American BBQ
BBQ Dry Rub
In my experience, there are three main pillars of good BBQ: the meat, the smoke, and the seasoning. This may sound obvious, but it's amazing how many people try to overcomplicate this beloved cooking method. Everyone seems to have their favorite flavors and methods and I'm not here to debate or make any assertions as to what's better or what's right. I'm just here to share what works for me. Take it or leave it, as you please.
When it comes to seasoning, there are a few different schools of thought, with a large portion of the BBQ world favoring nothing more than kosher salt and black pepper and for certain things, like a good Texas brisket, that's a solid way to go. Santa Maria Tri-Tip is another one that embraces simpler seasoning. For most of my BBQ, however, I like to embrace more complex, but still complementary flavors to give a balance of savory, a little sweet, and a little heat. It's great on ribs, tri-tip, pulled pork, chicken, and even potatoes. The rub recipe below is not all that different from others you may find out there, but there's a good reason why so many folks come to similar conclusions when it comes to mixing our BBQ rubs. I invite you to give this a try and see how it works for you. Then, I encourage you to play with it, experiment... give it your own twist to make it unique to your table. Have fun with it!
Tim’s BBQ Rub Recipe
1/4 cup Kosher salt
1/4 cup Granulated garlic
1/4 cup Ground black pepper
1/4 cup Chili powder
2 tbsp brown sugar
1 tsp Onion powder
1/2 tsp Hungarian paprika
1/2 tsp Spanish style smoked paprika
1/4 tsp Cayenne
Shake well. Adjust levels to taste. Store in an air-tight container to preserve freshness. The smoked paprika also makes this a good rub to use in the oven, in case the BBQ is not an option.
For flavor variations, make the following adjustments:
1. Add 1 tbsp Dried thyme
2. Add 1 tsp Ground coriander
3. Omit smoked paprika and add 1/2 tsp Mustard powder and/or 1/2 tsp Powdered ginger - this is a particularly good option for pork!
Bell Pepper Burger Bun
This experiment looks a little silly, but I have to say, it WAS delicious! Opening up a fresh, crisp bell pepper and using it as a burger bun was a bit messy, but really enjoyable. If you're looking for a fun way to add some color and freshness to your burgers, you might give this a try. Just... maybe adjust your sizes a bit better than I did. For a little spicier twist, you can also do this with fresh poblano peppers!
Food is best when shared...
I love to cook for the harmonious blend of science and art that is its own motivation, but even more than that, I love cooking for other people. Friends, family, complete strangers who happen to come with someone else.... however they come to my table, my goal is to see them smiling before they leave. Sharing food is sharing love and, in my humble opinion, there are few endeavors so rewarding as filling an empty belly.
