Posted: May 16, 2012 12:43 PM
Updated: May 16, 2012 1:31 PM
TUCSON - Today on News 4 Cooks at Noon, Jack Ahern from Ric's Café stopped by to get us ready for barbeque season!
Today, he prepared chicken with dry rubs to make your meat perfectly seasoned and grill-ready.
Here are his instructions:
Dry Rub Recipe & Usage
Dry Rub Recipe:
¼ C Paprika
¼ C Garlic Powder
¼ C Chili Powder
¼ C Ground Cumin
¼ C Onion Powder
¼ C Salt
¼ C Ground Black Pepper
¼ C Oregano
¼ C Thyme
¼ C Crushed Pepper
¼ C Ground Red Cayenne Pepper
¼ C Dry Mustard
¼ C Old Bay
½ C Brown Sugar
Mix the ingredients thoroughly with a wire whisk, store it in an air tight container or jar.
Proteins - ribs, roasts, chickens whole or pieces, pork, steaks, fish, briskets (almost any cut of meat)
Cooking Vehicles - oven, grill or smoker
1.Sprinkle a thin coating of dry rub over the surface of the meat, on both sides.(When using fish/poultry wash first with water and pat dry with a paper towel.)
2.Gently massage the rub into the protein on both sides.
Use plastic wrap to ensure the dry rub doesn't fall off during the marinating process or use a plastic storage resealable bag.
3.Place in fridge to allow the rub to marinate for 1-2 hours.For a full bodied bold flavor, allow rub to marinate overnight.
A Few Tips:
Dry rubs tend to work faster than wet marinades.
When making a large batch of dry rub to use all summer, use a sealed container for storage to maintain freshness.
Try applying dry rubs to veggies on the grill or even use in the oil when popping popcorn for family night!
Questions for the Chef? Contact Info - Jack Ahern: firstname.lastname@example.org
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