Secret Agent is a Multi-Purpose Flavour Enhancer

A little goes a long way, it has a deep spice and pepper flavour that lends itself to many adaptations.

Use it as a BBQ Rub, Dry Brine, Steak Seasoning, make Fried Chicken coating with it, or try one of the suggestions below.

Use Sparingly.

Think of Secret Agent as a Flavour Concentrate

1 teaspoon (5g) of Secret Agent will make:

30g Beef Rub (1 jar will make 900g of Beef Rub)

53g Sweet Rub (1 jar will make 1.59kg of Sweet Rub)

40g Steak Seasoning

Use the recipes below and feel free to modify them to suit your needs.

Experiment with them, find a combination that works for you!

The recipes will change from time to time as I refine them and make improvements, that’s what I love about cooking!

Secret Agent Low N Slow Beef Rub

  • 2 Tablespoons salt
  • 1 Tablespoon garlic powder
  • 1 Tablespoon celery salt (use celery powder if you can get it)
  • 1 Tablespoon Secret Agent

Mix the ingredients together.

Makes one Portion, use Double Quantity for a large Brisket

Apply liberally to Brisket, Beef ribs or other Low N Slow cut.

Secret Agent Brisket Zing Rub

  • 1.5 Tablespoon Secret Agent
  • 1.5 Tablespoon salt
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • ½ Tablespoon course ground pepper
  • 1½ teaspoon smoked paprika
  • 1 teaspoon celery seed
  • 1 teaspoon cayenne pepper

Mix the ingredients together.

Makes one Portion, use Double Quantity for a large Brisket

Apply liberally to Brisket, Beef ribs, Cheeks or Chuck.

Secret Agent DRY BRINE

  • 1 teaspoon salt
  • 1 teaspoon Secret Agent

Mix the ingredients together.

Dust over any meat, leave to brine for at least an hour and up to 36 hours in the refrigerator.

Grill, Roast or Slow Cook as you prefer.

I use this to give my pan fried or grilled chicken a bright fried chicken flavour without the breading.

Secret Agent Sweet Rub for Pork and Chicken

  • 3 Tablespoons raw sugar
  • 1 Tablespoon salt
  • 2 teaspoons Secret Agent
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric powder

Mix the ingredients together

Apply liberally to Pork or Chicken.

Secret Agent Raspberry Chipotle Glaze

1 cup Raspberry Conserve

1 Tablespoon Tomato Paste

1 Tablespoon Worcestershire

1 teaspoon Secret Agent

1 teaspoon Chipotle powder (this is enough in my house, add more if you like a big hit)

Mix together and place in the back of the Smoker to heat up

Mop onto Pork or Chicken in the last hour of cooking

Secret Agent Baa-be-que Rub for Lamb

  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon Secret Agent
  • ½ teaspoon rosemary
  • ½ teaspoon ground sage

Mix the ingredients together

Apply liberally to Roast Lamb, Chops or Low N Slow Lamb Shoulder or Ribs.

Secret Agent Steak Seasoning

  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon parsley flakes
  • 1 teaspoon onion powder
  • 1 teaspoon ground coriander
  • 1 teaspoon Secret Agent

Mix the ingredients together

Apply liberally to Steaks.

Apply liberally to roast Lamb or chops.

Secret Agent Butter

  • 150g (5.25 oz) Butter
  • 1 teaspoon parsley flakes
  • ½ teaspoon thyme
  • ½ teaspoon Secret Agent
  • ¼ teaspoon ground cardamom

Melt the butter gently

Add the rest of the ingredients to the melted butter

Pour into a bowl and let it set in the fridge, I stir it a couple of times while it sets to ensure it is well mixes.

Serve  a dollop on top of cooked steak or baked potato

Secret Agent Chicken Wings

This is a favourite in my house!

Brush the wings with your favourite BBQ sauce or Mayo. I use a Chipotle Hot Sauce

Dust sparingly with Secret Agent

Smoke the wings or Bake in an oven for 45minutes

I use a Chipotle Hot Sauce for mine and Masterfoods BBQ Sauce for those who want it milder.

Secret Agent Dirty Bird (Fried Chicken)

The Secret Agent will give a flavour reminiscent of a Famous chicken from Kentucky

  • 5-6 chicken pieces (750g or 1.5 pound)

DRY BRINE

  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon Secret Agent
  • ½ teaspoon citric acid (optional)

COATING

  • 200g (7oz) flour
  • 50g (1.7oz) corn starch
  • 50g Milk Powder
  • 30g to 40g (1.05-1.41oz) of Secret Agent
  • 10 g Paprika

BATTER

  • 5 Tablespoons of the Coating mix
  • 1 Egg
  • 100ml (3.4 fl oz) water (or vodka for extra crunch)

Mix the Dry Brine ingredients

Coat the chicken with the dry brine mix

Store the chicken in the refrigerator for an hour

Mix all the coating ingredients together

Make the batter by beating the egg and water together then stir in some of the coating mix, it doesn’t matter if the batter is slightly lumpy

Using a carving fork coat each piece of chicken in the batter then allow to drain a little and transfer to the coating mix one at a time. Using a fork will keep your fingers clean.

Coat each piece loosely with the coating, place on a plate and store in the refrigerator for up to an hour.

Bring your oil to 150-160°C  (302-320°F)

Deep fry the chicken a few pieces at a time.

Leave for two minutes in the oil before turning the first time.

The deep frying should take 8-12 minutes for each batch

Remove from the oil, drain and keep warm in a low oven while you cook the next batch.

If you like a big flavour hit (like me), sprinkle with a mix of 50/50 Secret Agent and salt after removing from the fryer.

Secret Agent Takeaway Gravy

  • 2 ¼ cups (565ml) of boiling water
  • 60g/ 4 Tablespoons of unsalted butter
  • 4 tbsp flour plain / all purpose
  • 1 chicken stock cube or 2 teaspoon of chicken stock powder
  • 1 beef stock cube or 2 teaspoon of beef stock powder
  • 1 teaspoon Secret Agent
  • Salt to taste

Dissolve the stock in the boiling water

Melt the butter in a saucepan gently over a medium heat.

Mix the flour, and Secret Agent together.

Add the Secret Agent flour mix into the butter and stir vigorously with a wooden spoon for a minute or so while the flour cooks out.

Slowly pour in half the hot stock liquid while continuing to stir, it will thicken quickly, so keep stirring.

When a thick roux has formed, add remaining liquid and keep stirring, or whisk to combine.

The mixture will thicken into a velvety gravy consistency in roughly two minutes.

If it becomes too thick, thin it out by adding a little water, do this slowly, it doesn’t take much

You know what to do! Pour this over silky mashed potato and dip your secret Agent Fried Chicken into it!

For Gluten Free, omit the flour and add 2 ½ Tablespoons of Cornflour slaked on a little water to the hot stock liquid, it will take a little longer to thicken but it will get there.

Secret Agent Oven Fries

  • 2 large waxy potatoes part peeled and cut into strips about like the size of regular fries.
  • 1 Tablespoon grated Parmesan cheese
  • 1 teaspoon (5 grams) Secret Agent
  • 1 Tablespoon olive oil

Place the peeled and sliced potatoes in a bowl of salted water to soak for 30 minutes then pat dry with paper towels.

This step will remove some of the starch and help the fries crisp up.

Place the dried potato fries in a bowl

Pour over the oil and toss to coat evenly

Add the Parmesan and Secret Agent

Toss to coat

Arrange the fries on an oven tray

Bake for 20 minutes at 180-200°C (374-292°F)

Turn the fries and bake for a further 10-15 minutes.

Salt the fries before serving

  • Use a waxy potato (Like Royal Blue) if you can get one.

Secret Agent Slaw

  • 1 cups Thinly sliced cabbage (or dice it if you prefer)
  • 100ml finely chopped salad Onion
  • 100ml Finely chopped Red and Green Capsicum (Bell Pepper)
  • 1 Tablespoon Raw Sugar
  • 1 Tablespoon Cider Vinegar
  • 1 Tablespoon whole egg mayonnaise (or Kewpie)
  • ½ teaspoon Secret Agent

Put the sugar, vinegar, and Secret Agent in a bowl.

Mix until the sugar is dissolved

Add the Mayonnaise, mix until combined.

Add the vegetables and toss to coat just before serving.

Think about the Famous Coleslaw you get at the Famous Chicken place, this will make the same as a large tub

Secret Agent Salad Dressing

  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon of sugar
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon Secret Agent

Mix all the ingredients together. ( I just shake them in a jar)

This is particularly good with a wedge of lettuce or leafy green salad.