I've done some grilling at events this season, as I do every year. And I've realized two things: I REALLY love to grill, and I think we should all start grilling in winter. It's very hot grilling out there in the sun! And when you're grilling for 65, it takes a while, sometimes with multiple grills going! So, who's with me? I'm here for all your January grilling needs -- or maybe let's say October through April. (But I guess I'm always down for summer grilling, too.) You may be grilling this weekend -- I'm making ribs. Here's a little something to get you started.
I love a versatile flavor combination. Here's my recipe for a general dry-rub that can be used in all kinds of settings. Rub it on any meat or fish or tofu an hour ahead of cooking (or longer, if it suits you). I usually rub it on and set it aside, while I prepare the salads and sides. That's usually the right amount of time, and then you're ready to eat as soon as the main is cooked.
The rub is great seasoning whether you're sautéing, grilling, pan-sheeting, or BBQing outside. It's also delicious in ground meat. I use this as a rub on baked tilapia to form the basis of my fish tacos. And, if I'm being honest, this would also go well on potatoes and veggies. So, use it anywhere.
And it's the basic seasoning for my Southern Fried Chicken! Rub it on the chicken and then marinate the chicken in yogurt for a few hours, preferably overnight (you can add a little cream, too, if you like). Make sure you refrigerate it, obviously. Then add more rub to flour, dredge the chicken in the flour, and deep fry in oil (350-400 degrees -- do not let it drop below 350). Works with bone-in pieces, whole boneless breasts, or tenders.
Happy grilling!
All-purpose dry-rub
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika (sweet or smoked paprika)
1/2 teaspoon dried oregano
1/4 teaspoon cayenne (or more to taste)
1/2 teaspoon sea salt
6-8 turns fresh ground black pepper (or more to taste)
IMPORTANT: All ingredients must be dried. Do not use fresh oregano, garlic, or onion. This is a dry rub!
Mix all ingredients together to blend before using. You can up the quantities to make ahead and have a store of this whenever you need it. And feel free to adjust quantities.
Comments