Taste Tingling Dry Meat Rub Recipes

SASKATCHEWAN DRY BEEF RUB

Steps:

• Mix all ingredients well.
• Rub into beef (steaks, ribs or potroast).
• Refrigerate covered for 2 hours.
• BBQ, Broil, Slow cook, or fry as required.

TASTE-TINGLING DRY MEAT RUB

Steps:

• Mix all dry ingredients together.
• Rub on meats or fish to season.
• Roast or grill as desired.

NAIROBI MEAT RUB

Steps:

• Combine salt, black pepper, red pepper, sugar, and ginger, garlic powder, and onion powder.
• Put into a storage container for barbecues.
• Rub this mixture into the fatty parts of the ribs, pork, or skins of chickens with the fingers.
• Cook meat over grill until done.
• Meats should never be basted with sauces, or oil.
• If your meat appears to be dry, keep a light salad oil ready to brush on during cooking.

FAVOURITE MEAT RUB

Steps:

• Place all ingredients in a blender and puree.
• This rub will keep in the fridge for up to 3 weeks.
• Rub over lamb beef, or chicken before cooking.
• It is great on whole legs of lamb or sirlions.
• Although I have put in the yield, I have never measured this, I just use it till it has all gone.
• Sorry- I will try to check next time.

NORTH AFRICAN MEAT RUB

Steps:

• In a spice grinder (I use a coffee grinder)grind the salt, oregano, rosemary, caraway and the turmeric to a fine powder.
• Mix this with the Harissa, garlic and the three tablespoons of olive oil.
• Transfer to a small jar and top with more olive oil so it won't dry out (always keep a thin layer on top).

WORTH-IT CARNE SECA

Steps:

• Place meat in a roasting pan and cover with water. You may add the optional ingredients at this point if you wish. I generally do. Cover the pan and roast it overnight at 250 to 300 degrees.
• In the morning drain the meat, reserving the broth and discarding the onion and garlic if used; the meat should be very tender when pierced with a fork. Cool the meat for at least 1 hour or until it can be handled easily.
• Using your fingers, shred meat, pulling it apart where the grain allows separation. Pull off and discard all fat, bone and gristle.
• Combine the shredded meat with salsa; let marinate overnight.
• Next day, add meat to frying pan with a little of the reserved broth and simmer, uncovered, until heated through and most of the liquid has evaporated. Season with salt and pepper to taste.
• To serve: Keep Carne Seca warm by placing on a warming tray or serrving in a frying pan set to warm. Accompany with a bowl or platter of 6-inch flour tortillas, cut into sixths. Guests spoon a little of the Carne Seca onto a tortilla wedge to eat.
• About those leftovers: This recipe makes a large amount but the leftovers keep well -- up to 4 days in the refrigerator or in the freezer for up to a month. Carne Seca is very versatile: you can use it in a casserole or as a filling for traditional Tex-Mex foods such as tacos, burritos, or taco salad. It can be a fine side dish accompanying a Mexican-style diner or may be the main course, accompanied by pinto beans and flour tortillas.
• Variation: Apache Burros. On the main street of Whiteriver, Arizona, on the Apache reservation, the Native-Americans come out at noon-time, sellling foods to other natives and to tourists alike. One of the most popular of the foods is Apache burros which are nothing more than the unadorned shredded meat of step 3 rolled into a flour tortilla. The meat is so well flavored, folks gobble these up.

SAVORY MEAT RUB

Steps:

• Measure all ingredients into a small bowl.
• Blend well. (Use a pestle and mortar to get a more melded flavor.).
• If using celery salt, omit the salt listed.
• Left over rub can be stored in a sealed container for up to a year.