Anyone have any great rubs they use for meats for either smoking or BBQ?
Original Post
My go-to if I'm in a rush and don't want to whip something up: granulated garlic and onion, kosher salt, freshly ground pepper, paprika.

Otherwise, I'll hunt around Weber's Big Book of Grilling for something that strikes my fancy.
Are you the one a couple weeks ago speaking of a bunch of different salts you use? If so, that night went over to a friends who must have a salt fetish. I saw grey,orange, smoked and lots more I can't remember, but they were fun tasting the differences.
quote:
Originally posted by mwagner7700:
My go-to if I'm in a rush and don't want to whip something up: granulated garlic and onion, kosher salt, freshly ground pepper, paprika.

Otherwise, I'll hunt around Weber's Big Book of Grilling for something that strikes my fancy.
Yeah, I bought a bunch of different sea salts the other day (under "Great Grilling Technique" thread. I don't know what I'll do with them (like make the same dish with the different salts, etc.), but I'm open to suggestions.
quote:
Originally posted by mwagner7700:
Yeah, I bought a bunch of different sea salts the other day I don't know what I'll do with them



The important thing you bought them.
I can always use salt.

My point was use them in certain types of dishes. For instance, if I can get some fish from the Atlantic, maybe I'll serve some w/ the Atlantic salt, some with the pacific, etc. Just to see if there is a difference.

I'd be open to suggestions from chefs who have done similar.
quote:
Originally posted by mwagner7700:
For instance, if I can get some fish from the Atlantic, maybe I'll serve some w/ the Atlantic salt, some with the pacific, etc.


Be careful, you may disrupt someting by salting an Atlantic wish with Pacific salt. And under no circmstances should you salt a land creature with sea salt, or wise versa.
quote:
And under no circmstances should you salt a land creature with sea salt, or wise versa.


How come?
I have a good recipe for a Cowboy Steak Rub that has ground coffee in it that is very good. I will post later today.
We went crazy for a while with McCormick's Montreal Steak Seasoning. I mentioned that we'd found a great product to my buddy who just retired from McCormick's PR department and he deduced it before I even told him. It's evidentally the biggest thing they've come accross in ages.
Cowboy Steak Rub

1 tsp kosher salt
1 tsp paprika
1 tsp thyme
1 tsp ground pepper
1 tsp garlic powder
1 tsp fresh ground coffee

This also goes well on (or in) burgers
Reading all this good advise is sure making my mounth water.

What I do when I am preparing a roast or brisket, is I combine mustard seed, fresh garlic, a few drops of wine (red dry wine) and i use my Granite Mortar & Pestle its the most amazing thing http://www.klinq.com/details.asp?prodID=107462&mtcCat=T...ls.asp|prodid-107462 and make a paste, then I lovingly message my roast with the paste and cook it long and slow.

Then I cook potatoes in the gravy and presto.
Neither is grunhauser, you two will probably get on like a house on fire. Whatever you do, don't insult his caramelized onions.
quote:
Your favorite rubs for meat?


This topic came up the other day with Ronmc2 and he said "left handed". I am not quite sure what he meant but he was pretty adamant about it. Confused

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