Discover Why Barbecue Rubs Are the Secret to Tasty Meat

Have you ever wondered why some smoked barbecues are so very tasty? That is because the meat has been pre-treated prior to cooking by having a barbecue rub liberally applied to the surface. A rub is simply a mixture of spices chosen by the barbeque pit-master to impart additional flavor to the meat while cooking. Many barbecue chefs think of a rub as a "dry marinade". The purpose of a marinade is to add flavor to the meat. A rub does the same thing.

The basic spices used in a rub are sugar, salt, pepper (both black and cayenne), chili powder, onion powder, and granulated garlic, paprika. There are many recipes for barbecue rubs all over the web or in every barbecue cookbook. Experiment with the various recipes until you find one you like.

Pizza Recipe

Another of the secrets to making delicious barbecue is that the same rub should not be used for every type of meat. Certain rubs are better for pork shoulder, pork ribs, chicken, and beef brisket. Again, keep trying various recipes and blends until you find one that you like. Also, rubs can be purchased commercially, pre-made and ready to apply.

The best way to apply a barbecue rub is with the type of shaker jars that are found at Italian restaurants and Pizza places, and used to sprinkle crushed red pepper or grated cheese. Usually, the meat is moistened either with vegetable oil or cooking spray to help the rub adhere to the surface of the meat.

First, the meat is given a nice massage with the oil, and then the rub is sprinkled liberally from the shaker onto the meat. The rub is then pushed into, or rubbed into the meat using the hands. A good practice is to wrap the meat tightly in some plastic wrap and refrigerate for a few hours prior to cooking to really set the rub to the meat.

Using a barbecue rub is one great way to impart more flavors to your smoked barbecue. Please do not be afraid to experiment with the rubs that you use by varying the amount of this spice or that spice. Just use whichever rub tastes best to you. It is your barbecue. Information on barbecue rubs can be found in many locations on the World Wide Web or at the local library.

Discover Why Barbecue Rubs Are the Secret to Tasty Meat

Free book review shows you a simple, easy, proven way to learn how to smoke perfect barbecue everytime - guaranteed. Get it here: http://www.bbq-jim.com Jim Hess is an expert article writer. He reviews e-books about barbecue cooking. See Jim's webpage here: http://www.bbq-jim.com

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Genghis Khan Barbecue Recipe

The scent and scene of the summery outdoors are, of course, the perfect setting for a barbecue party. Indoors, the Chinese use a special tabletop charcoal brazier, the Japanese a hibachi. Your choice of the meat and accompaniments will translate the dish into either language. Watching the food being prepared is part of the joy of eating it, and guests may be induced to broil their own.

Mutton is typical of Manchuria and the northern provinces, but any other broilable meat may be used. The Chinzan so serves pork with the Kobe beef; another good combination might be chicken and liver. This Chinese recipe serves 4 to 6.

Pizza Recipe

2 pounds mutton, sliced 1/3 inches thick (or lamb, beef, pork, chicken, duck, liver)
2 tablespoons Chinese wine (shao hsing) or sake, or any white wine
1 tablespoon soy sauce (light type)
2 tablespoons finely chopped leek
16 fresh mushrooms, or dried mushrooms which have been soaked 15 minutes
2 medium onions, sliced 1/4 inch thick
1/2 pound spring onions, cut in 3-inch lengths
1 pound spinach, cut in 3-inch lengths

Marinate meat 15 minutes in mixture of wine, soy sauce, and chopped leek. Cut stems from mushrooms. Heat charcoal grill and grease thoroughly with a chunk of suet from the meat. Grill meat slices only until color changes and meat is tender. Broil vegetables the same way. Handle the food with chopsticks in the traditional manner, or with tongs (do not pierce with a fork).

Provide each guest with a dipping bowl, and put small bowls of the following ingredients on the table. Each guest composes his own "dip."
1 cup wine 1 cup grated apple
l cup chopped leek
1 teaspoon chili powder
1 teaspoon juice of ginger root
1 teaspoon grated garlic

Other vegetables good with the barbecue are
quartered or sliced bell peppers, sliced sweet potatoes, and especially fresh sweet corn in season. Cut the corn into 2-inch lengths and before roasting dip each piece in a mixture of wine and soy sauce. Fantastic!

Genghis Khan Barbecue Recipe

Priscilla is a cooking lover has been teaching in the food industry for almost 15 years. She has been involved with teaching in Chinese Cooking, Japanese food, Thailand food, Eastern Cuisine, Indian Food, Hawaiian Style, Philippines Style, Oriental Food, Asian Cuisine, Western Style, Meals in Minutes, etc. She would like to share with people a broad knowledge of, and keen pleasure in, the good healthy life style of good eating through her many years of experience.

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