Dry Rubs - Simple Steps to Amazing Flavor

!#8# Dry Rubs - Simple Steps to Amazing Flavor

As warmer weather approaches, many of us look forward to cooking on the grill. There's just something special about the taste of food that's fresh off the grill, and one of the best ways to amp up the flavor of grilled meat is by using dry rubs. The beauty of using a dry rub when cooking meat is that the method is the same, whether you're cooking beef, pork, chicken, or fish. So for those of you who have never used a rub, here are the simple steps to cooking incredible meals.

First, rinse the meat in running water, and pat it dry with paper towels. Then, apply some oil to the surface of the meat and rub it in well, making sure you have covered the surface evenly. Use any good quality vegetable oil. Now, sprinkle the rub onto the meat, taking care to cover the entire surface. For best coverage, put the rub into a shaker. A good rule of thumb is to use 2-3 tablespoons per pound of meat. For some interesting variations, you can rub milk, yogurt, flavored oil, even beer or whiskey onto the meat before applying the rub. If you're using a spicy rub, keep in mind the more rub, the more heat you will have in the finished dish.

Now here's the fun part - rub the seasoning into the surface of the meat really well. If you're cooking poultry with the skin on, make sure to rub it under the skin. Once you've given the meat a good rub-down, wrap it tightly in plastic wrap, and put it in the refrigerator for anywhere from an hour or so to overnight to marinate. Larger pieces of meat will require a longer time to marinate.

When you're ready to cook, allow the still-wrapped meat to warm to room temperature before cooking. While the meat is warming, make sure the grate on the grill is clean, and, if you're cooking a delicate meat like fish, you'll probably want to apply some oil or cooking spray to the grate, so the meat won't stick. Then remove the plastic wrap and grill the meat as you normally would. Keep in mind that if the rub you used has sugar in it, you'll need to keep an eye on the cooking process to keep the sugar from burning on the surface of the meat. That's it - now all that's left to do is eat.

On those days when you choose not to grill, you can use these same methods if you're oven-roasting or pan-frying the meat. Now that was easy, wasn't it?

Dry Rubs - Simple Steps to Amazing Flavor

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How to Make Oven Beef Jerky

!±8± How to Make Oven Beef Jerky

Many people want to make oven beef jerky because they either do not have or do not want to buy a dehydrator.  Below you will find an easy to make and great tasting beef jerky recipe and all you need is your oven, some meat and a little bit of spices.  You will have great tasting jerky in no time!

Our recipe calls for flank steak and the first thing you will need to do is cut it.  However, before you try to cut the meat, make sure you put the meat in the freezer for half an hour because it will make it much easier to cut.  Cut the meat into a quarter inch strips and make sure to cut the meat across the grain.

Next you will need to get the following ingredients:

1 Clove
4 tb Lemon Juice
1/2 c Honey
Pepper
Salt
1/2 c Soy Sauce

Mix all ingredients together and them place the meat into the marinade.  Let this sit for at least 2 hours and a little longer if you are not in a hurry.  Better yet, place it in the refrigerator over night to let it really marinate nice and good.

After your meat has had time to marinate, it is time to cook it.  Take you meat slices and place them on a rack in a pan.  Place the pan in your over and cook at  150 degrees for about  8- 12 hours.  After eight hours you will want to start checking the jerky to make sure it is not overcooking. 

When the meat is done is should bend but not  break.  You want to make sure it is not still wet and has dried out to a good level.   If it breaks, you cooked it too long so make sure and adjust the cook time the following time you make your over beef jerky.  Now sit back and enjoy your beef jerky.

How to Make Oven Beef Jerky

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Building a Smoke Oven

!±8± Building a Smoke Oven

Building a smoke oven is a relatively simple procedure and it is essentially a box that contains smoke and is usually insulated to keep in heat. These are sometimes also called 'meat smokers' and a range of other names.

A smoke oven works by cooking meat very slowly in a hot smoky environment contained within the oven. As the meat cooks the smoke will cover the meat and this can also season the outside of the meat giving it a distinct flavour. As the heat and the amount of smoke increases the meat will absorb this smoke also giving it something of a strong 'barbequed' flavour that is hard to achieve other ways. This makes it great for barbecues and for outdoor cooking and achieves an effect that you could not easily achieve any other way. So how do you build a smoke oven?

A smoke oven can be made from many different things and this includes metal or even wood. The meat will cook at a quite low temperature - around 22 degrees Fahrenheit and this will mean that a wooden smoke oven is safe and unlikely to catch fire. Of course though making your smoker from something other than wood will mean that it is more durable and will also mean it is more water proof and keep it safe from the rain and other fluids. To create your meat smoker you will need to create then the insulated box from your chosen material and will just need to include some sort of door or flap so that you can insert the meat yourself and flip/turn it.

In order to create the smoke and the heat however you will need a power source and normally this will be an electrical element. The reason for this is that it will allow you to control the temperature at a very constant rate as this is how smoke cooking is meant to work. However if you cannot achieve this yourself you may use some form of fire.

Perhaps the easiest way to create a meat smoker then yourself is to be able to simply add the box or cover to another cooking device such as an electric barbecue or a grill cooker. In this case you will not need to have an 'entry point' and will simply place the box over the top of your meat while it is cooking. The smoke will automatically remain inside the container as heat rises. You can then lift the box from the top in order to flip and turn the meat.

The next thing you will need is a moisture source, and it is important while smoke cooking to ensure that there is some moisture in the cooker with the meat to prevent it from drying out. Place a pan of water under the hood with the meat and this will cause moisture to circulate around the smoke cooker as the meat cooks.

This will work as a basic smoke cooker, but in order to have your own dedicated smoke cooker you might want to get professional help. This way you can enjoy the unique barbecued taste time and again with relative ease.

Building a Smoke Oven

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