Originally Posted by Aylah
I love your camp grill. Did you make that? We love to cook over the fire and are in the process of coming up with something like that. ........the fire pit is in and we have enjoyed a few fires....Love your view
Would you share your rub???
The "grill" is the only thing that was not "homemade"...I want to say I bought it at Bass Pro Shop....The rod that came with it was very short, and was fine for just grilling. I wanted something a little more versatile so I made one longer....
A rub?...I don't have a set recipe per se...I usually reach for things like, Paprika (smoked if you have it) Black Pepper, Cayenne Pepper, Garlic Powder, Onion Powder. Ground (in a coffee/spice mill) Thyme, Oregano, Allspice and Coriander. A good grade of Chili Powder, and a dry mustard is also good. A very small amount of cinnamon is interesting at times... Salt.. I add to taste before or after the rub goes on. Sugar.. I rarely use due to it being easily burned/blackeded during long cooking times and/or high temperatures. When I do choose to use a little sugar it is always Turbinado Sugar which for me does not burn/blacken as quickly, and I like the delicate molasses flavor it has. So a rub can be any of the dry herbs, and spices that you like tailored to your personal taste. Start with the basic things you like, and go from there keeping in mind that seasonings may change when exposed to heat, and their reaction to the meat being rubbed. The flavor of the finished product may not be the same as the raw rub you started with...Just experiment and...