Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
The Water Cooler
General Discussion
Cooking/Food thread
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="mtnboomer" data-source="post: 2976868" data-attributes="member: 32439"><p><strong>All-Purpose Spice Rub</strong></p><p><strong></strong></p><p>Makes 1 1/4 cups (enough to season 5 to 10 pounds of meat, poultry, or seafood)</p><p></p><p><strong>Ingredients:</strong></p><p></p><p>1/3 cup coarse salt </p><p>1/4 cup packed light-brown sugar </p><p>1/4 cup paprika </p><p>2 tablespoons ground black pepper </p><p>2 tablespoons dried oregano </p><p>2 tablespoons dried thyme leaves </p><p>1 tablespoon cayenne pepper (optional)</p><p></p><p><strong>Directions:</strong></p><p></p><p>In a small bowl, combine all the ingredients, using your hands to break up the sugar.</p><p></p><p>For each pound of meat, poultry, or seafood: First, coat with 2 to 3 teaspoons vegetable oil, then 1 to 2 tablespoons spice rub. After applying the rub, you can either grill foods immediately or let them sit and develop more flavor. If preparing ahead of time <em>(up to 24 hours)</em>, you can apply the rub to chicken and turkey parts, steaks, pork chops, lamb chops, ribs, brisket, or pork shoulder. <em>(The larger the cut, the more it will benefit from a long coating time.) </em>Cover and refrigerate; bring to room temperature before grilling. Fish and shrimp are best grilled within an hour of rubbing. To prevent foods from sticking, oil grates well, and don't move the food for the first minute or so of cooking; this will allow a solid crust to form. Rubs are not just for grilling. They're also great for roasting and broiling.</p><p></p><p><em>Note: </em>Before handling raw meat, measure out the amount of rub you'll need, and set it aside; this way, you'll avoid contaminating the unused rub.</p><p></p><p>Experiment with your favorite spices and dried herbs; just keep the quantities of coarse salt and light-brown sugar the same as in the all-purpose recipe. Here are a few ideas to get you started.</p><p></p><p><strong>Southwestern Rub: </strong>Replace some of the paprika with cumin, coriander, and chili powder.</p><p><strong>Indian Rub: </strong>Replace the oregano and thyme with turmeric, curry powder, ground ginger, and cardamom.</p><p><strong>Mediterranean Rub: </strong>Replace some or all the oregano and/or thyme with dried tarragon, marjoram, rosemary, dill, or basil. Omit the cayenne pepper.</p></blockquote><p></p>
[QUOTE="mtnboomer, post: 2976868, member: 32439"] [B]All-Purpose Spice Rub [/B] Makes 1 1/4 cups (enough to season 5 to 10 pounds of meat, poultry, or seafood) [B]Ingredients:[/B] 1/3 cup coarse salt 1/4 cup packed light-brown sugar 1/4 cup paprika 2 tablespoons ground black pepper 2 tablespoons dried oregano 2 tablespoons dried thyme leaves 1 tablespoon cayenne pepper (optional) [B]Directions:[/B] In a small bowl, combine all the ingredients, using your hands to break up the sugar. For each pound of meat, poultry, or seafood: First, coat with 2 to 3 teaspoons vegetable oil, then 1 to 2 tablespoons spice rub. After applying the rub, you can either grill foods immediately or let them sit and develop more flavor. If preparing ahead of time [I](up to 24 hours)[/I], you can apply the rub to chicken and turkey parts, steaks, pork chops, lamb chops, ribs, brisket, or pork shoulder. [I](The larger the cut, the more it will benefit from a long coating time.) [/I]Cover and refrigerate; bring to room temperature before grilling. Fish and shrimp are best grilled within an hour of rubbing. To prevent foods from sticking, oil grates well, and don't move the food for the first minute or so of cooking; this will allow a solid crust to form. Rubs are not just for grilling. They're also great for roasting and broiling. [I]Note: [/I]Before handling raw meat, measure out the amount of rub you'll need, and set it aside; this way, you'll avoid contaminating the unused rub. Experiment with your favorite spices and dried herbs; just keep the quantities of coarse salt and light-brown sugar the same as in the all-purpose recipe. Here are a few ideas to get you started. [B]Southwestern Rub: [/B]Replace some of the paprika with cumin, coriander, and chili powder. [B]Indian Rub: [/B]Replace the oregano and thyme with turmeric, curry powder, ground ginger, and cardamom. [B]Mediterranean Rub: [/B]Replace some or all the oregano and/or thyme with dried tarragon, marjoram, rosemary, dill, or basil. Omit the cayenne pepper. [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
The Water Cooler
General Discussion
Cooking/Food thread
Search titles only
By:
Top
Bottom