Best Spicy Dry Rub Elk Tacos Recipes

Sweet and Spicy Dry Rub image

Provided by Beth M

Time 5m

Yield 1/4 cup

Number Of Ingredients 6

4 tablespoons brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon freshly cracked pepper

Steps:

Add all ingredients to a bowl and stir to combine. Use immediately or store in an air-tight container for later use.
To use, sprinkle a generous amount of the dry rub over meat or fish. Pat the rub into the surface of the meat to help it adhere. Grill the coated meat over an open flame or add to a hot, well oiled skillet.

Nutrition Facts : Calories 895.4, Fat 1.4, SaturatedFat 0.3, Sodium 4721.6, Carbohydrate 228.5, Fiber 4.3, Sugar 215.2, Protein 2.9

Spicy Dry Rub image

Provided by dicentra

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

Steps:

In a small bowl stir everything together. Rub into shrimp, chicken or pork a few minutes before grilling.

Nutrition Facts : Calories 22.2, Fat 0.5, SaturatedFat 0.1, Sodium 1165.4, Carbohydrate 5, Fiber 1.7, Sugar 2.6, Protein 0.7

Ground Elk Tacos With BBQ Vegetables image

Provided by NevadaFoodies

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 lb ground elk, burger
2 tomatoes (cut in half)
1 onion (red or white sliced)
6 green onions
1/2 cup mild green chili (diced)
6 flour tortillas
1 cup shredded cabbage
4 radishes (sliced)
1 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground chipotle chile pepper
1 tablespoon ground cumin
1 garlic clove
olive oil
salt
6 ounces beer (Recommend Dos Equis or Modelo)

Steps:

Add 1 tablespoon of olive oil and garlic clove in a skillet over medium heat. Add ground elk and cook for five minutes or until meat begins to brown. Add salt, garlic powder, cayenne pepper, chipotle pepper and cumin to the elk meat. Continue to stir until thoroughly cooked. Turn heat to low and add ½ bottle of the beer to your elk meat. Continue to cook on low while you BBQ your vegetables.
Pre-heat barbecue to high temperature.
Coat green onions, tomatoes, sliced onion with olive oil and salt. Place vegetables direct on grill. Turn vegetables as needed until they become slightly charred. While cooking your vegetables, place flour or corn tortillas direct on grill and cook about 1 minute on each side until warm. Remove vegetables and tortillas from grill when ready.
Place tortilla on plate, add a heaping spoonful of elk burger, add a few red onions, green onion and cooked tomato. I like to then add a few mild green chilies, some shredded cabbage and sliced radish for the additional crunch. Enjoy... I know we did!