the Lowdown on the Rubdown

• 19 September 2008

A couple of friends asked for this recipe this week so I decided to just put it out there for everyone to enjoy! This recipe from the long-gone Blueprint mag (insert yet another sigh) is a real keeper for a few reasons...1) it's easy...2) it's delicious...and 3) it's something you can make ahead.


Last weekend I made dinner for 10 adults up at our friend's cabin (we all took turns cooking--super fun) and opted for the "Mediterranean" version indicated above. I used a few herbs and spices I brought back from France and so I cannot explain how to exactly replicate the rub I made, but I did adhere to the recipe above fairly closely.

Don't be tempted to substitute conventional table salt for the coarse salt. You can find coarse salt next to the regular table salts at the grocery store. I like the Whole Foods 365 brand version a lot but any coarse sea salt will do--both the flavor and texture are truly wonderful. Oh, and I used a large, freezer Ziploc bag for the "airtight container". Marinating meat in Ziploc bags keeps the marinade evenly distributed and allows you to massage the rub into the meat, without having to touch it. Make sure you eliminate as much air as possible out of the bag. I typically like to marinade meat for about 3-4 hours but this is a loose recommendation.

For side dishes I served the following (please share any ideas you might have too!)...

Jalapeno Cheddar Cornbread
Watermelon slices & mixed berries
Corn on the Cob
Junior League Salade de Maison (I eliminated the bacon)

Notes: This salad is the Husband's favorite. He begs for this too :) My sister-in-law Tiffany introduced us to it and we've never looked back! Also, next time I'd like to add fresh corn to the cornbread to give it more texture.

9 comments:

Amber said...

Looks so yummy. I like to store my rub in a large Powdered sugar shaker. I just add a small square of parchment in between lid and jar to keep it airtight. Then remove to shake rub over item. A great rub is so versatile we shake a BBQ rub on Baked Potatoes, all kids of veggies etc. Can't wait to try these variations.

People St.Clair said...

I love your blog. This recipe is perfect and ever since I saw it in Blueprint I use it all the time.

Bunny B said...

Mmmm!! Yummy! Looks delish! Thanks for sharing! :)

Robin Lunt said...

how did you cook the meat after the marinating it?

Stephanie said...

Grilled it baby :)

Vanessa said...

I had to tell you I cashed in my So Cupcake card...carrot was the best!! :)

Susan said...

Excellent rub - it was so tasty !! Thanks for the recipe Steph. And I really enjoyed the salad as well. YUMMY!!!

Hailey said...

Hi Stephanie! I have to admit that I have hung out on your blog before, without commenting, because it is so beautiful! But then I randomly found a comment from you on my blog so I knew you remembered me--yay! Ben and I went to Paris in July for the first time and I am insanely jealous that you got to spend so much time in France! I love seeing all your pictures!

Robin Lunt said...

the big disadvantage of apt living in a city-- no bbq! but this looks amazing.

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