One thing that some people dread about cooking, whether in the kitchen or on an outside grill, is measuring ingredients. There are some cooks who are not into reading recipes and, for a number of reasons, try to go by memory. Using chicken seasoning rub for indoor or outdoor cooking often saves the day for those who do not have the time or patience.
Using a rub eliminates the many steps of seasoning as everything has already been measured. Although most rubs contain the essential seasonings, there are special blends influenced by worldwide cuisine. These range from the Caribbean, which is known for sweet heat, to intense Latin influenced spices.
When it comes to international flavors, the choices often depend on what is being cooked. Jerk rub is best for chicken, as both have a slightly sweet aftertaste. Teriyaki can be used with chicken or turkey but those with a bold or spicy flavor are the most versatile, in case someone wants to use it on hamburgers or steak.
The flavor intensity is up to the user, the poultry or other meat, and what they are looking to achieve. Unlike a liquid marinade, overnight saturation is not necessary unless the user plans to cook a bird whole. Otherwise, a few shakes of the product is perfect for a few small pieces of chicken or fish that are being cooked in a pan.
Those who use a dry rub rarely go back to using a liquid marinade because the application is so simple. Whereas most marinades are the most intense when injected into raw flesh and left to sit overnight. While this is great for the person who grills as a hobby, those who cook out of necessity may not have the patience or skills to take these extra steps.
Dry rub seasoning is good for sealing in the juices that are lost when under fire. Since poultry tends to get dry during high heat cooking, some may be tempted to drown it in a sauce. Sometimes, the flavor of the meat gets lost but some people prefer to eat barbecue this way.
Those who like to cook turkey parts may find using a wet rub is best to prevent drying of meat. By adding a little virgin olive oil or peanut oil to rub, a paste can be applied before cooking. This can be a nice alternative to frying, which really calls for a certain expertise.
While most dry rubs are loaded with flavor, it is best to choose wisely. There are some people who use these, instead of barbecue sauce, to flavor meat. If a person has dietary restrictions, they should look for a product that is low in sodium or sugar. Sometimes creating a wet rub with a little water or oil makes the perfect overnight marinade. Although this may take a little practice, a person gets the taste without the guilt.
Cooking over a grill takes some time and a little energy. When a person knows the flavor profile they want to achieve, they will go to any lengths to get it. All it takes is time, practice, and the willingness to experiment once in a while.
You can get valuable tips for picking a chicken seasoning rub supplier and more information about a reliable supplier at http://www.southernwaygourmet.com/about-us now.