Not yet a member Already a member ? Forgotten password ?
PETITCHEF
 Add your blog-site | Add your recipes | Receive daily menu | Contact us


Grilling Tip: Coarse Language


By OuR KrAzy kItChEn... (Visit website)



When it comes to grilling and fire roasting, sometimes being "less refined" is better. I like to use much more coarse ingredients in my rubs. I just think that the more intense heat of live fire cooking brings out the rich flavors of chunky ingredients that ground spices just can't deliver.


Take for example this recipe for Cajun Pork Roast from the National Pork Board.
2-pound pork loin roast

3 tablespoons paprika

1/2 teaspoon cayenne pepper

1 tablespoon garlic powder

2 teaspoons thyme

2 teaspoons oregano

1/2 teaspoon salt

1/2 teaspoon white pepper

1/2 teaspoon cumin

1/4 teaspoon nutmeg



Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 degree F. oven for about 45 minutes, until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes before slicing.
The first time I ever made this, I just used powdered spices and it was very good. But since then, I began to adjust it using coarser ingredients. The slight adjustments make a much heartier and more flavorful dish.


3 tablespoons paprika
1/2 teaspoon cayenne pepper (use 1 teaspoon of red pepper flakes instead)
1 tablespoon garlic powder (use 1/2 Tbsp of garlic powder and 1/2 Tbsp of dried minced garlic)
2 teaspoons thyme (use fresh that was dried for a few days and then crumbled)
2 teaspoons oregano (use fresh that was dried for a few days and then crumbled)
1/2 teaspoon salt (use the most coarse grain you can find)
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg (fresh ground)


These little adjustments give you a rub that instead of being a dusty powder, looks like this...


It adds more texture...


And amplifies the flavors of the final dish.


So the next time you are grilling out, give this tip a try. Look at your dry rub ingredients and consider how you can make them "chunkier". I think you'll be glad you did.


[Please excuse this rehash of a dish I've made several times before. My outdoor kitchen is being demolished and rebuilt this week.]




related searches :



Rate this recipe : Not good   so so   Good   Very good   Excellent !!!  




Imprimer cette page
Send this recipe to a friend
ask a question about this article
share on Facebook


Related recipes

  • Recipe Cherry Cola Chicken Wings from Better Homes and Gardens Grilling Magazine, Spring 2010
    Cherry Cola Chicken Wings from Better Homes and Gardens Grilling Magazine, Spring 2010 (1 vote)
    One of my favorite outings with  my husband happens when we head to his parents house in Wilmington, North Carolina. They take our daughter out for lunch and he and I hop in the car, turn the music up very loudly (anything but Veggie Tales[...]
  • Recipe The grilling of the salmon
    The grilling of the salmon
    Main Dish Very Easy
    20 Minute(s) 45 Minute(s)
    Ingredients :1 whole side of salmon fillet 1 cup loose packed fresh rosemary leaves 4 tsp sea salt 2 tsp black pepper 5 tbsp olive oil...
  • Recipe Grilling vegetables without the grill
    Grilling vegetables without the grill
    other Very Easy
    15 Minute(s) 15 Minute(s)
    Ingredients :Your favorite fresh vegetables, sliced Parsley and dill, chopped Sea salt to taste Lemon juice to taste 2 Sardines, fresh 2 cloves garlic, whole ...
  • Recipe Chilli butter for grilling seafood
    Chilli butter for grilling seafood
    other Very Easy
    10 Minute(s) 0 Minute(s)
    Ingredients :1/3 cup butter 1 tsp Vietnamese garlic chili sauce, the one with the seeds...