Korean Bbq Wet Rub Food
KOREAN MAGIC DUST BBQ DRY RUB
The only BBQ dry rub you'll ever need!
Provided by The Subversive Table | Lis Lam
Categories dry rub
Number Of Ingredients 9
Steps:
- In a large bowl, add all ingredients mix until well combined. Use a whisk to break up the brown sugar chunks, if necessary. The dry rub should be uniform in color.
- Transfer and store in a sealed, air-tight container. I use an old jam jar. Store at room temperature, in your cupboard. It will keep for a long time, up to a year.
- Use as a dry rub for chicken, fish, ribs, beef brisket, etc. Or sprinkle on top of french fries, burgers, roasted vegetables -- everything!
KOREAN BARBECUE WET RUB
Make and share this Korean Barbecue Wet Rub recipe from Food.com.
Provided by dicentra
Categories Meat
Time 5m
Yield 3 tablespoons
Number Of Ingredients 5
Steps:
- Combine all ingredients.
- Refrigerate in an airtight container for up to 1 week.
- Rub on meat just before grilling.
Nutrition Facts : Calories 103.5, Fat 3, SaturatedFat 0.4, Sodium 900.8, Carbohydrate 19.5, Fiber 0.1, Sugar 17.7, Protein 0.4
WET RUB FOR POULTRY
Make and share this Wet Rub for Poultry recipe from Food.com.
Provided by purple raider
Categories < 15 Mins
Time 3m
Yield 1/4 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients and spread over the surface of the food to be cooked.
Nutrition Facts : Calories 1086.5, Fat 112.8, SaturatedFat 16.6, Sodium 24.2, Carbohydrate 26.1, Fiber 13.6, Sugar 2.3, Protein 4.2
FRESH TUSCAN ROSEMARY WET RUB
Saved for summer grilling - plan to massage beneath chicken skin & let marinate a few hours in the fridge before grilling on a med-hot charcoal grill. From the Miami Herald - "Fresh Mediterranean herbs lend themselves nicely to pureed wet rubs, which are best used the day they are made. Spread this Italian-inspired wet rub on pork chops or steaks or rub it under the skin of a chicken. It also is nice smeared on meat toward the end of grilling. " Source: Adapted from Steven Raichlen's The Barbecue! Bible: 10th Anniversary Edition
Provided by Busters friend
Categories < 15 Mins
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Use a knife to finely chop the herbs.
- Place in a food processor along with the garlic, salt and pepper.
- With the processor motor running, drizzle in the oil and process until smooth.
Nutrition Facts : Calories 678.7, Fat 72.7, SaturatedFat 10.2, Sodium 9313, Carbohydrate 9.7, Fiber 4, Sugar 0.2, Protein 1.8
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