Perfect for fish-based dishes, the Fischetto barbeque blend is a rub rich in different notes, for a symphony of original taste. In the practice of the barbecue, this mixture of spices is essential for the balance it brings between sweetish, salty, pungent ... It can enrich with flavor and aromatize different dishes and is especially designed for baked fish or grilled. Protects fish meat thanks to its content of garlic, thyme, onion, ginger and coriander. It gives balanced notes with oregano, sage, parsley, rosemary, while it becomes pungent with the nuances of coriander, yellow mustard, white pepper, Thai green curry. The lemon powder, together with brown sugar and salt, creates a perfectly balanced mix to enhance the flavors of the many spices in a tantalizing way. This bbq fish rub is intense, but does not cover the flavor of the catch when used in the right quantities. It makes any dish appetizing, and can also be used on grilled meat or vegetables for a different twist to the usual dishes.
How to use the Fischetto barbecue blend in the kitchen
Barbecue spice mixes should be rubbed (massaged) into fish or meat before cooking. The rubbing serves to make them adhere to the fibers, penetrating so that they release all their taste character. This technique called “dry rub” or dry massage, allows you to flavor the meat as an alternative to marinating. You have to press the fish or the meat with your fingers full of the rub (in this case the bbq whistle), as if to perform a massage. The palm of the hand can also be used, so that the rub penetrates the fibers as best as possible. You can also rub the rub and then wrap the meat in the fridge for about 2 hours, to facilitate absorption. It can be used on a slice of fresh fish, such as meaty salmon, both in the slow cooking of the bbq and in the oven. It can form a spicy crust, with a more full-bodied taste. You can add a lemon zest when cooking in the oven.
Origins and History of blends for barbeque rub
In the barbecue tradition, a rub is a blend of aromatic seasonings, often spices. They are combined to give an original flavor to the rub, which will be applied to the outside of the meat, fish or poultry before cooking. Rub, in fact, means "to rub" or "massage" in English; it is precisely the rubbing before the barbecue that is the origin of these mixtures.
Rubs can be moist or dry, and always come with two primary flavors: salty and sweet. Often a distinction is made between barbecue rubs and grilled rubs, because the different cooking method can obviously give different results. Grilling is fast, high-temperature cooking, suitable for grilling steaks or hamburgers, for example. On the contrary, the American barbecue is a much slower and low-temperature cooking method (typically around 100 ° C) that is used to cook particular meat dishes, such as shoulder, chops or pork ribs, lamb, breast of beef. In Italy, however, often the barbecue is synonymous with grilled, so it often also hosts sausages, skewers, different cuts of meat. For this reason, sometimes a meat marinade is used before the bbq with EVO oil, white wine, salt and spices.
At the fish level, the barbecue is suitable for different types of seafood : salmon, tuna, squid, shrimp, fish skewers; maybe even surrounded by excellent vegetables to flavor. Beyond tradition, the use of rubs is always recommended for barbecuing, since if the grill is not properly supervised, they could blacken and burn. This also happens because sugar is one of the components of the rub, which burns in the high temperatures of grilling. Brown sugar (white sugar mixed with molasses) is a standard base for dry bbq rubs. It is slightly moist, and becomes a good glue between the meat and the other ingredients of the rub.
Basically, the ingredients and spices for the barbecue most used by tradition are salt, sugar, garlic and onion powder. oregano, cumin, paprika and chili powder are often added. Several other ingredients create the most original specialties such as the Fischetto BBQ. Generally the components of the mixture are in similar parts, to create balanced rubs, between different aromatic substances. According to taste, the entire surface of the fish or meat can be covered completely or lightly; in any case, the rub will not stick. To have a sap
hours more intense in the dressing of the bbq mixes, it is good to rub firmly, since the taste does not go very deep (1-2 mm).
BBQ whistle: side effects and contraindications
Spicy spices, in particular, must be used in moderation by people suffering from gastrointestinal irritation and ulcers, or irritation of the urinary tract. They can cause in high quantities 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 doses for pregnant and lactating women.
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