Amy's Edibles
Testimonials and Recipes

Amy's Edibles is widely regarded as the Internet's best gourmet gifts shopping experience. Here are some unsolicited testimonials that Amy's Edibles has received in recent years.

"Coming from someone that is not a BBQ sauce fan, the ribs made with this rub are the best ribs I have ever had." - Dr. Mike Hopkins

"I was always a 'wet' rib man before I tried your rub, and now I eat them dry.  I even eat it on my pancakes!" - Roger Medrano

"I can even get my son, Brent, to eat pork chops now, and you know how picky he is.!" - Gwen Simon

"We made a big mistake at Thanksgiving by not using the Turkey Rub, but now that I've tried it, I won't make that mistake again!." -Barry

Recipes/Uses:
For Rib Rub:
Ribs:  Pierce rib meat and remove silver skin from back.  Rub with seasoning and refrigerate, covered, for at least an hour.  Bake in oven, tightly covered, with one T water, at 300* for 1 1/2hr.  Then remove and grill or smoke over low heat, turning every 15 min. until done, approx. 45min.-1 hr.  You may add your favorite sauce if you wish.

Crock Pot Pulled Pork:  Take a 3-4lb. Boston Butt, and rub it with the rib rub, let it marinate for 1 hr.  Then place in the crock pot with 1/2 C. water and a few drops of liquid smoke.  Cook on low heat setting for 8 hours, and never lift the lid.  Remove, shred, and pour the juices over.

Chicken or pork chops:  Rub on meat, then marinate in refrigerator for at least an hour, then grill.

Pork Loin Roast:  Marinate in rub, then cook on a rotisserie on a grill for about 1 1/2 hrs. or until it reaches 165* F.

Smoked Beef Brisket:  Start the day before, and score the fat on the top of your brisket.  Rub on both sides with a generous helping of rib rub.  Then pour a guiness-based marinade over the top and refrigerate overnight.  Calculate how long you will need to cook it.  For smoking, it is a little over an hour/pound.  Preheat your smoker to 225*, and soak some hickory.  When ready, put the hickory in the fire box and put the brisket on the grill, fat side up.  Every hour you should baste it with a mixture of 1/4C oil, and 3/4 C apple juice.  The last three hours, switch to basting with your favorite bbq sauce, or mop sauce.  For the last two hours, wrap the brisket in foil to finish cooking.  When the temp reaches 180*, take it off and let it rest in the foil for 10 min., then slice it thinly, against the grain.

You can even sprinkle it on potato chips to make your own BBQ chips!

Mix with a little worcestershire sauce to create a unique steak marinade!

Turkey Rub:

Turkey:  Lightly rub turkey with a little vegetable oil.  Sprinkle on an even layer of turkey rub, and then rub around with your hands.  I recommend roasting your turkey in a bag, or if roasting without a bag, do not baste it or open the oven door during cooking;  this actually dries it out!  Cook until the white meat registers 165* F and the dark registers 170.* 

Grilled Turkey Breast:  Lightly oil or spray with pam your turkey breast halves.  Preheat the grill to medium-high heat.  Place the breasts skin-side down (even if skinless.)  Grill approximately 4 minutes, shifting them 1/4 turn after 2 min.  Then flip them over and reduce the heat to low.  Contnue cooking until they feel firm, and temperature registers 165*

Fajitas:  Marinate boneless, skinless chicken breasts overnight by rubbing them first with a little vegetable oil, then in the turkey rub.  When you are ready to cook them, Sautee them in a small amount of oil until they are 165*.  Then, cut into strips and serve with tortillas and fajita toppings.

Amy's Green Beans:  Take 1 Bag of frozen "steam in the bag" green beans, and prepare them according to the directions.  Then, stir in 1 T. butter and 1/2 tsp. of Amy's Famous Turkey Rub.  Mix well, and then enjoy!

Experiment and email us your favorite ideas. 

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