Description Hide Description- Show Description+
Enjoy our Restaurant & Food Service size of Chef John McGannon's WildEats Ginger, Citrus & Peppercorn Rub.
Our WildEats Ginger, Citrus and Peppercorn Rub is a refreshing Asian and Caribbean influenced seasoning blend.
The subtle flavors of WildEats Ginger, Citrus and Peppercorn Rub brings out the best in poultry, waterfowl, upland game birds, fish and seafood,
The combination of ginger, allspice, garlic, pepper and the delicate fragrance of citrus adds just enough punch to bring out a tropical flavor in whatever you use it on.
WildEats Ginger, Citrus and Peppercorn Rub is the perfect balance of refreshing ginger & citrus with a hint of earthy pepper. This blend is just right for the full flavors of ducks and geese, chicken, turkey, upland game birds, and pork.
"A refreshing blast to the full flavors of waterfowl!" Chef John McGannon
Cooking hints, from Chef John McGannon:
1. A fresh piece of meat needs to be dry aged in order to live up to its maximum potential, especially waterfowl.
2. A frozen piece of meat needs to be defrosted as slowly as possible.
3. The breast and leg sections should be cooked separately. There's no way you can cook both cuts of meat under the same conditions for the same amount of time and have both of them meet their maximum potential. Breasts are typically cooked hot and fast -- legs should be cooked low and slow.
Reprinted courtesy of WildEats Enterprises & Chef John McGannon
Size: 40 ounce bulk restaurant pack. (Also available in resealable 3 ounce pouches.)
