If the rub has a high brown sugar content, it’s a good idea to limit direct or high heat as the brown sugar will darken quickly – prior to the meat cooking fully. If you’ve found that the spiciness (spiciness is all relative of course) is just too much, some recommend cutting it by adding things like brown sugar, garlic powder, or onion powder. It should enhance the flavor of whatever you’re grilling or smoking, not overpower it. When trying a new seasoning, it’s always a good idea to start lightly. In fact, one thing I loved about checking out all of the options over on Amazon, is that so many of the user reviews included recipes! Some use the dry rub on its own, while others added honey and other ingredients to turn it into a marinade or sauce. Whether you’re obsessed with smoking ribs, are a fan of classic BBQ chicken, or want to experiment with a savory steak, “the rub” is where it’s at. Speaking of which, recently reviewed and ranked the best BBQ sauces of the year, so if you’re looking for more of a sauce vs. While there’s nothing wrong with a little olive oil and salt seasoning, I’m always ready and willing to experiment with other flavors. But, since there are no rules here, feel free to season a couple of hours before you cook, if you so choose. So any time of year, dry rubs add plenty of flavor to the food you’re grilling or smoking, and can be applied right before you throw it on the grill. It’s easy to substitute fabulous wings and beer with a fantastic smoked brisket – paired with a nice red. It’s more or less what keeps me sane during the long, winter months. But we also like to keep the party going around the fire pit, while the kids skate on the backyard rink. Sure, most of the time when we picture a good barbecue, we’re surrounded by warm sun, green grass and lazy days. Cooking in the great outdoors can be enjoyed through all four seasons. Of course, you don’t have to wait until summer to get grilling (and beer-ing).
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