For a long time, open fires were the only way people could cook food. Village communities gathered around large fires to prepare food together. American barbecue is also about slowly preparing pieces of meat that are flavored with smoke, spicy rubs and sauces. Our Fruit Bomb BBQ Rub follows this tradition. It remains exciting!

AROMA AND TASTE
A special highlight: mango and raspberry powder, which gives the meat a wonderful color and a memorable fruity taste. This makes our Fruit Bomb BBQ Rub one of our most exotic barbecue spices, but also one of the best! In addition, spicy paprika, which is botanically closely related to most types of chili, forms the main component of our spice mixture. The mild to medium spiciness is much more subtle and reserved on the palate, while after a short time the more subtle, earthy, slightly sweet aromas become palpable. Cane sugar only makes its big appearance after grilling. Sugar is only converted into caramel at a temperature of around 150 degrees Celsius. As its sweetness reduces, the substance maltol is formed with caramel-roasty scents and a strong brown color. Sea salt and the best black pepper provide the basic aroma that hardly any dish can ignore. The spicy, minty sage, reminiscent of eucalyptus, gives the mixture a bitter, powerful component.

WHAT DOES FRUIT BOMB BBQ RUB GO WITH?
Meat is not always the best match with a grill seasoning. Our Fruit Bomb BBQ Rub goes perfectly with grilled cheese or vegetables, which you can help make a brilliant appearance on the grill. There are hardly any limits to your imagination. Whether you want to try okra, asparagus, beetroot, or broccoli is up to you.

You can also use our Fruit Bomb BBQ Rub with fish - but only season or marinate it subtly so that the fish's own taste is retained - ideally accentuated! Be it crayfish, which can be grilled in half, fresh red mullet with a crispy outer skin or small sardines that you can serve with red peppers. With your creativity at your side, you will find many combinations that taste incredibly delicious. However, it is important to have a balanced ratio of sweetness and acidity if you dare to eat fish. If you really want to blow your guests away, you can try marinating pork chops, pork belly or aged prime rib! Caught fire? Then just order and get to the grill.

CAN I REFINE A DIP?
A barbecue evening cannot do without strong sauces and unique dips that are served with the dishes and side dishes. Our Fruit Bomb BBQ Rub is ideal for all sauces and pastes that should be strong and at the same time fruity and summery. Why not try refining a Nam Prik, which comes from Asian cuisine, with our spice mixture? It contains dried shrimp, fish sauce, palm sugar, ground chili, lots of fresh garlic and lime juice! Be careful with the spiciness and add fresh, very ripe mango pieces if you like!

HOW DO I CREATE THE PERFECT FIRE?
Cooking over an open fire requires a lot of skill. As always, a good result can only be achieved with great care and a little effort. Six phases of a fire can be roughly distinguished from one another. Igniting involves starting a fire using a heat source. If possible, work without chemically treated firelighters and only use untreated firewood to avoid spoiling the food. In the second step, the wood begins to smoke heavily as the increasing heat releases water and carbon dioxide. It takes a little patience until the temperature is sufficient for complete combustion. Afterwards the actual fire occurs; the flames. The fire should be sufficiently stocked with wood at this point, as adding more would cause the temperature to drop rapidly. As soon as certain compounds in the wood are banished, embers form - in the fourth phase. Now the flames go out, the perfect time for grilling begins now. The temperature reaches its maximum; professionals speak of the so-called 'plateau phase' during the phase of the most constant heat. Wood may be added carefully and only slowly. What remains in phases five and six are ash and charred wood, which is perfect as a base for the next fire.

GRILL RATE, OIL BARREL OR GRILL GRID?
Since the fire only serves as a source of heat and aroma, the question of the exact preparation method and the equipment used remains open for the time being. We'll tell you what options you have here: Many grillers primarily use a fire pit as their basis. Either you build your own fire pit out of suitable material (stones, hollow blocks or bricks), or you buy a portable metal fire bowl. Now you need a grill grate, which is ideally made of stainless steel. Whether it hangs from a tripod or uses a four-legged metal construction with a height-adjustable grill surface is a question of personal preference. Additionally, you can experiment with grill baskets, a Dutch oven, or fine wire sieves used like frying pans. But skewers that are placed directly over the embers are also often used. For advanced cooks, we recommend cooking pieces enclosed in clay. The porous material allows the smoky aromas to pass through and distributes the heat very evenly, but not too strongly, to the food to be grilled. Skilled grillers can also, as is often the case in South America, build a grill from an oil drum cut crosswise, which is then attached to a frame and fitted with a grate. You have almost endless options, look forward to your first professional barbecue fire!

WHICH WOOD IS SUITABLE FOR GRILLING?
In principle, you can grill with the wood of almost all types of trees. Anyone who is an advanced hobby griller will know that there are still differences between the flavors that the smoke produces. Conifers are an exception when preparing food. While they are ideal for starting a fire, when cooked they release a bitter resinous aroma that can destroy the taste of the food. Wood from fruit and deciduous trees, on the other hand, is perfect for grilling. The denser the wood, the higher the temperature at which it burns. Fruit trees are suitable for fish and seafood, while the denser wood of deciduous trees is ideal for meat dishes. Charcoal is also an alternative, but it burns much faster and less hot and is often contaminated with sodium nitrate or petroleum, which can be detrimental to the enjoyment of grilling. The ideal storage time for freshly cut wood is between 2-3 years.

Ingredients: Paprika powder, sea salt, cane sugar, mango powder, raspberry powder, black pepper, sage.