It’s mid-July and summer FINALLY arrived in the Northwoods! As I write this, it’s a steamy 80 degrees and I actually had to move my workout inside this morning between upper body torture and planking, hip dipping hell. I am downright terrified to return to the outdoor Illinois workouts in August. Hopefully they have oxygen, a cool-down pool, and mimosas nearby for the end of the workout.
80 and humid is tolerable when we get glorious 65 degree days thrown in every 3-4 days. Today I’m wearing shorts and no lumberjack socks, and I even chucked the blanket, so we’re currently experiencing a verifiable heatwave. June was so cold we considered building a fire a few times…inside! Forty degrees in summertime is nippy – even for me, and I LOVE cool weather.
We call that kind of weather Swinter. And do you know what Swinter is good for?
Campfires! We broke out Mr. Musky’s new Father’s Day present – a rotisserie for the campfire! For those of you who followed along on my instagram story a few weeks ago, you know the goodness that we ultimately met at dinnertime that night. Dark, crispy roasted chicken cooked perfectly through with juicy meat inside.
In preparing the bird, we agreed that our beloved Musky Rub is too punchy for poultry. It’s awesome on beef and pork, but a bit overpowering on chicken, turkey and fish. So I set out to create a new rub.
This recipe set me on track. However, I lacked several ingredients in my cabin pantry, so I modified. I also upped the cayenne amount (sssshhhhh – don’t tell my Musky Man) and added some additional herby-ness.
We loved this rub so much I’ve already made two more batches. It keeps perfectly in a little ball jar, just like the Musky Rub.
Enjoy the grilling season! There’s nothing better than firing up the grill, throwing some meat on to roast, and sipping an apéritif while chatting up friends and family. In my world, especially in my tiny-cabin-kitchen world, the only thing better is fewer dishes. So win-win for the grill!
More to come soon on a super simple summer salad using this rub, and my favorite cut of chicken.
- 1 T celery seed
- 1 T Kosher salt
- 1 T Italian seasoning
- 1 T garlic powder
- 1 T onion powder
- 1 T paprika
- 2 t oregano
- 2 t sage
- 2 t pepper
- ½ t cayenne pepper
- Combine ingredients in a bowl and whisk to combine.
- Store in a glass jar and use on poultry, fish, or pork before roasting or grilling. Also tastes great on vegetables!