Tag: grilling

A Serious Foodie Primer on Using Marinades

Ask ten people about marinades, dry rubs, brine, and finishing sauces – and you’ll get at least five different answers and five blank stares.  Even among professional chefs there is plenty of confusion on how and when to use a marinade – and why sometimes it would be better to use a dry rub or a brine. Then, should you sauce or not? So, we thought you’d like to hear about some of the basic facts behind using each of these techniques so important for grilling and roasting.  In this article, we run through the basics on marinades.  All of the Serious Foodie sauces and marinades can be used with these techniques (click HERE to find the collection of Serious Foodie products). Basic Garlic Marinade Marinades Marinades, like dry rubs, are meant to impart extra flavor in meat, fish, or vegetables - but they are a bit trickier to use.  The food science is similar to dry rubs: salt, sugar, spices/flavorings - with the addition of an acidic component (lemon, lime, vinegar, etc.).  We love marinades when we want to give our foods bold flavors. Let's begin with a simple starter marinade recipe, which can be used to set up [...]

A Serious Foodie Primer on Using Dry Rubs

Ask ten people about marinades, dry rubs, brine, and finishing sauces - and you'll get at least five different answers and five blank stares.  Even among professional chefs there is plenty of confusion on how and when to use a marinade - and why sometimes it would be better to use a dry rub or a brine. Then, should you sauce or not? So, we thought you'd like to hear about some of the basic facts behind using each of these techniques so important for grilling and roasting.  In this article, we run through the basics on dry rubs.  Click HERE to see the full collection of Serious Foodie rubs & spice blends. Dry Rubs Dry rubs are simple, versatile, and cheap - even when purchased rather than made from scratch.  Like marinades and brine, timing is everything. The basic ingredients on most store-bought dry rubs will look about the same - salt, sugar, spices.  Home made versions are very simple to prepare, but a commercial version may have ingredients that are harder to find, or you just don't want hanging around in your cupboard. If you want to DIY, then start with this base dry rub recipe, which we [...]

A Serious Foodie Primer on Using Brines

Ask ten people about marinades, dry rubs, brine, and finishing sauces – and you’ll get at least five different answers and five blank stares.  Even among professional chefs there is plenty of confusion on how and when to use a marinade – and why sometimes it would be better to use a dry rub or a brine. Then, should you sauce or not? So, we thought you’d like to hear about some of the basic facts behind using each of these techniques so important for grilling and roasting.  In this article, we run through the basics on brining.   Brine (Courtesy of Paleo Spirit) Brining In it's simplest form, a brine is salt and water.  It's a very old technique, and somehow was lost to every day cooks for a while.  Thankfully, it's back in style - which is a good thing, as bringing can be used on most meats to improve flavor and texture.  As we've done with previous articles in this series, let's first start with the basics: Ingredients for the Basic Brine 1 quart of water 2.5 oz salt 1/2 cup brown sugar In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all [...]