We all look forward to summer and the warmer weather… and also getting out the grill! Using rubs and marinades is one of the best ways to maximize the flavours of meats and proteins. There are tons of herbs and condiments to infuse into rubs and marinades; executive Chef Tawfik Shehata of The International Centre shares his favourite recipes for grilling season. Chef Shehata combines many ingredients (sometimes unconventional ones like tea or coffee) to create flavourful infusions that can be used on a wide variety of meats, perfect for grilling. Although rubs and marinades are similar in that they add more flavour, they’re actually quite different. Chef Shehata created four delicious recipes for the grill (2 marinades and 2 rubs) that you’ll definitely be adding to your BBQ line-up. If you want to achieve perfect grill marks, you don’t have to venture outdoors; opt to stay indoors and use a cast-iron, portable grill like STAUB’s Square American Grill — suitable for all cook tops for year-round grilling!
Rubs add flavour and colour without overpowering the meat or protein’s natural taste. Common spices used in rubs are cayenne, chili powder, paprika, and cumin. It’s important to find a good balance between mild and strong flavours and spices to ensure the rub isn’t too overpowering. When using spicy ingredients like chili powders, be sure to mix it with a mild paprika or brown sugar to tone down the level of heat. Adding coffee or loose-leaf tea to a rub is a popular way to boost flavour and variety to your grilled meats. Chef Shehata blends the tea, Lapsang Souchong Star from DAVIDsTEA with smoked Spanish paprika, chipotle chili powder and onion powder, for his Smoked Tea-Rubbed Duck Breast to create a delicious wood-smoked flavour. Chef Shehata also combines coffee with spicy cayenne, ancho chile and dark brown sugar, for his perfectly balanced Sweet & Spicy Rubbed Pork Chop.