How to make a basic BBQ rub

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Signature Chilli Barbecue Rub

Elevate your grilling and roasting game with this robust homemade chilli rub that strikes the perfect balance between heat, sweetness, and savoury depth. Drawing inspiration from classic barbecue seasonings, this carefully calibrated blend combines the warmth of chilli powder with the caramel notes of brown sugar, while garlic and onion powders provide a savoury foundation. The addition of paprika brings subtle smokiness, while cumin adds an earthy undertone that complements everything from tender pork shoulders to hearty vegetables. Whether you’re planning to smoke a brisket, grill chicken, or roast vegetables, this versatile rub delivers consistent, mouthwatering results that will transform ordinary ingredients into flavour-packed dishes worthy of any barbecue enthusiast’s table.

How to make a basic BBQ rub
 
Author: 
Recipe type: Spice rub
Cuisine: American
Prep time: 
Total time: 
Add a professional touch to your cooking arsenal with this expertly balanced chilli spice rub that masterfully walks the line between heat and sweetness. At its heart is the bold warmth of chilli powder, tempered by the rich, molasses notes of brown sugar that creates an irresistible caramelized crust when exposed to heat. Whether you're a weekend griller, a roasting enthusiast, or someone who loves to experiment in the kitchen, this rub works its magic on everything from slow-cooked meats to grilled vegetables, adding depth and character to any dish it touches.
Ingredients
  • 2 tablespoons chilli powder
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional, for extra heat)
Instructions
  1. In a small mixing bowl, combine all ingredients thoroughly. Use a whisk or fork to break up any lumps in the brown sugar and ensure even distribution of all spices.
  2. Store your rub in an airtight container or glass jar in a cool, dark place for up to 3 months.
Notes
To use: Generously coat your chosen protein or vegetables with the rub, gently massaging it in. For best results, apply 30 minutes to 2 hours before cooking to allow the flavors to penetrate.
Note: Adjust the cayenne pepper amount according to your heat preference. You can also double or triple the recipe for larger batches.

 

Spicy Mayo dip

Home | American

Dragon Mayo

Transform ordinary mayonnaise into a bold, flavour-packed condiment with this irresistible spicy mayo that delivers layers of complex heat. Fresh red chillies provide immediate kick, while smoky chipotle Chillies and their rich adobo sauce add depth and a subtle sweetness. Fresh garlic and zesty lime juice create a bright foundation, enhanced by the warmth of smoked paprika and cayenne pepper. A touch of cumin adds earthy undertones, while optional honey perfectly balances the heat, creating a versatile sauce that elevates everything from sandwiches and burgers to sushi rolls and french fries. This creamy, spicy blend brings restaurant-quality flavour to your table, with customizable heat levels to suit any palate.

 

Spicy Mayo dish
 
Author: 
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
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Transform ordinary mayonnaise into a bold, versatile dip that packs just the right amount of heat. This creamy, spicy concoction combines the smoothness of mayo with the kick of fresh and dried chillies, creating a perfect accompaniment for everything from crispy fries to fresh vegetables.
Ingredients
  • 1 cup good-quality mayonnaise
  • 2 red chillies, finely minced
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 tablespoon adobo sauce from the chipotle peppers
  • 2 cloves garlic, minced
  • 1 lime, juiced
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (adjust to taste)
  • ¼ teaspoon ground cumin
  • Salt to taste
  • Optional: 1 tablespoon honey to balance heat
Instructions
  1. In a medium bowl, combine the mayonnaise with minced fresh chillies, chopped chipotle pepper, and adobo sauce.
  2. Add the minced garlic, lime juice, smoked paprika, cayenne pepper, and cumin. Mix thoroughly until well combined.
  3. If using, add honey to balance the heat and create a more complex flavour profile.
  4. Season with salt to taste, starting with a small pinch and adjusting as needed.
  5. Cover and refrigerate for at least 30 minutes to allow flavours to develop and meld together.
  6. Before serving, give the dip a good stir and taste again for seasoning, adjusting if necessary.
Notes
Store in an airtight container in the refrigerator for up to one week.

Note: For a milder version, reduce or omit the cayenne pepper and use only one fresh chilli. For extra heat, add a dash of your favourite hot sauce or increase the amount of fresh chillies.

 

 Buffalo Style Sauce!

Buffalo chicken wings

Ever wonder what buffalo chicken sauce really is? Or maybe the dilemma for you is how to get your wings to sing? Well, you have a treat coming! Here at The Chilli Workshop, we just love all things spicy. Now, though, we are totally obsessed with the subject of Buffalo sauce. So let’s take a little journey back to 1964. Just imagine this: late at night in Buffalo, New York. Teressa Bellissimo, co-owner of the Anchor Bar, whips something up to feed her son and his buddies. She takes some chicken wings, tosses them in some spicy sauce, and—just like that—the Buffalo wing is born. What about the sauce? Well, here comes the interesting part: Teressa’s recipe was a secret from day one. Yet food enthusiasts and chefs did crack the code over the years to make this tangy spicy delight we get to enjoy today.

A late-night snack has grown into a worldwide sensation: Buffalo hot wings sauce isn’t just for wings anymore. It’s on pizzas, mixed into dips, and even pops up on sophisticated restaurants’ menus. In the UK, we’ve opened our arms wide to this American classic. In The Chilli Workshop, we have been watching it grow in popularity. No longer is it a takeaway staple, but more and more people are looking to create their buffalo chicken sauce recipe in the home kitchen. But pray tell, what is this flavour bomb? At the core, buffalo chicken sauce is a zesty mix of hot sauce, butter, vinegar, and spices. It is named after its birthplace, Buffalo, New York—not the animal! This is the secret sauce for killer wings, but it is so much more versatile than that.

Ever wondered how to make buffalo chicken sauce from scratch? At The Chilli Workshop, we tried our hand at making a sauce that tickles your tinglies. It is fantastically balanced with heat, tang, and richness in all the right proportions. This is the perfect sauce for that big game night you’re planning, or just to jazz up your midweek dinner. It’s dead easy to make with just things you probably have in your kitchen. Plus, way tastier than anything you’d buy in a bottle. So, roll up your sleeves, grab your saucepan, and let’s get cooking! Trust us, once you try this homemade buffalo hot wings sauce, you’ll never go back to store-bought.

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Barbequed Pulled Pork

A Southern tradition

The history of barbecued pulled pork is deeply rooted in the culinary traditions of the Southern United States, particularly in regions like the Carolinas and Tennessee, where barbecue holds a special place in the culture. Barbecue itself has a long history, with roots tracing back to Indigenous cultures in the Americas who used smoking and slow-cooking techniques to preserve and flavour meats. When

European settlers arrived in the Southern colonies, they encountered these cooking methods and adapted them to their own tastes and ingredients, resulting in the distinctive style of American barbecue that we know today.

Pulled pork likely originated as a practical way to utilize tougher cuts of meat, such as pork shoulder or pork butt. These cuts were slow-cooked over a low flame or smoked for several hours, allowing the tough connective tissues to break down and the meat to become tender and flavourful. The technique of “pulled” pork involves shredding the cooked meat into small pieces using forks or other utensils. Over time, different regions developed their own variations of barbecued pulled pork, each with its own unique flavour profiles and cooking techniques.

In this tradition, our recipe for barbecued pulled pork will not disappoint. So light up the barbecue, put on your chef’s apron, and let’s make barbecue pulled pork that will have everyone asking for seconds.

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Marli’s blaze loaded fries

Marli's blaze loaded fries
 
Author: 
Nutrition Information
  • Serves: 3 generous portions
  • Serving size: 155g
  • Calories: 627
  • Fat: 38 g
  • Saturated fat: 16g
  • Carbohydrates: 40g
  • Sugar: 3.5g
  • Sodium: 1500mg
  • Fiber: 5g
  • Protein: 35g
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
You simply must try these sensational spicy loaded fries crafted by the gifted chef at Marli Cooks on Instagram. They're already fantastic on their own, but when paired with our Adore Lemon Piri-Piri sauce, they reach extraordinary heights. Truly out of this world! This dish is bound to earn a top spot among your family's favourites.
Ingredients
  • Lemon-peri peri sauce - one teaspoon
  • Three large potatoes ( approximately 350 grams)
  • Paprika - one gram
  • Salt - half a teaspoon
  • Pepper - one gram
  • Cheese - 50 grams
  • Pickled Jalapeños - 20 grams
  • Red chilli - 8 grams
  • Chive - sprinkling
  • 4 rashers Bacon ( approximately 80 grams)
  • Sour cream - two tablespoons
Instructions
  1. Chop your potatoes up into fries,spray with oil and season with your favourite seasonings.
  2. Airfry for 20-25 mins shaking every 7-10 mins.
  3. Ffry the bacon until crispy and cut into bite size pieces.
  4. Chop your chilli into fine pieces.
  5. Time to load up
  6. Fries in the bottom
  7. Followed by cheese and your chosen toppings.
  8. Place in a heated oven for 5 minutes until crispy.
  9. Top with sour cream
  10. Add Lemon-peri peri chilli workshop sauce and chive..Enjoy and feel the heat!
Notes
Adore Lemon Piri -Piri Chilli sauce sauce is available from our web shop The Chilli Workshop Store

Watch the recipe being made by Marli on instagram @ Marli Cooks

 

Vegetarian Chili recipe

 

Vegetarian Soya chunk Chili
Nutrition Information
  • Serves: 6
  • Serving size: 350 grams
  • Calories: 356
  • Fat: 8.8g
  • Saturated fat: 2.2g
  • Carbohydrates: 38.4g
  • Sodium: 308.9mg
  • Fiber: 14.9g
  • Protein: 33.0g
  • Cholesterol: 6.3mg
Recipe type: Chilis
Cuisine: American
Prep time: 
Cook time: 
Total time: 
This is an excellent recipe for a vegetarian Chili if you miss the texture of meat in your diet. Even most non-vegetarians won’t guess the difference between this and a Chili made with meat. Because TVP absorbs flavour so well, the spiciness of this dish is somewhat enhanced. Great food on a cold winters night with a good glass of red white
Ingredients
  • TVP ( Soya ) chunks – 3 cups
  • Canned tomatoes – 2 cans
  • Onions- one large – ( coarsely chopped)
  • Garlic – 3 to 4 cloves – finely chopped
  • Olive oil – 2 tablespoons
  • Dried bay leaves – 2 large
  • Cumin seeds – 1 tablespoon
  • Dried oregano - 2 teaspoons
  • Dark beer – I can
  • Fresh Chillies- 5 – 6 – chopped
  • Garlic powder - 1 teaspoon
  • Roasted bell peppers – 2
  • Dried Chillies – 4 – 5 (see note)
  • Juice of one lemon
  • Salt and pepper to taste
  • Grated cheese
Instructions
  1. Roast bell peppers. ( see method) Allow cooling and then peel the skin off. Chop coarsely
  2. Reconstitute Soya chunks in vegetable stock– see method
  3. Heat olive oil in a heavy-based casserole pot
  4. Heat oil to a gentle temperature. Add the cumin and cook for a minute
  5. Add the onion and cook until it starts to change colour
  6. Now add bay leaves, garlic, and fresh Chillies. Cook for 1 to 2 minutes.
  7. Add the roasted bell peppers. Stir well
  8. Add a little beer
  9. Add the reconstituted TVP chunks. Saute for 2 minutes
  10. Add tomatoes, remaining beer, lemon juice, oregano, dried Chillies and garlic powder (if using)
  11. Bring to the boil. Turn down the heat and place a lid on the pot. The dish will be ready in about 30 minutes
  12. Serve topped with cheese
Notes
This recipe yields 5 - 6 portions

Keywords: Best vegetarian Chili

 

Spicy ranch salad dressing

Spicy ranch dressing
Nutrition Information
  • Serves: 4
  • Serving size: 100g
  • Calories: 193
  • Fat: 15 g
  • Saturated fat: 2 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Carbohydrates: 13 g
  • Sugar: 7 g
  • Sodium: 1133 mg
  • Fiber: 0 g
  • Protein: 3 g
  • Cholesterol: 23 mg
Recipe type: Salad dressings
Cuisine: American
Prep time: 
Total time: 
Ranch salad dressing always gives a great flavour to a salad. Adding spiciness with Scotch bonnet/ Habanero or Thai birds-eye Chillies plus some chilli powder gives this recipe for a Ranch dressing that little bit extra. Your friends and family will love it either as a dressing or dip.
Ingredients
  • Miracle Whip mayonnaise – one cup
  • Buttermilk – ½ cup
  • Milk - ¼ cup ( maybe a little more)
  • Scotch bonnet chilli – one ( finely sliced) – see note *
  • Chilli powder – ½ teaspoon
  • Paprika – one teaspoon
  • Garlic powder – 1 teaspoon
  • Onion powder – one teaspoon
  • Salt – ½ teaspoon
  • Chives - one tablespoon chopped
Instructions
  1. Add all the ingredients into a blender
  2. Blend until everything is combined
  3. Taste to see that the pouring ability is as required. Add more milk if necessary and blend again
  4. Place in the refrigerator for 30 minutes to allow the flavour to develop
  5. Serve with a salad made with lettuce leaves, onions and tomatoes
  6. This spicy Ranch dressing can also be used as a dip with sliced vegetable crudites
Notes
* Can be substituted by a Habanero or thee red chillies like Thai Bird -eye

Keywords: Spicy ranch dressing

 

Spicy Southern fried chicken

 

Spicy Southern-fried Chicken
Nutrition Information
  • Serves: 4
  • Serving size: 250g
  • Calories: 1039
  • Fat: 11 g
  • Saturated fat: 11 g
  • Unsaturated fat: 66 g
  • Trans fat: 0 g
  • Carbohydrates: 64 g
  • Sugar: 28 g
  • Sodium: 3545 mg
  • Fiber: 2 g
  • Protein: 24 g
  • Cholesterol: 3 mg
Recipe type: Fried Chicken
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Ever since the Colonel made his Southern fried chicken popular, people the world over have been tucking into this wonderful dish. This recipe for Southern fried chicken is made even better through the addition of Chilli powder. It is brined for extra flavour, marinated in buttermilk and then fried until crispy in a spicy breading. Good eating
Ingredients
For the chicken
  • Fresh chicken thighs - four
  • Fresh chicken breasts – four
  • Onion powder – one teaspoon
  • Garlic powder – one teaspoon
  • Chilli powder -one teaspoon
  • Black pepper -one teaspoon
  • Salt – one teaspoon
  • Plain flour – one cup
  • Baking powder – one teaspoon
  • Buttermilk – 250 ml
  • Vegetable oil – 1.5 litres
For the brine
  • Water – one litre
  • Coarse salt – 25 grams
  • Brown Sugar - 100 grams
  • Peppercorns – one tablespoon
  • Garlic – four cloves ( peeled and kept whole)
  • Bay leaves – four
Instructions
Pre -preparation
  1. Bring the water to the boil
  2. Add the sugar and salt.
  3. Stir until dissolved, and then add the rest of the ingredients
  4. Bring to a simmer. Then switch off
  5. Allow to cool and pour into a bowl large enough to hold the brine and chicken.
  6. Add the chicken pieces to the brine, ensuring that the chicken is completely submerged.
  7. Cover with cling film and place in the fridge overnight
The next day
  1. Remove the chicken from the brine and pat dry. Discard the brine and garlic
  2. Using a fork, pierce the pieces all over.
  3. Place into a flat dish.
  4. Pour the buttermilk over the chicken pieces. Turn them over with a fork until they are well coated.
  5. Cover with clingfilm and place back in the refrigerator for 8 hours
  6. Mix the flour, black pepper, salt, garlic powder, onion powder, chilli powder and baking powder.
  7. Place a third in a layer in a flat dish. , keeping the balance to one side
  8. Dip four pieces of chicken into the seasoned flour, then cover with another third of the flour
  9. Turn and roll them until they are well coated. Shake off any excess flour,
  10. Place these on a big platter and place them in the refrigerator.
  11. Dip the last chicken pieces in the flour in the dish. Pour the remaining flour over these in the same way as the first pieces were coated. Shake off any excess flour and place them in the refrigerator with the other chicken
  12. Preheat the oven to 150 degrees celsius
  13. Bring the oil to frying temperature ( about 180 degrees Celsius). The oil level in your skillet should be no more than half the skillets height. Aim for a height of oil of about 75mm
  14. Fry two piece of chicken at a time. Remove from the oil with a slotted spoon and place on kitchen towels on a baking tray rack. Place in the oven
  15. Allow the oil to reach frying temperature again ( if needs be, add more oil before doing this), then fry another two pieces. Place these in the oven with the other chicken.
  16. Continue with this procedure until all the chicken pieces are cooked.
  17. Serve with salads of your choice.
Notes
Keywords: Southern fried chicken

This recipe yields 4 portions

Based on recipe by Jamie Oliver

 

 

Chocolate and Chilli ice cream

Home | American

Chilli Chocolate Gelato

This luxurious ice cream combines the deep richness of dark chocolate with the subtle heat of fresh and dried chillies. The honey adds complexity while tempering the spice, creating a sophisticated dessert that builds warmth with each spoonful. The result is a silky, intensely chocolate ice cream with an intriguing kick. The combination of fresh red chillies and chilli powder ensures a complex heat that develops slowly, while the double cream creates an exceptionally smooth texture. The unsweetend dark chocolate  provides depth and bitterness that perfectly balances the sweetness of honey and sugar.

 

Chocolate and Chilli ice cream
 
Author: 
Nutrition Information
  • Serving size: 100g
  • Calories: 448 kcal
  • Fat: 40 grams
  • Saturated fat: 24 grams
  • Carbohydrates: 19 grams
  • Sugar: 12 grams
  • Sodium: 0.11 grams
  • Fiber: 0.6 grams
  • Protein: 4,7 grams
Recipe type: Dessert
Cuisine: American
It is a known fact that the combination of chocolate and chilli are a match made in heaven. When combined this with heat of the chilli and the cold sensation of ice cream you land up with a fantastic taste sensation that not only sets the taste buds alive but also a great coming together of both hot and cold. Fabulous!
Ingredients
  • Red chillies, (finely chopped) - 3
  • Double cream - 2 cups
  • Chilli powder - ½ tbsp
  • Honey- 50 grams
  • Egg yolks – 4 large
  • Sugar - 50 grams
  • Dark chocolate – 150 grams (unsweetened) - broken into small pieces
  • Cocoa powder - two tablespoons
Instructions
  1. Chop the chillies finely
  2. Mix the cocoa powder with a little water and stir into a paste
  3. Heat the double cream gently on the stove
  4. When beginning to get hot but yet boiling add cocoa powder, honey, chilli powder and chopped chillies to the cream. Stirring continuously, bring to a steady simmer
  5. Add chocolates pieces and allow to melt. Once the chocolate has melted and is well mixed into the cream , remove from the stove
  6. Beat the eggs together with the sugar. Now add to the warm cream. Mix well
  7. Allow to cool.
  8. Pour the ice –cream mixture into the mixing bowl of your kitchen processor and mix until peaks begin to develop. Be careful not to mix on too high a speed to prevent the mixture curdling
  9. Place in the freezer and allow to chill to very cold but not yet frozen.
  10. Now whip again in the food processor to break up any ice crystals that have formed
  11. Place in the freezer again until frozen throughout
  12. When ready to serve, remove from freezer and scoop out individual portions
Notes
Keywords: Chocolate chilli ice cream

Serves: 4 - 5 portions

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Chocolate Chilli cheesecake

Home | American

Spiced Chocolate Dream

This sultry cheesecake combines the richness of dark chocolate with a warming chilli heat in both its crust and filling. A generous helping of cream cheese creates a silky-smooth texture, while three whole eggs and additional yolks add richness and stability. The recipe balances sweet and heat through careful portioning of chilli powder and flakes, allowing you to adjust the spice level to your preference while maintaining the chocolate’s deep, complex flavour.

 

Chocolate Chilli cheesecake
 
Author: 
Nutrition Information
  • Serving size: 100g
  • Calories: 299 kcal
  • Fat: 21 grams
  • Saturated fat: 12 grams
  • Carbohydrates: 21 grams
  • Sugar: 14 grams
  • Sodium: 0.36 grams
  • Fiber: < 0.5 grams
  • Protein: 7.7 grams
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
The wonderful combination of chocolate and chilli is perfectly illustrated in this great tasting baked cheesecake. It does take quite a bit of preparation in that it is first baked and then needs to to cool to set, but the results will make it all the effort worthwhile. Fantastic served either as a dessert or with good coffee
Ingredients
Base
  • Digestive biscuits – 125 grams
  • Butter - 4 tablespoons
  • Cocoa powder - 1 tablespoon
  • Chilli flakes - ½ teaspoon (Use mild chilli flakes like Aleppo or Kashmiri)
Filling
  • Cream Cheese – 500 grams
  • Caster sugar – 150 grams
  • Custard powder - tablespoon
  • Red Chilli powder - 1 teaspoon ( or more – according to heat tolerance)
  • Eggs – 3 large
  • Dark chocolate - 175 grams (broken into small pieces)
  • Egg yolks – 3 large
  • Double cream – 150ml
  • Cocoa powder - ½ teaspoon
  • Lemon juice - 1 teaspoon
Instructions
For the base
  1. Place the digestive biscuits and chilli flakes into a food processor and blitz until you have achieved a fine crumb
  2. In a mixing bowl, combine crumbed biscuits, butter and cocoa powder
  3. Using wet hands press the crumb base into a round pie dish (approx 250mm). The base should be even in thickness and cover the bottom and the sides of the dish
  4. Place in the refrigerator
For the filling
  1. Melt the chocolate in a microwave (or double boiler if preferred). Allow to cool whilst performing the following steps:
  2. Combine the cocoa and chilli powders together (in a jug) and add two tablespoons of hot water. Mix well into a paste
  3. Soften cream cheese in a food processor and then add sugar and custard powder. Mix well
  4. Mixing slowly add eggs, then egg yolks and cream. Finally add cooled chocolate, chocolate/ chilli paste and lemon juice
  5. Mix until all ingredients are well combined.
  6. Remove the base from the refrigerator
  7. Spoon the chocolate/ chilli filling into the pie dish
  8. Bake in a pre-warmed oven at 160 degrees Celsius (standard oven) for 45 – 60 minutes until filling has set. (For a fan / convection oven bake at 140 degrees Celsius)
  9. Once baked, allow to cool and then place in the refrigerator covered with cling film for at least 8 hours. This will allow the filling to set.
  10. Serve
Notes
This recipe yields 4 - 5 portions

Keywords: Baked chocolate chilli cheesecake

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