Hey, y’all. Please welcome Alice Orr back to the blog! I know how you all like the spice, and Alice has just the thing for your summer barbecues!
Even though I write Romantic Suspense novels, this isn’t a post about love scenes. The rubbing reference has to do with cooking. Specifically, dry rubbing. Okay. Simmer down. I can hear your smirks all the way over here.
I use dry rubs a lot. I like to apply them early in the day and let them sink in deep. I said, “Simmer down, and I mean it!” All right. Let’s start again.
The following two recipes are from myself and my daughter. She’s more to the point and calls hers an All-Purpose Rub because it can be used many more ways than just to season a cut of meat for barbecue or roasting. I use mine whenever I want to add a little pizazz to something. I heard that snigger in the corner by the way.
I add my rub to salad dressings, sauces, egg dishes, casseroles and definitely soups. Also to anything that tends toward blandness, like certain fish fillets or almost any cut of pork. Even meatloaf benefits from a teaspoon or tablespoon sprinkled in, to your particular taste.
Be creative to suit your palate and your family’s tummies. For example, my ingredient combo is less spicy than my daughter’s, and she toned hers down for my husband. She prefers dishes that have “Diablo” in the title. Not me. Each recipe makes approximately a cup and a half of rub.
So, add or subtract at will and definitely experiment, as long as all of the additions are dry, not moist or liquid. Which I know has a naughty connotation too. I write in a naughty genre after all.