Basicfishcurebbqrub Recipes

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SHRUB

This is the cold-process method for making a shrub. This is one of those 'don't have exact measurements' recipes, but if you get the ratios close, it is hard to mess it up. Although I'm usually a fan of using fresh ingredients, frozen fruit/berries actually work well and sometimes give a little more juice (don't tell!). I combine the shrub with sparkling water to make a nice soda. It can also be used in cocktails and salad dressing.

Provided by Luba

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes

Time P2DT20m

Yield 12

Number Of Ingredients 5



Shrub image

Steps:

  • Wash and sterilize a bowl or jar. Add blackberries; cover with sugar. Add thyme and sage. Stir well to combine. Cover with a lid or plastic wrap. Refrigerate, stirring occasionally, until a pool of juice and syrup forms around the blackberries, 1 to 2 days.
  • Remove thyme and sage from the bowl. Place a fine mesh strainer over a separate bowl and pour in blackberry mixture. Press lightly on the solids to expel all the juice.
  • Sterilize a glass jar or bottle. Pour in juice and add vinegar. Cover with a lid and shake gently to dissolve any remaining sugar. Let rest until flavors intensify, at least 1 day.

Nutrition Facts : Calories 139.9 calories, Carbohydrate 35.7 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.3 g, Sodium 0.2 mg, Sugar 34.4 g

2 cups fresh blackberries - rinsed, drained, and lightly crushed
2 cups white sugar
2 sprigs fresh thyme, or to taste
2 sprigs fresh sage, or to taste
1 cup white vinegar

BASIC FISH CURE (BBQ RUB)

This is a rub to use on fish prior to grilling or smoking. Recipe from Steven Raichlen's How to Grill cookbook. He says feel free to use different kinds of sugars such as white, turbinado or maple sugar instead of brown. He also says you can add any additional herb or spice you may fancy. Use 3/4 cup of rub per pound of fish.

Provided by januarybride

Categories     Low Protein

Time 5m

Yield 1 1/2 cups, 8 serving(s)

Number Of Ingredients 5



Basic Fish Cure (Bbq Rub) image

Steps:

  • Combine all ingredients in a small bowl with your fingers.
  • If using as a seasoning, just sprinkle on the fish before grilling.
  • If using as a true rub (which will season and start to cure the fish), sprinkle on the fish and rub with your fingers. Let sit for 2 hours up to a day in advance prior to grilling.
  • NOTE: This rub will keep for at least 6 months if kept in an airtight jar away from heat and light.

Nutrition Facts : Calories 111.7, Fat 0.3, Sodium 7082.1, Carbohydrate 28, Fiber 0.4, Sugar 26.7, Protein 0.4

1 cup firmly packed brown sugar
1/2 cup coarse salt
1 tablespoon black pepper
1 tablespoon dried dill
1 tablespoon mustard powder

BASIC BARBECUE RUB

This is from the booklet the IGA supermarket produced. It can be good on it's own or as a base for experimenting. There are variations to this recipe that I will include below.

Provided by Studentchef

Categories     Summer

Time 5m

Yield 1/2 cup

Number Of Ingredients 8



Basic Barbecue Rub image

Steps:

  • Blend all the ingredients together and store in a small container. Ue when ready to barbecue.
  • Variations (adding to the dry rub above):.
  • Mustard and thyme:.
  • Add 4 tbsp Compliments Honey & Garlic mustard, and 2 tbsp of fresh thyme leaves. It is good for fish, poultry, meats, potatoes, and vegetables.
  • Mediterranean:.
  • Add puree of 2 tbsp green olive tapinade and a couple of cloves of fresh garlic. Good for grilling vegetables, meat and seafood.
  • Coffee and cocoa:.
  • Add 1 tbsp finely ground dark roast coffee with 1 tbsp double chocolate truffle chocolate mix. It's good with beef, pork, game and poultry.
  • Maple:.
  • Add 1 tbsp brown sugar, with 2 tbsp organic 100% maple syrup. Good with pork, salmon, poultry, apples, pears, and squash.

Nutrition Facts : Calories 342, Fat 13.9, SaturatedFat 2.2, Sodium 9635.3, Carbohydrate 66.2, Fiber 34.5, Sugar 17.7, Protein 14.4

4 tablespoons paprika
2 tablespoons chili powder
2 teaspoons sea salt
1 teaspoon granulated sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon black pepper
1 teaspoon garlic powder

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