Well, that worked...
Jul. 4th, 2007 09:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jducoeur[Happy birthday to ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
alexx_kay, which was the main focus of the day!]
After a year of semi-regular use, I'm getting pretty comfortable with the grill and its use -- I'm starting to trust my instincts about how long to cook things, how to get an appropriate level of brownness, and so on. So it's time to start playing more seriously with recipes.
Today was my first attempt to formulate a rub from scratch: heretofore, I've been tending to use various store-bought options. (Both of the rubs atmsmemory's party were commercial. The strongly herby one was Stonewall Kitchen's Chicken and Pork Spice Rub, which can be found at most gourmet shops. The dark and smoky one was Jake's Grillin Original Chicken Rub, bought at Whole Foods -- the principal flavor is coffee, which sounds improbable but is really quite good.)
Anyway, today's rub, whipped up to go with the chicken breasts we were bringing to Alexx' birthday party, was very loosely adapted from several recipes from Steven Raichlen's Barbeque Bible, and worked well enough to keep. I wasn't exactly taking notes at the time (nor measuring precisely), but roughly speaking, the recipe is:
1 Tbl Kosher salt (I actually used a scant 2 Tbl, which the Raichlen original says, but I don't think it needs that much)
1 rounded Tbl ground black pepper
1 scant Tbl ground cumin
1 Tbl dried oregano
1/2 tsp or so ground chipotle pepper
1 Tbl sweet paprika (this was very rough: it was really just a heavy shake for a few seconds)
1 scant Tbl Spanish thyme
1/2 tsp ground mustard
This makes enough to coat 6 ordinary boneless, skinless breasts of chicken (or so -- there was a little left over, but not much). Put the rub in a bowl, put the chicken in and make sure it gets thoroughly coated. Grill 6 minutes or so per side over direct heat. I brought barbeque sauce to go with, but it really didn't need it: this has a ton of flavor, and a good spicy punch. We cut the breasts in half for serving and let sit a bit, which allowed some juice to run out; that works really nicely to moisten the grilled rub.
alexx_kay, which was the main focus of the day!]After a year of semi-regular use, I'm getting pretty comfortable with the grill and its use -- I'm starting to trust my instincts about how long to cook things, how to get an appropriate level of brownness, and so on. So it's time to start playing more seriously with recipes.
Today was my first attempt to formulate a rub from scratch: heretofore, I've been tending to use various store-bought options. (Both of the rubs at
msmemory's party were commercial. The strongly herby one was Stonewall Kitchen's Chicken and Pork Spice Rub, which can be found at most gourmet shops. The dark and smoky one was Jake's Grillin Original Chicken Rub, bought at Whole Foods -- the principal flavor is coffee, which sounds improbable but is really quite good.)Anyway, today's rub, whipped up to go with the chicken breasts we were bringing to Alexx' birthday party, was very loosely adapted from several recipes from Steven Raichlen's Barbeque Bible, and worked well enough to keep. I wasn't exactly taking notes at the time (nor measuring precisely), but roughly speaking, the recipe is:
1 Tbl Kosher salt (I actually used a scant 2 Tbl, which the Raichlen original says, but I don't think it needs that much)
1 rounded Tbl ground black pepper
1 scant Tbl ground cumin
1 Tbl dried oregano
1/2 tsp or so ground chipotle pepper
1 Tbl sweet paprika (this was very rough: it was really just a heavy shake for a few seconds)
1 scant Tbl Spanish thyme
1/2 tsp ground mustard
This makes enough to coat 6 ordinary boneless, skinless breasts of chicken (or so -- there was a little left over, but not much). Put the rub in a bowl, put the chicken in and make sure it gets thoroughly coated. Grill 6 minutes or so per side over direct heat. I brought barbeque sauce to go with, but it really didn't need it: this has a ton of flavor, and a good spicy punch. We cut the breasts in half for serving and let sit a bit, which allowed some juice to run out; that works really nicely to moisten the grilled rub.