Image 1: Roasted Joint Of Meat
The basic idea behind the slow roast method of cooking a joint of meat is that roasting the meat at a lower temperature for an extended period of time will ensure maximum tenderness with a greatly reduced risk of burning (charred exterior). Therefore it should come as no surprise that the slow roast method is very popular when it comes to extracting maximum attractiveness from cheaper cuts of meat.
Unfortunately; if you were to use a standard wet sauce, sugar-based sauce or wet marinade when slow roasting a joint of meat you run the very high risk of your sauce and the meat burning. Continually basting the joint as it cooks is effective in countering this. It is however; very time consuming and this is where a dry rub-on slow roast seasoning becomes crucial.
Image 2: Black & White Peppercorns
Rub On Dry Seasoning Ingredients:
- 2½ Tablespoons of Dark Brown Sugar
- 2 Tablespoons of Ground Paprika
- 2 Teaspoons of Garlic Powder
- 2 Teaspoons of Mustard Powder
- 2 Teaspoons of Onion Powder
- 1 Teaspoon of Ground Bay Leaves
- ¾ Teaspoon of Crushed Dried Basil
- ¾ Teaspoon of Crushed Dried Sweet Basil
- ¾ Teaspoon of Crushed Dried Thyme
- ¾ Teaspoon of Freshly Ground Black Pepper
- ¾ Teaspoon of Freshly Ground White Pepper
- ¾ Teaspoon of Ground Coriander Seeds
- ¾ Teaspoon of Ground Savory
- 1/8 Teaspoon of Crushed Dried Rosemary
- 1/8 Teaspoon of Ground Cumin
- Freshly Ground Sea Salt (to taste)
Image 3: Mustard Powder
Rub On Dry Seasoning Method:
- Select a clean appropriately sized glass jar with lid.
- Place your sifter over a small medium mixing bowl. Now add the brown sugar to the sifter and sift it once. Return the brown sugar to the sifter.
- Now add the following ingredients into sifter: the black pepper, the cumin, the garlic powder, the mustard powder, the onion powder, the paprika, the sea salt (to taste) and the white pepper. Once loaded sift these ingredients into your mixing bowl and once sifted transfer sifted ingredients to the glass jar
- Add the following ingredients to the glass jar: the bay leaves, coriander seeds, savory, basil, sweet basil, thyme, rosemary
- With all ingredients loaded into glass jar put the lid onto the glass jar, seal tightly and shake until all ingredients are thoroughly combined and evenly dispersed.
- Your rub-on slow roast seasoning is now ready for use.
Image 4: Dried me
Rub On Dry Seasoning Tips:
When applying a rub-on seasoning to a joint of meat the best results are always achieved by applying the seasoning to the meat in subsections rather than all at once. Here’s how:
- Season joint of meat one section at a time by applying sufficient seasoning to adequately treat that section only and then spread the seasoning over the entire surface of the current section only.
- Spread seasoning over surface of current section and partially work it into the meat as this will help to tenderize the meat and as well as assisting the flavors provided by the seasoning to permeate throughout the meat.
- Repeat this process for every other section of joint in turn remembering to apply only just enough seasoning as is appropriate to season the current section.
- Once finished don’t forget to tightly reseal your jar so that any unused seasoning can be stored and kept fresh ready for use at a later time.
Rub On Dry Seasoning Usage Indicators:
Image 5: Gas BBQ
Use this seasoning for slow roasting, grilling, barbequing, indirect heat method cooking, outdoor cooking and extended cooking time dishes in general.
- Indirect Heat Method – It is highly recommended that a dry, rub on seasoning be used whenever employing the indirect heat method to cook the meat. For example: in order to use the indirect heat method when using your barbeque to roast a joint of meat you would turn on/light one half of your barbeque and place your meat on the opposite (unlit) side.
- Slow Roasting Method – Improves tenderness through roasting the meat over a lower than normal roasting temperature but for a considerably longer period of time.