Sunday, March 18, 2012
The term "butcher’s rub" refers to a coarser blend of spices blended especially to be both attractive and flavorful and designed to stand up to rigors of the cooking process whether it is grilling, pan-searing, broiling or roasting
Originally believed to have earned its name in the great steak houses pairing along side the stockyards, nowadays meat lovers and vegetarians’ alike use a butcher’s blend to enhance foods of every type. From casseroles, french fries, even popcorn. Such a rub stands up great to the slow cooking process of soups, stews and roasts. But with due respect, as its intended purpose, this is an excellent rub for meats of all kind like poultry, pork, beef and game.
To me, a great rub should embrace a balanced combination of herbs and spices and pleasingly pair with the subjected foods. Salt is in a butcher’s rub for a sole purpose other than flavor when rubbed on meats; to aid in desiccation of the meat’s surface in developing a good sear. This rub is one that I like as it has a tinge of Greek seasoning flavor excitingly paring with the boldness of black Tellicherry peppercorns. It is outstanding when added to ground beef in making burgers and meat loaf or splendid in stuffed green peppers too.
Drick's Butcher's Rub
Excellent Flavor! Perfect rub for chicken, turkey, pork and beef.
2 tablespoons coarsely ground Tellicherry peppercorns
1 tablespoon kosher salt
1 tablespoon dehydrated onion
1 tablespoon dehydrated garlic
1 teaspoon dehydrated red bell pepper (green will do)
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/4 tablespoon dried rosemary
pinch of ground cinnamon and nutmeg
Measure all ingredients into a container and shake until thoroughly blended.
Store in cool dry place.
Sprinkle on meat prior to grilling,
Note: If your dehydrated vegetables are too large, give them a quick whirl in a spice grinder.