| Basting Powders
Somewhere on the Internet I have been reading some great "dry rubs" to use during the Bar-Be-Que season. This got me to thinking (which is dangerous) about rubs, basting powders and “essence” and what happens with these things.
BBQ dry rubs are one thing, many of them are just wonderful. I cook a lot different than these "Bar-Be-Que Kings" and here is my twist on this:
I looked for about 25 years for a basting spice to use in my kitchen on an everyday basis. While the dry rubs I've seen are perfect it is not what I was trying to accomplish. What I wanted was a mixture of spices that I can use everyday, from a shaker, that would work on pork, chicken and beef before grilling (recognize one thing, even though I live in Oregon I grill outdoors about 300 days a year . . . I do use my JennAire on truly BAD weather nights and I use the oven about 30 times a year to prepare Prime Rib . . . but mostly I dry grill).
This is my “Secret Essence” or powder, or whatever.
1 Tbl Spoon Paprika
1 Tbl Spoon Onion Powder
1 Tbl Spoon Celery Seed (Ground)
1 Tsp Sugar
1 Tsp Garlic Powder
1 Tsp Dried Mustard
I whisk this all together then place it is a large Salt Shaker (I use the larger holed Salt Shaker so the mixture pours more cleanly)
I use this on all beef, chicken and pork before grilling. Don’t put too much on . . . use it more like shaking out salt than applying a dry rub.
BTW, this totally $ucks on fish . . . so I’ll give you another idea for that at another time.
I have found when used judiciously this is really a great addition to entrée meats.
[ June 06, 2001: Message edited by: T Alan ]  | 
