Spice, the Grilling Game Changer

🔥 BBQing in Kelowna

At our house, the BBQ isn’t a summer luxury; it’s a year-round workhorse. It sits just outside the kitchen on the deck, and it gets used whether it’s 35°C or snowing sideways. But let me be clear, just because we use the BBQ year-round does NOT mean that I am a grilling expert by any stretch of the imagination. I’m not one of those people who’s curing their own brisket or smoking ribs for hours. I will eat at anyone's house who does grill like this, but that's just not me.  I have my handful of tried and tested recipes that I can crush, but I don’t venture too far from that.

Now, just because I stick to my tried-and-true cuts does not mean that I don’t like switching up the flavours every now and then. A good rub or seasoning blend can make all the difference and can be the shortcut to making dinner taste like you know what you’re doing.

Between running the store, chasing kids, coaching sports, and doing laundry (because somehow that never ends), I’ve learned to embrace a style of BBQ that’s simple, flavourful, and low-fuss—but that doesn’t mean boring.

🧂 Let’s Talk Rubs (More Than Just Salt & Pepper)

Most people use “BBQ rub” as a blanket term, but rubs can be sweet, spicy, earthy, herbal, smoky, or a mix of all of the above. And depending on what you’re grilling, the seasoning needs change:

🔸 For Ribs or Pork Shoulder:

Go for sweet and smoky:

• Brown sugar

• Smoked paprika

• Garlic powder

• Mustard powder

• Cumin

• Cayenne (optional for heat)

Let it sit on the meat for a few hours—or even overnight—before grilling. Low and slow wins here.

🔸 For Chicken (especially thighs or drumsticks):

Try a zesty herb blend:

• Lemon peel granules

• Thyme

• Rosemary

• Garlic salt

• Black pepper

• Touch of chili flakes

Add a splash of olive oil to make it into a paste before rubbing. Bonus tip: grill over indirect heat so you don’t scorch the herbs.

🔸 For Steaks or Beef Roasts:

Keep it bold and simple:

• Coarse salt

• Cracked black pepper

• Smoked salt or espresso powder (yep)

• Mustard seed

• Crushed coriander seed

Let the beef do the talking, but this adds a rich crust without overpowering it.

🔸 For Grilled Veggies or Tofu:

Go for umami-forward:

• Nutritional yeast

• Garlic powder

• Smoked paprika

• Sea salt

• A dash of cinnamon (trust me)

🧠 Spice Tips Most People Don’t Think About

• Oil first, then rub. Lightly coat your meat or veg in oil before applying dry rubs—this helps everything stick and caramelize beautifully.

• Double the garlic. Most people under-season BBQ, especially when cooking over high heat. Flavours mute out—garlic and pepper can handle being doubled.

• Don’t forget sugar—but balance it. Sugar helps form a crust, but too much and it’ll burn. Pair it with acid (like lemon or vinegar) or balance it with salt.

• Try layering. Use a basic salt/pepper rub early, then hit the meat with a bolder blend halfway through the cook. Layers = depth.

🧡 Not Into Measuring? Use Jerry’s Faves

Listen, I love playing with spices, but on busy days, I just want dinner on the table. That’s why we love Jerry’s Faves. Jerry's Faves is a local spice blend company that uses NO FILLERS in their products, just amazing spices for amazing flavours.

These are my go-tos when I need something fast, flavourful, and dependable. No guesswork, just scoop and sprinkle. We’re proud to have them on our shelves now, and yes, they make great gifts too.

🍷 Pair It With Kelowna

Last thought: we live in one of the best food-and-drink regions in the country. So when you’re BBQing, why not pair that grilled flank steak with a bottle of red from the Mission? Or your cedar plank salmon with a crisp Gewürztraminer? Your spice rub doesn’t need to be fancy—but when the flavours come together, it feels pretty close to perfect.