_rubs For Meat Not Backs Recipes

Steps:

• Chuck Hughes guarantees that you'll never look back once you've tried his tasty and easy salt free meat rub.
• In a pan, toss the seeds and peppercorns and toast on medium-low heat for 3 to 5 minutes. Then grind them in a mortar and pestle or spice grinder. You'll have a perfect salt free rub to go on any meat!

Steps:

• If you're not a duck hunter or married to a duck hunter, just skip this recipe. Personally, I've never tried to cook a coot, primarily because I've never even shot at an "Ivory Billed Mallard". Remember, this is the guy who will eat every thing except grits and green lima beans. In this modern age, it seems to me, too many people blame events in their childhood for the mistakes or failures they make as adults. Some rightly so, but I can't help but feel a lot of it is over done!So where is all this leading, you ask yourself? Yup! you guessed it, my childhood. Since my dad first took me duck hunting at age three, the list of things I've done in life longer than I've duck hunted is fairly short. Memories of those first duck hunts are still vivid. Back in that distant past, I learned that the preferred duck of those who wait at home while others duck hunt, to be mallards. Those of the green headed variety! My dad, being a pretty fair hand with a shotgun, seldom got skunked in those days. He'd been there before, but it was a new experience for me, just four years old. About the only thing flying in the marsh that day were coots, which Dad had several different adjectives to describe. I didn't understand why dad didn't shoot them as they patterned by. At that time I obviously thought-ducks are ducks! Wrong! How long I pestered Dad to shoot them, I can't remember. What I do remember is him saying, "Mother didn't like any kind of ducks except those with green heads" and it wouldn't be very smart to take something home she didn't like. Though I was just four years old, that part I understood! I'm sure Dad first passed this recipe on that day. Over the years, Dad repeated this recipe so many times I've memorized it without ever having cooked it.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Fowl & Fish

Steps:

• Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.

Steps:

• Another method for flavoring meats prior to cooking involves rubbing the meat with a mixture of seasonings and spices. Read on for more!Along about my sophomore year in college, I learned that if I could wrangle a date with a nursing student after she'd completed a section on 'backrubs,' I stood a good chance of being the recipient of a practice session. I would be remiss if I didn't admit that on occasion these 'practice sessions' led to other preparations! However...as my cooking education progressed in later years, it dawned on me using a rub as defined in the culinary world made great foreplay when preparing some meat dishes!The debate among folks who utilize rubs for preparing meats centers around salt! One school of thought contends that the salt draws out moisture that causes the meat to be tough. These folks rely on spices and herbs for the most part. The other folks use salt along with their choice of spices and herbs for flavor. Not being one to take sides, I've included recipes from both camps! If you have never used a rub, you can have a lot of fun experimenting with this technique!Spiced with More Tall Tales - Marinades and Rubs