Family Chow Hall

The Thrill of the Grill

July 24th, 2006

It doesn’t seem to matter what kind of meat you’re preparing, grilling it is almost always a good choice. Your grill is not just for hamburgers and hot dogs, if you don’t use it for anything else, you are really missing out. I have made pork tenderloin, chicken breasts, whole chicken, turkey breast, steak, burgers, bratwurst, smoked sausage, fish filets, shrimp, scallops, and more on my trusty grill.

By special request, I am posting the ingredients for a rub that is super for every meat I have used it on. I wouldn’t hesitate to sprinkle it on a few vegetables, either. This is one of those things I just throw together, I can’t say I’ve ever measured each individual ingredient, but this is probably pretty close. Make your own adjustments to suit yourself.

Meat Rub:

3 T. brown sugar
1 t. paprika
1 t. chili powder
1 t. dry mustard
1 t. garlic powder
1 t. salt
3/4 t. black pepper
3/4 t. cumin

Rinse off the meat you are preparing, pat it dry with paper towels, and sprinkle this liberally on all sides. Rub it in a little with your fingertips and grill away!

Serve Macaroni and Cheese on the side to please the kiddies.

(Martha — I put the brined pork over low heat and cooked it 15 minutes on each side. I ALWAYS check pork by slicing into the thickest part and looking at it before removing from the heat.)

Enjoy!

Entry Filed under: Beef, Recipes, Supper, chicken, pork