The holidays may be a long distant memory, but sweltering weather and weekend braais help keep that holiday-feeling alive for many of us. And while there’s something deeply satisfying about cooking your meat on an open fire, it can begin to feel a little monotonous if you’re serving the same dishes weekend after weekend, so consider mixing things up a little and adding different spice rubs. Most high-end retailers offer a variety of spice rubs, from the well-known Moroccan rub to a more general Barbeque rub, but with the help of N1, leading meat wholesalers in South Africa, you can create your own delicious spice rub.
The biggest benefit of making your own rub is that you can perfectly tailor it to your own taste or those of your guests – mild and flavourful or spectacularly spicy. Taking our inspiration from America’s Southern Living (another culture that enjoys braaing nearly as much as we do) here are four steps to building your own signature spice rub.
1. Salts & Sugars
The ratio of salt to sugar is very important. Beef and fish benefit from a higher proportion of salt whereas pork flavours are enhanced with a greater ratio of sugar. Consider using kosher or sea salt, and remember that it’s best to use brown sugar, because it doesn’t burn as quickly as white sugar, and because it adds extra colour and flavour to braaied meat.
2. Pepper
This is where you add the heat – regardless of whether you like it mild or spicy, be sure to add pepper in small increments, it’s easier to add than to take away. White pepper provides gentle heat while black pepper has a much stronger flavour, and Cayenne pepper adds instant heat.
3. Transition Spices
These are added to unite the sugars, salts and peppers. They are mild in flavour, and add depth rather than piquancy, so use them freely – cumin and paprika for example, work well with all red meat, poultry and fish.
4. Signature Flavours
Step four is where you add your own personal stamp to the rub. The choices are endless: garlic powder and onion powder work well for all red and white meats including seafood; mustard powder and coriander work best with red meat, game and poultry; while dill and rosemary work best with chicken and fish.
Be sure to date and label the rub when you’re done – a rub can typically stay fresh for around six months. For the best results apply the spice rub liberally to your fresh meat – if you’re cooking poultry, put it under the skin of the bird – for at least two hours before cooking ,but preferably 24 hours to allow it enough time to effectively mix with the natural juices. And while a signature rub can take your braai from mundane to magnificent, remember to always begin the best-quality meat and poultry – call N1, South Africa’s leading meat wholesaler, today to place your order.
