We cook food because we have to, but we “grill” because we want to. Grilling in the South is a lifestyle and a state of mind that we partake in as often as we can…preferably every day!
Successful Grilling begins with:
- Quality Ingredients
- Recipes
- Equipment
- You!
Rubs and Marinades –
These work well on all cuts of meat…beef, poultry, seafood, and pork…just adjust your cooking time:
- Chicken – 15 to 30 minutes
- Thick steaks – 1 to 2 hours
- Ribs and Butts – 2 to 8 hours
Here’s a Classic Barbecue Rub:
- 2 – Tsp Kosher Salt
- 1 – Tsp Celery Seed
- 1 – Tsp Ground Black Pepper
- ½ – Tsp Mustard seed
- 1 – Tsp Dried Thyme
- ½ – Tsp Ground Mustard
- 1 – Tsp Paprika (smoked if you can find it)
- ½ – Tsp Ground Cumin
- 1 – Tsp Chili Powder
- ½ – Tsp Fennel seed
- 1 – Tsp Sugar
- Dash – Cayenne Pepper
Add or remove ingredients to your taste…and if you have a specific request, let me know… I’ve experimented with many!
Marinades –
I love making these; my Dad was the master at creating awesome blends from whatever was leftover in our refrigerator or at hand in the pantry.
Quick and Easy:
An oldie but still a goodie if you’re pressed for time – just use Kraft Zesty Italian Dressing – it’s been used for many years because it works great on just about anything.
Beef and Chicken All-Purpose Marinade:
- 1 – Cup Lemon Juice (RealLemon is fine)
- 1 – Cup Oil – Olive or Canola is best
- ½ – Cup Brown Sugar
- ½ – Cup “Dale’s Sauce” or “Moore’s Marinade”
- ½ – Tsp Black pepper
- ½ – Tsp granulated garlic
Marinate 2 hours for Beef; 1 hour for Chicken.
Note: Never reuse marinade…but you can boil it and then baste with it.
If you prefer a more citrus flavor…try orange, lime, or pineapple juices…
This marinate is a good starting point…add to your taste —spice it up. Sweeten it…or just clean out the fridge!
Happy Grilling!!! –Dale
