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Curtis Stone prepares great seasoning dry rubs for your next BBQ session.
Tags:How to Prepare Dry Rubs for Meat,bbq seasoning,cooking with curtis stone,curtis stone,dry rubs,gmc trade secrets,kitchen daily,meat dry rubs,meat seasoning
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How to Make Dry Rub
Featured Pro: Curtis Stone Category: Cooking Time: 3:26
CURTIS STONE: Hey, I’m Curtis Stone. Welcome to your next GMC Trade Secret.
Now, this next one that I’m going to talk about is all about dry rubs, marinating your meat. And if you haven’t done it that way before, trust me, you’ve got to try it. It’s really simple to do and it takes great.
What I’ve got over here in a little pan is some coriander seeds, some cumin seeds, some fennel Greek, and some fennel seeds. So I’m going to stick that into a little pan over a heat and just toast them slightly.
Okay, now, the very simplest of dry rubs usually have these ingredients – really, really simple. So we’ve got some paprika, some brown sugar, some salt, some black pepper and some cayenne pepper. So that’s pretty much the base of most dry rubs, okay. So you can use that stuff. And then you want to build with other flavors.
So over on this plate, I’ve got a bunch of different things. Here I’ve got some sweet paprika. I’ve got some curry powder, some chili flakes, some mustard powder, some dried oregano, even things like cinnamon and nutmeg, which are a little bit sweeter. They work really well as well.
So I’m going to show you how to make one for some chicken breasts. So I’ve got some skinless chicken breasts here that I’m going to dry rub and then grill. So let’s start off with just a little bit of the brown sugar, a little bit of the salt, some paprika, a little bit of the cayenne pepper. Oh, I can start to smell those spices now. As soon as that pan gets hot, these spices are going to start to get really toasty. And you’ll see just a little bit of smoke coming off of them. Beautiful.
The seeds need to be really fresh, so don’t go to a jar of seeds that have been in the cupboard for a year or so. You know, they need to be nice and fresh. What you should do is toast them, okay, get that natural oil moving around inside the seeds, and then you crush them. So I’m going to pick those up, pop it into my little bump and grind, and then just crush those seeds just like this. Just grind those up. So there you go. You just crush those away. It takes about 30 seconds or so.
And then, once you’ve got that into a nice kind of a powder, you pick up a good pinch of that and I’m going to add that to the rest of my flavors. This is going to taste so good. Yum. So then stir those around; maybe a touch more salt. And then what you need to do is get yourself an airtight container, just like this one, and basically fill it up with your new dry rub spice mix, put it into your jar, give it a good shake. Shake it up.
Then you grab your chicken breasts. Now, I’m just going to do a light dusting, okay, because I don’t want it to be too powerful. I don’t want it to be overpowering, so a light dusting on both sides. So just turn them over. Okay, give it a little shake.
Another way to intensify the flavor is to get yourself some plastic wrap and just lock that flavor right in. Just push it on nice and tight and then give it a couple of hours in the fridge. You know, some dry rubs, if you’re doing a big flank steak or something, you might want to leave it for 12 or even 24 hours. But this is a nice quick one because it’s just going to be on for a couple of hours, and then I’m going to throw it on the grill.
I’m Curtis Stone, and that was your spicy GMC Trade Secret, brought to you by the GMC Terrain.