Rub Roast with a little olive oil then pat an even coating of Barbara J’s Organics Groveland Grill and Roasting Herbs and Spices over the entire surface. Let rest for one hour to develop flavor and bring to room temp.

Preheat the oven to 550.

Place the meat fat side up on a rack in a shallow greased roasting pan. Do not cover. Put into the oven and immediately reduce heat to 350 and roast 18-20 minutes per lb. for a medium rare roast.

If you are gauging done-ness by thermometer, it should read between 140 (rare) and 170 (well done) degrees.

No pots, pans, or dishes required...just foil and a fork!

Make a campfire or light your BBQ.

Cut foil into 12" squares. You will need 2 pieces per person.

Chop some veggies and put them in a zip lock in your cooler the day before your trip... Potatoes, onions, carrots, celery, any kind of sausage you like. Place meat and veggies into the center of the foil piece and dot with little pieces of butter or a bit of olive oil and sprinkle a generous amount of Happy Camper’s Season-All on the mix. Place the second piece of foil on top and carefully fold the edges three times all the way around. Place the package on the BBQ or fire grill. Flip the package frequently while you relax and enjoy yourself.

In 40-50 minutes, open the packages and enjoy a delicious and fun dinner!

Use 2 lbs. stew meat cut into 3/4 inch cubes. Brown meat in a pot with a little olive oil and 1 chopped onion until all moisture evaporates and the meat is brown.

Add 2 cans of low sodium beef broth, 1 cup of red wine, and 6 cups of water.

Add 2 TBSP Barbara J’s Organic Buck Rub and Marinade.

Simmer for 1 and 1/2 or 2 hours.

Chop: 3 carrots, 1 onion, 4 celery stalks and 8-16 oz button or Crimini mushrooms.

For added nutrition chop: Red Chard, Collard Greens, or Spinach and an entire bunch of parsley to be added the last few minutes of cooking.

Wash barley in a strainer and pour into the pot carefully. Cook with the meat for 15 minutes and then add the veggies. Cook for another 15 minutes and then add the mushrooms and more water if needed. Taste the stew and determine whether or not you’ll need to add more Buck Rub seasoning. Cook for 15 more minutes and serve with salad or Crusty Italian Bread (available on recipes page).

Dry rubs are a tasty and easy way to impart big flavor to food….As my saying goes…”Just sprinkle on and cook as you would, makes your food taste especially good!” But, it’s even better, if you’ve got the time or the inclination to make a wet rub which acts as a marinade of sorts without wasting all the extra liquid that is usually associated with marinades.

This is good for most everything you might like to cook; chops, roasts, ribs, chicken, fish, beef, tofu, baked potato wedges & roasted veggies. Drizzle some olive oil &/or perhaps something acidic like wine, lemon or vinegar onto meat to get it moistened. Then take Barbara J’s Herb & Spice Rub of choice (they are all yummy ) and smear all over meat or veggies. Let it sit for awhile then cook by your method of choice…BBq. Bake, Broil, or Sautee

Preheat oven to 350degrees F.

Cut 1 loaf sourdough bread into 1 inch, or so, cubes.

Melt 3 Tbs. butter in a big bowl in the microwave.

Mix with 3 Tbs. Olive oil & 2 Tbs. Mambo Italiano seasoning.

Place bread in bowl and toss to coat before transferring to a baking sheet and spreading in a single layer.

Bake until golden brown, about 8-10 minutes, turning once.