Tandoori Rub

3 tsp ground coriander

3 tsp ground ginger

3 tsp ground turmeric

3 tsp paprika

3 tsp kosher salt

1 ½ tsp ground cardamom

1 ½ tsp cayenne

1 tsp garlic powder

Combine all ingredients and mix well. Store in an airtight container such as a Ball or Mason jar for up to 3 months.

This rub will cover 6-8 chicken breasts, or a dozen lamb chops. Rub the meat well with the mixture and massage into the muscle tissue. Cover and refrigerate for at least 2 hours, but up to 12.

Grill the meat over direct heat until it is within 10-15 degrees of done – (170 for well-done chicken, and about 140 for the lamb) Always remember to let the meat rest for about 5 mins when it comes off the grill, or else all that wonderful juice you worked so hard to keep inside will drain off and leave you a dry, leathery piece of meat. Your patience will be rewarded!

Menu suggestions:

Long-grain brown and wild rice cooked in chicken stock, parsley and mint with pine nuts

Sliced cucumbers and tomatoes with yogurt sauce (with lemon and dill).

Baklava with grilled figs

Basic Brine

Spicy Cajun Brine

Jerk Marinade

Oriental Marinade

Vietnamese Marinade

Barbecue Spice Rub

Cajun Rub

Mediterranean Rub

Tandoori Rub

Texas Barbecue Rub

Basic Beer Mop

Cuban Mop

Basic Barbecue Sauce

South Carolina Mustard-Based Barbecue Sauce

Pepper Sauce

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