The tradition of the Latin American barbecue , inspires this rub blend dedicated to flavor meat, often of lamb or beef .
( beef). The anticucho consists of small pieces of skewered and grilled meat, often beef heart (anticuchos de corazón).
Barbecues always abound with many sauces, dips and BBQ spice mixes for anticuch skewers or beef mixed with sausage, vegetables or other meats.
The chorizo sausage (spicy pork), chicken, steak, ribs and other cuts of meat cooked on the barbecue. The most typical meat, however, is lamb, which is placed on the whole grill for hours. Often the flavors of BBQ sauces and spice blends are inspired by the spicy flavors of South America, and the taste of chipoltle peppers (smoked and dried ripe jalapeño peppers). They are not overly spicy flavors, like in other neighboring countries.
In other cases sauces such as chimichurri are used, with parsley, oil, oregano, non-spicy chilli and garlic. Or the pebre sauce, traditionally Chilean, with the pungent flavor of scotch bonnet or jalapeño peppers.
In many recipes, the pebre is enriched with flavors of coriander and black pepper. Santiago BBQ spice blends are inspired by this tradition, giving an intense and savory flavor to barbecue meat dishes.
How to use the Santiago BBQ blend in the kitchen
A dry or wet rub, a blend of spices and ingredients is important to the barbecue process. This mix of seasonings and flavors that are combined should be added to the outside of your favorite meats before starting the barbecue. Rubs are available as sauces or as a mix of dried herbs and spices.
When a rub is applied to meats, it is seasoned to flavor before cooking. Rub the mixture into the meat, over the entire surface, which needs to be covered so that the flavors are evenly distributed.
Use your fingers and palm of your hand to help the aromas of the spice blend penetrate the fibers. They will combine with the natural flavors of the meat to give you the best possible taste.
You can flavor the meat with the mixture half an hour before cooking, or leave it to rest in the fridge for at least 2 hours, protected by a film. It also depends on the cut of meat, which sometimes gives optimal results by staying in the refrigerator for a night. Slow cooking also helps create a delicious crust, which gives a delicious smoky flavor in addition to the spice and sweetness of the sugar.
It is important to remember that rubs are designed for barbecues, which are not just barbecues. Barbecue is the process of slow cooking meat at a lower temperature than grilling, which instead represents faster cooking at a high temperature. The spice blend can certainly be used on any meat, but a rub is more specifically meant for slow barbecue cooking.
Origins and History of BBQ blends - rub
Speaking of the South American barbecue, in many cases we speak of asado that is a meat cooking technique that varies from region to region.
We know that the North American barbecue tradition was born in the nineteenth century, especially in the Southern states, and that it derives from the traditions that the Native Americans of the Caribbean already had, of grilling meat for keep it better.
In South America, the technique of cooking meat with the barbecue or grilled for many hours is also widespread, but the type of meat varies, as well as sauces, spices and BBQ mixes rub used. For example, we know that sheep farming is widespread in southern Chile, so Chilean asado focuses on lamb, one of the best sheep meat barbecues ever, with spicy sauces that enhance this meat.
It is customary to grill whole lamb, even if there is no shortage of beef dishes like in neighboring Argentina, or pork. A fundamental element of Chilean cuisine are sauces and spices, which do not abound in spicy flavors, as is the case in other South American cuisines. This choiceta is important because the spiciness doesn't have to overwhelm the flavor of the food, particularly with regard to spicy mixes for grilled meat.
The chorizo (sausages and sausages typical of pork or beef), is usually flavored with paprika.
Santiago BBQ: side effects and contraindications
The mixtures with spices and other ingredients for the barbecue or grilled, must be taken respecting the recommended doses. For those suffering from gastrointestinal irritation and ulcers, or from irritation of the urinary tract, spicy mixtures can cause discomfort and worsen inflammation conditions.
BBQ spicy blends, particularly if spicy, must be consumed moderately; otherwise they can cause effects such as burning in the palate, heartburn, diarrhea, irritation of the mucous membranes.
It is also necessary to evaluate the individual ingredients of the BBQ mix, identifying if they are already known for possible allergic reactions. Due to possible irritation, pregnant and breastfeeding women are advised to take caution when taking barbecue mixes.
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