Archive | July 2011

An All-Purpose Rub Recipe for All Occasions

Wikipedia says ” Spice rub is any mixture of ground spices that is made for the purpose of being rubbed on raw food before the food is cooked, .”

Since these mixture of spices’ rub forms a coat on the food, it marinates the food in that rub for some time and the flavors will seep deep into the food. This is the reason why you get that aromatic smell while the food is being grilled, and a fabulous taste in your grilled food. I’m not sure but I know that some of you are bothered with what kind of rub recipe would go best for your beef, pork, poultry and fish, and uncertainly usually ends you with the usual salt and pepper, which is but actually good.

But if you want a change from your mere salt and pepper, this rub recipe is good for any beef or pork. Since you can store it in a covered container for up to a month, you will have more than just salt and pepper on your grilled foods.

You need

  • 1/2 cup granulated sugar
  • 1/4 cup granulated garlic
  • 1/4 cup granulated onion
  • 1/4 cup celery salt
  • 1/4 cup seasoned salt
  • 1/4 cup freshly ground black pepper
  • 1/4 cup sweet paprika
  • 1/4 cup chili powder
  • 1 teaspoon dry mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dry ginger
  • 1/4 teaspoon ground cloves

What to Do

Simply combine all of the ingredients in a mixing bowl. Just make sure you stir well to mix thoroughly. This will give you  almost 3 cups of rub. This makes a good rub regardless of the type of grill you use. Goodluck!

Advertisements

Commemorating How Grilling Began

If man has been grilling since the Stone Age, it just meant that grilling food is one of the very first techniques of preparing food. Just how long until the delicious taste of barbecue was discovered is a matter of debate. Other folks claim that perhaps it was after World War II, as the middle class began to move to the suburbs that backyard grilling became a more common way of preparing food, leading to the discovery of seasoning food on the grill.

Just like so many famous “American” foods, where barbecue goes back to 18th-century colonial America, specifically the settlements along the Southeastern seaboard, grilling is well-thought of a very old classic favorite cooking method. The direct descendant of that original American barbecue is Eastern Carolina-style pit barbecue, which traditionally starts with the whole hog and, after as many as fourteen hours over coals, culminates in a glorious mess of pulled pork doused with vinegar sauce and eaten on a hamburger bun, with coleslaw on the side. (Food Network)

The natives of the West Indies had a word for this process, “barbacoa”. It is generally believed that this is the origin of our modern word barbecue. On the other hand, some said ‘Barbecue’ could have also originated from the French word “Barbe a queue” which means “whiskers-to-tail.” No one is sure of the correct origins of the word.

Regardless of who made or invented the first barbecue, the first stories circulating which even include briquette and wood scraps and sawdust means one thing. Grilling foods or barbecuing is all about slow cooking cuts of meat or any food over coals, and if you look back, the first people who did this, were those living during the stone age.

Secrets of Grilling – Primers to Look At

It's all about the sauce.

Nothing says summer like grilling, and by using a freshly made marinade, you can boost flavor while locking in moisture. A good primer is usually how it begins,  something that we all should know, but having a very elusive time to do it, many of us has made things to just slipped through the cracks of our knowledge. If its all about the flavor, then its all about the sauce.

Do you still remember that coffee adds a wonderful depth to homemade BBQ sauce? You don’t taste it outright, but use it in tandem with the acidic ingredients and it adds this kind of husky flavor to the food. The following is a list to give us all an idea how to make a marinade from scratch by using items we probably already have in our pantry. I got these ideas from Foodily, and I’m sharing.

FAT
It carries the marinade flavor and coats the food to pick-up flavors from the grill.
Use a good frying oil, like:
– Sesame Oil
– Grape Seed Oil

ACID
Adds punch, brightening the marinade
– Citrus Zest/Juice
– Wine or Vinegar

SALT
Allows flavors to penetrate into the food.
– Sea Salt or Kosher
– Soy Sauce

BASE FLAVOR
Foundation flavors are used to round out the marinade and balance accent flavors.
– Garlic, Onion,Ginger
– Cumin, Coriander
– Flavorful herbs like Oregano, Parsley

ACCENT FLAVOR
Highlighted flavor that stands apart from the base flavors
– Chilies
– Spices like Allspice
– Fragrant herbs like
– Rosemary

Now you can try mixing and matching sauces whatever you like.  As far as I could tell, there are no rules or guidelines so everybody has their own way of doing it. The next things to do? Your turn!