If you have a passion for barbecue, surely you know the famous red or green chili rubs from New Mexico . It is this recipe that inspires the Santafé BBQ spice blend, The New Mexican BBQ uses rubs and sauces that recall the flavors of yore of this North American Southwestern area, famous for grilling and spices that come from the Mexican tradition. The best known recipes are those with the local green and red chilli, typical of the old-style Mexican barbeque.
The so-called New Mexico Chiles are the peppers protagonists of the cuisine of Santa Fé and other places where they are used to flavor sauces for meat, soups and stews. They show dark red, smooth, and are an integral part of the classic New Mexico Red Beef Chili.
In the mixture of spices, in addition to the red or green chili powder, the aromas mix garlic, salt, and even the smokes with particular woods. In several creative rub recipes there are black pepper, mustard, onion, paprika and brown sugar (essential for creating the crust on the barbecue meat).
The difference in the substantial BBQ blends is that between red and green chili peppers. Ancho peppers (dried Poblano pepper) can be used, which are a variety of sweet chili peppers with a light spiciness and fruity overtones. Much appreciated in Mexico, they go well with dried Guajillo peppers, among the most used in the neo-Mexican territory of the USA. The meats in this region are eaten slowly smoked. Barbecue rubs are used for beef, pork, chicken, but also fish, eggs and dishes such as enchiladas. They are designed for grilling and smoking, but also for marinade, breading and frying recipes.
The Santafé BBQ blend is ideal for typical American barbecue cuts such as beef brisket, ribs, pulled pork, sausages or turkey legs.
How to use the Santafé BBQ mix in the kitchen
The secret to infusing meat flavor is applying spices and sauces at the right time, so as not to overpower the meat's natural flavor and smoking.
To get the best results from using rubs or BBQ spice blends, you also need to evaluate the type of meat to be cooked. A barbecue rub is a great way to add extra flavor, especially if the meat doesn't have a strong flavor on its own.
Take the meat and rub it with the spice mixture, trying to get the rub well into the fibers with your fingers and palm. Start applying the mixture slowly and gently, and stop when the meat appears to be evenly covered. Avoid rubbing too hard if you don't want to damage the protein surface.
This rubbing should be done about 30 minutes or more before cooking. Some prefer to leave the meat to rest in the fridge for at least 2 hours, for maximum absorption and a more intense flavor. The important thing is to evaluate if the rub contains a lot of salt, because there is the possibility that it will dry the meat if you leave it in the fridge overnight.
The method of using spices before cooking allows you to obtain a good tasty crust. If you want to make the rub adhere better, you can add a moist base, spreading a light layer of olive oil on the meat first, or a few drops of yellow mustard. Then apply the Santafé BBQ rub.
Origins and History of BBQ blends - rub
The Santa Fe BBQ is inspired by the classic Mexican and New Mexico barbecue, which always derives from the American tradition, born from the customs of the natives.
The origin of the barbecue (meat cooked slowly over indirect heat) and its history in the United States begin with the discovery by the Spaniards of a similar practice.
The Taino Indians of the Caribbean islands smoked meat on wooden grills, in an open pit. According to some, this cooking method was adopted and brought with them when they arrived in North American territory. The word also seems to derive from the indigenous Spanish or barbacoa. The North American practice originated in New England and in the southern states of America, especially in Massachusetts, Virginia, Carolina and Kentucky: it became a typical cuisine of the South, which increasingly included states in the west such as New Mexico.
It was often prepared by African Americans, who used this cooking for social and hearty meals. In the beginning, the barbecue consisted of any type of meat, although most of the time it was pork, with the exception of beef in Texas and mutton in Kentucky. The barbecues were social or political events, rather than daily meals for family and friends, also because the low-heat method of cooking the meat lasted hours. A suitable time for debates and rallies, parties and local celebrations.
Several barbecue restaurants began to pop up in the 1930s, and BBQ was transformed again in the 1960s, when grilling spread to gardens and courtyards. Over the years, each region developed a barbecue identity based on the particular flavor and food preferences of the area, including BBQ spices and sauces.
The four main regions (North Carolina, Kansas City, Memphis and Texas), created their own vinegar, tomato and mustard sauces. If the first sauces contained a lot of vinegar and many spices, even for the preservation of meat, slowly the tastes became more and more refined and dry rubs or mixes of spices for meat became more and more popular.
Usually rubs are meant for a balance of flavors, with three basic ingredients being salt, pepper and garlic. Over time, each tradition has developed creative recipes, adding additional local elements, known for their spiciness and intense taste. Other great ingredients can even include coffee grounds, smoked red pepper, or ground dried apples.
Santafé BBQ: side effects and contraindications
The mixes for the barbecue must be taken respecting the recommended doses. In particular, the mix of spices, if they are spicy, can cause problems for those suffering from gastrointestinal irritation and ulcers, or irritation of the urinary tract.
BBQ or grilled mixtures, if taken in excess, can worsen inflammation conditions and cause reactions such as burning in the palate, heartburn, diarrhea, irritation of the mucous membranes. It is necessary to evaluate the individual ingredients of the BBQ blend, identifying if they are already known for possible allergic reactions.
Due to possible irritations, caution is advised in taking barbecue rubs for pregnant and breastfeeding women.
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