Yummy-as-can-be
November 7, 2013

steak

For me, dry barbecue rubs deliver a combination of smoky, spicy and sweet that amps up the flavor of everything they touch. Here’s a tip on how to do it right. Wash, trim and dry the beef, chicken or pork, then generously rub or sprinkle the seasoning mixture on the meat. (If using chicken with skin, spread the mixture under the skin, too.) Place the meat in a resealable plastic bag or covered glass baking dish and let marinate in the refrigerator for 4 to 6 hours (or overnight, if you have the time). Grill over medium or indirect heat until done.

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