Monday, September 5, 2011
Happy Labor Day, folks!
It is part of a fine tradition in the United States that those able to do so host and attend Labor Day cookouts, gathering together around grills in yards, in parks, and on patios to celebrate the end of the summer party season. It tends to roughly align with school calendars, as well, adding to its "last day of freedom" aura.
I do not abstain from such celebrations; rather, I revel in them. And I have been doing a lot of grilling, not just for Labor Day (the party for which my lovely wife and I had yesterday) but throughout the summer--and even outside it. Consequently, I have played around quite a bit with various rubs and seasonings to put on meat as I apply fire and smoke to it, as I think I have noted. My guests and my beloved wife have told me they go over very well, and so I think I'll share what I have...
For Grilling Chicken:
4 1/2 lbs chicken (I use boneless cutlets for ease)
1/2 Tbsp each table salt, ground allspice, ground cinnamon
1 Tbsp whole black pepper, onion powder, garlic powder
2 Tbsp brown sugar
1 teaspoon each cayenne and paprika
Thoroughly mix the non-chicken ingredients together (I use a small countertop grinder/food processor). Sprinkle mixture on chicken while grilling.
For Smoking Chicken:
2 1/4 lbs chicken (again, boneless cutlets for ease)
2 teaspoons table salt
1 1/2 teaspoons whole black pepper
1 teaspoon each garlic powder and ground cinnamon
Thoroughly mix the non-chicken ingredients together (I use a small countertop grinder/food processor). Rub mixture into chicken and allow to sit overnight. Smoke chicken.
For Smoking Pork:
5 3/4 lbs boneless pork tenderloin
1 1/4 c brown sugar
3 Tbsp garlic powder
1 Tbsp each ground ginger, ground cloves, cayenne, ground allspice
2 teaspoons each table salt and whole black pepper
Thoroughly mix the non-pork ingredients together (I use a small countertop grinder/food processor). Rub mixture into pork and allow to sit overnight. Smoke pork.