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Zulu Braai Dust, Braai Rub, Dry Rub, Gifts for Foodies, Foodie Gift, Chef Gift

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Zulu Braai Dust, Braai Rub, Dry Rub, Gifts for Foodies, Foodie Gift, Chef Gift

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Overview

  • Handmade item
  • Materials: Dark Brown Sugar, Ground Jaggery, Red Chiles, Black and White Pepper, Allspice, Coriander, Nutmeg, Basil, Garlic, Onion, Mustard, Oregano, And More
  • Favorited by: 811 people
  • Gift wrapping and message available
    Details
This shop accepts Etsy gift cards

Shipping & returns

Ready to ship in 4–8 business days
From United States
No returns or exchanges
But please contact me if you have any problems with your order.

Description

FOR FULL PRODUCT DESCRIPTION AND COMPLIMENTARY RECIPE(S), PLEASE CLICK ON +MORE.

Zulu Braai Dust embodies the flavors of an authentic South African barbecue! Try it on any and everything you'd throw on a pit!

My signature blend combines Dark Brown Sugar, Ground Jaggery, Red Chiles, Black and White Pepper, Cubeb Berries, Allspice, Coriander, Nutmeg, Basil, Garlic, Onion, Mustard, Oregano and more!

Complimentary Recipe(s):

South African Backyard Braai
Makes 16 to 20 servings

Equipment Mise en Place: Chef’s knife, cutting board, food processor, large glass baking dishes, large glass mixing bowls, BBQ mop or silicone brush, large saucepan, saucepot, heavy duty aluminum foil, plastic wrap, cook’s fork, large tongs, BBQ or Braai grill, large serving platter

Ingredients:
4 whole chickens, spatchcocked (ask butcher to prepare)
1 beef brisket
2 slabs of pork spareribs
1 box of smoked sausage links
1 box of hot links
½ of large red bell pepper, julienned
½ of large yellow bell pepper, julienned
½ of large green bell pepper, julienned
¼ large yellow onion, sliced
½ medium fennel bulb, sliced

Marinade:
Makes 8 cups

2 cup canola oil
2 cups olive oil
2 cups limejuice
1 cup fresh garlic, minced
4 cups Zulu Braai Dust

In large bowl, combine ingredients, stirring well. Set aside.

Lemon Mop:
Makes 4½ cups

2 cups white vinegar
1 cup apple cider vinegar
1 cup red wine vinegar
4 large lemons, halved
1 large red onion, thinly sliced
⅓ cup Zulu Braai Dust
2 Tablespoons Worcestershire sauce

In large saucepan, combine ingredients over medium-high heat. Bring to a boil; reduce heat and simmer for 10 minutes. Set aside.

South African Monkeygland Sauce
Makes about 4½ cups

Ingredients:
2 large yellow onions, minced
3 cloves fresh garlic, thinly sliced
2 Tablespoons olive oil
½ cup water
½ cup apricot chutney or preserves
½ cup pureed tomatoes
¼ cup ketchup
3 Tablespoons port wine
2 Tablespoons prepared yellow mustard
2 Tablespoons Worcestershire sauce
1 Tablespoon red wine
2 teaspoons soy sauce
1 teaspoon fresh ginger, grated

Method:
Heat olive oil in medium saucepan; sauté onion and garlic until soft, about 10 minutes. Drizzle a little extra oil if mix becomes too dry before ready. Add remaining ingredients and simmer for 30 minutes or until desired consistency. Allow sauce to rest for 1 hour.

Accompaniments:
3 large red onions, sliced
1 large jar dill pickle slices
1 large jar spicy dill spears
1 large jar banana peppers
1 large jar whole jalapeño peppers
Bread slices

Method:
1. Place chickens in large glass baking dishes. Poke holes in each chicken with cook’s fork. Pour ½ cup of marinade on each chicken, coating both sides. Cover with plastic wrap and refrigerate overnight.
2. Place brisket in large glass baking dish. Poke holes in brisket with cook’s fork. Pour 2 cups of marinade over brisket; turn over to coat both sides. Cover with plastic wrap and refrigerate overnight.
3. Remove tough membrane from backsides of spareribs. Place in large glass baking dishes. Poke holes in spareribs with cook’s fork then pour 1 cup of marinade on each slab of ribs. Turn over to coat both sides. Cover with plastic wrap and refrigerate overnight.
4. Separate links and poke with cook’s fork. Arrange in large glass baking dishes. Pour 1 cup of marinade over each batch of links. Cover with plastic wrap and refrigerate overnight.
5. Prepare Monkeygland sauce, cool, and refrigerate. Prepare vegetables, place in medium bowl, and refrigerate.
6. Before grilling, prepare lemon mop. Place brisket on large piece of heavy duty aluminum foil. Pull sides up and pour remaining marinade on top. Arrange julienned vegetables on top of brisket, fold foil into pouch, sealing ends.
7. Prepare grill; when coals are ready, arrange brisket, ribs, and chickens on rack. Pat ribs and chicken with lemon mop, turning every 15 to 30 minutes until juices run clear. Once ribs and chicken are ready, flip brisket and place links on grill. Pat with lemon mop, turning once. Links are ready when juices run clear.
8. When links are ready, remove from grill; open brisket and check for doneness. Continue grilling, if needed, until juices run clear. Arrange onions, pickles, peppers and bread on large serving platter; serve with barbecued meat and sauce.

Use to season:

Meats & Poultry
Fish & Seafood
Roasted Vegetables
Side Dishes
Popcorn
BBQ
Soups
Stews
Stocks

Every product is made using the best ingredients that I can find. I create small batches to ensure flavor consistency from batch to batch. I am a Certified Food Safety Manager and treat my workspace as such. All items are available in larger quantities. Please convo me for bulk requests and/or gift collections. All items will store at room temperature for up to one year unless otherwise specified. Thanks for your patronage!

NO MSG
NO FILLERS
NO ANTI-CAKING AGENTS

Allergy Information:
My products are produced on equipment shared with milk, egg, tree nuts, peanuts, chickpeas, fenugreek, soy and wheat.

💗Handmade with Love
🌿Highest Quality Ingredients
🗽Made in the USA

Ready For Gift Giving: Seasoning Blends/Spice Rack/Gifts For Foodies/Foodie Gift/Seasonings Gifts/Cooking Gift/Chef Gift

©2014 Allspice Emporium, All Rights Reserved
FOR FULL PRODUCT DESCRIPTION AND COMPLIMENTARY RECIPE(S), PLEASE CLICK ON +MORE.

Zulu Braai Dust embodies the flavors of an authentic South African barbecue! Try it on any and everything you'd throw on a pit!

My signature blend combines Dark Brown Sugar, Ground Jaggery, Red Chiles, Black and White Pepper, Cubeb Berries, Allspice, Coriander, Nutmeg, Basil, Garlic, Onion, Mustard, Oregano and more!

Complimentary Recipe(s):

South African Backyard Braai
Makes 16 to 20 servings

Equipment Mise en Place: Chef’s knife, cutting board, food processor, large glass baking dishes, large glass mixing bowls, BBQ mop or silicone brush, large saucepan, saucepot, heavy duty aluminum foil, plastic wrap, cook’s fork, large tongs, BBQ or Braai grill, large serving platter

Ingredients:
4 whole chickens, spatchcocked (ask butcher to prepare)
1 beef brisket
2 slabs of pork spareribs
1 box of smoked sausage links
1 box of hot links
½ of large red bell pepper, julienned
½ of large yellow bell pepper, julienned
½ of large green bell pepper, julienned
¼ large yellow onion, sliced
½ medium fennel bulb, sliced

Marinade:
Makes 8 cups

2 cup canola oil
2 cups olive oil
2 cups limejuice
1 cup fresh garlic, minced
4 cups Zulu Braai Dust

In large bowl, combine ingredients, stirring well. Set aside.

Lemon Mop:
Makes 4½ cups

2 cups white vinegar
1 cup apple cider vinegar
1 cup red wine vinegar
4 large lemons, halved
1 large red onion, thinly sliced
⅓ cup Zulu Braai Dust
2 Tablespoons Worcestershire sauce

In large saucepan, combine ingredients over medium-high heat. Bring to a boil; reduce heat and simmer for 10 minutes. Set aside.

South African Monkeygland Sauce
Makes about 4½ cups

Ingredients:
2 large yellow onions, minced
3 cloves fresh garlic, thinly sliced
2 Tablespoons olive oil
½ cup water
½ cup apricot chutney or preserves
½ cup pureed tomatoes
¼ cup ketchup
3 Tablespoons port wine
2 Tablespoons prepared yellow mustard
2 Tablespoons Worcestershire sauce
1 Tablespoon red wine
2 teaspoons soy sauce
1 teaspoon fresh ginger, grated

Method:
Heat olive oil in medium saucepan; sauté onion and garlic until soft, about 10 minutes. Drizzle a little extra oil if mix becomes too dry before ready. Add remaining ingredients and simmer for 30 minutes or until desired consistency. Allow sauce to rest for 1 hour.

Accompaniments:
3 large red onions, sliced
1 large jar dill pickle slices
1 large jar spicy dill spears
1 large jar banana peppers
1 large jar whole jalapeño peppers
Bread slices

Method:
1. Place chickens in large glass baking dishes. Poke holes in each chicken with cook’s fork. Pour ½ cup of marinade on each chicken, coating both sides. Cover with plastic wrap and refrigerate overnight.
2. Place brisket in large glass baking dish. Poke holes in brisket with cook’s fork. Pour 2 cups of marinade over brisket; turn over to coat both sides. Cover with plastic wrap and refrigerate overnight.
3. Remove tough membrane from backsides of spareribs. Place in large glass baking dishes. Poke holes in spareribs with cook’s fork then pour 1 cup of marinade on each slab of ribs. Turn over to coat both sides. Cover with plastic wrap and refrigerate overnight.
4. Separate links and poke with cook’s fork. Arrange in large glass baking dishes. Pour 1 cup of marinade over each batch of links. Cover with plastic wrap and refrigerate overnight.
5. Prepare Monkeygland sauce, cool, and refrigerate. Prepare vegetables, place in medium bowl, and refrigerate.
6. Before grilling, prepare lemon mop. Place brisket on large piece of heavy duty aluminum foil. Pull sides up and pour remaining marinade on top. Arrange julienned vegetables on top of brisket, fold foil into pouch, sealing ends.
7. Prepare grill; when coals are ready, arrange brisket, ribs, and chickens on rack. Pat ribs and chicken with lemon mop, turning every 15 to 30 minutes until juices run clear. Once ribs and chicken are ready, flip brisket and place links on grill. Pat with lemon mop, turning once. Links are ready when juices run clear.
8. When links are ready, remove from grill; open brisket and check for doneness. Continue grilling, if needed, until juices run clear. Arrange onions, pickles, peppers and bread on large serving platter; serve with barbecued meat and sauce.

Use to season:

Meats & Poultry
Fish & Seafood
Roasted Vegetables
Side Dishes
Popcorn
BBQ
Soups
Stews
Stocks

Every product is made using the best ingredients that I can find. I create small batches to ensure flavor consistency from batch to batch. I am a Certified Food Safety Manager and treat my workspace as such. All items are available in larger quantities. Please convo me for bulk requests and/or gift collections. All items will store at room temperature for up to one year unless otherwise specified. Thanks for your patronage!

NO MSG
NO FILLERS
NO ANTI-CAKING AGENTS

Allergy Information:
My products are produced on equipment shared with milk, egg, tree nuts, peanuts, chickpeas, fenugreek, soy and wheat.

💗Handmade with Love
🌿Highest Quality Ingredients
🗽Made in the USA

Ready For Gift Giving: Seasoning Blends/Spice Rack/Gifts For Foodies/Foodie Gift/Seasonings Gifts/Cooking Gift/Chef Gift

©2014 Allspice Emporium, All Rights Reserved

Reviews

5 out of 5 stars (1,549)

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Returns & exchanges

I gladly accept cancellations

Request a cancellation within: 1 hour of purchase

I don't accept returns or exchanges

But please contact me if you have any problems with your order.

FAQs

Each order is lovingly packed with tissue paper and confetti FREE OF CHARGE. Ship directly to your recipient or just remove the outer shipping label and wrap the box!
Please provide your correct address, verified by the US Postal Service. If your order is sent to the wrong address, I will not send out a replacement.
Once your package is delivered, and the US Postal Service verifies successful completion of service via tracking, I am not responsible for misplacement. If the USPS confirms the loss of your order, I will file a claim and send out a replacement once it is completed.
If you live in an apartment building or other dwelling with security, a superintendent, etc. who accept packages from your postal carrier, please request signature confirmation.
My goal is to earn your 5 STAR positive review. If there is ever a problem with your order, please give me a chance to MAKE IT RIGHT. Contact me immediately via Etsy to reach an amicable resolution.
If you receive a coupon code from Allspice Emporium and forget to use it, please do not request to use it after your purchase. Instead, use it NEXT TIME.
At this time, I do not sell wholesale. Thanks!
International (and domestic) customers please note that estimated shipping rates are based on kraft box packaging weighing less than 8 ounces. Glass jars filled with product can weigh up to 8.25 ounces per single jar. Ordering several jars is a welcome option, but will require payment of additional shipping fees. The same applies when ordering products packaged in 8 ounce zipper pouches.
Allspice Emporium gladly accepts expedited order requests, but will not be held responsible in the event of a delay by the US Postal Service. Please take this into consideration and plan accordingly.

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