So at age 27, I’ve finally graduated to my own propane grill. No more of that George Foreman stuff for me, I’m all about the outdoor fire cooking now.
I’m planning on cooking tons of chicken, steak, burgers, and pork out on it over this coming summer. The problem is: My current spice rack (if you want to call it that) has 2 spices that are designed to be used on the grill, (Garlic & Onion, Barbeque).
So I’m asking for some help in stocking up my spice rack to give me and my SO some tastier memories of the coming summer. I’m not really interested in marinades at this point [yet], but I definately need to stock up on a bunch of new spices.
For burgers I like to use Lawrys seasoning.
For steaks I use a basic cracked black pepper and sea salt rub.
For chicken I use various seasonings from Penzeys. Lemon-pepper, jamaican jerk, etc.
Learn the fine art of the dry rub. Alton Brown recommends a mix of eight parts brown sugar, three parts salt, one part chili powder, and one part assorted spices. You can use garlic or onion powder, dry mustard, cinnamon, clove, black pepper, Old Bay, cayenne…the fun part is finding a combination that you like.
Make it in a big batch and rub a heavy coating on chicken, pork chops, or whatever. You have to find the sweet spot temperature-wise that lets the rub caramelize and char a little bit but not burn before the meat gets done. When you turn them, and a couple of times before they’re done, brush them with a mop sauce–mine is apple cider vinegar with a squirt of ketchup and a sprinkle of red pepper flake.
If I’m just grilling chicken breasts or boneless thighs, I like Tony’s Creole Seasoning on them. You have to be careful about burning it, though.
Get yourself a Penzey’s catalog. My favorites include their BBQ3000, BBQ9000 (both good on anything), Kracow Nights (great on pork), and BBQ of the Americas (also good on anything).
I’ve got a great dry rub recipe at home. We don’t grill chicken any other way any more. It’s also great on pork chops. For burgers, nothing can beat the magical duo of seasoned salt and Jane’s Krazy Mixed-Up Salt. It’s in most stores, but you’ll have to look for it.
The only thing I’ve purchased here is a few varieties of chili powder, but they were all head and shoulders above any others I’ve tried. They have a mind-boggling list of stuff.
For burgers, chicken and chops, I cannot recommend more the use of fresh herbs. Fresh chopped parsley mixed in with burgers, rosemary skewered through chops, or chopped basil on the chicken will really add to your flavors without being overpowering.
Does too. I haven’t pulled out the propane grill in years since I got the Weber kettle.
Better yet, use lumpwood charcoal with a fist sized piece or two of applewood.
My personal rubs almost never contain sugar. I just start with the basics of kosher salt and fresh, coarsely ground black pepper. Then, I improvise. Sometimes, I just like those two and nothing else. For pork, I like adding coarsely ground fennel as well, keeping the tastes clean, simple, and distinctive. If I want to get a little more spiced, I have a jerk rub which starts with the simple rub (salt, pepper) and adds habanero flakes, a healthy amount of freshly ground allspice, thyme, and garlic (powder or paste) to it. My real jerk seasoning is actually a marinade/wet rub type of thing, but I sometimes go the dry route.
Paprika and cumin are also common additions for me, the latter especially with beef. Hot peppers (ancho, guajillo, and pasilla powders or dried chiles toasted and ground down) are also typical.
