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Let's Barbecue!

with "Rockin' Ronnie" Shewchuk
Bestselling Cookbook Author and International Barbecue Champion

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Marinades add a lovely layer of complexity to the flavor of grilled or barbecued meats. Research has shown that acidic marinades tend to neutralize the carcinogenic compounds caused by flare-ups when you grill over direct heat. Whether or not these marinades are good for you, they will make your palate feel very happy and healthy!

Herbed wet rub
Makes about 2 cups (500 mL)

This is a cross between a marinade and a paste. It is superb on any meat. Make it a bit thinner with the addition of more olive oil and you can toss vegetables in it to roast on the grill. It’s even great tossed with some fresh cooked pasta!

2 loosely packed cups / 500 mL   fresh chopped herbs
(use equal parts of fresh Italian parsley, mint, basil, cilantro, baby dill, sage, or any combination that goes with what you want to grill)
6 cloves garlic, peeled
1 shallot, peeled and coarsely chopped
1 Tbsp. / 15 mL   chopped chives
1 tsp. / 5 mL   Dijon mustard
1 tsp. / 5 mL   kosher salt
up to 1 cup / 250 mL   oil
(extra virgin if you’re going with a Mediterranean theme, or a more neutral-flavored oil, like canola, if you’re cooking Asian or Southwestern)

Combine the herbs, garlic, shallot, chives, mustard and salt in a food processor and whiz until everything is finely chopped. Keep the processor running and slowly add the oil until the mixture looks like a thin paste (or a very thick marinade.) Coat whatever you’re grilling with the mixture and let sit in the fridge for 1/2 to 1 hour for veggies and seafood and anywhere from 2 hours to overnight for meat. This rub does not keep well, so make it right when you need it.

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