2 parts each of:
Paprika
Sumac
No-Salt Seasoning like Mrs Dash
1 parts each:
Celery salt
Curry powder
Ground mustard
Onion powder
Garlic powder
Turmeric
Cumin
Chili
Salt
1/2 part Allspice
optional dash of Smoke powder
I made chicken breast bone in, on the grill with this spice rub and it came out really tender and not at all dry, as sometimes happens with chicken breast. I suspect that turmeric powder has tenderizing properties, or perhaps the curry powder does. In any case I do not have the same effect when I use other spices on chicken. At our friends house this summer I made similar rub, he may have been short on some of the ingredients and I did not use all that are on the list. I covered chicken leg quarters in the spices and due to grill malfunction the chicken spent about 1 hour and 45 min on low heat under cover. The result was supper juicy and tender chicken parts that was falling of the bone and soon vanished of the plate. On another occasion I made 10 lbs of leg quarters and my co-workers enjoyed it at the weekly Sunday potluck. The top picture shows this recipe used for baked chicken.
When broiling I put the tray in the middle of the oven and not too close to the heating element. I believe that high heat seals in the juices as it cooks the meat through. This is sliced up chicken breast, that is still juicy after almost 30 min in the oven.
I have not tried this rub on beef, but I did on turkey. It definitively added a lot of flavor to turkey. I do not cook pork so if you try it on it let me know how it was.
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