Brines and Rubs - The Wood Pellet Smoker and Grill Cookbook: Recipes and Techniques for the Most Flavorful and Delicious Barbecue - Peter Jautaikis

The Wood Pellet Smoker and Grill Cookbook: Recipes and Techniques for the Most Flavorful and Delicious Barbecue - Peter Jautaikis (2016)

Chapter 7. Brines and Rubs

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Basic Poultry Brine

This brine adds bright flavors and moisture to chicken and poultry recipes. Perfect for smoking, roasting, baking, and grilling. Feel free to mix and match different flavors to give your poultry a unique taste. I like to mix lemon and rosemary, soy sauce and garlic, Italian dressing and oregano—just to name a few. Have some fun and don’t be afraid to experiment.

Makes: about 1 gallon

Prep Time: 15 minutes

1 gallon filtered water

½ cup white sugar

½ cup kosher or pickling salt

OPTIONAL INGREDIENTS FOR FLAVOR UPGRADES:

fresh lemon (halved, quartered, sliced, or grated zest)

2 bay leaves

¼ cup olive oil

¾ cup soy sauce

½ cup Italian salad dressing

2 to 4 garlic cloves, smashed

fresh or dried herbs and spices (thyme, rosemary, parsley, oregano, sage, cloves, etc.)

DIRECTIONS

1. Place all the ingredients in a sealable plastic bag or brining container.

2. Mix until well blended.

3. Ensure that the meat is fully covered by the brine.

4. Store in the refrigerator.

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Pork Brine

Perfect for smoking, roasting, baking, and grilling, pork brine adds moisture and produces flavorful and succulent results. Brining is a simple procedure that chefs rarely share but is all the rage in professional kitchens. Depending on your preferences and tastes, I have offered a few optional ingredients below to add to your pork brine. Pairings are not cast in stone. Experiment and create your own favorites.

Makes: 1 gallon

Prep Time: 15 minutes

1 gallon filtered water

¾ cup brown sugar

¾ cup kosher salt

OPTIONAL INGREDIENTS FOR FLAVOR UPGRADES:

1 cup 100% apple juice

1 tablespoon mustard powder

2 garlic cloves, smashed

2 sprigs of thyme or rosemary

½ teaspoon black peppercorns

⅛ teaspoon red pepper flakes

DIRECTIONS

1. Place all the ingredients in a sealable plastic bag or brining container.

2. Mix until well blended.

3. Ensure that the meat is fully covered by the brine.

4. Store in the refrigerator.

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Buttermilk Brine

I designed this buttermilk brine for pork, but you’ll find it works equally well with poultry.

Makes: about 1 quart

Prep Time: 10 minutes

1 quart cultured buttermilk

3 tablespoons extra-virgin olive oil

2 tablespoons crushed garlic

2 tablespoons Pete’s Western Rub (page 169) or Fagundes Famous Seasoning

2 teaspoons black pepper

2 teaspoons onion powder

DIRECTIONS

1. Place all the ingredients in a sealable plastic bag or brining container.

2. Mix until well blended.

3. Store in the refrigerator.

Salmon and Trout Brine

Makes: about 5 or 6 cups

Prep Time: 15 minutes

4 cups filtered water for salmon or 5 cups filtered water for trout

1 cup soy or teriyaki sauce

½ cup pickling or kosher salt

½ cup brown sugar

2 tablespoons garlic powder

2 tablespoons onion powder

1 teaspoon cayenne pepper (optional)

DIRECTIONS

1. Combine all the ingredients together in two sealable 1-gallon bags or a 2-gallon food-grade plastic bag.

2. Store in the refrigerator.

Cajun Spice Rub

Use this Cajun spice rub on your favorite cut of pork, poultry, or seafood.

Makes: about ⅓ cup

Prep Time: 15 minutes 1 tablespoon kosher salt

1 teaspoon black pepper

2 teaspoons garlic powder

1 teaspoon onion powder

2 teaspoons paprika

1 teaspoon oregano

1 teaspoon thyme

½ teaspoon cayenne pepper

½ teaspoon red pepper flakes (optional)

For chicken, add the following:

½ teaspoon rosemary

½ teaspoon sage

DIRECTIONS

1. Place all the ingredients in a small bowl and mix until well blended.

2. Store in a cool area away from light in an airtight jar or sealable plastic bag.

Creole Seafood Seasoning

This seasoning provides layers of flavor profiles on fish of all kinds, like crawfish, crab, and gumbo recipes, just to name a few. Adjust quantities and ingredients to customize this seasoning to your specific needs and tastes. The source of the heat in Creole seasoning is cayenne pepper. I suggest you start at ½ tablespoon and adjust to your individual taste.

Makes: about 1 cup

Prep Time: 15 minutes

3 tablespoons smoked paprika

2½ tablespoons kosher salt

2 tablespoons black pepper

2 tablespoons pepper

1½ tablespoons onion powder

½ tablespoon cayenne pepper (or more as desired)

1 tablespoon dried thyme

1 tablespoon dried basil

1 tablespoon dried oregano

DIRECTIONS

1. Place all the ingredients in a small bowl and mix until well blended.

2. Store in a cool area away from light in an airtight jar or sealable plastic bag.

Jan’s Original Dry Rub

Jan and Larry, known as KyNola on many barbecue/smoking/cooking forums, live in Kentucky, and in Larry’s words, this is how his wife, Jan, developed her Original Dry Rub.

“My friend has a commercial barbecue restaurant and gave me some of his rub. He would not however, give me his recipe, so I put my wife on a mission to find something very similar on the Internet, which we would tweak to match his. Here is the result. It only has 14 ingredients and makes a large amount of rub.”

Jan’s Original Dry Rub was initially developed for poultry but is also excellent on pork. My son likes to use the rub on tri-tip roasts, with wonderful results. I have often said that Jan’s recipe will make a brick taste fantastic! I salute Jan and everyone who has a palate to design, create, and perfect a rub, cure, brine, marinade, or sauce.

Makes: about 3 cups

Prep Time: 25 minutes

1¼ cups sugar

¼ cup Lawry’s seasoned salt

¼ cup garlic salt

¼ cup plus 1½ teaspoons celery salt

¼ cup onion salt

½ cup paprika

3 tablespoons chili powder

2 tablespoons black pepper

1 tablespoon lemon pepper

2 teaspoons celery seed

2 teaspoons dried ground sage

1 teaspoon dried mustard

½ teaspoon dried ground thyme

½ teaspoon cayenne pepper

DIRECTIONS

1. Place all the ingredients in a medium bowl and mix until well blended.

2. Store in a cool area away from light in an airtight jar or sealable plastic bag.

Pete’s Western Rub

Smoker Pete’s Western Rub was created for beef but is a wonderful complement to poultry and excellent on vegetable dishes.

Makes: 1¼ cups

Prep Time: 15 minutes

1 cup kosher salt

6 tablespoons garlic powder

1 tablespoon onion powder

5 tablespoons dried oregano

3 tablespoons black pepper

3 tablespoons minced dried parsley

DIRECTIONS

1. Place all the ingredients in a small bowl and mix until well blended.

2. Store in a cool area away from light in an airtight jar or sealable plastic bag.

Pork Dry Rub

Use this all-purpose pork rub for your low-and-slow cooking, smoking, or roasting pork cuts, such as Boston butts, ribs, loins, tenderloins, and chops. Adjust the quantities and ingredients to customize this rub to your specific needs and tastes.

Makes: about ¾ cup

Prep Time: 15 minutes

¼ cup smoked paprika

¼ cup brown sugar

3 tablespoons kosher salt

2 tablespoons black pepper

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons chili powder

1 tablespoon cayenne pepper

1 teaspoon dried mustard

DIRECTIONS

1. Place all the ingredients in a small bowl and mix until well blended.

2. Store in a cool area away from light in an airtight jar or sealable plastic bag.

Poultry Seasoning

Rather than buying a poultry seasoning, I recommend combining spices and herbs from your cabinet to make your own homemade seasoning.

Makes: about ¼ cup

Prep Time: 15 minutes

1 teaspoon ground sage

1 teaspoon ground thyme

1 teaspoon ground marjoram

1 teaspoon rosemary leaves

1 teaspoon celery salt

½ teaspoon smoked paprika

½ teaspoon onion powder

½ teaspoon ground nutmeg

¼ teaspoon black pepper

DIRECTIONS

1. Place all the ingredients in a small bowl and mix until well blended.

2. Store in a cool area away from light in an airtight jar or sealable plastic bag.

Seafood Seasoning

Use this seafood seasoning for great flavors on fish of all kinds: shrimp, crab, oysters, and also on salads. Adjust quantities and ingredients to customize this seasoning to your specific needs and tastes.

Makes: about 1 cup

Prep Time: 20 minutes

5 tablespoons kosher salt

2 tablespoons dried mustard

2 tablespoons onion powder

1 tablespoon celery salt

1 tablespoon smoked paprika

2 teaspoons black pepper

1 teaspoon cayenne pepper

½ teaspoon ground cloves

½ teaspoon ground allspice

¼ teaspoon ground ginger

⅛ teaspoon ground cinnamon

DIRECTIONS

1. Place all the ingredients in a small bowl and mix until well blended.

2. Store in a cool area away from light in an airtight jar or sealable plastic bag.

Texas Barbecue Rub

Texas barbecue rub naturally enhances beef, pork, poultry, vegetables, and wild game to highlight the true flavor associated with Texas-style barbecue. After being rubbed, meat can be refrigerated to allow the spices to marinate the meat, or it can be smoked or roasted right away.

Makes: about ½ cup

Prep Time: 15 minutes

2 tablespoons smoked paprika

1 tablespoon seasoned salt

1 tablespoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons chili powder

1 teaspoon cayenne pepper

1 teaspoon sugar

DIRECTIONS

1. Place all the ingredients in a small bowl and mix until well blended.

2. Store in a cool area away from light in an airtight jar or sealable plastic bag.

Texas-Style Brisket Rub

Texas-style brisket dry rub should be rubbed 2 to 4 hours prior to smoking the brisket. Refrigerating the rubbed brisket overnight adds flavor by allowing the salt to penetrate the meat.

Makes: about 1 cup

Prep Time: 15 minutes

¼ cup smoked paprika

2 tablespoons kosher salt

2 tablespoons black pepper

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon cayenne pepper

2 teaspoons chipotle chili powder

2 teaspoons sugar

2 teaspoons ground cumin

DIRECTIONS

1. Place all of the ingredients in a small bowl and mix until well blended.

2. Store in a cool area away from light in an airtight jar or sealable plastic bag.

Tuscan Seasoning

This blend of herbs and spices provides a warm Mediterranean flavor. Perfect for beef, chicken, seafood, and vegetables.

Makes: about 1 cup

Prep Time: 15 minutes

3 tablespoons kosher salt

3 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons rosemary leaves

2 tablespoons dried oregano

1 tablespoon dried basil

1 tablespoon black pepper

2 teaspoons crushed red pepper

DIRECTIONS

1. Place all the ingredients in a small bowl and mix until well blended.

2. Store in a cool area away from light in an airtight jar or sealable plastic bag.