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Pat’s Pantry: Grilling rubs and marinades

By Pat Mills

The grills have come out, so we need to add some great seasonings to our meats. Dry rubs can be as successful as a liquid marinade, and add wonderful flavors to meat. Use these to flavor your favorite recipe for a tasty change. – Pat

 

Burger spice rub

1⁄4 cup brown sugar
2 tablespoons sea salt
2 tablespoons paprika
2 tablespoons ground black pepper
1 tablespoon  onion powder
1 tablespoon garlic powder
1-1/2 teaspoon ground cumin
1-1/2 teaspoon dried sage
1 pinch chili powder or to taste
1 pinch crushed red pepper, or to taste
1 pinch dried thyme, or to taste

Mix all ingredients in a bowl until well blended. Store in an airtight container. To use: rub on burger patties or mix into meat before grilling or cooking. Can use on ground beef, turkey, or chicken.

All-purpose rub

4 tablespoons white sugar
4 tablespons salt
1 tablespoon paprika
2 tablespoons dried mustard powder
1⁄2 teaspoon ground black pepper
1 pinch dried oregano
1 pinch dried thyme

In a small bowl, combine all ingredients well. Store in a air tight container. To use: coat meat in mixture, and then grill as desired.

Cumin-coriander pork rub

2 tablespoons kosher salt
2 tablespoons ground coriander
6 tablespoons ground cumin
4 tablespoons hot chili powder
1 tablespoon paprika
1-1/2 teaspoons ground allspice
1-1/2 teaspoons ground black pepper

Combine all ingredients in a bowl and mix thoroughly. Store in an airtight container at room temperature until ready to use. To use: rub 1 tablespoon per serving onto the meat of your choice before grilling or cooking as desired.

Marinade for beef

1 cup vegetable oil
1⁄2 cup soy sauce
1/3 cup red wine vinegar
1⁄4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
1 tablespoon freshly ground black pepper
2 tablespoons Dijon-style prepared mustard
1 onion, sliced
2 cloves garlic, minced

In a medium bowl, combine all ingredients, mixing well. marinate your favorite meat. The longer you marinate the meat the more flavor you will get.

Marinade for chicken

1-1/2 cups vegetable oil
3⁄4 cup soy sauce
1⁄2 cup Worcestershire sauce
1⁄2 cup red wine vinegar
1/3 cup lemon juice
2 tablespoons dry mustard
1 teaspoon salt
1 tablespoon black pepper
1-1/2 teaspoon finely minced fresh parsley

In a medium bowl, mix all ingredients well. Use to marinate chicken before cooking as desired. The longer you marinate the more flavor it will have.

FOOD FACTS

• Clean crayon marks off walls with baking soda on a damp cloth. it has just enough abrasive action to do the job without causing damage.
• A frequent trip to the sushi bar may leave you short of vitamins thiamine and b1. Raw fish contains a substance that destroys these vitamins.

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