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Radio Kitchen #941 - Rubs for Grilling 5-31-11
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Last week we talked about the start of outdoor grilling season, and today we'd like to continue the theme by talking about a technique that can really magnify the flavors of any kind of meat or fish you throw on the barbie. We're talking about rubs, and although you can buy them, they are fun to make. They are nothing more than a mélange of dried, powdered ingredients including salts, peppers spices, herbs, sugars, and of course, prized family secret ingredients.
Although you can just throw your steak onto the grill, it's often not a bad idea to accent the flavor with marinades or rubs. The purpose of the marinade is to allow the acidic liquid to tenderize the meat, which often means a long slow soak overnight. Thick slices, or roasts benefit very little from marinades, but thinner slices can be much improved. The rub on the other hand does not penetrate the meat, but rather, coats it. It should cook into a flavorful crust which will also add aromatics to a dish.
- For fish, Jerry recommends a rub of tandori sauce, slices of ginger, cumin, coriander, paprika and salt.
- For beef, try a mix of garlic and onion powder, ground thyme, sage, chili powder, and smoked salt.
- For pork, you'll start with brown sugar, add paprika, fennel, chili powder, black pepper and lemon zest.
- Finally, buy a big oversized shaker with big holes to use when sprinkling on your own special rubs.