Clueless about rubs and marinades

[cfriend]

*cough* *cough* Hi, I'm Christian, and I'm a Mess Hall newbie.

There, now that the formalities are out of the way, I'm writing this post to say I am plain clueless about rubs and marinades and wonder if anyone could quickly school me on some basics that I could put to good use. I get the feeling some will compare my gas grill to an electric razor, but it's what I'm currently working with. (I do intend to buy/build a smoker at some point in the future. Two things I enjoy combined, cooking and DIY!)

At this point, I mainly grill chicken breasts and thighs, occasionally burgers and dogs. Inside I have a decent handle of baking chicken, salmon, catfish, etc. My questions in this thread pertain to grilling chicken. This is the most readily available, affordable, doable dinner for me most nights under my current circumstances. (If anyone has suggestions as to other meats friendly to a college budget, do advise. I'm currently looking for a good butcher in Tallahassee, if anyone has any suggestions to THAT end, let me know) I am leaving for a movie, but when I return I will be grilling some chicken breast with the following rub applied:

• 2 tablespoons salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground thyme
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon red pepper
• ½ teaspoon blackened seasoning

I got the mix from a search result, added the red pepper and blackened seasoning because I like the former and accidentally applied the latter I'll report back later if the meal is a success; but what are some other delicious rubs I can use for chicken?

In summary:

1. What are some gas-grill basics pertaining to chicken?
2. What are some delicious rubs I can use for chicken?
3. What are some delicious wet marinades I can use for chicken?
4. What's a budget-friendly grillable meat for a college student?

Thanks in advance B&B, I feel like a newb all over again.

 

[Luc]

I think that gas powered kitchen appliances are the best. I have an Halogen stovetop and that thing cannot give me a continuous temperature (it goes up, lamp off, it goes down, lamp on, it goes up, etc).

Anyways, rubs and marinades are fairly easy to achieve. There are 2 types of rubs, dry rubs and pasty rubs. If it's liquid, I call it a marinade.

The dry rub is usually rubbed and pressed on the meat to make it stick to your meat. You don't want to flip your steak and loose all the spices.

The pasty rub is, well, a paste. You would have a tiny bit of liquids (broth, oil, butter) and you will rub it like the dry rub.

The Marinade is easy to work with as you only put your meat in and wait. Turn it here and there in the fridge and you'll have good results.

I try to make my rubs or marinates with a minimum of 2 hours. I sometimes do it for 24hrs (while I prepare a meal, I do the next one so it's quicker). Zip-lock is my friend.

One of my favorite Rubs is a Yucatan rub.

2 clove of garlic
1/2 teaspoon of ground blackpepper
1/2 teaspoon of allspices
1/2 teaspoon of salt
1/2 teaspoon of cumin
1/2 teaspoon of cloves
1 tablespoon of flour (I usually use corn flour to keep it more authentic (Masa))
1 tablespoon of apple cider vinegar

Mix everything, rub on chicken (It's nice on pork too), you could leave it in the fridge for a few hours (at least 1) and cook.

For the wet marinades, I'm a big fan of Cochinita Pibil (Mexican again yes). Robert Rodriguez shows how to make some on the bonus features of Once upon a time in Mexico. I prefer the one from Rick Bayless better but this one is awesome!

[youtube]http://www.youtube.com/watch?v=gO8EiScBEjA[/youtube]

Budget friendly meat?

It all depends on the cut. If you get Portherhouse steaks, it would be more expensive than a chuck pot roast cut... If I'm stuck, I'll try to find a roast and I will slice it to make steaks out of it. It's not a real steak but if you want to eat it as a steak, it's cheaper.

 

[Jim]

Dry rubs can be problematic while grilling over direct heat, very prone to burning especially garlic and onion powders. You may want to make up a wet mop instead.

 

[danek]

I consider a Rub to be kind of a dry marinade - something to impart flavor and moisture (real or perceived) into the meat. It is applied to the meat and allowed to rest from 4 to 24 hours, depending on cut of meat. I use Rubs for slow cooking foods, and always include brown sugar. My basic Rub is 3 parts brown sugar, 1 part salt, 1/2 part paprika, 1/4-1/2 part each of black pepper, garlic powder, onion powder, mustard powder.

For grilling, I use a Shake (spices and seasonings added directly prior to cooking). It never includes sugar (it burns) and doesn't use too much paprika (also burns). Basic shake is 1 part salt, 1/2 part black pepper, 1/4 part garlic powder, onion powder. From there, I generally limit additions to 2 or 3 spices as more just gets lost in the flavors. Things to add are paprika, fennel (great on pork and fowl), allspice, cinnamon (not much), rosemary (great on lamb), oregano, thyme, basil (I LOVE basil), cumin, cayenne, etc. I also generally don't keep pre-made Shakes on hand, I just loosely add whatever sounds good at the moment.

Marinades/brines are a great way to impart a lot of flavor and moisture, but they're easy to make way too strong, so go carefully. I always use salt as the main seasoning and whole spices so as to not overpower the food. For chicken, I would make a marinade of orange juice, salt, pepper, and fennel (you could swap soy sauce for the salt for an 'asian' twist). Marinate the chicken for 2-3 hours and rinse before cooking. You could reduce some of the left over marinade to make a sauce to serve along the chicken.

That's my basic rules of thumb; start with a basic tool, then add a few flavors depending on what sounds good at the moment.

 

[JPM]

I have a bunch of rub and marinade cook books back at the house. I'll take a look through and try to post a couple good poultry ones here over the weekend. If you are concerned about burning a rub when grilling over direct heat, try indirect grilling. On a gas grill this would be turning on one half the burners and putting the meat away from the flame. Works especially well with a whole chicken.

As far as other meats, try a pork steak. It is a cut from the shoulder, which has a bit more fat than regular pork chops. They have great flavor, are moist and are cheap too. I put a rub on them and then grill like a steak, about 4-5 minutes a side.

A flank steak is relatively inexpensive. These are good marinated (maybe in a carne asada marinade) and then grilled. It is important to slice them thinly across the grain or they can be a little tough.

 

[knlgskr]

Check the library for Smoke & Spice by Cheryl & Bill Jamison; very helpful and informative.

 

[airplanedoc]

I like cajun rub on my grilled chicken. Then tost a roll, add a slice of provolone and you have a great cajun chicken sandwich. I ate alot of them in College.

If you have a sams membership you can get a whole pork loin, then slice it into steaks, or have them do it at the meat counter for you. You can save quite a bit this way. Most whole loins run about $24, but you will get 20 or more steaks out of one if you don't take a small roast.


The Weber cookbooks have quite a few rubs and marinades in the front of them. You can probably browse one with a camera phone at a lowes, Home Depot or other

 

[JPM]

These are from Steve Raichlen's, "Sauces, Rubs and Marinades".

Basic Barbecue Rub
1/4 cup coarse salt (kosher or sea)
1/4 cup packed dark brown sugar
1/4 cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon celery seeds

Mix together by hand. Makes 1 cup. 1 cup is a lot of rub and should last you a while.

Fresh Tuscan Rosemary Wet Rub (this one is good for poultry)
1/4 cup fresh rosemary leaves
1/4 cup fresh parsley leaves
2 tablespoons fresh oregano
4 fresh sage leaves
2 cloves garlic, minced
2 tablespoons coarse salt (kosher or sea)
2 tablespoons cracked black pepper
1/2 cup olive oil

Finely chop the rosemary, parsley, oregano, sage and garlic together. Transfer to a bowl and stir in salt, pepper and oil. Cover and refrigerate until using.

This is a good rub to put under the skin of a whole chicken.

Here's a marinade. The name says it all.
The Only Marinade You'll Ever Need
1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse salt
4 strips leon zest
3 cloves garlic, crushed or minced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano or a mix of all four
1/2 cup extra virgin olive oil

Combine the lemon juice, hot pepper flakes, cracked pepper and salt in a glass bowl and whisk until the salt dissolves. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. Use within 1 to 2 hours of making and stir again before using.

Let me know if you need anymore.

 

[Topgumby]

JPM has listed a few of my favorite rubs and marinades from the Raichlin book he mentions. I love that book.

Rubs go will with beer can chicken over indirect heat.

OOOOooooh, I gotta grill soon. Come on, Spring!

 

[icon]

My favourite marinade is honey, soy sauce, ginger powder, salt and pepper, lemon zest.
I use it with pork, chicken or duck meat on skewer after letting the meat one night in marinade.
I cook it with a cast iron grill on stove (griddle ?).

 

[redbike]

These are from Steve Raichlen's, "Sauces, Rubs and Marinades".

Basic Barbecue Rub
1/4 cup coarse salt (kosher or sea)
1/4 cup packed dark brown sugar
1/4 cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon celery seeds

Mix together by hand. Makes 1 cup. 1 cup is a lot of rub and should last you a while.

Fresh Tuscan Rosemary Wet Rub (this one is good for poultry)
1/4 cup fresh rosemary leaves
1/4 cup fresh parsley leaves
2 tablespoons fresh oregano
4 fresh sage leaves
2 cloves garlic, minced
2 tablespoons coarse salt (kosher or sea)
2 tablespoons cracked black pepper
1/2 cup olive oil

Finely chop the rosemary, parsley, oregano, sage and garlic together. Transfer to a bowl and stir in salt, pepper and oil. Cover and refrigerate until using.

This is a good rub to put under the skin of a whole chicken.

Here's a marinade. The name says it all.
The Only Marinade You'll Ever Need
1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse salt
4 strips leon zest
3 cloves garlic, crushed or minced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano or a mix of all four
1/2 cup extra virgin olive oil

Combine the lemon juice, hot pepper flakes, cracked pepper and salt in a glass bowl and whisk until the salt dissolves. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. Use within 1 to 2 hours of making and stir again before using.

Let me know if you need anymore.

I have this book and it's full of great dry & wet rub and marinade recipes. Well worth the purchase.

http://www.amazon.com/Barbecue-Bibl...=sr_1_4?ie=UTF8&s=books&qid=1263050169&sr=1-4

 

[ratcheer]

Just buy Tony Chachere's Creole Seasoning. It works great on most anything worth grilling, chicken, beef, or pork.

Tim

 

[cfriend]

Just buy Tony Chachere's Creole Seasoning. It works great on most anything worth grilling, chicken, beef, or pork.

Tim

I actually have this one already, use it on chicken from time to time, but it is my favorite applied liberally to gilled asparagus.