Have you ever dry rubbed your meat before cooking? I never understood the dry rub thing for meats, because I always marinated my meats wet. Dry seemed well… dry, it implied that my meat would be the same way.. dry. This could be entirely true if you over cook your meat or if the meat doesn’t have enough fat. But I have found dry rubbing the skin of chicken or turkey with spices gets flavor into the meat while it cooks as the skins fat breaks down during the cooking it gets juicy and tender. There are all kinds of dry rubs out there in the grocery store or specialty stores and looking at the ingredients list you probably have most of those spices in your pantry, so why buy it when you can make it. Give this rub a try, then venture into making your own versions.
Homemade Dry Rub for Chicken
1 T.chili powder
1/2 T. garlic salt
1/2 tsp. ground smoked cumin (I found it at Super Walmart)
1/2 tsp. Mrs.Dash Fiesta lime seasoning
1/2 tsp. kosher or sea salt
1/2 tsp. poultry seasoning
1/8 tsp. cayenne pepper
2 T. brown sugar
Directions: Mix all the ingredients together. Rub chicken or turkey with olive oil then the spice rub before grilling,smoking, pan frying or baking. The recipe above makes enough for 1 whole chicken plus some extra.
Tip: If your hands rub the chicken then go back to your dry rub and get more, throw the rest out, because it will have bacteria in it that could make you sick.
Baking chicken is probably the most common way to cook it, with this rub your are sure to have some fantastic and flavorful meat, just make sure your chicken has the skin. If your interested in the recipe for biscuits check out The Brown Eyed Baker, her recipe has been my favorite since I discovered it this year. As for the beans they are Bush’s Baked Beans with no doctoring. The grits are cheesy with bacon and green onions, pretty simple to make; just use quick cooking grits and use half water and half milk for creamier grits. When the consistency of the grits is where you like them add some cheese and taste, then salt and pepper until you feel it’s enough. Sprinkle with crispy bacon and green onions and you have yourself some good southern grits.