I tend to rub all over, everything gets a little attention. You can sometimes bring a rub to life with the addition of some oils and natural juices!! A little oil here and a bit of juice there, and the one rub can get different results. The softer flesh needs delicate approach, where as tougher stuff requires a bit of manipulation - perhaps some natural juice with higher acidic content.
My new rub:
An easy one to prepare, and is great for any meat to be cooked in a direct heat situation i.e. BBQ, Grill, Roast.
Ingredients quantities are at your discretion... a good tip is to test a little of each ingredient for its intensity and adjust its amount to get a balance.
Salt
Pepper
Fennel Seeds
Cayenne Pepper
Smoked Paprika
Work into a consistent mix in your mortar & pestle.
I BBQ steaks and veggies with this rub, toss the veg in a bit of lemon juice after the sizzle. The meat is cooked with a little dry rub which gets a different flavour to the veg. Rub a dub dub!!
Giles
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