Recipe: Albuquerque Dry Rub

Cookbook

Albuquerque Dry Rub

Makes 1/2 cup dry rub

This makes enough rub to flavor about 3 pounds of meat, fish, or poultry. You can make the chili powder in this book or purchase a prepared chili blend. We suggest starting with whole spices for the best flavor, but you can always substitute ground spices if you prefer.

1 tablespoon coriander seeds (or 2 teaspoons ground coriander)
1 tablespoon cumin seeds (or 2 teaspoons ground cumin)
6 tablespoons chili powder
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons dried Mexican oregano
2 teaspoons salt
1/2 teaspoon black peppercorns (or 1 teaspoon ground pepper)

Heat a small sauté pan over medium heat. Add the cumin and coriander seeds and toast, swirling the pan constantly, until the seeds give off a rich aroma, about 1 minute. Immediately transfer to a plate and let the seeds cool.

Transfer the seeds to a mortar and pestle or a spice grinder. Add chili powder, onion and garlic powder, oregano, salt, and pepper. Grind spices to an even texture.

The rub is ready to use now, or you can transfer it to a jar, cover tightly, and keep in a cool, dry cupboard or pantry for up to 1 month.

Selecting and Preparing Cuts of Meat for the Grill:
You've probably heard that the best meats for grilling are naturally tender. Juicy steaks and chops from the loin or the rib are indeed a good match for the intense dry heat of a grill. The beauty of a grill is that you can control the heat enough to make even tougher cuts a great choice, including veal breast, spareribs, or whole legs of lamb.

Select Good-quality Meats:
Steaks should be relatively consistent thickness. Trim any excess fat, but try to leave a thin layer. While you don't want so much fat that it sputters and flares on the grill, a thin, even layer is necessary to prevent the meat from losing moisture and flavor.

Add a Dry Rub for Flavor:
Rub the mixture evenly over the meat, cover it, and let it sit in the refrigerator for a few hours, or even overnight. Shake off the excess before you start to grill it. Otherwise, the rub could scorch. Once that happens, your meat will take on an unpleasant, bitter flavor.

To Add Moisture To Meats, Use An Oil-Based Marinade:
Put the meat and the marinade in a heavy-duty resealable bag, seal it tightly, and let the meat marinate in the refrigerator. This method keeps the meat evenly coated in marinade and you don't need to remember to turn it.

When you take meats out of the marinade, scrape off the excess. The smoke from the oil could leave sooty deposits on the food.

Buy the Book!

from:
Grilling
More than 175 New Recipes from the World's Premier Culinary College
by The Culinary Institute of America
Lebhar-Friedman Books
$35.00; Hardcover
ISBN: 0-86730-905-9
Recipe reprinted by permission.