Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [268]
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Ten-Pepper Rub
Fiery and nose-runningly, eye-wateringly aromatic, this is the rub for steaks. Since the recipe calls for a lot of different peppers, you might want to make up one giant batch to avoid having a lot of jars hanging around. Freeze what you won’t use within two weeks; spices will keep frozen nearly forever.
GOOD WITH
Seafood: any fish or shellfish
Poultry: chicken, turkey, game hen, duck
Meat: beef, lamb, pork, veal
INGREDIENTS (MAKES ABOUT ½ CUP)
1 teaspoon cracked green peppercorns
1 tablespoon cracked black peppercorns
1 teaspoon ground white pepper
1 tablespoon cracked Szechwan pepper
1 teaspoon ground ancho chile
1 teaspoon ground chipotle chile
1 teaspoon ground habanero chile
1 teaspoon crushed red pepper flakes
½ teaspoon cayenne pepper
1 tablespoon sweet paprika
2 tablespoons kosher salt
2 tablespoons sugar
DIRECTIONS
1. Combine all of the ingredients.
2. Use as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 2 weeks.
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TIMING
Prep: 5 minutes
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Black Espresso Rub
This super-dark rub has a deeply roasted aroma that is delicious with rich meats, like lamb, beef, and dark-fleshed poultry, especially duck.
GOOD WITH
Seafood: salmon or any other oily fish
Poultry: duck, dark meat of chicken or turkey, goose, squab
Meat: beef, lamb, pork
INGREDIENTS (MAKES ABOUT 2/3 CUP)
¼ cup finely ground espresso beans
2 teaspoons finely grated lemon zest
3 tablespoons sugar
2 tablespoons kosher salt
2 teaspoons garlic powder
1 teaspoon ground coriander
2 teaspoons coarsely ground black pepper
1 teaspoon ground chipotle chile
DIRECTIONS
1. Combine all of the ingredients.
2. Use as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 1 month.
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TIMING
Prep: 5 minutes
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Sesame-Miso Wet Rub
Miso is made by fermenting soybeans and salt in cedar vats for one to three years, until the mixture is rich and pungent. Sometimes other grains or beans are added, creating a variety of colors and flavors, such as barley miso, red miso, brown rice miso, and so on. In this rub you can use any style, but be careful—a little bit goes a long way. The pungency of the miso is balanced by dark aromatic sesame oil, garlic, lemon, and honey. The rub is especially suited to seafood.
GOOD WITH
Seafood: shrimp, scallops, salmon, any white-fleshed fish
Poultry: chicken, turkey, game hen, duck
Meat: lamb, pork, veal
INGREDIENTS (MAKES ABOUT ½ CUP)
2 cloves garlic, finely chopped
2 tablespoons miso (any type), thinned with
1 tablespoon warm water
3 tablespoons toasted sesame oil Juice and finely grated zest of
1 lemon
2 tablespoons honey
1 tablespoon kosher salt
1/4 teaspoon cayenne pepper
1 tablespoon soy sauce
DIRECTIONS
1. Combine all of the ingredients.
2. Use as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 1 month.
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TIMING
Prep: 5 minutes
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Sesame Szechwan Salt
This delicious, fragrant salt and pepper blend is wonderful on plain grilled shellfish and poultry; it needs nothing more than a drizzle of ponzu sauce (such as Grapefruit Ponzu Marinade or Mop, page 359) or a wedge of lime.
GOOD WITH
Seafood: any fish or shellfish
Poultry: chicken, turkey, game hen
Meat: lamb, pork, veal
INGREDIENTS (MAKES ABOUT 1/3 CUP)
1 tablespoon sesame seeds
2 tablespoons cracked Szechwan pepper
2 tablespoons kosher salt
2 teaspoons cracked black pepper
1 teaspoon ground ginger
DIRECTIONS
1. Heat a small, heavy skillet over high heat for 1 minute. Add the sesame seeds and stir until the seeds start to pop. Remove from the heat and add the cracked Szechwan pepper; stir until aromatic. Add the salt, black pepper, and ginger.
2. Use as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 2 weeks.
TIMING