Southside BBQ
This barbeque seasoning was originally created while living on the south side of Chicago and has grown to become a favorite among all who enjoy its burst of flavors. It all starts with a unique balance of paprika’s, brown sugar, sea salt, and dried chiles. Add in my signature blend of peppercorns, garlic, and onion and some favorites from Chicago to enhance the flavor of this seasoning. Creating a flavorful balance and intensity to elevate your favorite foods such as baked chicken, grilled shrimp, and smoked meats.
Rub.
Use it as a rub to marinate overnight prior to smoking or braising meats. Use it for a dry or wet rub on chicken, shrimp, and pork chops prior to grilling or baking. Allow 45 minutes to set on the protein prior to cooking. Chef uses Southside BBQ as a rub prior to smoking or braising ribs, beef brisket, and pork shoulder.
Marinade.
Use Southside BBQ as a marinade for chicken, vegetable kabobs, or shrimp prior to baking or grilling. Use caution when cooking on a high flame stove top due to the possibility of the sugars burning. Chef uses Southside BBQ as a marinade for baked chicken wings.
Season.
Southside BBQ is a great finishing seasoning. We use it on fresh potato chips, sweet potato fries, baked beans, baked and fried chicken or wings. Chef loves sprinkling Southside BBQ on bacon before baking it in the oven.