DRY RUB
"This spice rub adds great flavor to pork, beef, lamb, chicken or fish -- and it's made from ingredients you'll probably find in your pantry," says Bobby.
Provided by Bobby Flay
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a medium bowl.
- Divide among small spice containers and store for up to 4 months.
STEAK DRY RUB
This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.
Provided by richlids
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 6
Number Of Ingredients 8
Steps:
- Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.
Nutrition Facts : Calories 49 calories, Carbohydrate 10.7 g, Fat 0.9 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 2886.5 mg, Sugar 4.1 g
ALL-PURPOSE DRY RUB
Here is a rub that provides a fast, flavorful coating for barbecue: beef, pork, chicken, lamb, venison. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the meat is never in direct contact with flame. (If you grill this rub directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don't have any. Be careful with the paprika, as there are so many different varieties afoot: if it's smoked, you'll need less, and if it's fiery you may need less cayenne. No cayenne? Use red pepper flakes. Adjust the seasonings to your taste, then apply liberally.
Provided by Sam Sifton
Time 5m
Yield 2 3/4 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 11 grams
MOTHER'S OVEN BAKED BRISKET (SALLYE)
Do not expect to serve this as a quick meal. However, the time spent will be worth the wait. It is delicious melt-in-your-mouth goodness.
Provided by sallye bates
Categories Sandwiches
Time 6h10m
Number Of Ingredients 6
Steps:
- 1. Slice garlic and onion and place in large heavy ziplock bag. Note: If you don't have a large enough bag, use any container that is seal tight. Add the brisket to the bag. Pour the beer into the bag and seal. Place bag in refrigerator overnight, turning over a couple of times to assure all meat is saturated.
- 2. When ready to cook, preheat oven to 275º F. Place 2 large pieces of heavy duty foil criss-crossed in roasting pan. Remove brisket from marinade and lay gently on foil. Save the marinade, you will use it later. Brush the brisket on all sides with the oil, rub briskly with dry rub. Pour the marinade over the seasoned brisket, then wrap tightly with the foil. Save the onions and garlic, you will add them later.
- 3. Place the brisket in the roasting pan on the center rack of the preheated oven and cook for 3-4 hours. Remove the pan from the oven
- 4. Carefully peel back the foil add the sliced onion and garlic; spoon the juices over the onions, garlic and brisket. Wrap foil loosely back over meat, return to oven and cook for 2 more hours slowly basting as needed to keep meat moist. For the last 30 minutes of cooking, unwrap the foil.
- 5. Remove from oven and place meat on serving dish and cover to keep warm. Skim off the fat from the remaining liquid, and pour the liquid into a small saucepan along with the onions and garlic slices. Heat until just boiling to form a sauce. Pour the sauce over the sliced brisket. Or you can use regular barbecue sauce https://www.justapinch.com/recipes/sauce-spread/marinade/sallyes-barbecue-sauce.html?p=1
DRY RUB FOR ANY MEAT (SALLYE)
This is compliments of Stubbs Barbecue, an iconic landmark in downtown Austin. President Obama chose Stubbs for his lunch destination when he visited Austin. They ship BBQ all over the place, so it must be good. They also have some pretty good live music going on most of the time.
Provided by sallye bates
Categories Rubs
Time 10m
Number Of Ingredients 7
Steps:
- 1. Combine all ingredients and store in a shaker in a cool, dry place. Very versatile, can be used as a rub for pork, beef, ribs, turkey or chicken.
- 2. When using rub, sprinkle generously over the surface of the meat but don't overdo it. If you rub the meat a day in advance and marinate it in the fridge, you allow the meat to absorb the flavors.
- 3. Fire up the grill and enjoy some of the best gol-derned Texas barbecue you've ever wrapped your lips around.
HOMEMADE DRY RUB FOR EVERYTHING
This dry rub adds layers of flavor to steaks, chicken, roasted veggies and more. The combo of everyday spices (think smoked paprika, garlic powder, oregano) plays up the savory notes, while a touch of sumac and cayenne provide a bit of acidity and heat. Feel free to double the recipe and store in an airtight container for an all-purpose spice blend to have on hand at any time.
Provided by Food Network
Categories condiment
Time 5m
Yield about 1/4 cup
Number Of Ingredients 10
Steps:
- Stir together the salt, smoked paprika, pepper, brown sugar, garlic powder, onion powder, coriander, oregano, sumac and cayenne in a medium bowl until thoroughly combined. Store in an airtight container for up to 1 month.
- To use, sprinkle generously on a protein or vegetable of choice (about 1 tablespoon per pound), then cook as desired. This dry rub is best for roasting, grilling, pan searing and baking.
DRY RUB FOR ANY MEAT
Lot's of flavor. Used this first on chicken and decided it would do well on just about any type of meat. Tweeked this just a bit, as the original recipe called for both the pepper AND the cayenne pepper - Yowza!
Provided by kstrating
Categories < 15 Mins
Time 10m
Yield 1 Cup
Number Of Ingredients 11
Steps:
- Thoroughly combine all ingredients.
- Rub mixture into the meat and wrap tightly in plastic wrap.
- Refrigerate several hours or overnight.
- Store leftover mixture in an airtight jar or in the freezer.
- Makes just shy of one cup.
- From texascooking.com.
Nutrition Facts : Calories 298.3, Fat 7.9, SaturatedFat 1.2, Sodium 2500.6, Carbohydrate 62.6, Fiber 19.1, Sugar 32.2, Protein 9.3
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- Combine all spices and herbs in a bowl and mix very well. (You can also combine it in a jar with a lid, close the lid and shake well to mix.)
- To use: spread mixed dry rub in a rimmed baking sheet or a large bowl, whichever fits the meat you are using best. Add meat and generously rub it all over with the dry rub, getting every nook and cranny, while massaging the dry rub into the meat.
- To store: For the best way to keep dry rubs fresh, use a zip-lock freezer bag and store it in the freezer. Get as much air out of the bag as you can before sealing it.(You can also store dry rub for up to 6-months in air-tight jar in a cool dark place or in the refrigerator.)
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