Official Blog of the NWTF
Photo by Rick Wetherbee

Types of rubs

A dry rub includes only dry ingredients, using the moisture of the meat or fish to keep the seasoning stuck to the meat. Some people prefer to brush on olive oil before applying a dry rub, especially when grilling.

The addition of moist ingredients such as oil, mustard, soy sauce or wine turns a dry rub into a wet rub. One advantage to a wet rub is that it adheres to food more easily than a dry rub, though its shelf life is limited, as a wet rub can lose its potency in just a few days. — K.W.

6 tips to a tantalizing rub

  1. Use only "fresh" dried herbs and spices and toss any stale herbs or spices that have been sitting in the cupboard for years. Take a whiff. If the herb or spice has lost its aroma, it has lost its potency.
  2. Enhance the flavor of whole spices by dry sautéing them first, then coarsely grind using a spice grinder or a mortar and pestle to bring out its full essence.
  3. Adding sugar to a rub will help to caramelize the crust.
  4. The rub will penetrate deeper if you first score the meat in a crisscross manner, or allow the rub to rest on the meat for several hours or overnight in the refrigerator.
  5. You'll need about 1 to 2 tablespoons of rub for each pound of meat. Measure out the amount of rub you think you'll need in a separate container, then throw away what's left in that container after applying the rub to the meat.
  6. Dry rubs can be stored for several months in an airtight container, or up to 10 months in the freezer. Wet rubs should be used within 2 to 3 days. — K.W.

 

Calling wild game cooks and hunt camp chefs

Turkey County is looking for wild game recipes and camp dish favorites to include in a cookbook. Send them to turkeycountry@nwtf.net. Type "Cookbook" in the subject line.

 

Here's the rub

Take wild game from good to great with easy homemade seasoning rubs

One of the easiest ways to enhance the flavor of wild game and seafood is with a unique mixture of salt, pepper, herbs and spices — commonly known as a rub. They add flavor and help keep fish and meat moist throughout the cooking process. Rubs also function as an appetizing, flavorful crusty coating when cooking is done.

Rubs are easy to make. The key is to get a balanced flavor without overpowering the meat. The ingredients can be simple, with only a few basic herbs and seasonings, or as complex as a dozen ingredients or more.

Applying a rub is easy too. Either sprinkle it on the meat or massage it in. Use it immediately before cooking, or as a cure by leaving the seasoning on the meat for several hours or overnight in the refrigerator, which will allow the flavor to deeply penetrate the meat.

Experiment with a few rubs to find a blend that excites your taste buds. The following rub recipes will help you get started. Expand your options by adding or changing an ingredient to create your own signature blend. — Kris Wetherbee

Lemon-dill rub

This simple spice rub is especially great for seasoning seafood and wild game birds.

Ingredients

Stir all ingredients together in a small bowl. Make it a wet rub by adding 1 tablespoon Greek yogurt, 1 tablespoon white wine and 1 teaspoon mustard.

Citrus, cumin and rosemary rub

This rub is ideal on big game or bird. For seafood, omit the rosemary.

Ingredients

Mix all ingredients together in a small bowl. Make it a wet rub by adding 1 tablespoon oil, 1 tablespoon honey and 1 tablespoon Worcestershire sauce.

Photo by Rick Wetherbee

Smoky spiced
cocoa-chili rub

This spicy rub adds a rich, smoky flavor to wild game as if it had been slow-cooked over a wood fire all day.

Ingredients

Mix all ingredients together in a small bowl. Make it a wet rub by adding 2 tablespoons ketchup or barbecue sauce with 1 tablespoon Worcestershire sauce.