Wednesday, May 03, 2006

What's Cookin' Wednesday - Let's Get This Party Started

In case you haven't noticed a recurring theme, I like to cook on the grill. Specifically my Weber grill using the recipes from the Big Book of Grilling. I've shared some great recipes that are mouth watering and delicious.

Many of the recipes call for a sauce or rub to be used. So today we talk about how to get things started properly for a great meal on the grill.

Rubs
I really enjoy taking a variety of herbs and spices, some fresh from the garden, and mixing together a flavorful rub. With most rubs you want to coat the food with the rub about 1 hour before cooking. This helps intensify the flavors when the food hits the grill. We try to make several rubs at once then store them for future use when needed. A zip lock bag or airtight container works great for storage. The following rub is very simple to make and is good for any food; steak, pork, chicken, even fish. A true all-purpose rub. Double the recipe to store some in reserve.

Southwestern Rub
1 teaspoon chili powder
1 teaspoon granulated garlic
1 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon ground coriander (can also use cilantro)
1/2 teaspoon ground cumin

combine everything in a small bowl and rub on the meat or fish. refrigerate for 1 hour before grilling.

Sauces
When is comes to barbeque sauce there are plenty of bottles in the grocery store to choose from. Many interesting flavors, some national brands, some local brands. In the Cleveland area former Cleveland Browns defensive end Al "Bubba" Baker has his own sauce and opened up a restaurant. I've been there and the food is great.

Well, I like to make my own sauce and Weber has a recipe that is easy to make and tastes great on anything.

Weber Tangy Barbeque Sauce
1/2 cup chopped celery
3 tablespoons chopped onion
2 tablespoons butter
1 cup catsup
1/4 cup lemon juice
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
Dash pepper

In a medium saucepan cook celery and onion in butter until tender. Add remaining ingredients. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Serve warm with grilled beef, pork, or chicken, or brush on meats during last 10 minutes of grilling time.
Makes 8 to 10 servings.

Get that food on the grill and enjoy.

3 comments:

DaisyDuc said...

I will be printing these off and perhaps buying a new book. Thanks, Eric!

I often reference one of the three grilling books we have from Steven Raichlen and rarely do a summer meal that it not on the grill.

Out of curiosity, what restaurant does Bubba own? I might have to make a visit!

trifrog said...

Is there a way to make spaghetti on the grill?

Iron Benny said...

Be careful with the "it's all about the bike" theory. I, unlike Bolder, think it's all about the run. But, don't take my word for it. You get to see for yourself in July. Can't wait to read more about your journey. Take care
Benny