Any reference to:  Moxie All-Purpose Seasoning – MOXIE

         Moxie Sweet Heat Rub – RUB

         ½ Worcestershire and ½ half Apple Juice – SPRITZ

         We recommend French’s Worcestershire (because it’s not too salty)

Steaks:  Tenderloin steaks,  ribeyes, porterhouse and T-bones are best,  but this works on any cut of meat.  Pick out steaks that have marbling scattered throughout for the best flavor and tenderness.  Sprinkle Moxie on both sides of the steaks and mash it into the steaks with your fingers.  You can do this anytime before cooking.  If possible, start 2 to 3 hours before cooking to let the spices and tenderizer work their magic.    They are best if cooked when they are at room temperature. Cook at high heat until  they reach your desired liking.   Take the steaks off at 125 degrees internal temperature for rare, 130  for medium rare, 140 for medium and 150 for medium well.  Let them rest for 5 minutes. You can use a steak turner and gently mash on the steak to tell when they are ready to take off the grill. A steak that is medium will be fairly firm.  Medium rare will be a little soft and medium well will be firm.  With a little practice, you will be able to cook your steak to perfection.  Please do not add steak sauce or ketchup to a great steak!

Prime Rib:  Rub the Prime Rib with Worcestershire and sprinkle Moxie fairly thick.  Add Kosher Salt and Black Pepper, mash it into the meat and let it sit an hour before you start cooking.  Place fat side up on the grill or smoker.  Use hickory or oak and smoke at 300 degrees until the internal temperature is 125-130 degrees.  Take off and tent with foil.  Let it rest for 30 minutes and then slice.  Prime Rib is also delicious cooked in a Char-Broil Big Easy Oil-Less Turkey Fryer – trust us!

Brisket:  Trim the fat to about ¼ inch thick and cut across the fat with a knife so the spices will penetrate.  Rub with Worcestershire and sprinkle with Moxie, Rub or both and rub it into the meat.  Use hickory pellets with apple pellets in a smoke tube on a pellet grill.   Use charcoal with a little hickory, oak or your favorite wood and apple chunks on your smoker.  Cook with the fat side down at 250 to 275 degrees, and spritz hourly.   Wrap in heavy duty foil or pink butcher paper when the internal temperature reaches 160-165 degrees.  Put back on the smoker and cook until the internal temperature is 200-205 degrees.  Take the brisket off and let it rest for 60 minutes or longer in an ice chest wrapped in towels.  Be sure to cut across the grain when slicing.  Enjoy a great brisket and add your favorite BBQ sauce if you like.

Pork Ribs:   Use baby back or St. Louis style ribs.  You can peel the membrane off the bone side or leave it on.  If you use a smoker and cook with charcoal, you can add some chunks of apple or your favorite wood.   Cover the grates with extra strength aluminum foil and poke a few holes in it with a knife to let most of the grease run through, but it holds enough to keep them moist.  Rub with Worcestershire and sprinkle Moxie, Rub or both, on both sides and place meat side up.  Cook at 225 degrees.  Spritz hourly and turn them with the bone side up after 2 hours.  Cook for another 2 hours, spritz and turn them with the meat side up.  Spritz a few more times until they are ready to take off, around 1 to 2 hours, depending on cooking conditions.   Total cooking time is usually 5 to 5 ½ hours.   On a pellet smoker, use hickory or oak pellets with apple pellets in a smoke tube.  Cook at 225 degrees and spritz like above with meat side up for 5 to 5 ½ hours or until the meat is loose on the bones.

Boston Butt (Pork Shoulder):  Spray with Worcestershire and apply Rub thick – pat down to make a sauce, spray more Worcestershire.    Apply more Rub and spray again.   Pat down so it is all wet.  Smoke with oak pellets or hickory and use apple pellets in a smoke tube on a pellet grill, or oak and apple on a smoker during cooking.  Cook at 225 degrees until internal temperature reaches 203-205 degrees.  Wrap in foil or pink butcher paper and place in an ice chest for one to several hours.  Pull the meat apart and add barbecue sauce, if you like.  Cooking time is about 2 hours per pound.

Turkey:  Sprinkle Moxie on the outside and inside of your turkey and rub it in. Also, rub it under the skin.   For extra flavor and moistness, layer strips of bacon on your turkey.  Either place it on a pan or double wrap with heavy duty foil and place in your smoker.  Cook with charcoal and wood chips of your choice at 275 to 325 degrees.  Depending on the size of your bird, after several hours open the foil and spray several times with Worcestershire.  Leave the foil peeled back and finish cooking until the inside temperature of the legs is 165 degrees.  The bacon and turkey will be brown and you will have some great au jus.  Take the turkey off and let it rest for 30 minutes before carving.  Enjoy this turkey for your holiday meal!

Chicken:  Sprinkle Moxie on your chicken, rub it under the skin and grill, bake, broil or barbecue.  It is also awesome in a Char-Broil  Big Easy Oil-Less Turkey Fryer. Cook until internal temperature is 165 degrees.  It makes awesome chicken!

Fish:  Add some Moxie to your favorite fish and broil, grill or bake.  You can also add Rub if you like it more spicy.  Baste with butter and lemon while cooking.   Take it off at 145 degrees or until it starts to flake.    Do not overcook or it will get dry.  Moxie and/or Rub are also delicious on shrimp and lobster. 

Pork:  Moxie or Rub adds great flavor to pork tenderloins, chops and other cuts.  Cook until internal temperature is 145 degrees 

Fajitas:  Sprinkle some Moxie or Rub on your beef and chicken fajita meat.  Let it marinade for a couple of hours before grilling.  You can spritz with Worcestershire to add moisture.