Dry marinade for rubbing brisket
Votes: 1
Time: 15 min.
Dry marinade for rubbing brisket - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup paprika
- 1/2 cup coriander seeds
- 1/2 cup fennel seeds
- 1/2 cup black peppercorns
- 1/4 cup allspice peas
- 1/4 cup chili powder
- 1/4 cup whole cloves
- 1/4 cup curry powder
- 1/4 cup mustard powder
- 1/4 cup white peppercorns
- 6 star anise
- 1 tbsp garlic salt
- 1 cup coarse salt
- 3/4 cup brown sugar
- 1/2 cup celery salt
- 1/2 cup onion powder
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Cooking the dish according to the recipe:
- In a skillet over low heat, sauté paprika, coriander, fennel seeds, black pepper, allspice, chili powder, cloves, curry powder, mustard powder, white pepper and star anise until fragrant.
- Transfer to a spice grinder and grind into a fine powder. Place the mixture in a medium bowl and stir in the garlic salt, coarse salt, brown sugar, celery salt, and onion powder. Store in a sealed container.
- Use a dry rub on pork belly or beef, covering all areas of the meat, and marinate for 24 hours, then smoke in spices on the grill.
Exit: 8 tbsp.
Categories:
recipe / Sauces / Seasonings / Robert Irvine
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