rub me the right way

Last weekend may have been the unofficial start of Summer, but in my mind it actually began a few weeks ago. You see for me the early days of Summer have less to do with the calendar and more to do with rediscovering life outdoors. It’s little things like; starting each day off with coffee on the deck, my vegetable garden being fully planted and prospering, the remaining school year being counted in weeks rather than months and the grill and smoker working overtime churning out something delicious nearly everyday of the week. Yeah, it’s definitely the little things that best tell the story of the season for me.

My husband received an offset smoker as a birthday gift about a year ago and has been on a mission to become the ultimate backyard smokin’ guru ever since. He spent last summer perfecting smoked chicken and ribs— he modified the firebox, researched optimal fuel types and temps, watched countless hours of BBQ Pit Masters and collaborated with yours truly on marinades, rubs and sauces. We spent a considerable amount of time developing a wet rub that was initially our go to recipe for ribs, but after giving it a try on chicken it ended up our go to recipe for just about everything. Shrimp, ribs, chicken, pork roast… it’s a winner every time.

Basically all a rub consists of is ground spices, sugar and salt, pretty simple. Rubs are typically massaged into the meat and then allowed to sit for a few hours so that the flavors can permeate. Our recipe starts out pretty much the same as all the others but then we add a twist— apple cider vinegar. You see we wanted to develop a rub recipe that would ensure the meat would stay moist during its long cook on the smoker, would provide plenty of flavor and would work to tenderize and “flavorize” the meat rather quickly. (While we always plan our smoking adventures well in advance we’re not always so quick on the fire building prep and execution!) In the past I’ve used balsamic vinegar as a quick marinade for grilled pork chops— the acids in the vinegar help to tenderize the meat in a very short amount of time and keep it moist while it cooks. Balsamic is a pretty strong flavor, but I thought apple cider vinegar would achieve the same results with a much more appealing profile. We mixed together our spices, added brown sugar and kosher salt, poured in the vinegar, blended until it was a watery paste and schmeared it all over the meat. Holy moly it was amazing!

And as they say… the rest is history.

Best Ever BBQ Wet Rub
This rub works well on everything. Seriously, everything.

rib rub2

1 tsp. smoked paprika
1-2 tsp. chipotle chili powder
1 tsp. chili powder
1 tsp. Chinese Five Spice
2 tsp. ground cumin
3 tsp. kosher salt
3 tsp. garlic powder
5 tsp. brown sugar
5 tbsp. raw apple cider vinegar

  1. Mix all the ingredients together in a medium bowl. Schmear all over the meat and allow to sit for a few hours before smoking or grilling*.

*Because of the brown sugar in the rub be sure to grill the meat slowly over a medium-low flame to avoid charing.

the almond milk rescue

I was still on a high from last weeks pretzel success and feeling rather invincible when I decided that this week I would make another attempt at baking “the perfect crusty loaf”. Going back to work has seriously affected the amount of time I have to cook, so when I found a recipe that actually read “1. Mix together all the ingredients in the morning before you go to work. 2. Leave it in the warmest spot in your kitchen and allow to rise for 6-8 hours. 3. When you come home from work…” Are you kidding?!? I had joked that 2014 might be the year I finally achieved baking success, but I didn’t actually believe it. So before I left for work one morning I followed the recipe directions (seriously, I did!); mixed together the ingredients, left the covered bowl in a warm spot, said a quick prayer to the baking gods and hustled myself and the kids out the door. Flash forward eight hours to the biggest epic fail of my baking career. BIGGEST. EPIC. FAIL. After an eight-hour rise the dough was still fairly flat, I gave it a quick knead and attempted a second proofing only to be left with a big sticky mess to clean up and to top the disastrous attempt off nicely—the loaf stuck like glue to the bottom of my brand new dutch oven. Sigh… Calgon take me away.

It seemed a little early for a glass of wine and while I love coffee; freshly ground, freshly brewed, strong coffee, if you know me then you know that the only time of day I actually drink it (or anything caffeinated for that matter) is in the morning. If I need something warm and soothing later in the day then its usually a cup of decaf chai tea with a splash of milk—I love the creamy, spicy warmth that comes with chai. I’ve recently started making green smoothies again which means that I have always have almond milk in the house. I started tinkering around with other ways to use almond milk and discovered that when you heat it up and add lots of spices to it you wind up with the perfect warm, smoothing chai-type drink. Sure it won’t make you the queen of all bakers, but it will warm you from the inside out and offer you a few moments to regroup before the next “perfect crusty loaf” recipe comes along.

Warm Spiced Almond Milk
This recipe also works with regular milk, however I actually prefer it with the almond milk.

almond milk5

2 cups almond-coconut milk
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground black pepper
1/4 tsp. Chinese Five Spice
1/2 tsp. real vanilla extract
2 tsp. honey

  1. Place all the ingredients in a small saucepan. Heat over a medium flame, stirring frequently, until the milk is hot but has not yet begun to simmer.
  2. Stain milk mixture through a fine mesh strainer and into a large mug and enjoy!