Making Herbal Rub Mixtures for Grilling

With Father’s Day right around the corner, I thought I would share a few ways to make some great blends of herbs to use for grilling everything from beef and chicken to fish and vegetables.

The Backyard Patch makes several Rubs and Marinades (LINK) https://www.etsy.com/listing/72884068/grilling-special-herb-rub-and-marinade

https://www.etsy.com/listing/77123884/marinades-made-with-dry-herb-cooking

Two of the blends are nice and spicy for those who like a robust meat rub:

N’OrleansSecret - This blend will add some punch to everyday dishes and makes a great meat rub for grilling as well as a way to zip up your ketchup for burgers.  Just try 1 Tbls. N’orleans Secret in a cup of tomato ketchup for a spicy summer condiment.  

Four Spice Meat Rub - A nod to the fact that when barbequing the need for a stronger flavor that will hold up to fire is sometimes required,  we created this spice blend (with a few herbs) that can be used as a meat rub.  You can also use it to create a wonderful warm BBQ sauce.  Blend 1 tablespoon Backyard Patch Four Spice Meat Rub with 1 cup ketchup or tomato sauce and a bit of salt to taste, then warm in a sauce pan and serve hot. 

Making your own Rubs

If you want to craft your own rubs and seasoning, here are a few blends to try.  At the bottom of the post are a couple of recipes to go with these blends.

Bay Blend for Meat & Poultry
3 parts powdered bay leaf
2 parts rubbed sage
2 parts dried savory
1 part dried marjoram
1 part dried thyme
1 part dried basil
1 part dried rosemary
½ part garlic powder
½ part onion powder

Mix all ingredients. Store in lidded container. Rub into meat or poultry before roasting or broiling, or grilling.

No Salt Seasoning Mix

Good sprinkled on eggs, meat or chicken.  Use 1 to 2 Tbls. as a meat rub.  Blend with butter or margarine over fresh steamed vegetables.   You can even combine 1 Tbls. of the blend with 2/3 cup oil and 1/3 cup vinegar for a tangy salad dressing.

• 2 tsp. onion powder
• 2 tsp. basil, crumbled
• 1 tsp. marjoram
• 1 tsp. dry mustard
• 1 tsp. paprika
• ½ tsp. granulated garlic
• ½ tsp. thyme, crumbled
• ½ tsp celery seed
• ½ tsp parsley, crumbled
• ½ tsp curry powder (optional)
• ¼ tsp. ground black pepper

Combine all ingredients in a small jar with a tight-fitting lid; shake well.

 

Peppered Lavender Beef Rub

• 1 tablespoons whole black peppercorns
• 1 tablespoons whole white peppercorns
• 2 tablespoons fennel seeds
• 1 1/2 teaspoons dried thyme
• 2 tablespoons dried lavender flowers
• Pinch of savory

In a small spice or coffee grinder, coarsely grind the black peppercorns, white peppercorns, fennel seeds, thyme, and lavender flowers; rub mixture all over the meat. Wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight (preferably).

This is good on a tenderloin roast, rolled roast, steaks or even pounded Round steak.  Just sear the meat then broil or crock pot cook it until fully cooked.  The recipe amount is calculated for a 3 to 4 pound roast

Fish & Poultry Rub

• 2 parts sorrel
• 1 part lemon balm
•  ½ part thyme 

This blend can also be made with fresh ingredients.  Just finely mince the fresh herbs using the same proportions add to a bit of olive oil and spread on your fish or chicken like a paste.  When using dry herbs combine ingredients in a jar with a tight fitting lid.  Use as a rub or stuff the cavity before poaching or baking.  Use about 1/3 less on you fish or poultry when using dry versus fresh herbs in this mixture.

Blackening Rub

• 4 tsp. paprika
• 2 tsp. black pepper
• 1.2 tsp. cayenne pepper (adjust for personal taste)
• 2 tsp. garlic granules
• 2 tsp. onion powder
• 1 tsp dried thyme
• ½ tsp. cumin
• ½ tsp. dry mustard
• 1 tsp. salt (optional)

Combine the dry ingredients in a screw-top jar, using more cayenne if a hotter mix is required; shake well

 

Recipe to try

Blackened Chicken

• 6 boneless, skinless, chicken breasts
• 8 Tbls butter, melted
• A generous portion of  Blackening Rub

Pound the chicken breasts lightly until thinner and of an even thickness. Heat barbecue or cast-iron skillet or grill pan for about 10 minutes, until very hot.

Dip the chicken into melted butter and sprinkle the spice mixture on both sides. Cook the chicken for about 2 minutes on each side, until a black crust forms and the chicken is cooked through. (This cooking process will create a lot of smoke and is best done outdoors. Have a strong exhaust fan operating if cooking indoors.)

 

Pork Roast with Horseradish & Herbs (Serves 8)

• 1  2-pound lean boneless pork rib roast or loin roast, all visible fat removed
• 1 teaspoon prepared horseradish
• 2 Tsp. Backyard Patch Butter N Cheese Herb Mix

Preheat oven to 350° F. Place pork roast in a shallow baking pan. Rub horseradish over the surface of meat. Set aside.

In a small bowl, combine remaining ingredients. Sprinkle over roast. Place roast, uncovered, in oven. Cook about 1 hour, or until a meat thermometer registers 160°F. Let stand 5 minutes. Slice to serve.