Tuesday, May 17, 2016
Princeton Pork Steak
It is almost the season to Bar Be Cue here in the states. Often overlooked is the joy of cooking with a dry rub. These seasonings use the meats natural juices to tenderize and flavor. It is true joy on the first bite when you feel the powder become sauce inside your mouth! So today we will learn how to create a dry rub, make it your own and fix a wonderful dining experience!
For my signature flavors: I relied on the Carolina's favorite: mustard for overall tastes and a touch of garlic.
Cover the ribs tightly with aluminum foil. If needed use a 2nd piece of foil to make sure no liquids come out. The meat will braise in the mixture made from its own juices and that dry rub.
So happy to be serving my Master Indy
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
Please buy slave's cookbook:
The Little Black Book of Indiscreet Recipes
Dan White http://www.amazon.com
Posted by socialslave at 1:52 PM