Memorial Day Weekend is upon us! After basic seasonings like salt and pepper, getting more flavor from your grilled grub isn’t as hard as some might think. Use TSTE® seasonings, blends, and sugars to boost flavor in any of your Memorial Day dishes.
When it comes to grilling, there are only two ways you can mess it up: by overcooking your food or forgetting to season it. While we can’t help you with your grilling finesse, we can help you turn up the flavor! Here’s our best “how-to” summer seasoning guide for all your grilling needs. And, it’s easier than you ever imagined!
Start with the Basics!
The simplest and fastest way to turn up the flavor is to grind it out. By that we mean a few grinds of our TSTE® Grinder Blends. This is the easiest way to get the best flavor out of your food. All it takes is a few generous grinds of these salt-based and pepper-based blends on your food before cooking. Then, when the food’s natural juices come to the surface, they absorb the seasoning and melt back into the food when it comes off the heat!
Two All-Purpose Food Lovers: TSTE® Florida Sunshine and TSTE® Pirate’s Bite. A little “sun and sizzle” works magic on just about any food. This classic seasoning combo is the right balance of salt and heat, tang and spice. Try them on chicken, pork, beef, fish, vegetables and even salads. A few grinds of each before cooking ensures you’ll never have to worry about food coming off the grill tasting flat and lifeless.
The only exception to this rule may be highly-aromatic and spiced cultural dishes – think Middle Eastern, Arabic or even Pacific-Rim cuisine. On these dishes you can skip your “sun and sizzle” and move over to the “perfumed and spice” combo of our TSTE® Parfume de Sel and TSTE® Four Peppercorn Blend.
Making the Most of Rubs
In simplest terms, a rub is a mixture of seasoning (salt, pepper, and sometimes sugar), spices or herbs. If a small amount of oil or other liquid is added to form a paste, the rub is a “wet rub,” and more often functions as a marinade. All rubs are massaged over and on the surface of food prior to cooking. Rubs work by creating a spiced or herbed crust during the cooking process, which helps to seal in moisture and provide an intense blast of flavor to the surface of the food.
Keep it simple; just “shake and bake!” With any TSTE® Spice Blend, guess work is nearly eliminated. Just spoon a blend or rub onto your food and massage it evenly over the surface; for vegetables, toss them in the mixture to get a thin, even coat and then cook. If you’re roasting food or cooking it on a stove top, a little bit of oil helps the spices cling to your food and helps keep some moisture on the surface of the food; especially in a dry cooking environment such as the oven.
Great for Grilling; Just avoid direct flame! Nothing is worse than the taste of burnt spices. Keep your flame off your food (indirect grilling/heat) and you’ll be fine: your food gets cooked, your spices get toasted and everything tastes delicious!
Best Rub Combos
Rub, wrap (in plastic or cover), and wait. When the food begins to give up its juices, you’re ready for the grill. Dab food with paper towels to remove excess moisture then grill or oven roast.
- Everything Bagel Blend mixed with Sweet Onion or Lemon Sugar.
- Vik’s Garlic Fix and Onion Obsession with Sweet Onion or Green Chili Sugar.
- Tuscany Blend with Sweet Onion or Lemon Sugar.
- Ginger Teriyaki, Korean Grill Rub, or Crazy Chicken with Ginger Sugar, Lemon Sugar, Green Chili Sugar.
Why fuss? Just Season after you cook!
Hot food is all you need to get most of our TSTE® Blends and Rubs. It’s the heat that will melt the seasonings onto the surface of the food and release the aromatics in the spices. No fuss, just great flavor. To get you started…
Sprinkle on hot food:
- Tuscany Blend: Grilled vegetables, especially mushrooms; chicken or pork, mild fish.
- Tomato Tarragon Blend: Grilled breads (brush with a little olive oil first) and greens; earthy vegetables like asparagus and mushrooms; heartier fish like sea bass, cod or halibut; chicken; and a good steak!
- Greek Seasoning: Grilled breads (brush with a little olive oil first); vegetables.
- Moroccan Spice Blend: Chicken or pork; squash.
- Signature Blend or Tailgaters Blend: Just about any food.
Also, don’t forget all the great recipes and ideas in the Food On Flames e-cookbook!!! Download it here or read it online.