May 27, 2011
Hey barbecue fans! I just confirmed with my friends at Vancouver's CKNW AM 980 that I'll be appearing on The World Today with Jon McComb every Friday for the rest of this spring and summer!
I'm on today for one segment at about 6.15 p.m., but from June 3 on, listen for me in the last half hour of the show, we're I'll be talking with Jon over two segments starting at about 6.35 p.m.
You can listen live on the Web here.
To kick off this year's grilling season, I thought it would be useful to share my favourite all-around grilling rub, which adds great flavour to whatever you're planning to throw on the grill.
Now go on, and get grilling!
Rockin’ Ronnie’s Grilling Rub
Makes about 1 cup | 250 mL
I like to use this combination of seasonings for everyday grilling (grilling rubs contain little or no sugar because the higher heat of grilling would make a sugary rub turn black). It perfectly balances the earthiness of the toasted cumin, the sharpness of ground pepper, the smokiness and heat of the ground chipotles, and the natural sweetness of the ancho chile, granulated onion, and garlic.
4 Tbsp | 60 mL kosher salt
1 tsp | 5 mL ground pepper
2 Tbsp | 25 mL ground toasted cumin seeds
1 Tbsp | 15 mL ground oregano
2 Tbsp | 25 mL granulated onion
1 Tbsp | 15 mL granulated garlic
2 Tbsp | 25 mL ancho chile powder
1 tsp | 5 mL ground chipotles
(if you can’t find this, substitute cayenne)
1 tsp | 5 mL dried parsley
all the ingredients in a bowl and mix them together well. Store,
covered, in cool, dry place.