Monday, August 6, 2012

Blogger Opportunity ~ Back-To-School Blog Carnival

I will be hosting a Blog Carnival, where I share 10 interesting and fun crafts or recipes that fit a theme. My first theme is going to be Back-to-School



The Carnival Submission Guidelines are pretty simple:
Cute Back-To-School themed DIY projects and crafts! 
This can include sewing projects, clothing, school related decor or gift ideas (for teacher appreciation day), hair band/ clip Tutorials (no shop links), recipes for lunches or  fast school night dinners, anything learning related or school related, as long as it is family-friendly and original work (no re-posts!)

To submit to our Blog Carnival, click here!


"Make It Monday" Dry Rub Ratio How-To & Recipe


How to Make your Own Dry Rub Recipe


You want fresh spices and herbs. Buy the freshest you can find! Or use dried herbs from your garden. There is a huge difference between the buck-a-bottle spices and the fresh stuff when it comes to flavor... and hey, it's your reputation! Use an electric spice grinder or a mortar and pestle to grind your herbs.

You can use this ratio of ingredients, at first anyway. Play with it and use what fits your tastes.
You then add spices at a ratio known as the 8:3:1:1 rub. It works! Like this:

* 8 tablespoons light brown sugar tightly packed
* 3 tablespoons kosher salt
* 1 tablespoon chili powder
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon thyme (crushed)
* 1/2 teaspoon onion powder

and so on...
Regardless of the spices you choose to use, just stick to this ratio and you should be gold.

You should use dark sugars like sugar-in-the-raw, or high quality brown sugar. Kosher salt is also preferred for the best dry rub recipes. 

Go forth, and become a Master BBQer!   :)

No 'low and slow' BBQ is complete without a fantastic dry rub!
This is my pork and beef dry rub BBQ recipe. It has a little kick and a little sweetness, and a whole lotta flavor! 

Try it on Pulled Pork BBQ Sandwiches


Ingredients:
8 tablespoons light brown sugar
3 tablespoons kosher salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cracked black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme (crushed)
1/2 teaspoon coriander

1. Mix your spices well. I do this by putting them into a recycled glass herb jar and shaking the heck out of it. 

2. Apply liberally to a thawed, moist cut of meat. I think you get the best flavor from doing this 24 hours before letting the meat touch the grill, but try to do it a minimum of 2 hours beforehand. 

3. Wrap the meat in plastic wrap and put it back into the refrigerator. Pull out our meat of choice about an hour prior to cooking (room temperature). No point in wasting fuel! :)


Happy Grilling!