Chimichurri rub, seasoning for barbecue, kamado and fire pit
Outdoor kitchen counter for brazier
THE AUTHENTIC ARGENTINE FLAVOUR TO ENHANCE YOUR COOKING OVER FIRE
The Chimichurri Rub BBQ LAB by COEO® is inspired by the famous Argentine culinary tradition and brings together a harmonious blend of aromatic herbs, garlic, and selected spices to accompany all barbecuing, kamado, brasero, and smoking. Its fresh and herbal aromatic profile reveals the natural flavours of the food while providing a depth of taste particularly appreciated by charcoal and wood fire cooking enthusiasts.
THE IDEAL RUB FOR KAMADO COOKING
Particularly suited to the world of kamado, the Chimichurri Rub develops all its richness during slow, indirect, or low-temperature cooking. The herbs and spices gradually release their aromas under the effect of heat, allowing for more fragrant meats and delicately seasoned vegetables. Its aromatic balance makes it a seasoning of choice for beef ribs, ribeyes, whole poultry, leg of lamb, grilled fish, as well as roasted vegetables prepared in a ceramic kamado.
A VERSATILE BARBECUE SEASONING FOR MEATS, FISH, AND VEGETABLES
Designed to accompany all types of grilling, this barbecue rub can be used on beef, pork, lamb, chicken or seafood as well as on grilled vegetables. Its herbal character enhances the food without masking its original taste, thus offering a balanced and authentic culinary experience. Before cooking, it forms an aromatic layer that helps enrich the flavours while highlighting the smoky notes typical of charcoal cooking.
PERFECT FOR CHARCOAL BARBECUE, FIRE PIT AND SMOKER
The Chimichurri Rub naturally finds its place in all outdoor kitchens. Used on a charcoal barbecue, a plancha fire pit, a smoker or a kamado, it brings a flavour signature inspired by the best South American traditions. Its vegetal and slightly spicy notes pair particularly well with smoked cooking and high-temperature grilled dishes, creating flavour combinations sought after by premium barbecue enthusiasts.
HOW TO USE THE CHIMICHURRI RUB?
To achieve optimal results, it is recommended to lightly brush the food with oil before generously sprinkling the rub over the entire surface. After a resting time of a few minutes to several hours depending on the recipe, the spices begin to permeate the food and allow for an even more intense aromatic profile to develop during cooking. The mixture can also be incorporated into a marinade to achieve greater depth and complexity.
A MUST-HAVE FOR BARBECUE AND KAMADO ENTHUSIASTS
Whether you are preparing a matured rib of beef, a roasted poultry, skewers, grilled vegetables or a long cook in the smoker, the Chimichurri Rub BBQ LAB by COEO® brings a distinctive aromatic touch inspired by Argentina. A true ally for barbecue enthusiasts, it allows for flavour variation, exploring new recipes, and adding character to all preparations made over fire.
Chimichurri Rub is particularly well suited for beef, lamb, poultry and all types of grilled meats cooked on a kamado, barbecue or fire pit.
Absolutely. It is ideal for direct grilling, indirect cooking and low-and-slow barbecue sessions in a kamado.
Yes. Chimichurri Rub pairs perfectly with grilled vegetables, potatoes, mushrooms and a wide variety of plant-based dishes, adding fresh herbaceous flavor and aromatic depth.
It is particularly well suited for beef, lamb, poultry and all types of grilled foods cooked on a kamado, barbecue or fire pit.
Saupoudrez généreusement le mélange sur les aliments avant cuisson ou incorporez-le dans une marinade pour renforcer les saveurs.
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