HomeRoast Digest


Topic: OT: Grillin' & BBQin' was [RE: French Roast on steak] (21 lines)
1) From: Rick Farris
Dan wrote:
<Snip>
Exactly right.  Grilling is at high heat, and rubs for the grill should have
no sugar.  I made a grilling rub today that was equal parts cumin, crushed
peppercorns, garlic powder and oregano mixed with an equal quantity of
kosher salt.  (That is 1:1:1:1:4)
Rubs for the pit, on the other hand are usually about 1/4 sugar.  The lower
heats (I BBQ at 200) require some sugar to get a nice crust on the meat.
I rubbed up some New York steaks with the aforementioned rub, grilled them,
served them with baked potatoes and a heavily garlic-laced cole slaw, and
finished it all up with a pot of ISH!  (Whew, made it back on topic!)
-- Rick
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