Grilling Tip: Coarse Language

When it comes to grilling and fire roasting, sometimes being “less refined” is better. I like to use much more coarse ingredients in my rubs. I just think that the more intense heat of live fire cooking brings out the rich flavors of chunky ingredients that ground spices just can’t deliver.
Take for example this recipe for Cajun Pork Roast from the National Pork Board.

2-pound pork loin roast
3 tablespoons paprika
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
2 teaspoons thyme
2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg

Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 degree F. oven for about 45 minutes, until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes before slicing.

The first time I ever made this, I just used powdered spices and it was very good. But since then, I began to adjust it using coarser ingredients. The slight adjustments make a much heartier and more flavorful dish.
3 tablespoons paprika
1/2 teaspoon cayenne pepper (use 1 teaspoon of red pepper flakes instead)
1 tablespoon garlic powder (use 1/2 Tbsp of garlic powder and 1/2 Tbsp of dried minced garlic)
2 teaspoons thyme (use fresh that was dried for a few days and then crumbled)
2 teaspoons oregano (use fresh that was dried for a few days and then crumbled)
1/2 teaspoon salt (use the most coarse grain you can find)
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg (fresh ground)
These little adjustments give you a rub that instead of being a dusty powder, looks like this…

It adds more texture…

And amplifies the flavors of the final dish.

So the next time you are grilling out, give this tip a try. Look at your dry rub ingredients and consider how you can make them “chunkier”. I think you’ll be glad you did.
[Please excuse this rehash of a dish I’ve made several times before. My outdoor kitchen is being demolished and rebuilt this week.]

4 Comments

Martha (MM)

Great tip – it makes a big difference, not that I always take the time to do it, but definitely makes a better dry rub. Can’t wait to see the new outdoor kitchen Chris! How exciting! 🙂

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