The Niagara Chef popped by our Instagram Live to show us a secret ingredient spice run to punch up the flavour of your BBQ!
Did you see Chef Michael Olson’s grilling demo on The Wine Sisters’ Instagram earlier this week?
The author of the cookbook, Living High Off the Hog: Over 100 Recipes and Techniques to Cook Pork Perfectly, made a super easy, super flexible spice rub, that he says is really just a ratio and less of a recipe. He added it to pork loin for a quick and inexpensive yet tasty dinner, but he says you can add that rub to everything from veggies and salmon to chicken and beef. (If you would like to see the Niagara Chef in action, you can watch the segment on our IGTV channel.)
He paired the spice rubbed pork to a fruity and bright Gamay from Thomas Bachelder (who some of you might remember my very first guest on Instagram live). That juicy red fruit would really work to punch up the meat. On my end of the live stream I was playing with a few wine pairings.
While you can certainly buy your own pre-made rub, Michael likes this simple, homemade recipe which he says, “gives you total control and you can tweak it the way you like.”
The one cardinal rule is that the sugar-to-salt ratio must always be 2:1, but other than that, you can add whatever you would like. “What’s cool about this if you have some turmeric, or some mustard powder, or a pinch of cinnamon that you wanted to use up – boom, it goes in there!”
But how do you make sure the tasty spice doesn’t fall off your meat during grilling? The Chef’s secret hack: regular yellow mustard. “It may surprise you because it’s so simple.” Michael laughs. “This is the glue that holds the rub on. I use this stuff kind of like a flavour base but….This will prevent any wasting of any barbecue spice.”
As long as you keep to the salt sugar ratio you can make more or less depending on your needs. Because this rub uses only dried spices and no fresh herbs or wet ingredients it will last in a sealed container indefinitely.
Add all ingredients to a bowl and mix. Store in a sealed container.
*Note: When ready to use, only remove the amount you need for cooking into another bowl to avoid cross contamination.
Courtesy of Chef Michael Olson from his cookbook, Living High Off the Hog: Over 100 Recipes and Techniques to Cook Pork Perfectly.