This big-flavored spice blend is guaranteed to ignite great taste when rubbed on shrimp, scallops, chicken, beef, lamb, buffalo, or pork. This recipe yields about 2 1/2 cups of the spice rub, which is a great quantity to divide and package for gift giving.

The curvature is perfect: no flab at the spine, and so nice for nibbling, especially the crunchy, charred edges around threads of tender meat. The silky-sweet hoisin glaze pumped up with ginger and garlic is meant for licking.