Thursday, December 29, 2016
We recently bought a new ceramic outdoor "grill". We have had a medium sized Big Green Egg for a while, and we also had a propane based gas grill next door to it. The propane just got to be too much of a pain, so we abandoned it and bought a Primo XL oval ceramic grill to put in its place. That means we can now do 2 whole beef briskets at a time - not that we need to very often. But at this time of the year it is necessary as we give briskets to the police, fire department, home owners' association security group, local TV stations and others. Also we do a big event on the day after Christmas (Boxing Day) where we always serve brisket and pork.
I had a half brisket left over after the pre-Christmas deliveries so I took it to work. At work there is a group of young (and therefore always hungry) developers who like nothing better than BBQ (especially free BBQ). The 7 lbs of meat disappeared in about 15 minutes. And then there was the inevitable question (by some of the non-apartment dwellers who maybe planned to smoke their own meat) what is in the rub? In my kitchen there are no secrets. So here's what I do. You may find the units a bit odd, because they are expressed in "parts" not in any specific base. A part could be a teaspoon, a tablespoon, a cup, a gallon or whatever. But please note, all these are volume measures. I didn't weigh any of them. Also this rub is very suitable for beef, but I don't use it on pork - it is far too intense for pork.
20 parts kosher salt
6 parts jaggery (indian sugar_ or dark soft brown sugar
2 parts paprika (smoked is better)
2 parts black pepper (finely ground
1 part ground cumin
1/2 part garlic powder
1/2 part onion powder
1/4 part cayenne pepper
Note: The fractional parts could be a bit confusing. I could have multiplied it out and ended up with 80 parts of kosher salt. Somehow that would have looked a bit daunting.
And no the ingredients aren't terribly precise.