For barbecuing hamburgers or grilling meat (pork, chicken or beef), this blend of spices and herbs has an original flavor that makes every dish more appetizing . The rub blends are each designed with a strong, inimitable character, but always with a balanced balance between sweet and savory.
The Poldo BBQ is a classic of the Barbecue , prepared both for indirect cooking at low temperature of the barbecue, and for grilling (direct cooking and at highest). Excellent on minced meats used for burgers of beef, veal, chicken, pork, turkey; or for sausages.
How to use the Poldo barbecue blend in the kitchen
Prepared with care, the rub blends make the meat even more delicious. You can mix them with minced meat to create burgers, or to flavor meats and sausages before putting them on the bbq grill.
They form a delicious crust if you prepare them according to the rub mixture rule. Rub (massage) the Poldo mixture on the meat, pressing with the fingers and the palm of the hand. Just like it was a massage. In this way, the mixture will penetrate the fibers of the meat or mince.
The meat is then left to rest for 1-2 hours, wrapped in cling film and placed in the fridge for complete absorption. You can apply the mixture with a "rub shaker" or sprinkle it with your hands, massaging the meat.
After this period of time, the meat rubbed with Poldo BBQ is placed on the barbecue or grill. It will immediately envelop the atmosphere with its aroma, and then delight the palate with notes of spices and herbs.
There is always a balance between sweet and salty, which the Poldo BBQ blend creates together with the meat and which can vary according to quality and type. In the slow cooking of the barbecue it gives a delicious crust (bark), which makes the flavors "explode" at the first bite.
For those who want to use the higher rack, it can be used to sprinkle the meat in the final stage. If inserted 2 hours before, the cane sugar of the rubs risks creating a crust that blackens and burns, at the high temperatures of the flaming grill.
The different cooking method, in fact, can give different results. The grill requires fast cooking at a high temperature, suitable for cooking steaks or hamburgers, for example. The American barbecue is a slower and low-temperature method (around 100 ° C) that is used to cook typical dishes such as pork shoulder, chops or ribs, lamb, breast of beef.
In Italy, barbecue is often synonymous with grilling. So, to cook sausages, skewers and different cuts of meat, in some cases we recommend marinating the meat before the bbq with extra virgin olive oil, salt and spices (for those who want it, even white wine).
Origins and History of rub blends for the BBQ
In the American barbecue culture , sauces were born to flavor, marinate or glaze meat. They were basic toppings, but sometimes instead of being sauces they were just spice blends for grilled and smoked meats - especially pork chops and chicken. The origin of these rub blends and other meat sauces dates back to the first American colonies of the seventeenth century! While in the regions in contact with the native culture there were condiments such as Texan chili, in others other tastes developed.
Traditional tastes and flavors of both Native Americans and immigrants were taken, while also adding different ingredients, such as the local tomato. For example, in South Carolina where there were many German settlers, sauces with mustard aromas were widespread, in others the flavors of vinegar, paprika, black pepper were widespread. Other spices were combined according to availability, in the bbq rubs where there was certainly no lack of sugar and molasses to round off the taste.
In any case, they were also useful for preserving food, and disguising the not always pleasant smells and tastes of non-fresh meat, in an era where refrigerators certainly did not exist. The natives, in fact, kept the meat in the sun, and to prevent insects from approaching, they put the meat on racks over the fire, smoking the environment and driving away the animals. Native Americans used the word "barbacoa" for this process, and yesthinks it is the origin of the word barbecue. Over time the art of bbq has spread and refined, even with cooking in the pits, always over low heat to reduce the hardness of the meat.
Regarding barbecue blends, spicing is known to require the use of large amounts of salt to dry the meat and reduce bacterial attack. For this reason, spices were increasingly used to preserve, and at the same time they added flavor to grilled meat.
In blends for a long time, sugars sweetened the meat, and balanced the heat of the spice (at the time very strong for conservation). Plus, in addition to clearing the sweet and spicy, herbal components were added to round off the flavor of a good rub - and make it complete!
Usually, in the traditional barbecue, the rub mixture (from the verb to rub or massage) is suitable for the type of meat or to give an original flavor to the bbq. The basic ingredients include salt, sugar, garlic and onion powder, to which herbs or spices are added to taste, as in the Poldo BBQ blend.
For pork, for example, or other white meats, the recommended rub is the slightly sweet one with smoky notes. For red meat, more intense and pungent flavors such as chillies, on the other hand, can open excellent possibilities on the palate.
Rubs can be moist sauces or rubs dry (mixes of spices and herbs). By applying the dry rub on the outside, you will have to slightly moisten the meat if it is too dry. In any case, in bbq blends, brown sugar is a slightly moist binder that helps connect the flavors and form a crust.
Poldo BBQ: side effects and contraindications
The blends of herbs and spices, especially the spicy ones, must be used in moderation by people suffering from gastrointestinal irritation and ulcers; or who have urinary tract irritation.
In high dosages they can cause heartburn, diarrhea, irritation of the mucous membranes. Furthermore, it is recommended to evaluate the individual ingredients of the mixture, to identify if they are already known for possible allergic reactions.
Caution is advised in the doses of barbecue blends, for pregnant and breastfeeding women.
No reward points for this product.
