Talking About Food And Cooking

About Me

Talking About Food And Cooking

Hi everyone, my name is Molly. Welcome to my site. I am here to talk to you about food and cooking. As I started attending college, I realized I had very little knowledge about cooking. I always enjoyed my mom’s home-cooked meals and rarely ever cooked anything for myself. In college, I was on my own. I decided against eating ramen every day and picked up a cook book instead. I learned about making simple and complex dishes using a limited amount of space and equipment. I would like to explore this topic in more detail on this site. Thanks for coming by.

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Secure Your Master Griller Title: Making Your Own Dry Rub

As the summer grilling season approaches, this is the perfect time to start thinking about what kind of barbecue rub you're going to be using. If you've always bought pre-made barbecue seasonings but want to set your food apart this year, you might be thinking about crafting your own rub mixture. Here's a look at some of the basics you need to know to create a rub that is well-balanced and packed with flavor.

Balancing the Sugar and Salt Content

The foundation of a dry rub for barbecue is the ratio of the sugar to the salt. You'll want to create different blends for different types of meat because cuts like pork benefit from higher sugar content while meats like beef and some fish products need a blend that's higher in salt. You can use any combination of white and brown sugars as well as Kosher, sea salt and even seasoned salt. Start with a half and half ratio of sugar to salt and then adjust it as needed for each cut of meat until you get the flavor that you want from it.

Adding A Little Bit of Heat

To bring the salt and sugar together in a cohesive rub, you'll want to add a touch of heat for balance. Consider things like cayenne if you want to add some up-front heat. That's the type of heat that people will notice right away. White pepper is a subtle heat, while black pepper tends to be a bit sharper. If you want to add a bit of smoky heat, consider ground chipotle, which is basically dried, ground smoked jalapenos. You can also include ground chile peppers.

Rounding Out the Flavors

Once you've settled on the three primary ingredient mixtures, it's time to add the supporting flavors to your rub. Consider things like smoked or Hungarian paprika, cumin and chili powder for more robust flavor. These are usually milder, so they can be added to the rub liberally. In addition to these ingredients, you'll want to think about how you're going to make your rub unique. Any combination of things like thyme, coriander, garlic, rosemary and cardamom can add flavors that will make your rub stand out among the rest.

With these tips, you'll be able to create a rub that will be the talk of the neighborhood summer block party. Make your grilling adventures ones to remember this year by crafting your own rub or by choosing a unique blend from a local barbecue ingredient supplier.

For BBQ dry rub seasoning, contact a company such as Tiki Tavz Beachin BBQ