WET RUB FOR POULTRY
Make and share this Wet Rub for Poultry recipe from Food.com.
Provided by purple raider
Categories < 15 Mins
Time 3m
Yield 1/4 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients and spread over the surface of the food to be cooked.
Nutrition Facts : Calories 1086.5, Fat 112.8, SaturatedFat 16.6, Sodium 24.2, Carbohydrate 26.1, Fiber 13.6, Sugar 2.3, Protein 4.2
NEELY'S WET BBQ RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 10h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 30 minutes. Meanwhile, trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib. Rinse the ribs and season with Neely's Seasoning, and then cover and refrigerate for 4 to 12 hours.
- Indirect cooking in a barbecue pit is recommended to prevent burning. Cook at 250 degrees F (curled side of ribs facing up) for the first 3 hours, and then increase the temperature to 300 degrees F for the final 3 hours. Baste the ribs only during the last 30 minutes of cooking to prevent sauce from burning.
- Mix all ingredients together in a bowl.
ADOBO MOJADO - WET RUB FOR MEATS AND POULTRY
Wet adobo will keep 5 to 6 days in the refrigerator, which gives you a chance to try it on anything you like from fish fillets and pork chops to turkey cutlets and steaks. This is not shy or subtle but a very _up in your face_ rub.
Provided by SusieQusie
Categories Mexican
Time 10m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Pound the garlic cloves and salt to a paste using a mortar and pestle. (The salt keeps the garlic from flying all over the place as you pound them together.).
- Add the peppercorns and oregano, pounding well after each to incorporate them into the paste. Come on! Really work out those aggressions! Pound!
- Stir in the olive oil and vinegar.
- Slather on chicken, steak, chops, etc. then refrigerate for at least an hour. Grill or bake as you prefer.
Nutrition Facts : Calories 621.4, Fat 55.6, SaturatedFat 7.8, Sodium 20841.9, Carbohydrate 31.5, Fiber 6.7, Sugar 1.2, Protein 5.9
BBQ RUB-ROASTED CHICKEN
Steps:
- In a bowl large enough to fit the chicken, combine the water, lemon juice and halves, salt, and sugar. Whisk until salt and sugar are dissolved. Add the chicken to the bowl, cover and refrigerate for at least 6 hours, or overnight. If the brine does not fully cover the chicken, rotate the chicken halfway through the brining process. Preheat the oven to 350 degrees F.
- In a small bowl add half of the BBQ Rub and the butter. Mix until well combined. Refrigerate for a few minutes if the butter begins to melt after mixing. Remove the chicken from the brine and pat dry with paper towels. Use your fingers to gently release the skin from the flesh of the breasts and legs. Spread the butter mixture evenly under the skin and over the breast and legs. Pat the remaining BBQ rub mixture all over the bird. Transfer the chicken to a roasting pan fitted with a roasting rack and bake until golden and the juices run clear, basting frequently, for about 1 hour 15 minutes. Remove the chicken from the oven and raise the oven temperature to 450 degrees F. Baste the chicken thoroughly with the drippings in pan, return to the oven, and let bake until the skin is brown and crispy, about 15 minutes. Remove from the oven to a cutting board and let rest for 10 minutes before cutting. Carve the meat and arrange on a serving platter. Serve with Lemon and Walnut Waffles, if desired.
- Combine all the ingredients in a small bowl and set aside.
- Preheat the oven to 225 degrees F.
- In a large bowl sift to combine the flour, baking powder, 2 tablespoons of the sugar and salt. In small bowl whisk the egg yolks until smooth, then add the milk, vegetable oil, lemon extract, and lemon zest. Make a well in the center of the dry ingredients. Pour in the liquid ingredients and gently stir the batter, with a wooden spoon, until just combined. Be careful not to overmix. You can use a hand beater or a stand mixer on low speed, if desired.
- In a very clean bowl, whisk the egg whites until foamy. Add the remaining sugar and beat until soft peaks form. Gently fold the whites into the batter. Pour about 1/4 cup to 1/2 cup batter into an oiled waffle iron, sprinkle with walnuts, then close the iron. Cook until golden brown, about 5 minutes, depending on waffle iron settings. Transfer to a serving platter and keep warm in a low oven. Repeat with remaining batter. Serve warm with maple syrup.
YOGURT WET RUB FOR CHICKEN
Steps:
- Mix the yogurt, turmeric, paprika, salt, garlic powder, onion powder, black pepper and lemon zest and juice in a medium bowl until completely combined.
- To use, apply the wet rub to chicken and let marinate, refrigerated, at least 30 minutes and up to overnight. Makes enough for 4 to 6 chicken breasts.
JAMAICAN WET JERK RUB
Authentic and easy. Rub it on pork, chicken, or beef and serve with rice and warm flour tortillas for a great meal.
Provided by 2Bleu
Categories Caribbean
Time 5m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 20
Steps:
- Combine all the ingredients in a blender (or use an emmulsion blender). Blend into a thick, chunky paste. Refrigerate for at least 2 hrs for flavors to blend. (You can also opt to just mix well for a chunkier rub).
- The mixture will keep in a tightly sealed container in the refrigerator for several months.
Nutrition Facts : Calories 76.8, Fat 1.9, SaturatedFat 0.3, Sodium 154.8, Carbohydrate 15.5, Fiber 0.8, Sugar 13.7, Protein 0.5
MISO WET RUB
Cooking Light. May 2007. Try this thick rub on salmon fillets, dark-meat chicken, pork, tofu steaks, or eggplant slices.
Provided by dicentra
Categories Japanese
Time 5m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Combine all ingredients, stirring well with a whisk.
Nutrition Facts : Calories 267.8, Fat 0.2, SaturatedFat 0.1, Sodium 5.2, Carbohydrate 71.9, Fiber 0.7, Sugar 69.3, Protein 0.6
BBQ (BARBECUE) WET RUB
This is a great rub for any thick cut of meat! All of the ingredients are easily found wherever you live (and that's important to me in recipe-ingredient-challenged northwestern Pennsylvania). If you are like me and enjoy watching those BBQ cook-offs and festivals on TV, this an easy way to get into the act using your basic backyard grill. I use a standard dual burner gas model; if you have a "Weber" charcoal kettle, so much the better!
Provided by Dave Dallas
Categories Lunch/Snacks
Time 1h10m
Yield 1 roast, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Mix 1/2 cup raw sugar* with 1 tsp each; onion powder, garlic powder, cumin, chili powder, paprika, freshly cracked black pepper, sea salt, and ground coriander seed.
- Stir in 1/4 cup of extra virgin olive oil and 1/4 cup sour mash whiskey (I use "Jack Daniel's").
- Rub mixture into meat, cover and marinate overnight.
- Grill meat over low/medium coals until done to taste.
- Note: a great rub for any thick cut of beef, pork or chicken! I grill/smoke on the upper rack (unlit side) of my dual burner gas grill, only lighting the burner on the far side which has a small pan filled with hickory chunks nestled in the midst of the briquettes.
- *raw sugar differs from brown sugar despite the cosmetic similarities; raw sugar (unrefined) does not burn and/or caramelize as traditional brown sugar. Even the grocers in our small town carry this product.
Nutrition Facts : Calories 525.1, Fat 27.7, SaturatedFat 3.8, Sodium 1180.6, Carbohydrate 54.6, Fiber 1.5, Sugar 51, Protein 1
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