Page 48 - flipmag-module

It’s Grill Season(ed) TRENDING

R
DRY UB HERE’S
S
FOR TEAKS THE
AND HOPS RUB
C

HANDS-ON 5 MIN TOTAL 5 MIN
MAKES SCANT 1 CUP Rub large cuts of meat and chill up to 8 hours
SUBMITTED BY RICHLIDS
before grilling. For smaller cuts, apply the rub as
80 REVIEWS little as 30 minutes ahead. For the meats below,
preheat grill to medium heat (325°F to 375°F).
3 Tbsp. smoked paprika
2 Tbsp. kosher salt
2 Tbsp. onion powder MEATS GRILL TIME
2 Tbsp. garlic powder
2 Tbsp. dried oregano Chicken breasts, 7 to 9 minutes per side
2 Tbsp. coarsely ground 6 to 8 oz. each (165°F internal temp)
black pepper
1 Tbsp. packed brown sugar Pork chops, 5 to 6 minutes per side
1 Tbsp. cumin ¾ to 1 inch thick (145°F for medium rare)

Put all ingredients in a zip-top Lamb chops, 7 to 8½ minutes per side

plastic bag. Seal and shake to mix ¾ to 1 inch thick (160°F for medium)

thoroughly. Rub enough mixture
onto desired meat to coat before Steak, boneless, 5 to 6 minutes per side
cooking. Reserve remaining rub 1 inch thick (145°F for medium rare)
for future use.
SUN-DRIED armagazine.com/dry-rub-for-
steaks-and-chops
B
TOMATO UTTER QUICK GLUTEN-FREE
-TBSP. SERVING: 14 CAL; 0G FAT
PER ½
(0G SAT); 0G PRO; 2G CARB (0G FIBER,
HANDS-ON 10 MIN TOTAL 2 HR, 10 MIN 0G SUGARS); 241MG SODIUM
MAKES 1 CUP SUBMITTED BY NINA
16 REVIEWS

1 cup unsalted butter,
softened
¼ cup chopped fresh parsley
2 Tbsp. chopped, drained
oil-packed sun-dried
tomatoes
1 tsp. minced garlic
¼ tsp. salt
¼ tsp. black pepper

Beat butter in a bowl with an
electric mixer until fluffy. Mix
in parsley, sun-dried tomatoes,
garlic, salt, and pepper. Shape into
a log and wrap in plastic wrap.
Chill at least 2 hours. Slice log;
add slices to hot grilled fish, beef,
chicken, or pork. [This butter is
also great on grilled corn.]

armagazine.com/sun-dried-
tomato-butter
HIDDEN GEM GLUTEN-FREE
PER 1-TBSP. SERVING: 104 CAL; 12G FAT
(7G SAT); 0G PRO; 0G CARB (0G FIBER,
0G SUGARS); 39MG SODIUM

“This is fabulous
over fish or as the
flavor base for
beer-can chicken.
I used a mix of
parsley and basil.”
– VORCHA