Dry Rubs for Meat
TIPical Mary Ellen : Episode TIP-551 -- More Projects »
Chef Andrew Zimmern offers tips for using dry rubs to enhance the flavor of roasts and other meats.
- A base for a dry rub starts with six parts sugar (equal amounts of brown and white) and one part salt.
Chicken rub: Mix 1/2 cup base with one tablespoon each of fresh mint, curry powder, marjoram and ground ginger, plus two tablespoons of fresh chopped cilantro. Rub the mixture onto fresh chicken breasts or a whole chicken, making sure to get some rub in the cavity of the chicken (figure A). Refrigerate for eight to 12 hours before cooking.
Shrimp rub: Strip several pieces of fresh rosemary, and use the stems as skewers for shrimp (figure B). Sprinkle shrimp with an Italian seasoning mix, which includes oregano and basil, and some of the sugar rub base. Squeeze a little fresh lemon juice on the shrimp (not too much!) and marinate for about 10 hours before grilling.Beef or pork rub: Start with 1/2 cup of the sugar/salt base, then add one tablespoon each of paprika, thyme and cayenne pepper. Add one chopped garlic glove and just enough Worcestershire sauce to make the mixture into a paste. Rub on meat and refrigerate for 24 to 48 hours.Salmon rub: Combine 1/2 cup of the sugar/salt base with one tablespoon lemon juice and two to three tablespoons of fresh chopped dill. Rub on salmon and either cook immediately or refrigerate for 24 hours.Dry rubs will not sear and burn on the grill the way marinades will. This makes a dry rub perfect for meats that require long cooking times, such as briskets and ribs.Rubs using lemon juice or vinegar also change the texture of the meat because the acids actually cure the meat.As a general rule of thumb, use one to two tablespoons of a dry rub for each pound of meat.After applying a rub, wrap the meat in plastic and place it in the refrigerator before cooking. This will allow the meat time to absorb the flavor from the various spices. A plastic zipper bag is great for this.Get a head start by freezing meat after applying a rub. Just thaw and enjoy at a later time.
Guests Andrew Zimmern
Professional Chef and Culinary Expert, Food Works Inc.
1116 Raymond Ave.
St. Paul, MN 55108
Phone: 651-335-7456
E-mail:
chefaz@visi.com
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