F4tF: Fette Sau’s Dry Rub

Here is the back label from the Fette Sau Dry Rub Mason Jar:

If you have had had their BBQ where they used this rub, you’ll understand my lack of hesitation to buy the bottle.

This is how the rub looked when I cracked the seal on the label:

The chunks you see are the brown sugar. The next day, I went out and bought boneless porkchops and generously applied the dry rub on them.  Let them sit in the fridge for around four hours with the rub on it, then roasted them in the oven at around 375 for 35 minutes.  This is what they looked like when they came out of the oven (oh and the apartment was filled with a roasting coffee/brown sugar smell):

Last night I bought a bottom round roast and let it sit with the dry rub around an hour and roasted it for 30 minutes.  That was even better than the pork chops.  All of the different ingredients in the rub impart so much flavor onto the meat.  Next up is a dry rub roast chicken!

Here is a picture of last night’s steak:

If you cook at home and love unique spice blends that impart great flavor then find your way to Fette Sau, grab some lunch, a beer or bourbon and a jar of the dry rub on the way out.

Fette Sau
354 Metropolitan Avenue
Brooklyn, NY 11211
718.963.3404
www.fettesaubbq.com

In case you don’t know they also own two other establishments directly across the street from Fette Sau.  The first of the two to open is Spuyten Duyvil

Here is a NY Times review posted on the Spuyten Duyvil website from back in 2004.

New York Times, October, 13 2004

Guaranteed, you won’t recognize a single beer’s brand name at Spuyten Duyvil, a busy Williamsburg brewpub in a country kitchen setting. There are scores of beer selections, listed on chalk tablets by nation of origin — including Belgium, France, Sweden, Japan, the United Kingdom, Germany and Finland — but not even those hip to Chimay, Duvel and other recent imports will find familiar territory. Start by telling proprietor and resident grog expert Joe Carroll what sort of brew’s for you and his mental lexicon rolls out a few tasty options from Belgian lambics and tart saisons to English stouts and German weissbier, mostly priced from $7 on up to the high teens for a pint. Sake, Mexican hot chocolate and gluhwein (a cider-like hot spiced wine) provide alternative libations; nibbles include pungent cheese and meat plates.

The homey space comprises thrift shop furniture and a large table in the back, reminiscent of a beer hall’s long tables, where the Billyburg bohemian crowd gathers nightly.

The origins of the spot’s name, which is a bastardization of the old Dutch “spuit den duyvil” or “in spite of the devil,” may have something to do with its beer selection (one category of which is labelled “Flemish”). It is presumably unrelated to the channel that divides Manhattan and the Bronx, which shares the same moniker.

Spuyten Duyvil
359 Metropolitan Ave
Brooklyn, New York 11211
718.963.4140
www.spuytenduyvilnyc.com

Recently they opened their third space next to Spuytin Duyvil called St. Anselm.  In April, Florence Fabricant of the The NY Times gave a pre-opening overview of the the space.  Here’s what she had to say:

The idea for St. Anselm was a glorified hot dog stand, but the brick-walled space that Joe (above right) and Kim Carroll leased in Brooklyn next to their bar, Spuyten Duyvil, was too capacious, so they’ve stretched the menu to fill it.

When it opens on April 19, the chef, Al Bacchiochi (above left), will have had plenty of practice cooking neck bones Venetian style, for the Wednesday night special; frying marrow croquettes and calves’ brains; and smoking sweetbreads (in the smokers at Fette Sau, also owned by the Carrolls) and bringing them back to St. Anselm to fry. He is also making calves’ heart jerky (in the cup above) scrapple and goetta, a kind of Cincinnati scrapple.

St. Anselm, 355 Metropolitan Avenue (Havemeyer Street), Williamsburg, Brooklyn; (718) 384-5054.

I cannot suggest strongly enough checking out all three of these places.

Enjoy the weather and have a great weekend