances beef ribs, pork, poultry and shrimp by adding a delicious and slightly spicy flavour.

Under the effect of heat, this spice blend caramelises delicately and forms a tasty crust with sweet, smoky and spicy notes. Designed for barbecue enthusiasts seeking bold and memorable flavours, it transforms every cook into a true taste experience.

Made from carefully selected ingredients, the Sriracha Honey Hot Chili rub is crafted without additives, chemicals or unnecessary sugars. BBK LAB collaborates with certified producers and farmers around the world to ensure spices and herbs of exceptional freshness and quality.

With the BBK LAB range, discover the authentic flavours from around the world, from the markets of North Africa to the streets of Asia, passing through the farms of South America, in a blend designed to reveal the full potential of your grilling.

SPICE IT UP ! 🔥

Features

Net weight : 175 g
Packet dimensions : 75 × 110 mm
Usage : charcoal barbecue, gas barbecue, kamado, fire pit and griddle
No additives
No chemicals
No unnecessary sugars

14.17 € (Tax included)

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SRIRACHA HONEY HOT CHILI : THE PERFECT ALLIANCE BETWEEN HONEY AND CHILI

The Sriracha Honey Hot Chili rub has been created for those who seek a subtle balance between the sweetness of honey and the heat of chili. This unique combination brings a remarkable aromatic intensity to all grilled meats, while maintaining a delicious roundness that delights from the very first taste. Its composition creates a sweet-spicy flavour signature capable of transforming a simple cook into an experience rich in flavours.

On a matured rib of beef, melting ribs, pulled pork, crispy chicken or even shrimp seared on the kamado, this blend develops a particularly tasty caramelised crust. Under the effect of heat, the spices and honeyed notes concentrate on the surface of the food to offer a slightly sticky texture and a deep flavour that prolongs the pleasure with every bite.

A BARBECUE EXPERIENCE DESIGNED FOR LOVERS OF BOLD FLAVOURS

Sriracha Honey Hot Chili pairs perfectly with charcoal barbecues, gas barbecues, kamados, fire pits or planchas. Its aromatic profile enhances not only red meats but also poultry, fish and seafood. It adds complexity without masking the natural flavours of the ingredients and reveals their full potential during cooking.

The spicy notes gradually settle in the mouth while the honey brings a balancing sweetness that makes this rub as indulgent as it is addictive. It is a seasoning designed for grilling enthusiasts who enjoy generous, intense and memorable recipes.

RECOMMENDED USES

This rub can be used both as a dry seasoning and as a finishing touch before cooking. It is particularly appreciated on beef ribs, pork ribs, pork belly, chicken drumsticks, poultry wings, grilled shrimp, skewers and roasted vegetables. Its caramelising power also makes it an excellent choice for low & slow cooking.

SELECTED SPICES WITH CARE

At BBK LAB, we prioritise rigorously selected ingredients to ensure consistent quality and optimal freshness. Our blends are crafted without unnecessary additives, without superfluous chemicals and with respect for the authentic flavours of the spices. We collaborate with committed producers and farmers around the world to offer you blends inspired by the best international culinary traditions.

From the markets of North Africa to the bustling streets of Asia, through the farmlands of South America, each ingredient is chosen for its aromatic qualities and unique character. With the BBK LAB range, the flavours of the world fit in the palm of your hand.

TECHNICAL SPECIFICATIONS

Feature	Detail
Product name	Sriracha Honey Hot Chili
Type	Sweet-spicy rub for barbecues and grilling
Net weight	175 g
Packet dimensions	75 × 110 mm
Usage	Charcoal barbecue, gas barbecue, kamado, fire pit and griddle
Aromatic profile	Honey, chili, caramelised and spicy notes
Without additives	Yes
Without unnecessary chemicals	Yes

SPICE IT UP!

With the Sriracha Honey Hot Chili rub, every cook takes on a new dimension. Its perfectly balanced marriage of spicy heat and sweet indulgence offers an inimitable signature capable of enhancing the finest cuts of meat as well as the simplest recipes. A creation designed for barbecue lovers who want to leave a lasting memory with every tasting.

THE BENEFITS OF SRIRACHA HONEY HOT CHILI RUB FOR BARBECUE

Advantage	Cooking benefit
Gourmet caramelisation	The honey notes promote the formation of a tasty and slightly sticky crust that adds texture and intensifies flavours during cooking on the barbecue, kamado or griddle.
Sweet-spicy balance	The sweetness of honey tempers the heat of the chili to offer a harmonious tasting experience that pleases both lovers of bold flavours and more delicate palates.
Less marinade needed	The rub is applied directly to the food before cooking and allows for a rich aromatic layer to be quickly achieved without complex preparation.
Enhancement of meats	The spices enhance the natural flavours of beef, pork, poultry, and seafood without masking their authentic character.
Appetising colour	The combination of chili and honey develops a beautiful amber colour that gives grilled foods a professional and particularly appetising appearance.
Versatility	Suitable for both quick high-temperature cooking and slow low & slow cooking on a barbecue or smoker.
Even distribution of flavours	The blend perfectly coats the surface of the food to ensure even seasoning in every bite.
Compatible with smoking	The spicy and slightly sweet notes pair perfectly with the aromas of smoking wood to create deeper and more complex flavours.
No unnecessary additives	A composition designed to highlight the quality of the spices and natural ingredients without resorting to superfluous ingredients.
Result worthy of a pitmaster	Easily achieves fragrant, visually appealing, and flavour-rich grilled foods, even for the least experienced cooks.

Applying BBQ rubs before grilling is one of the best ways to add flavor, texture and character to your food. Follow these simple steps to get the most out of your seasoning blends.

1. Choose the Right Rub

Select a rub that matches your cooking style and ingredients. You can use a ready-made blend or create your own by combining spices such as paprika, cumin, garlic powder, brown sugar, salt and pepper.

2. Prepare the Food

- Choose your ingredients: beef, pork, chicken, fish, seafood or vegetables.
- Pat the food dry with paper towels to remove excess moisture. This helps the rub adhere better and improves caramelization during cooking.

3. Apply the Rub

Quantity: Use approximately 1 to 2 tablespoons of rub per pound of meat, adjusting according to your taste preferences.
Application method:
- Sprinkle the rub evenly over the entire surface of the food.
- Use your hands to gently massage the seasoning into the meat or vegetables, ensuring full coverage and maximum flavor.

4. Let It Rest

For best results, allow the seasoned food to rest in the refrigerator for at least 30 minutes. Larger cuts of meat can benefit from several hours or even an overnight rest, allowing the flavors to fully develop.

5. Cook

Preheat your barbecue, kamado or fire pit before placing the food on the grill.
Cook according to the recommended method for your ingredients, monitoring internal temperatures to ensure proper doneness.

6. Enjoy

Once cooked, allow the food to rest for a few minutes before slicing or serving. This helps the juices redistribute throughout the meat for a more flavorful result.

Additional Tips

Experiment with different rubs and combinations to find the flavor profile that best suits your taste.
Balance sweet, salty, spicy and tangy flavors to create a well-rounded seasoning blend.

By following these steps, you can use BBQ rubs effectively and bring deeper flavor, texture and character to your grilled dishes. Enjoy your barbecue!

COEO specializes in tool design; COEO designs barbecues, kamados, and fire pits, and we wanted a range dedicated to the barbecue experience. We launched BBK LAB, which provides everything needed to experiment, cook, and taste: utensils, rubs, spices, and accessories common to all barbecues, broadly speaking..

Le rub Sriracha honey hot chili est un mélange de saveurs sucrées et épicées qui peut rehausser de nombreux plats. Voici quelques idées de recettes où vous pouvez l'utiliser :

Poulet grillé : frottez le rub sur des morceaux de poulet avant de les griller. Cela ajoutera une belle croûte épicée et sucrée.
Côtes de porc : appliquez le rub sur des côtes de porc avant de les cuire lentement au barbecue ou au four. Cela donnera une saveur délicieuse et caramélisée.
Légumes rôtis : mélangez des légumes comme des carottes, des courgettes et des poivrons avec un peu d'huile d'olive et le rub, puis rôtissez-les au four.
Tofu mariné : pour une option végétarienne, enrobez des cubes de tofu avec le rub et faites-les griller ou sauter pour un plat savoureux.
Crevettes épicées : mélangez des crevettes avec le rub et faites-les sauter à la poêle ou sur le grill pour un plat de fruits de mer plein de saveurs.
Pizza : saupoudrez le rub sur une pizza avant de la cuire pour ajouter une touche épicée à vos garnitures.
Popcorn épicé : mélangez du popcorn chaud avec un peu de beurre fondu et le rub pour une collation originale et savoureuse.
Sauce pour tremper : mélangez le rub avec du yaourt ou de la mayonnaise pour créer une sauce à tremper pour des légumes ou des chips.

Ces idées vous permettront d'explorer les différentes façons d'utiliser le rub Sriracha honey hot chili dans votre cuisine. N'hésitez pas à ajuster les quantités selon vos préférences personnelles !

Rubs are generally mixtures of spices and herbs used to season meat, fish, or other foods before cooking. The term "rub" comes from English and means "to rub," as the mixture is rubbed onto the surface of the food to enhance its flavor. There are different types of rubs, including: 1. Dry rubs: These are mixtures of spices and herbs that do not contain any liquid. They are applied directly to the meat and may include ingredients such as salt, pepper, paprika, garlic powder, onion powder, brown sugar, etc. 2. Wet rubs: These mixtures contain liquid ingredients, such as oil or soy sauce, in addition to spices. They are often used to marinate food before cooking. Rubs are especially popular in barbecue cooking, where they are used to season meats before slow-cooking them over indirect heat. They can also be used in other cooking methods, such as roasting or baking. In short, rubs are spice blends that add flavor to food and are a common technique in culinary preparation.

The terms "rubs" and "spices" both refer to mixtures of ingredients used to season food, but they have different meanings and uses. 1. Spices: Spices are aromatic substances of plant origin, often dried, that come from different parts of plants, such as seeds, bark, roots, or fruits. They can be used alone or in combination to enhance the flavor of dishes. Examples of spices: cumin, paprika, pepper, cinnamon, etc. 2. Rubs: A "rub" is a mixture of spices and herbs, often used to rub onto the surface of meat or other foods before cooking. Rubs can be dry (dry rub) or wet (wet rub), the latter usually being mixed with ingredients such as oil or mustard to form a paste. Rubs are especially popular in barbecue and grilling techniques because they add flavor and create a delicious crust on food. Examples of rubs: barbecue rub, mustard rub, etc.

Le rub Sriracha Honey Hot Chili est un mélange d'épices qui apporte une saveur sucrée et épicée, parfait pour rehausser le goût de plusieurs types de viandes. Voici quelques suggestions :

1. Poulet : Ce rub se marie particulièrement bien avec le poulet, que ce soit pour des cuisses, des ailes ou des poitrines. Il peut être utilisé pour le griller, le rôtir ou le fumer.

2. Porc : Le porc, notamment les côtes, le filet ou le jambon, peut bénéficier de la douceur et du piquant de ce rub.

3. Boeuf : Utilisez-le sur des steaks, des brochettes ou même des burgers pour une touche épicée.

4. Agneau : Le rub peut également être appliqué sur des côtelettes d'agneau ou des rôtis pour une saveur unique.

5. Dinde : Pour les repas de fête ou les barbecues, le rub peut être utilisé sur la dinde pour ajouter une belle profondeur de goût.

6. Poisson : Bien que moins courant, il peut également être utilisé sur des filets de poisson comme le saumon pour une touche sucrée et épicée.

N'hésitez pas à expérimenter avec d'autres viandes ou même des légumes pour découvrir de nouvelles combinaisons de saveurs !

l offre un piquant modéré, équilibré par la douceur du miel. Un feu maîtrisé.

Les deux : en marinade sèche avant cuisson, ou saupoudré juste après pour renforcer le glaçage.

Oui, il sublime une sauce barbecue ou une vinaigrette sucrée-épicée maison.

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