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 Wet and dry?

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  • Total Posts: 3037
  • Joined: 6/16/2005
  • Location: New York, NY/Santa Fe, NM
Wet and dry? Thu, 08/7/08 12:25 AM (permalink)
I admit, I'm not a BBQ specialist. But I've been having this urge t marinate something (beef, chicken, shrimp, whatever) and then when I grill it (I know, grilling ain't the same as BBQ, but, indulge me here..) I want to add a dry rub. Is this crazy?

Or common? What do you suggest (method, ingredients)

    • Total Posts: 6317
    • Joined: 7/6/2006
    • Location: Live at Saint Clair
    • Roadfood Insider
    RE: Wet and dry? Fri, 08/8/08 3:37 PM (permalink)

    Jamaican Jerk Marinade

    1 onion, chopped fine
    2 Scotch Bonnet Peppers, chopped fine (deseeded, if you don't like HOT)
    3 TBSP soy sauce
    1 TBSP oil
    1 TBSP cider or white vinegar
    2 tsp fresh thyme leaves
    2 tsp sugar
    1 tsp salt
    1 tsp allspice, ground
    1 tsp black pepper, ground
    1/2 tsp nutmeg, ground
    1/2 tspn cinnamon, ground
    dash hot sauce (optional)

    Combine all ingredients in a blender and blend until well pureed. Store in fridge until needed

    Jamaican Dry Rub

    1 TBSP onion flakes
    1 TBSP onion powder
    2 tsp ground thyme
    2 tsp sugar
    2 tsp dried chives
    2 tsp salt
    1 tsp ground allspice
    2 tsp black pepper
    2 tsp cayenne
    1/4 tsp ground nutmeg
    1/4 tsp ground cinnamon

    Add all ingredients into a small plastic container with tight fitting lid, or in a zip top bag. Shake well to combine.

    Jerk Chicken

    put whole cut up chicken in a large bowl, pour marinade over the chicken and coat well.
    cover and let sit 2 to 4 hours
    uncover and filp chicken over
    cover and let sit 2-4 hours

    Ready to Grill??

    Take chicken out of bowl and lay on clean cutting board. (make sure to wash board very well)
    sprinkle jerk rub on chicken and massage it into the meat. (wash hands after handling raw chicken)

    when all pieces are rubbed, place chicken on grill and grill until done. (juices run clear)


    As a possible side I love fried Plantains

    4 to 5 ripe plantains
    Cooking oil
    Pinch of salt

    Peel plantain, and cut into half inch thick slices
    Heat 2 inches of oil in a heavy duty frying pan
    Fry plantain a little at a time until it is slightly golden
    Remove and drain on paper towels
    Take a glass and flatten the plantain
    Return to frying pan and fry until golden
    Remove from oil and drain

    lightly sprinkle salt over the plantains
      ann peeples

      • Total Posts: 8317
      • Joined: 5/21/2006
      • Location: West Allis, Wisconsin
      RE: Wet and dry? Fri, 08/8/08 4:52 PM (permalink)
      CK has the best recipes-try it, you will like it.And thanks, my friend, for another wonderful recipe!

        • Total Posts: 1946
        • Joined: 5/24/2006
        • Location: Scottsdale, AZ
        RE: Wet and dry? Fri, 08/8/08 8:12 PM (permalink)

        Do the dry rub on the meat before hand, and mop it with the sauce during cooking. Nothing wrong with that!

        A visit to this site might enlighten you a bit......did me.

        Don't be afraid to ask questions, these are a great group of folks.


          • Total Posts: 3037
          • Joined: 6/16/2005
          • Location: New York, NY/Santa Fe, NM
          RE: Wet and dry? Fri, 08/8/08 10:44 PM (permalink)
          Oh, CK, UR de Best! It sounds great

          DD, what about a marinade first (which is what I am doing) then, let the sauce sort drip off but rub some dry spices on top. That way its moist and flavored inside and crusty outside . (??)

            • Total Posts: 7762
            • Joined: 7/24/2008
            • Location: Bayonne, NJ
            RE: Wet and dry? Sat, 08/9/08 2:29 AM (permalink)
            Dry Rub

            2 tablespoons paprika
            1 tablespoon black pepper
            1 tablespoon dark brown sugar
            1-1/2 teaspoons salt
            1-1/2 teaspoons celery salt
            1 teaspoon garlic powder
            1 teaspoon dry mustard
            1 teaspoon cumin
            1/4 teaspoon cayenne pepper

            Season (sprinkle) those ribs, top and bottom at least 4 hours (24 hours if possible) before the festivities.

            You can wet mop the ribs with a combination of vinegar, water and dry rub (make a little extra dry rub).
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