Wednesday, December 31, 2008

Nibble Me This Signature Seasonings and Rubs

These are the seasoning recipes that we make to have on hand for frequent use.

NMT Beef Rub v.2 (click for recipe)
NMT Beef Rub v.2 (click for recipe)
High-quality beef doesn't need much more than salt, pepper, and garlic. That's why my NMT Beef Rub v.2 is a basic dalmatian-style rub with a few flavor boosters in there. This rub is exceptional on anything beef, but especially, brisket, short ribs, rib roasts, steaks, and burgers. NMT Beef Rub v.2 is also my go-to for general-purpose or "house seasoning" when I want something "a little more than salt and pepper". It is amazing on fried eggs.

NMT Basic BBQ Rub
This simple, all-purpose BBQ rub is good with both chicken and pork. I like to use oregano, thyme leaves, parsley, or a blend for the dried herbs.

Makes 1 1/2 cups

1/2 cup smoked paprika
1/2 cup packed dark brown sugar
1/4 cup turbinado sugar
1/4 cup kosher salt
1/4 cup Trade East Garlic Pepper Seasoning
1 tablespoon white sugar
1 tablespoon Lawry's Pepper Seasoning
1 tablespoon chili powder
2 teaspoons dried herbs of your choice (I use parsley, oregano, and thyme)
1/2 teaspoon chipotle chile powder
1/2 teaspoon ancho chile powder
1/4 teaspoon celery seed

Mix all the ingredients together and store in an airtight container. Grind for finer texture right before using.

Note:  Updated 3/2015
Changes included increasing brown sugar to 1/2 cup from 1/4 cup, reducing the garlic seasoning by 1 tablespoon, adding the white sugar, adding the Lawry's Pepper Seasoning, increasing chili powder by 1 teaspoon, switching from just chipotle to ancho and chipotle, added celery seed.

NMT Beef Rub V.2

This is more peppery than my original NMT Beef Rub. I merged a Dalmatian style rub with our original beef rub and loved the result. 

½ cup coarse Kosher salt
½ cup coarse Malabar black pepper
1.5 tablespoons granulated garlic
1 tablespoon coarse ground dried onion or shallot
1 tablespoon coarse ground dried red bell pepper
1 teaspoon cayenne pepper
1 teaspoon ancho chile
1 teaspoon dried parsley

We buy the dried shallot online and grind in a coffee/spice grinder. You can buy the dried bell pepper online but we just make our own in a dehydrator and grind in a coffee/spice grinder. 

NMT Beef Rub
When I’m cooking beef steaks, roasts, or brisket, this is the rub that I often use. It’s best when stored with the coarse bits intact, then freshly ground to use as needed. I use Bourbon Barrel Smoke Sea Salt, and I get my dried bell peppers from Penzeys Spices (3/8th inch cut).  

Makes about 1 1/4 cups

2 tablespoons black peppercorns
1 tablespoon green peppercorns
1 tablespoon dried minced garlic
1 tablespoon dried red and green bell pepper flakes
2 1/4 teaspoons dried minced onion
2 teaspoons dried oregano or thyme leaves
2-3 tablespoons coarse smoked salt

Mix all the ingredients together except the salt and process in a spice grinder or pepper mill.  Add in the salt to taste.  I grind the mix fine for using it on small cuts like steaks.  For brisket, I like it very coarse.

The Bourbon Barrel salt is VERY coarse.  If using Kosher salt, I find it is best to mix everything BUT the salt and grind that mix.  Then add Kosher salt to taste, about 2-3 tablespoons.

NMT Cajun Beef Rub
When I think of Cajun seasoning, I think spicy and flavorful but not necessarily "hot".  This also goes well with chicken if you up the salt to 1 tablespoon.  

Makes about ¼ cup

2 tablespoon smoked paprika
2 teaspoon kosher salt
2 teaspoon Onion powder
2 teaspoon Garlic powder
1 teaspoon Cayenne
1 teaspoon red pepper flakes
1 1/2 teaspoon White pepper
1/2 teaspoon Black pepper
1 teaspoon Dried thyme
1 teaspoon Oregano

NMT Burger Mix-In
Many commercially available burger seasonings look like they have thrown the entire spice cabinet into a jar.  I like this one because it is so simple, providing the classic burger flavor without over seasoning it.   It does have salt in it so you want to cook the burgers soon after mixing it in so the salt doesn't draw out moisture from the meat.

Makes about 1/2 cup

1/4 cup kosher salt
2 tablespoons ground black pepper
1 tablespoon dried minced garlic
1 tablespoon dried minced onion

Mix all the ingredients together and store in an airtight container. To use, mix in 1 1/2 teaspoons per pound of ground beef.

NMT Blackening Seasoning
Just adding this seasoning to a protein does not make it “blackened”.  Season it with this rub and then cook on fiery hot cast iron, while drizzling the meat with butter.

1/2 Tbsp paprika
1 1/4 tsp Kosher salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp white pepper
1/4 tsp thyme, ground
1/4 tsp oregano, ground
1/4 tsp celery seed

Mix all of the ingredients together and store in an airtight container, for up to six months.

NMT Ba'Cock! All Purpose Chicken Rub
This basic poultry rub is good as is for whole roasted chicken, wings, or pieces.  Add chili powder, cumin, oregano and chiles to take it Southwestern.  Throw in paprika, brown sugar, ground onion and such to go to a BBQ rub.  Makes enough for one whole chicken

1 tablespoon kosher salt
1 1/2 teaspoon black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon dried parsley
1/2 teaspoon turbinado sugar
1/2 teaspoon dried lemon peel

Mix all of the ingredients together and store in an airtight container, for up to six months.

NMT Spicy Poultry Rub
This spicy poultry rub is good for grilling chicken with a bit of a kick to use in sandwiches, tacos, or wraps.

Makes 1/4 cup 

2 tablespoons seasoned salt
2 teaspoons turbinado sugar
2 teaspoons smoked paprika
1 teaspoon ancho chile powder 
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried orange peel

Mix all the ingredients together and store in an airtight container.

NMT Cherry BBQ Sauce
This sweet and spicy sauce goes well with both chicken and pork.

Makes about 2 cups

3/4 cup ketchup
1/4 cup Blues Hog Barbecue Sauce
1/2 cup cherry preserves
1/4 cup cherry juice
1/4 cup packed dark brown sugar
2 tablespoons apple cider vinegar
1 1/2 tablespoons chipotle hot sauce
1/2 tablespoon Worcestershire sauce
1/2 tablespoon dried red and green bell pepper (from Penzey's)
1/2 teaspoon dried minced garlic
1/2 teaspoon dried onion flakes
1/2 teaspoon ground black pepper
1/4 teaspoon roasted ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon celery salt
1/4 teaspoon dried lemon peel
1/8 teaspoon liquid smoke
2 or 3 pinches chipotle chile powder
Smoked salt to taste (about 1/2 teaspoon) 

Mix all the ingredients together in a saucepan on the stovetop. Bring to a simmer over medium heat and let simmer for 5 minutes, stirring occasionally. Blend to a smooth consistency using an immersion blender.  Let cool, place in an airtight container and store in the refrigerator for up to one month.  

NMT Basic Brine
This brine will help flavor and add moisture to your poultry and pork. For a quick brine—less than 4 hours—you can increase the salt to 1/2 cup.

Makes 2 quarts

2 quarts distilled water
1/4 cup kosher salt
1/4 cup sugar
1 tablespoon dried minced garlic
1 teaspoon red pepper flakes

Stir all the ingredients together until the salt and sugar have dissolved.

NMT Beef Injection
I use this mainly for smoking brisket, but also use it for any beef roasts, such as; rib roast, tri-tip, or tenderloin.  Make sure it is cooled before injecting.  Inject with the grain of the meat to avoid leaving track marks.  Bragg's Liquid Aminos is made up of 19 essential amino acids and tastes like soy sauce.  Check the health food or gluten free section of your grocery store.

This injection can also be mixed with a little amber beer (1/2 cup) to make a brisket mop.  

Makes a little more than a cup.

1 cup beef stock
1 tablespoon Braggs Liquid Aminos
1/2 teaspoon finely ground NMT beef rub

Mix all the ingredients together in a small sauce pan and bring to a simmer.  Remove from heat and let cool.