One thing that some people dread about cooking, whether in the kitchen or on an outside grill, is measuring ingredients. There are some cooks who are not into reading recipes and, for a number of reasons, try to go by memory. Using chicken seasoning rub for indoor or outdoor cooking often saves the day for those who do not have the time or patience.
The best way to think of a rub is getting all the flavor needed to bring out the best of the bird. Most contain a lot of garlic and other herbs, mixed in with at least two types of pepper. The different varieties can bring a smoky, spicy, or herbal taste to any poultry with whatever application is desired.
Choosing to use dry rub guarantees a lot more flavor than using a premixed seasoning or certain marinade sauces. For one, it is easy to see the spices and herbs in most dry rubs. Normally, seasoning blends tend to be mostly salt and sugar with a little coloring.
The flavor intensity depends solely on what the user desires. To get the boldest flavor, some cooks may use a handful on a whole bird and let sit overnight. Those who want just a hint can just as a tablespoon for every pound of meat a few minutes before placing on a grill or inside the over.
There are some people out there who are not used to using a rub or marinade, that wonder what the difference is. Besides the consistency, marinades are best when a person wants to inject flavor directly into the meat. In many cases, this method is faster than letting the meat or poultry bathe in the liquid overnight.
Wet or dry rubs can also seal in moisture, even after the meat has been cooking over medium or medium high heat. This is especially a common problem for those who cook on an outdoor grill. Adding a rub beforehand can be a nice alternative to applying sauce, which can be overpowering at times.
Some people go the extra mile when cooking a turkey. Unless it is processed to contain extra oil underneath the skin, this is the poultry most likely to become dry during cooking. Not long ago, a grill master found that the turkey can remain moist by adding a tablespoon of virgin olive oil to the rub before applying.
More people are finding that a rub actually can save cooking time. Anyone who has to cook after a long day will find that a slight sprinkle may be used in an oven or stovetop. Marinades often take time to build a strong flavor profile and not everyone has time to soak meat overnight.
Many of the tips here will work just as well using a traditional stove or broiler oven. In some cases, it can be a faster way to cook since the right measurement of seasonings add the flavor instantly. Even if a person is not much into cooking chicken or other poultry, they will find that dry rubs are a true time saver.
The best way to think of a rub is getting all the flavor needed to bring out the best of the bird. Most contain a lot of garlic and other herbs, mixed in with at least two types of pepper. The different varieties can bring a smoky, spicy, or herbal taste to any poultry with whatever application is desired.
Choosing to use dry rub guarantees a lot more flavor than using a premixed seasoning or certain marinade sauces. For one, it is easy to see the spices and herbs in most dry rubs. Normally, seasoning blends tend to be mostly salt and sugar with a little coloring.
The flavor intensity depends solely on what the user desires. To get the boldest flavor, some cooks may use a handful on a whole bird and let sit overnight. Those who want just a hint can just as a tablespoon for every pound of meat a few minutes before placing on a grill or inside the over.
There are some people out there who are not used to using a rub or marinade, that wonder what the difference is. Besides the consistency, marinades are best when a person wants to inject flavor directly into the meat. In many cases, this method is faster than letting the meat or poultry bathe in the liquid overnight.
Wet or dry rubs can also seal in moisture, even after the meat has been cooking over medium or medium high heat. This is especially a common problem for those who cook on an outdoor grill. Adding a rub beforehand can be a nice alternative to applying sauce, which can be overpowering at times.
Some people go the extra mile when cooking a turkey. Unless it is processed to contain extra oil underneath the skin, this is the poultry most likely to become dry during cooking. Not long ago, a grill master found that the turkey can remain moist by adding a tablespoon of virgin olive oil to the rub before applying.
More people are finding that a rub actually can save cooking time. Anyone who has to cook after a long day will find that a slight sprinkle may be used in an oven or stovetop. Marinades often take time to build a strong flavor profile and not everyone has time to soak meat overnight.
Many of the tips here will work just as well using a traditional stove or broiler oven. In some cases, it can be a faster way to cook since the right measurement of seasonings add the flavor instantly. Even if a person is not much into cooking chicken or other poultry, they will find that dry rubs are a true time saver.
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