Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [266]
Poultry: any poultry
Meat: lamb, pork, veal
INGREDIENTS (MAKES ABOUT ½ CUP)
2 tablespoons dark brown sugar
2 tablespoons kosher salt
1 tablespoon paprika
2 teaspoons mustard powder
2 teaspoons dried sage
2 teaspoons dried savory
2 teaspoons dried thyme
1 teaspoon dried marjoram
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
DIRECTIONS
1. Combine all of the ingredients in a small bowl.
2. Use as directed in a recipe; can be stored in a tightly closed container for up to 1 month.
Garam Masala Rub
Masala is a blend of spices. Garam means warm or hot, and garam masala is the basic spice blend in northern India. There are as many formulas for garam masala as there are households. This one is meant to be generic, allowing you to add hot peppers or other aromatics as you wish. It is important to start with whole spices so that they can be toasted to bring out their maximum flavor.
TIMING
Prep: 5 minutes
GETTING CREATIVE
• Team this rub with Saffron-Citrus Marinade (page 352), Tamarind and Mango Brine (page 366), Red Hots Syrup (page 387), or Grilled Mango Chutney (page 395).
SPICES VS. HERBS
Spices are the hard parts of aromatic plants—the seeds, the roots, the bark, the petrified berries. They are tropical, and they are always dried. Whole dried spices last longer than ground spices, which, depending on how picky you are, could be anywhere from a minute to several months. Most of us have a collection of over-the-hill spices. To judge whether yours are still good, take a whiff. If they have little or no aroma, they have little or no flavor.
Herbs are the soft parts of aromatic plants–mostly leaves and flowers. They are temperate, and they can be dried or fresh. Fresh herbs should be treated like fresh greens. They need very little cooking; once they are wilted they have given all they have. Dried herbs need a little moisture and some time to release their flavor.
As a rule of thumb, dried herbs are about three times as strong as the same herb fresh, except for rosemary, which is equal in strength. But strength isn’t the whole story. Dried herbs have more concentrated aromatic oils, but they lack the fresh chlorophyll greenness of fresh herbs, making them more one-dimensional.
You can store fresh herbs in the refrigerator in a loosely closed plastic bag for several days. Dried herbs will last longer, but they have the same perishability issues as spices. Always buy dried herbs in as whole a form as possible, and crush them with your fingers as you use them.
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GOOD WITH
Seafood: any fish or shellfish
Poultry: any poultry
Meat: lamb, pork, veal
INGREDIENTS (MAKES ABOUT ½ CUP)
2 cinnamon sticks, each about 3 inches long
18 green cardamom pods
2 teaspoons whole cloves
3 tablespoons black peppercorns
1/3 cup cumin seed
¼ cup coriander seed
DIRECTIONS
1. Smash the cinnamon sticks with a hammer into small shards; crack the cardamom pods with the hammer, remove the seeds, and discard the pods.
2. Heat a skillet over high heat for 2 minutes. Add the cinnamon, cardamom, cloves, peppercorns, cumin, and coriander and stir until the spices are lightly toasted and aromatic, about 1 minute.
3. Transfer to a spice grinder or mini-chopper and grind to a powder. Pass through a coarse strainer to remove any large pieces.
4. Use as directed in a recipe; can be stored in a tightly closed container for up to 1 month.
Jerk Rub
Jerk is to Jamaicans what barbecue is to Southerners—something to eat, a way to cook, and a lifestyle. This rub is for cooking, and you might find it addictive enough to turn it into a lifestyle. It is best with chicken and pork, but, as you will see, it’s pretty good on most anything.
TIMING
Prep: 5 minutes
GETTING CREATIVE
• Match this rub with
Fire Beer Marinade (page 354),
Hot Pepper–Chai Brine (page 370),
Hot Pepper–Bourbon Syrup (page 384),
or Lime–Cilantro Butter (page 393).
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GOOD WITH
Seafood: any fish or shellfish
Poultry: chicken, turkey, game hen, duck