• Course

    Sauzen

  • Category

    Meat,
    Poultry

  • Cooking technique

    -

  • Level

    Easy


  • Preparation

    10 minutes

  • Total

    10 minutes

  • Amount

    120 G pieces

Rub zonder zout

Have you already salted your meat or poultry and do you want to add even more flavour with a rub before preparing it on your Big Green Egg? A standard rub usually contains salt, which means running the risk of the end result becoming too salty. This salt-free base rub is the perfect solution, and it’s quick and easy to make. The result? Together, your ingredients will make for a taste explosion, which you have to try!

INGREDIENTS

RUB

  • 20 g unground vadouvan blend
  • 10 g black peppercorns
  • 3 g juniper berries
  • 20 green cardamom pods
  • 12 cloves
  • 2 pieces of mace
  • 20 g mustard seeds
  • 8 g fennel seeds
  • 20 g Hungarian paprika powder
  • 8 g madras curry powder
  • 6 g ground ginger
  • 4 g ground cumin

Method

  1. Grind or crush the vadouvan, peppercorns, juniper berries, cardamom pods, cloves, mace, mustard seeds and fennel seeds using a spice grinder, coffee grinder or mortar and pestle.
  2. Combine all the ingredients for the salt-free rub and store in a sealed container until you need to use it.

 

TIP: read the blog ‘How to: Make your own homemade rub’

Would you like to learn more about making your own various kinds of rubs, determining amounts for your rubs, the functions that different kinds of spices serve in a rub and combining rubs and ingredients like meat, poultry, vegetables and fish? You can read everything you need to know in our blog about homemade rubs.

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