Monday, July 12, 2010

The Monday Recipe Blog

Happy Monday, and here's another grilling post for you.....

To be a master griller, you need a signature rub.  A rub is a mix of seasonings and sometimes sugar that is "rubbed" into a meat or other item before grilling to give it an extra flavor boost.  It's important to not leave a rub on the meat too long, as it can draw moisture from the meat over time, making it drier.

Here are some tips on how long to leave a rub on a cut of meat....

For a steak, chicken breast, fillet of fish, pork chop or tenderloin, apply the rub 30 minutes before grilling.

For small foods like veggies or shellfish - 15 minutes.

For whole chickens or legs of lamb - 90 minutes.

For huge cuts of meat like whole hams or turkeys, leave the rub on the meat for about 8 hours before grilling.

Interested in making your own rub?  I'll post some rub recipes in the coming weeks.

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