The BBQ… Brai, cookout, grill… I am not sure we can even agree on the name. Either way, it is a serious business and for many, BBQ is king! To stress its significance in the food business, let me disclose that there is a World Series Contest held in the USA that crowns the planet’s best BBQ rub. This is competitive stuff.
I’m sure you’re aware that barbeque is not a modern-day epiphany. Some sources claim it’s been around in its simplest form for over 1.8 million years. America, the Caribbean, South Africa and South Korea, to name a few, all have their own spin on this delicious artform, so let’s chew the fat and get to the heart of it.
Despite a complex and deep love for food, Brits are often mocked for their lack of BBQ talents, (burnt sausages and crispy burgers anyone?) so, as a British person embracing Australian life in Brisbane, I have decided to leave all tips and tricks to our incredible experts!
In this blog, I’ll be breaking down the science behind BBQ marinades and rubs, showcasing a couple of secret family recipe favourites from our trusted providers from across the globe, and posting a couple of favourite go-to recipes all in the name of elevating your BBQ.
Ah marinades. The sauce that makes our meat tender and oh so flavoursome. But what’s in it? For those who are interested in the science behind an incredible marinade, read on. I promise its interesting.
Quick tip 💡: I am all about making life as easy as possible, so here is a great life hack; Place all your ingredients into a zip-top bag, add your meat or veggies and shake that bag up.
A butcher’s secret family recipe for ‘the best’ steak marinade
At AmazingCo, we are lucky enough to partner and work alongside some truly spectacular providers, very often enabling us to form great relationships and learn from each other on a regular basis. This simple recipe is from a provider in the Scenic Rim, Queensland, a butcher that has been part of this community for many many years. I have had many great conversations with this talented butcher, and when I asked why I could not reveal his name he said this is a generation-to-generation recipe that has been passed on, and he only gave it to me because my lack of experience with BBQs was painful to listen to! So, cherish this one, I am certain it is one you will use again and again.
It should go without saying that I have of course used the recipe a few times, and the butcher is right, it is absolutely delicious. It really is simple and quick to make but elevates the steak more than you can appreciate until you actually taste it. In case you need a reminder, I am limited in my BBQ knowledge and skill, so if I can make this and make the steak taste even better, be assured you absolutely can as well. I was so pleased with myself, I made it and took it with me on a recent glamping trip!
Ingredients:
3 garlic cloves, finely chopped
250ml olive oil
125ml balsamic vinegar
60ml Worcestershire sauce (or BBQ sauce)
1 tbsp soy sauce
1 tsp garlic, chilli, or plain salt
½ tsp pepper
Method:
Mix all the ingredients together in a small bowl until combined. Add to a zip-top bag before adding your steaks.
Place in the refrigerator for 2-24 hours. Ideally, shake the bags every few hours to ensure the marinade covers all parts of the meat.
What sets rubs and marinades apart? Well, the rubbing technique for meat nearly always involves the dry heat method of cooking where almost no water-based liquid is used during cooking.
Extending this idea, a spice rub is about combining a mix of ground spices and using them to coat raw meat, fish or veggies before cooking begins. A rub can be treated in the same way as a marinade by way of leaving the flavours to be infused, or alternatively, it can be cooked immediately to provide a less intense flavour. Alongside the spices, sugar and salt can also be added to the rub, salt for the flavour and sugar for caramelisation.
Rubs are also great, if like me, patience is not your strong point.
Vera’s Coffee Rub
As previously mentioned, I live in Brisbane, which means I drink great coffee. Your barista is as important as your best friend, no word of a lie! I have spoken with Vera, my local barista, many times about all sorts of things at 6am, so when I I asked her about using coffee to tenderise meats, or indeed making a rub, she was only too happy to share her favourite recipe. She assures me this is as good on veggies and fish, as it is on meat. Believe me when I say she makes the best coffee, so I trust her, and anything she says, implicitly.
If I happen to be the other side of the city, I pop into one of our wonderful providers in the West End, The Cheeky Bean Espresso Bar, to pick up some spent coffee grounds. I am yet to make this one, but it is top of my list for the next BBQ!
Ingredients:
2 tbsp finely ground coffee beans
4 tbsp brown sugar
2 tbsp black pepper
2 tbsp salt
2 tbsp cayenne pepper
2 tbsp onion powder
2 tbsp garlic powder
Method:
Simply, combine the ingredients in a bowl and mix. Ensure the mixture is smooth before storing it in a sealed jar. It is ready to use!
The ever-famous authentic Texas Dry Rub
A classic from the US giants. Our Boston City Launcher, Tiff, has lived in many parts of the US, and has been building relationships with providers for many years. She wouldn’t admit it, but she also knows her way around a kitchen. This Texas rub is an amalgamation of knowledge from across those years and relationships.
This rub provides a warming kick from the cayenne pepper and chilli powder. If like me, you like things extra spicy, you can ramp up the heat as much as you like! Although some of the BBQ critics might disagree, it is your rub, so I think you should make it how you like. Be sure to keep the heat though otherwise it won’t be an authentic Southwestern-style rub. There are a few more ingredients, yes, but it is worth it. I made this one for my Texan friends (no pressure) and it gots a big thumbs up!! Maybe I am not such a BBQ novice after all.
Ingredients:
3tbsp salt
2 tbsp garlic powder
2 tsp ground cumin
2 tsp cayenne pepper
1 tsp ground coriander
1 tbsp dried parsley
2 tbsp onion powder
1 tbsp black pepper
1 tsp dried oregano
¼ tsp chilli powder (ideally, hot)
½ cup brown sugar (optional, but recommended)
Method:
Mix all ingredients together in a bowl.
Dry your meat (it works really well on brisket) on all sides using some paper towel.
Sprinkle on the rub with a spoon, before pressing and massaging into the meat.
Refrigerate for up to 24hrs, or cook immediately.
Provider shoutout from Tiff 📣: The Natick Organic Community Farm, located in new England, US. This is an award-winning nonprofit farm where they openly discuss the importance of acknowledging that meat is an animal and giving thanks for that animal. Their aim since 1975 has always been about a productive open space, farm products, and a hands-on education for all.
Kansas city spice rub
This is a simple rub that packs a big punch of pure BBQ flavour. It offers a milder heat and is particularly fantastic on beef, pork or chicken. Both sweet and smoky, it universally meets the expectation of most palettes. Again, if you like a little more heat, add a teaspoon of cayenne pepper or your preferred heat spice of choice.
Ingredients:
⅓ cup light brown sugar
⅓ cup white sugar
¼ cup paprika (sweet smoked, ideally)
1 tbsp chilli powder
2 tbsp onion salt
2 tbsp celery salt
2 tbsp smoked salt
2 tbsp seasoned salt of choice
1 tbsp black pepper
1 tsp mustard powder
1 tsp ground ginger
½ tsp ground allspice
½ tsp cayenne pepper (optional)
Method:
Add all ingredients to a bowl, and mix thoroughly ensuring all the spices are fully combined.
Store in an airtight container until ready to use.
Quick tip 📣: Kerry from Oaky Creek Farm and Harvest Cafe, located in the mountain ranges of Queensland’s Scenic Rim, grows the most delicious garlic, turmeric, chilis, limes and more, many of which he uses in the salt rub that he sells on his farm. He says ‘sometimes, just a pinch of the best-seasoned salts is all you need to elevate your meat, fish or veggies to the next level’. So if you are in a hurry, or are not a fan of recipes, why not simply add some of your favourite spices and flavours into good quality salt. Simple.
This is an expansive and fascinating space within the gastronomy world and one which I continue to embrace on my Aussie journey. Sometimes knowing the right people in the right places, arms you with a whole new world of tips and tricks that you cannot buy!
So, for BBQ newbies, I hope this has given you a place to start, and for BBQ die-hards, I hope I’ve not butchered any of your fave recipes…
Like everything, BBQing is a journey, so let’s soak in the marinade and make it a delicious one.