Dreaming of BBQ ... A Great Recipe To Get Started

Wow, what a beautiful morning it was at Mistick Village Saturday!  Sunny, warm, the trees were all in bloom, there was the odd duck wandering down the pathways, birds were singing – just beautiful. 

It’s kind of funny, working here. I see the village every day, and often take for granted just how pretty it is to walk around and enjoy the sights!  One of the things I love about mornings in the Village is the daily dog parade! Being a dog person, I love all the varieties that are walking their owners in the morning.  My wife, who manages Elizabeth and Harriet here in the Village has two favorites she sees all the time – a chocolate Cocker Spaniel named Sophie, and a King Charles Spaniel named Buddy.  I definitely see a King Charles in our future to go with our Cocker…..

The nice warm day made me want to fire up the grill and cook some down home Southern BBQ, sit on my Adirondack chair with a cold Corona, and watch the fish in my pond…..maybe a lttle snooze..... Unfortunately, I had to wake up and go back to work!  Going to have to wait till Mothers Day for that one!

Thinking of BBQ, I thought  I would post some grilling tips  – and one of my favorite dry rub recipes.  Dry rubs are a wonderful thing – so versatile, and oh so tasty!  This recipe comes from the Weber’s Big Book of Grilling -  (yes we have it at the Goose) This is easily the best grilling cook book I have ever used! I live by it in the summer, and for $24.95, it’s a bargain (it’s the size of a phone book!)  Between its wondrous covers  lie recipes for every type of food you can grill, home made BBQ sauce recipes, dry rub recipes, tips on grilling, explanations of meat cuts – a cooking bible for grilling fanatics – or wanna be’s!

Here is the recipe for Cajun Dry Rub, with some of the additions that I normally include:

1 tbs light brown sugar

1 tbs granulated garlic   

1 tbs granulated onion

1 tbs paprika ( I use a smoked paprika with this…. Yum)

2 tsp dried thyme

2 tsb dried oregano      

1/8 tsp cayenne pepper ( my addition to the recipe – hey, it’s Cajun  - needs some kick!)

2 tsp kosher salt ( use kosher, not regular – its larger flakes cling better)

2 tsp coarsely ground black pepper

Mix all the ingredients in a small bowl.  Rub on your meat or fish of choice, and let rest for an hour or so in the refrigerator before grilling to intensify the flavors!  I also sometimes add dried mustard to this – about ¼ tsp – as well.  That’s the wonderful thing about dry rubs – play mix and match with spices!  Make up a bigger batch, and keep covered for the next time you grill.

A couple of tips about grilling:

1 – Preheat the grill for about 20 minutes on high so it is nice and hot before you but the food on.

2 – If you are cooking meat – allow it to come to room temperature before you put it on the grill.

3 – A quick test for temperature, and pain tolerance….  place your open palm about 5 inches above the grill rack.  If you have to move your hand in 2 seconds, the temp is high (and you’re a wimp… just kidding)  if you have to move it in 5 seconds it is medium, and in 10 seconds, the temp is low.

4 – To prevent food sticking, using tongs, rub a vegetable oil ( NOT olive oil) soaked paper towel over the grate.  Don’t use cooking spray on a grill grate. 

So come on down the the Village, take a walk, enjoy the beautifull spring trees in full bloom - and do some shopping!  Don't forget to become a fan on FaceBook at The Gray Goose Cookery page!

Bon appetite!  Dan