The warm weather months inspire many to break out with their grill or smoker as a way to enjoy the sunshine. It may also be a good excuse to invite others to their home for a meal cooked outdoors or some may just enjoy tending to the grill. When the magic happens, it can be a wonderful thing but sometimes a person may need help, or desire a change. Chicken seasoning rub may be just the thing for poultry or seafood cooked over a fire.
Cooking chicken or turkey parts at home is quicker than a lot of people think but healthier than the rotisserie entrees found at the supermarket. What many shoppers may not realize is that the majority of these are unsold items that have been injected with a salt solution. While the hot deli may work miracles by making these meat products taste extra good, the sodium content can be rather dangerous for regular meals.
Most poultry dishes benefit because the meat is most likely to get dry when cooked with high heat. The same applies to most seafood, even those with dense flesh, like salmon. Turkey legs are considered to be the juiciest part of the bird but adding rub gives these a new kind of taste.
Quality dry rub products are not to be confused with the powdery products that are often sold for much less. Many packages allow anyone to see the big pieces of dried herbs and list real ingredients instead of chemicals. For those who may have their doubts, paying for something that is not just an extract or flavor will show in the cooking.
Rubs can also be used in plant ground meat. Ideal flavors may include teriyaki, cajun, or hickory smoke for that backyard grill taste. For small burger patties, just add a sprinkle on each side. Larger burgers or for those who want flavor throughout can mix the rub in with the meatless ground until there is even coverage.
Most shoppers know that chicken parts cost more than a whole bird but they are also more convenient. Just rinse and season before cooking. By preheating an oven at least ten minutes before cooking, small pieces of chicken or fish can be finished in less than half an hour. In the meantime, instant grain sides can be warming up and vegetables can get a nice steam cook going in the microwave or stovetop. Some home cooks may use their downtime to have a beer or glass of wine.
If a person knows their seafood, some of these intended to use with other meats may be good for subtle fish types like cod, flounder, or tilapia. A lot of people like to integrate their salmon with teriyaki flavors but if cooking on the grill, it helps to be conscious of smoke. When a flavorful wood or charcoal blend is used on seafood, it can overpower the other flavors.
Quality seasonings can make a big difference for those who dread cooking at home. Even those who enjoy being in the kitchen do not care much for measuring seasonings and other ingredients. Rubs are also a nice way to experiment with new flavors that are influenced by different parts of Asia, the Carribean, or countries that use a lot of spice in their cuisine.
Cooking chicken or turkey parts at home is quicker than a lot of people think but healthier than the rotisserie entrees found at the supermarket. What many shoppers may not realize is that the majority of these are unsold items that have been injected with a salt solution. While the hot deli may work miracles by making these meat products taste extra good, the sodium content can be rather dangerous for regular meals.
Most poultry dishes benefit because the meat is most likely to get dry when cooked with high heat. The same applies to most seafood, even those with dense flesh, like salmon. Turkey legs are considered to be the juiciest part of the bird but adding rub gives these a new kind of taste.
Quality dry rub products are not to be confused with the powdery products that are often sold for much less. Many packages allow anyone to see the big pieces of dried herbs and list real ingredients instead of chemicals. For those who may have their doubts, paying for something that is not just an extract or flavor will show in the cooking.
Rubs can also be used in plant ground meat. Ideal flavors may include teriyaki, cajun, or hickory smoke for that backyard grill taste. For small burger patties, just add a sprinkle on each side. Larger burgers or for those who want flavor throughout can mix the rub in with the meatless ground until there is even coverage.
Most shoppers know that chicken parts cost more than a whole bird but they are also more convenient. Just rinse and season before cooking. By preheating an oven at least ten minutes before cooking, small pieces of chicken or fish can be finished in less than half an hour. In the meantime, instant grain sides can be warming up and vegetables can get a nice steam cook going in the microwave or stovetop. Some home cooks may use their downtime to have a beer or glass of wine.
If a person knows their seafood, some of these intended to use with other meats may be good for subtle fish types like cod, flounder, or tilapia. A lot of people like to integrate their salmon with teriyaki flavors but if cooking on the grill, it helps to be conscious of smoke. When a flavorful wood or charcoal blend is used on seafood, it can overpower the other flavors.
Quality seasonings can make a big difference for those who dread cooking at home. Even those who enjoy being in the kitchen do not care much for measuring seasonings and other ingredients. Rubs are also a nice way to experiment with new flavors that are influenced by different parts of Asia, the Carribean, or countries that use a lot of spice in their cuisine.
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