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| Image by monicore at pixabay.com |
The second half of summer has arrived. For some who live in warmer climes it’s a relief, to others, not so much. However, grills and smokers are still firing up a lot. The convenience of the clean up and the aroma of the smoke simply make it irresistible.
For myself and many others putting a dry rub on grilled food takes it to the next level. If you’re smoking, its almost mandatory. So, I am offering you the basics that I have picked up to create your own rub.
Every grill masters’ discussions of their recipes includes a few basics, as follows:
· Salt, Pepper, Onion Powder, Garlic Powder and / or Garlic Salt
· 3 tbsp of Garlic Powder
· 2 tbsp of Onion Powder
· 1 tsp of Salt
· 1 tsp of pepper
While I have Garlic Salt sitting in my pantry, I haven’t used it. Since it has salt in it, it will also impact how much plain salt to use. But don’t overuse or you may end up with a mouthful of salt rather than a delicious, grilled dinner.
Ideally, you will want to rub a little oil on the meat, then apply the rub. The longer you can then let it sit in the fridge and allow the flavors saturate the meat, the better.
Depending on the cuisine I am trying to achieve, I add other ingredients to the mix: generally, 1 tsp of a dried herb will go a long way. My variations are as follows:
Italian: I add a good amount of Parmesan Cheese, dried Basil, Rosemary and, if I want a stronger impact, Thyme and Marjoram.
Southeast Asian: First I make a mix of Sesame Oil and either Fish Sauce or Soy Sauce. I coat the meat with it before I put the rub on. I add dried Lemon Grass and Ginger Powder to the rub mix and call it a day.
For poultry or pork, I always add sage and, often, rosemary. Ginger Powder is hit with a pork rub.
If you want heat, there are several approaches. Smoked, Hungarian Paprika is a great addition since it both the flavor of the paprika and heat. Some form of Paprika is often found in dry rub recipes.
Cayenne Pepper is another way to go. It comes in different varieties, each having their own degree of heat. For a Southwestern or Latino flair, try adding Ancho Chile Powder and a little Cumin. Many people use Red Pepper Flakes in rubs for smoking.
A couple of things to keep in mind when you are adding heat. Start with small amounts and experiment until you find the right balance. Second, while I am a fan of spicy food, I am not big on adding heat to my rubs beyond good, old Black Pepper. I usually eat raw onion with grilled food which is more to my taste. While I am not a grill master, my rubs do get high praise from friends and family. My intention is to give you guidelines that I have picked up along the way.
There are a lot of other herbs and spices people often use in their dry rubs, including Ground Mustard Powder, Celery Salt, Ground Coffee, Oregano, White Pepper, Cinnamon and Cocoa or Unsweetened Chocolate
Dry rubs are extremely flexible and allow you to get creative. It is a challenge to make a mistake, so you approach them fearlessly. They are a great addition to your repertoire, especially during grilling season, and can be a fun stop on your journey through the culinary world. If you continue your travels with me, please go to the Homepage and click on the blue Follow button. This will make it easier for you to get back here and help my blog to flourish and grow. Thanks for stopping by. If you have any questions or comments, I would appreciate hearing from you.
For myself and many others putting a dry rub on grilled food takes it to the next level. If you’re smoking, its almost mandatory. So, I am offering you the basics that I have picked up to create your own rub.
Every grill masters’ discussions of their recipes includes a few basics, as follows:
· Salt, Pepper, Onion Powder, Garlic Powder and / or Garlic Salt
If you are cooking poultry or pork, adding dried sage is a real hit. Here are my proportions that I use as a rule of thumb:
· 3 tbsp of Garlic Powder
· 2 tbsp of Onion Powder
· 1 tsp of Salt
· 1 tsp of pepper
While I have Garlic Salt sitting in my pantry, I haven’t used it. Since it has salt in it, it will also impact how much plain salt to use. But don’t overuse or you may end up with a mouthful of salt rather than a delicious, grilled dinner.
Ideally, you will want to rub a little oil on the meat, then apply the rub. The longer you can then let it sit in the fridge and allow the flavors saturate the meat, the better.
Depending on the cuisine I am trying to achieve, I add other ingredients to the mix: generally, 1 tsp of a dried herb will go a long way. My variations are as follows:
Italian: I add a good amount of Parmesan Cheese, dried Basil, Rosemary and, if I want a stronger impact, Thyme and Marjoram.
Southeast Asian: First I make a mix of Sesame Oil and either Fish Sauce or Soy Sauce. I coat the meat with it before I put the rub on. I add dried Lemon Grass and Ginger Powder to the rub mix and call it a day.
For poultry or pork, I always add sage and, often, rosemary. Ginger Powder is hit with a pork rub.
If you want heat, there are several approaches. Smoked, Hungarian Paprika is a great addition since it both the flavor of the paprika and heat. Some form of Paprika is often found in dry rub recipes.
Cayenne Pepper is another way to go. It comes in different varieties, each having their own degree of heat. For a Southwestern or Latino flair, try adding Ancho Chile Powder and a little Cumin. Many people use Red Pepper Flakes in rubs for smoking.
A couple of things to keep in mind when you are adding heat. Start with small amounts and experiment until you find the right balance. Second, while I am a fan of spicy food, I am not big on adding heat to my rubs beyond good, old Black Pepper. I usually eat raw onion with grilled food which is more to my taste. While I am not a grill master, my rubs do get high praise from friends and family. My intention is to give you guidelines that I have picked up along the way.
There are a lot of other herbs and spices people often use in their dry rubs, including Ground Mustard Powder, Celery Salt, Ground Coffee, Oregano, White Pepper, Cinnamon and Cocoa or Unsweetened Chocolate
Dry rubs are extremely flexible and allow you to get creative. It is a challenge to make a mistake, so you approach them fearlessly. They are a great addition to your repertoire, especially during grilling season, and can be a fun stop on your journey through the culinary world. If you continue your travels with me, please go to the Homepage and click on the blue Follow button. This will make it easier for you to get back here and help my blog to flourish and grow. Thanks for stopping by. If you have any questions or comments, I would appreciate hearing from you.
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