Chef Cecil's Amazing Specialty Foods

Manufacturer of Gourmet Specialty Food Products that do not contain additives, preservatives, or fillers

Chef Cecil makes Dry Rub Seasonings for all types of meat and fish.  Don't worry our stuff is also great on vegetables.

Want to Roast? Want to Grill? Want to make a Marinade?

<How to use Chef Cecil Products


Rub for Grilling or Broiling

1. Dredge (completely cover all sides) any meat or fish with Chef Cecil's dry rub seasoning. Use a generous amount and pat or rub to coat evenly on all sides.

2. For best results with low-fat meats or fish, we suggest that you drizzle a little oil or non-stick oil spray on the surface of the already-seasoned protein. If using a well-marbled cut of beef, or cooking on a electric George Foreman® style grill, you can skip this step.

3. Using a preheated broiler (top rack) or very hot grill, sear both sides of the protein. Then cook to desired preference. For juiciest results, do not pierce meat or press down hard on it.

Rub for Roasting

1. Preheat oven to highest temperature (500 degrees or higher is best).

2. Dredge (completely cover all sides) any meat or fish with Chef Cecil's dry rub seasoning. Use a generous amount and pat or rub to coat evenly on all sides.

3. For best results with low-fat meats or fish, we suggest that you drizzle a little oil or non-stick oil spray on the surface of the already-seasoned protein. If using a well-marbled cut of beef, or cooking on a electric George Foreman® style grill, you can skip this step.

4. Place roast in roasting pan that allows some space all around the roast. Place into oven and allow to cook for 15 minutes. Then turn temperature down to your desired roasting temperature (350 degrees is a common choice). Continue cooking until desired temperature is reached.

Note: Chef Cecil's® dry rub seasoning does not change your normal cooking times, so if you are using a favorite recipe and adding Chef Cecil's® dry rub to it, simply follow your recipe.

Sprinkle Chef Cecil's - Broil, Bake, Grill or Sauté

Works especially well for vegetables!

1. Drizzle clean vegetables with oil, then toss well to coat.

2. Sprinkle to taste with Chef Cecil's®  dry rub seasoning, then toss again

3. Broil, bake, grill, or sauté as usual.

4. Serve and enjoy!

Note: You can also sprinkle Chef Cecil's® on fresh steamed veggies. After cooking, toss veggies with a little butter or oil, then sprinkle with Chef Cecil's® dry rub to taste, and toss again.



Chef Cecil 2014