I know it may not seem as though Summer will ever arrive this year, but I can promise you that, as every year, it will. And what goes more hand-in-hand with Summer than BBQ food? In the UK, chefs and home cooks, and even those that just love to eat food, have seem a real emergence of new wave BBQ food...
It seems that we are not content with our bangers and burgers on the barbie but are looking for ways to augment the bustling BBQ flavours and techniques from around the world into our cooking.
With this in mind it is useful to have an idea what to do when it comes to dry-rubbing. Rubbing meat or fish is not a new idea, and probably originated many centuries ago through the spice routes and trading posts of the old world to mask tainted proteins. However in modern times it is a great way to inject flavour into meat and fish.
Take a look at this simple dry rub recipe below:
You will need:
1. Toast the Coriander and Cumin seeds in a pan or in the oven, cool and blitz together with the other ingredients until you achieve a uniform powder.
This rub is great on large joints of slow-cooked meat or great dusted onto a whole fish or steak before grilling over hot coals. Meat-loving Chris, the man behind All Things Meaty (check him out on blog, twitter, instagram) was brave enough to let us give his Short Ribs (pictured) a rubbing for him and he loved them!The dry-rub works for a few different reasons - salt seasons the meat, the sugar lends some sweetness to balance out the savoury flavour and will also caramelize on the outside giving great 'burnt ends' texture and the spices complement the smokiness and spiciness prevalent in most forms of BBQ cookery.
The best thing about a dry-rub though is it can be tailored to the protein, chef and occasion. Many good restaurants with have their own go-to dry rub recipe. An English nod maybe to add chopped rosemary and thyme into the rub, you could increase of decrease the amount of chilli, you could add some lemon zest for grilled or baked fish? Why not play around with some slow cooked, dry-rubbed pork shoulder in the oven this weekend and create your own dry rub for Summer? A.