Flavor 101: Acceptable vs. Amazing

acceptable vs. amazing

dry and wet rubs for the grill…

You’re the one they call the “grill master” aren’t you… Or, that’s what you tell your friends and family. Yeah, you do your best to keep things from catching on fire, you try not to over or undercook your food and even remember salt and pepper. Well, my friend, your food is acceptable, but let’s make it amazing…embrace the world of dry and wet rubs!

A dry rub is a mixture of herbs and spices, with no liquids. It creates a crust; enhancing flavor without adding moisture. Take a dry rub and add moisture, now you have a wet rub.

What rub is for what food? A dry rub is great on food that that is cooked faster (at a higher temperature, like on a gas grill) and on food that probably won’t tenderize much, like shrimp or thick chicken breasts. Fish, whether flaky or oily, loves the crunch of a good dry rub. The wet rub realizes its full potential when applied generously and cooked in slowly–slow cooking is the ideal method for flavoring meat all the way through. Ribs, pork chops and bone-in chicken beg for a wet rub; they draw moisture in from the rub while charring the outside.

There is nothing quite like pulling a juicy, well glazed pork chop or sticky, bronzed spare ribs off the grill. Grilled vegetables, such as portabellas or zucchini, can always benefit from seasoning and texture added by a wet rub (a dry rub won’t adhere well to a number of vegetables); and they don’t need as much time on the grill to cook through and form a succulent outer layer.

Ok, time to search for a good rub recipe…


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Posted on August 1st, 2016 at 11:00 am [ssba]