Are there any foodstuffs that you didn’t like as a kid that you still won’t eat today? I’m sure we all can name at least one item that we still harbor a deep-seated aversion to. In the upcoming weeks I will be introducing a special segment of my blog that I call “Outside The Comfort Zone“. I’ll chronicle my experiences with foods or cooking techniques that I am not familiar with. I also plan to give some of those foods from my youth a second chance.
My particular aversion is to steak. I can’t explain it, but I’m just not a huge fan of it. I’ve never found it appealing, so it might be strange that I’m going to talk about dry rubs today. I may not love steak, but I do love flavor. This dry rub is an excellent choice for flavoring chicken, ribs, beef and pork. I actually use a few tablespoons of this mixture to use in my BBQ sauce and even to season nuts. So, you can see why I say that this is a versatile dry rub. I make a large batch of it and store it in an airtight container so I have plenty to use whenever the mood strikes.
This dry rub has a well-balanced sweetness and smokiness with just a hint of spiciness. Of course, if you like the extra heat on your meat, you can add additional cayenne pepper. If you like it a little sweeter, you can add more sugar or even change the type of sugar you use. Just be careful about how you cook using a rub with extra sugar in it. If you are grilling on the barbeque, you’ll want to avoid prolonged direct contact with the flame, otherwise the sugar will melt and burn quickly.
This recipe calls for seasoned salt. There are many seasoned salts available on the market, but I recently shared my homemade recipe which would make a decent dry rub by itself, too. I’m sure you probably have all the ingredients you need and can find my recipe here.
There are many uses for this flavorful mixture of sweet, smokey and spicey. Dry rubs for meats. Seasoned nuts. BBQ sauce. The possibilities of flavor combinations are endless.
- 1 cup brown sugar
- 1/4 cup seasoned salt
- 1/4 cup paprika
- 2 tbsp chili powder
- 1 tbsp celery salt
- 1 tbsp sage
- 1 tbsp garlic powder
- 2 tsp onion powder
- 1 tsp ground cumin
- 1 tsp all spice
- 1/2 tsp ground cloves
- 1/4 tsp cayenne pepper
Spread out brown sugar to dry for 2 hours.
Combine all ingredients until thoroughly mixed.
Use a food processor on pulse or a sifter to break up the larger clumps until you have a fine texture.
Store in an airtight container.
See my recipe for Seasoned Salt.http://mycomfortcafe.com/spices/seasoned-salt/
What food are you willing to try with a different recipe that you previously refused to eat? Let me know in the comments below and check back for “Outside the Comfort Zone”. I’m going to try this dry rub on steak as my first experiment.