It’s time to clean up your outdoor grill in preparation for another season of cooking al fresco.
If you’re stuck in the store-bought barbecue sauce rut, it’s time to branch out and try some homemade rubs and sauces. Spice rubs impart deep and rich flavour to meats, poultry and fish. The only downside is that a bit of planning is required since the rubs have to be applied to meat at least an hour or preferably several hours before grilling.
For best results use fresh herbs and spices (not those dusty jars that have been in your pantry since the glory days of bell-bottom pants), and a coarse salt, either kosher or sea salt (a far better choice than regular iodized table salt).
Ideally meat should be at room temperature (a short turn in the microwave on low would take the chill off). Massage the rub firmly all over the meat and under the skin of poultry, then place in a plastic sandwich bag and refrigerate until ready to grill.
Since most rubs contain sugar it’s best to keep your grill at medium temperature so the sugar doesn’t burn. A barbecue sauce can be applied towards the end of the cooking time.
I’ve included a recipe for a delicious sauce below, as well as two all-purpose rubs (good on meat, chicken or fish). One more tip: a pretty glass jar of your favourite rub makes a great Father’s Day gift.
Kansas City Rub
½ cup light brown sugar
¼ cup paprika
1 Tbsp freshly ground black pepper
1 Tbsp kosher or sea salt
1 Tbsp chili powder
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp cayenne (reduce or increase according to taste)
Combine all ingredients together in a medium bowl.If necessary, pass through a sieve to remove lumps from brown sugar. Transfer to an airtight container. Makes approximately one cup.
Magic Rub
½ cup paprika
¼ cup kosher salt
¼ cup granulated sugar
2 Tbsp mustard powder
¼ cup chili powder
¼ cup ground cumin
1 Tbsp freshly ground black pepper
¼ cup granulated garlic
1 Tbsp cayenne (decrease or increase according to taste)
Mix all ingredients together well and store in an airtight container. Makes about two cups.
Basic Barbecue Sauce
1 cup ketchup
½ cup water or low-sodium broth (beef, chicken or vegetable)
¼ cup apple cider vinegar
2 Tbsp light brown sugar
1 Tbsp granulated sugar
1 tsp freshly ground black pepper
1 Tbsp grated onion or 1 tsp onion powder
½ tsp mustard powder
¼ tsp chili powder
1½ tsp freshly squeezed lemon juice
2 tsp Worcestershire sauce
Pinch of cayenne (optional, or increase if you like heat)
Combine all ingredients in a medium saucepan and stir to mix well. Bring to a boil, then reduce heat to a simmer and cook uncovered, stirring frequently for one hour. Makes about 1¼ cups.
Angela Shellard is aself-described foodie. She has done informal catering for various functions. Contact: [email protected].
