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Chimichurri
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Chimichurri

Le Chimichurri Rub est un mélange d'épices inspiré de la célèbre recette argentine. Son équilibre entre herbes aromatiques et épices relève parfaitement les viandes, volailles, légumes et grillades pour apporter fraîcheur, caractère et authenticité à toutes vos cuissons au kamado, barbecue ou brasero.
Dimensions : 75*110mm
Poids : 175g
12,50 € 12,50 € (impuesto incluido)

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Chimichurri Rub is particularly well suited for beef, lamb, poultry and all types of grilled meats cooked on a kamado, barbecue or fire pit.

Absolutely. It is ideal for direct grilling, indirect cooking and low-and-slow barbecue sessions in a kamado.

Yes. Chimichurri Rub pairs perfectly with grilled vegetables, potatoes, mushrooms and a wide variety of plant-based dishes, adding fresh herbaceous flavor and aromatic depth.

It is particularly well suited for beef, lamb, poultry and all types of grilled foods cooked on a kamado, barbecue or fire pit.

Saupoudrez généreusement le mélange sur les aliments avant cuisson ou incorporez-le dans une marinade pour renforcer les saveurs.

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. 

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.

Parsley, garlic, onion, sea salt, chili flakes, coriander, black pepper, oregano and lemon zest.
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  • BBQ Rubs: These are ideal when you want to create a flavorful, well-seasoned crust on the surface of meat, fish or vegetables. They are particularly effective for grilling, pan-searing, smoking and roasting.
  • Marinades: Use a marinade when you want to tenderize meat and add flavor deep into the food. Marinades are especially beneficial for tougher cuts such as beef and pork, as well as for fish and more delicate proteins that do not require a crispy exterior.

Pour un résultat optimal, vous pouvez combiner les deux techniques :
• Mariner d’abord les aliments avec un mélange liquide (huile, citron, vinaigre) pendant quelques heures ou toute une nuit.
• Ensuite, avant de les cuire, appliquez un rub pour ajouter une couche de saveurs en surface.
Les rubs sont excellents pour obtenir une croûte savoureuse, tandis que les marinades permettent une infusion plus profonde des saveurs. Utiliser les deux de manière complémentaire peut donner des résultats exceptionnels, selon vos goûts et le plat que vous préparez.

Rubs and marinades belong to the same family of seasonings, but they differ in several important ways. Like marinades, rubs are applied to food before cooking, but marinades are typically left to work for a longer period of time. Unlike marinades, rubs are made entirely from dry ingredients, usually including salt, sugar and spices.

No, BBQ rubs are not exclusively used for grilling. They are versatile seasonings that can be used with many different cooking methods and a wide variety of foods.
Here are some popular ways to use them:
1 - Oven Roasting:
Dry or wet rubs are perfect for seasoning meats such as chicken, pork or beef before roasting. They create a flavorful crust that enhances taste and texture throughout the cooking process.
2 - Pan-Frying and Sautéing:

Using a BBQ rub is one of the best ways to add flavor, texture and character to grilled meats, poultry, fish and vegetables. Follow these simple steps for the best results:

1 - Prepare the food:
• Pat the meat dry with paper towels to remove excess moisture. This helps the rub adhere more effectively to the surface.
• If desired, lightly coat the food with oil before applying the rub, especially when using dry seasonings.
2 - Apply the rub:
• Generously season the entire surface of the meat or vegetables. Use your hands to gently massage the rub into the food so the flavors can fully penetrate.
3 - Let it rest:

Generously season your food with Chimichurri Rub before cooking, or mix it into a marinade to enhance flavor and develop deeper, richer aromas during cooking.

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