Charles Posted July 6, 2008 Share Posted July 6, 2008 I've been reading a lot from this forum, and for the most part what I have read I've taken a high interest in. I've put in my time standing in front of the grill, but I've never strayed away from hotdogs/brats/hamburgers/steaks. I want to start doing things that involve marinades, rubs, etc. Tonight I bought a porkloin and am wondering if there are any suggestions out there, as far as what to use as a rub, and how to go about getting it cooked/grilled. I think I might start googling some things, but I would much rather test out some methods of my fellow Huddlers. Thanks in advance. Chuck. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted July 6, 2008 Share Posted July 6, 2008 1 c soy 1/4c lime juice 1/2 c orange juice 1 tbs minced garlic 1 tbs minced ginger 2 tbs honey 1 tbs chopped cilantro put in a pot... reduced by about 1/4 (so you are left with about 3/4 of what you started with)... cool. use as marinade/glaze. 1 c orange juice 1/2 c molasses 2-3 chipotles in adobo sauce 1/2 shallot 1/4 c canola oil put everything into a blender excpet the oil. blend at nigh for about 30 seconds or so.... then, while it's blending.. very slowly add oil. use that as a marinade Quote Link to comment Share on other sites More sharing options...
Charles Posted July 8, 2008 Author Share Posted July 8, 2008 I actually tried my hand at my own rub for this one, but I'm definitely going to try yours out next time. olive oil coated, then 2 tbsp brown sugar 2 tbsp paprika 1 1/2 tbsp onion powder 1 1/2 tbsp garlic powder 1 tbsp ground black pepper 1/2 tbsp chili powder 1/2 tbsp cumin turned out very well, even considering the fact that it might have got a little too much char. whatever, my first time. thanks again, Chuck. Quote Link to comment Share on other sites More sharing options...
twiley Posted July 8, 2008 Share Posted July 8, 2008 Welcome - if you want to really get a great starter book for grilling then I suggest How to Grill by Steve Raichlen. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted July 8, 2008 Share Posted July 8, 2008 Be careful with the brown sugar in rubs - it tends to burn easily. Try this rub if you like - I make it different every time, but here are the approximated basics: 2 cups paprika 1 cup celery salt 1/2 cup dark chili powder (NM if you can get it) 1/4 cup dry mustard 1/4 cup sea salt 2 tb coarse black pepper 2 tb granulated garlic 2 tb onion powder 2 ts coriander 1 ts cumin Add cayenne as you see fit. Quote Link to comment Share on other sites More sharing options...
Atlanta Cracker Posted July 8, 2008 Share Posted July 8, 2008 Also try indirect cooking next time to avoid the char. With an indirect setup you can cook anything you cook in the oven but add the grilled flavor. Quote Link to comment Share on other sites More sharing options...
Charles Posted July 8, 2008 Author Share Posted July 8, 2008 well, my original plan was to get it some direct fire to get a nice sear/crust on it and then set it on the other side for the indirect heat and let it cook. the first two sides went very well, nice grill marks and such, but it was the third side that attempted to put me and the meal down for the count. regardless, it tasted very good, but i know it could have been a lot better. thanks again for the suggestions, and extra thanks for the book suggestion. Chuck. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted July 8, 2008 Share Posted July 8, 2008 (edited) Another way to get that nice crust on a rack of ribs is to rub the whole thing down with generous amounts of prepared mustard before adding your rub. It sounded very odd to me, but a number of competitors do this. You don't really taste the mustard when the ribs are done. The mustard does a good job of holding the rub in place and provides the nice rub crust many rib lovers enjoy. I use the mustard now as standard treatment and have received rave reviews from people that have had the same ribs and rub sans the mustard. Pic Edited July 8, 2008 by Jimmy Neutron Quote Link to comment Share on other sites More sharing options...
whoopazz Posted July 8, 2008 Share Posted July 8, 2008 Another way to get that nice crust on a rack of ribs is to rub the whole thing down with generous amounts of prepared mustard before adding your rub. It sounded very odd to me, but a number of competitors do this. You don't really taste the mustard when the ribs are done. The mustard does a good job of holding the rub in place and provides the nice rub crust many rib lovers enjoy. I use the mustard now as standard treatment and have received rave reviews from people that have had the same ribs and rub sans the mustard. Pic Nice pic. Have you had your cholesterol checked lately? Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted July 8, 2008 Share Posted July 8, 2008 Nice pic. Have you had your cholesterol checked lately? Actually - one of the good things about spending hours tending a pit, by the time the food is done I hardly eat anything. I just enjoy watching everyone else pig out. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted July 9, 2008 Share Posted July 9, 2008 I finish my ribs for a minute or two under the broiler. Mmmmmmm. . . .crusty. Quote Link to comment Share on other sites More sharing options...
Charles Posted July 11, 2008 Author Share Posted July 11, 2008 Actually - one of the good things about spending hours tending a pit, by the time the food is done I hardly eat anything. I just enjoy watching everyone else pig out. +1 Quote Link to comment Share on other sites More sharing options...
Charles Posted July 27, 2008 Author Share Posted July 27, 2008 what about a good jambalaya recipe? Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted July 28, 2008 Share Posted July 28, 2008 what about a good jambalaya recipe? http://forums.thehuddle.com/index.php?show...mp;hl=jambalaya http://forums.thehuddle.com/index.php?show...alaya&st=25 Quote Link to comment Share on other sites More sharing options...
Charles Posted July 28, 2008 Author Share Posted July 28, 2008 sweet, that's awesome. i'll make sure and let you know how it turns out. Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted September 3, 2008 Share Posted September 3, 2008 Another way to get that nice crust on a rack of ribs is to rub the whole thing down with generous amounts of prepared mustard before adding your rub. Pic My mouth and tastebuds now have a :divingboard: Quote Link to comment Share on other sites More sharing options...
Choppy Posted September 3, 2008 Share Posted September 3, 2008 Actually - one of the good things about spending hours tending a pit, by the time the food is done I hardly eat anything. I just enjoy watching everyone else pig out. Roger that. Had my whole family over Sunday afternoon for pork loins and flat iron steaks. About 8:30 mom say's "son, you gonna eat". I said " Mom, I've been eatin for three hours" Quote Link to comment Share on other sites More sharing options...
Sugar Magnolia Posted September 4, 2008 Share Posted September 4, 2008 I've been reading a lot from this forum, and for the most part what I have read I've taken a high interest in. I've put in my time standing in front of the grill, but I've never strayed away from hotdogs/brats/hamburgers/steaks. I want to start doing things that involve marinades, rubs, etc. Tonight I bought a porkloin and am wondering if there are any suggestions out there, as far as what to use as a rub, and how to go about getting it cooked/grilled. I think I might start googling some things, but I would much rather test out some methods of my fellow Huddlers. Thanks in advance. Chuck. What made a hugh difference in how my pork loin came out on the grill was to brine it first. It came out a lot more moist and evenly cooked. I just did the same this week with a turkey breast. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted September 4, 2008 Share Posted September 4, 2008 Brining and dry rubs are excellent techniques to master. I tend to stay away from marinades unless it is a poor cut of meat. On the grill, I've found that I like the meat grilled with a finishing sauce better. Quote Link to comment Share on other sites More sharing options...
Charles Posted September 4, 2008 Author Share Posted September 4, 2008 The other night we bought another porkloin, but we ended up chopping it into 1 1/2 thick steaks and tossing them on the grill. I made a glaze (1/2 cup brown sugar, 1/2 cup maple syrup, tbsp dijon) that i started using on them at around the halfway point, that gave them a very nice sweet flavor, and a little extra crust. Apparently I did well, since that's all I heard the rest of the night was how good they were. I thought they were, but I tend to be my biggest critic, which I've heard can happen Quote Link to comment Share on other sites More sharing options...
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