Who is “Don” Marco Greulich and Mac’s BBQ
“Don” Marco Greulich, is a World BBQ Champion and one of Europe’s most successful barbequers, with more than 40 titles, who has created a series of rubs that can be used with a variety of meats whether is is on the grill, smokers or in the kitchen.
These rubs are stocked by Mac’s BBQ and are available from their online shop. They also stock a range of BBQ hardware and accessories specialising in the ProQ range of grills and smokers.
Mac’s BBQ kindly sent me a sample of the rubs, which I will be trying and posting my thoughts here. There are 13 in total and the first 5 I have tested are reviewed below.
PigWing is described as being a rub with the taste of bacon – perfect for chicken wings and all parts of the chicken, roast pork and pork steaks, for chips, wedges and dips.
They recommend this for chicken with skin and then applying a Maple Syrup glaze towards the end of cooking.
I marinated my chicken thighs in the rub for around 2 hours before beginning my cook. I simply put them in a food bag with the rub and gave it a good shake. The rub clung to the chicken really well.
Getting them out for the cook they looked pretty appealing even before cooking which was a good sign. I cooked them using the BBQ Vortex which for those of you that don’t know enables you to cook with different methods on your BBQ. This was set up for Indirect-Direct, where the chicken is offset from the coals but the heat is forced up onto the BBQ lid and then down onto the chicken to give a crispy skin.
For the final 15 minutes I applied a honey glaze (as I didn’t have any Maple Syrup unfortunately).
Now for the tasting. This rub was lovely. There was no heat in the rub but it was really flavoursome. You could obviously taste some sweetness from the honey, but there was an underlying taste of the bacon. I could imagine this would go really well on Scotch Eggs on the BBQ or on pork dishes as recommended.
Overall, I could see myself buying this once in stock at Mac’s BBQ.
(2) Cherry Bomb
This is a seasoning mix for ribs, pork and poultry. Again, I chose chicken but chicken drummers for this rub, using the BBQ Vortex and cherry wood chunks.
Cherry Bomb is described as aromatically fruity tasting with an explosion of cherry, cinnamon and a little chilli. It is recommended for use with spare ribs, but also good with roasts, pulled pork and chicken breast.
I marinated my chicken thighs in the rub for around 2 hours before beginning my cook. I simply put them in a food bag with the rub, and also some olive oil, and gave it a good shake.
Once again, the rub clung well to the chicken and. Using the Vortex to cook these, they took on a lovely colour but this is normal for chicken cooked using the Vortex.
To be honest this rub was a little bit disappointing. I was quite excited at the description of cherry, cinnamon and chilli. It had me expecting a sweetness followed by a little heat. Unfortunately, I got neither. The chicken tasted of the smokiness from the cherry chunks but beyond that I thought the rub added very little. The Vortex took care of producing a crispy skin with moist chicken.
This will not be joining my rub collection once available at Mac’s BBQ.
(3) King Cacao
This is a spicy rub with cacao and is recommended for all of meats types. For my cook I used this rub on chicken wings using a method where these were marinated overnight in buttermilk with the rub. It’s a method you can find on the UK BBQ Site. Again, I used the BBQ Vortex to do this cook.
I marinated my chicken wings in the rub and with the buttermilk overnight. Add the wings to the buttermilk and add the rub and mix well.
You can see by the photo on the right that the wings took on a great colour. This is also partly down to using some cherry chunks to infuse some additional smokiness to the wings.
The wings were not very spicy. I think mixing this rub with the buttermilk definitely took the edge of it. I was also expecting to be able to taste a little of the cacao but again this did not come through for me. I would be interested in trying this rub again but without the additional ingredients to see how it impacts the cook.
(4) Crazy Chicken
The crazy curry mix is ideal for poultry with and without skin, white fish and much more. Stirred into yoghurt, it makes a fantastic tandoori style marinade.
I just used this rub by adding it to a food bag with a couple of chicken thighs. I left it to marinade for a couple of hours and then cooked indirect using the BBQ Vortex.
This was one of my favourite Don Marco rubs that I have tried to date. It is pretty spicy but not overly. I would definitely try this rub again and think it could be a good one to have in my cupboards.
As mentioned above I think it would be great mixed with yogurt or buttermilk and then used on either chicken or fish.
(5) Dancing Siryaki
This rub is a Greek style seasoning rub oriented to the Mediterranean aromas of Greece. It is very herby so if that is not your thing I am not convinced this would be a rub you enjoy. Described as being perfect for pork, lamb and poultry as well as grilled vegetables.
Again, I just used this rub by adding it to a food bag with a couple of chicken thighs. I left it to marinade for a couple of hours and then cooked indirect using the BBQ Vortex.
This was another of my favourite Don Marco rubs that I have tried to date. It is very herby which personally I like. In addition, it does have a little bit of a kick, in terms of spicy heat. Again, this is a rub that I would try again. I think it could be great mixed in yogurt and used to marinate chicken or pork cubes to do BBQ pork or chicken kebabs
Hope you have enjoyed reading this article and please check back regularly as I continue to try all 13 of the “Don” Marco rubs.
If you have tried any of the range I would also love to hear your thoughts.