white meat is versatile and more delicate in flavor. For this, it becomes a taste experience flavoring it with a rub or barbecue blend. You will make the dish unique in flavor, surprising in taste ranging from sweetish nuances to moderate pungent as befits a rub for white meats or poultry.
The inclusion of precious herbs (herbaceous notes) gives a harmonious touch, that works well with the neutral flavor of white meat, but does not cover the taste of the fibers Ideal for summer grilling, this rub for chicken or other white meats allows you to have an exquisite dish thanks to a "rub" if designed for the barbecue.
The Gallus BBQ spreads a pleasant and not too intense aroma , with spicy notes that already at the first bite will keep the measure between sweet and salty.
This mix of two flavors, to which you can add some pungent notes, is fundamental in barbecue rubs. The BBQ blend is combined with meats to create different nuances, depending on the white meats themselves, for variety and particular cuts.
How to use the Gallus barbecue blend in the kitchen
Take the meat and rub it with the rub designed for white meat barbecue. Use your fingers to rub and massage the spice mixture into the meat to help with absorption. Let it rest for about 1 hour in the refrigerator (preferably with cling film), and then place it on the barbecue or grill - roast as you normally would. If you're making barbecue chicken recipes, this spice rub is great on all sides - breasts, thighs, legs, or wings. It can also be sprinkled on top of a whole chicken for grilling or roasting, and it even works well on roasted potatoes or as a topping for vegetables. For example in roast chicken with carrots. If you want to make a non-dry mixture, pour a little olive oil over the chicken, then sprinkle everything with the amount of spice you want and start with the barbecue. Some American recipes also use these rubs in the breading of fried chicken. You can also use this mixture to cook white meats in a pan: dinner ready in no time and with a unique flavor!
The slow cooking of the barbecue gives the meat an exquisite crust (bark), due to the fact that in the Gallus bbq mixture there is, as always, a dose of sugar, able to form this coating. Beware of heat, because in the high temperature grill, other than the barbecue, the sugar could blacken and burn. In this case, it is recommended to sprinkle the mixture on already cooked meats. The "massage" procedure is reserved for cooking bbq over a low and low heat (about 100 ° C).
Origins and History of BBQ blends - rub
If there is a food that gives the sense of true American cuisine, this is the BBQ. Consequently, even its blends of spices or herbs to flavor the meat on the famous grill. The tradition of cooking meat slowly and over a slow (indirect) heat has become so popular that it has spawned an entire gastronomic culture. Even in countries where summer grilling is a ritual, such as Italy, the bbq and its mixtures called rub, give precious cooking variations. The bbq, in any case, has a history that comes from afar, even from the Native American populations before the famous "discovery of America".
It probably began in the Caribbean , when the Spanish conquistadors discovered the technique of roasting and smoking meat on grills. The local natives used this method to cook it immediately and preserve it without the animals approaching. In local dialects it seems that the word "barbacoa" was used, from which the barbecue took its origin.
Already in the seventeenth century these customs of the American colonies were enriched with the flavors preferred by European settlers. Including salty or spicy preservation specialties. Sauces, in fact, were created to flavor, marinate or cover meats avoiding their deterioration. Sometimes instead of sauces, simply spice blends were used for grilled and smoked meats - especially pork ribs and chicken. The origin of these rub mixtures (from the verb to massage or rub), as for other sauces, combines local condiments such as chillies or tomatoes, with others imported from Europe. For example, mustard loved by the Germans, paprika from Eastern Europe, black pepper, etc. were widespread. in any case, the bbq rubs always had garlic and onion powdotondare the taste.
The sugars sweetened the meat, balanced the hot spices, and created harmony between different components. A bbq rub must give a complete flavor! Spices were increasingly used which preserved but, at the same time, flavored the grilled meat. For white meats, the recommended rub is slightly sweet and with smoky notes. For red meat, more intense and tingling tastes such as chillies were favored. Barbecue rubs can define wet sauces or dry rubs (mixes of spices and herbs). Applying the dry rub on the outside, you will have to slightly moisten the meat. In bbq blends, brown sugar is, however, a slightly moist binder that helps connect flavors and form a crunchy crust.
Gallus BBQ: side effects and contraindications
For those suffering from gastrointestinal irritation and ulcers, or irritation of the urinary tract, it is not recommended to exceed the doses of spices and mixes for the barbecue. Rub blends, especially spicy ones, must be used in moderation, otherwise they can cause burning palate, heartburn, diarrhea, irritation of the mucous membranes. Furthermore, it is recommended to evaluate the individual ingredients of the mixture, identifying if they are already known for possible allergic reactions. Caution is advised when taking barbecue blends for pregnant and breastfeeding women.
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