Meat Rubs and Marinades . . .

Rubs and marinades are great ways to add flavor or tenderize your favorite cuts of meat (beef, veal, pork, chicken or lamb).

What is a Meat Rub?

A rub is a blend of herbs, peppers, spices or seasonings that are blended to add flavor to the meat by coating the surface of the meat with the mixture.

			Rubs can consist of dry ingredients, or some include oil, crushed garlic or other liquids that cause the rub to be a paste.
			Rubs can be applied to the surface of the meat just before grilling or roasting, or applied several hours in advance and refrigerated until cooked.

What is a Meat Marinade?

A marinade is a highly seasoned liquid used to add flavor and tenderize less tender cuts.

			Marinades usually consist of liquid ingredients such as fruit or vegetable juices, wine, water or oil in combination with seasonings and herbs.
			A tenderizing marinade must contain an acidic ingredient such as lemon juice, yogurt, wine or vinegar or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple and figs.
			Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of meat.
			Always marinate in the refrigerator - never at room temperature.
			Marinating may be done in a plastic bag or glass dish.
			Beef must be marinated at least six hours for tenderization to take place.
			Turn or stir the meat occasionally to allow even exposure to the marinade.
			For flavor, marinate 15 minutes or as long as 2 hours.
			Leftover marinade should always be discarded.

GRILLED DELMONICO STEAKS

Prep Time: 10 Minutes
Cook Time: 20 minutes
Ready in: 30 Minutes
Makes 6 servings

Ingredients:
6 Delmonico Steaks
1 Tbsp. fresh parsley, chopped
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh oregano, chopped
1/2 Tbsp. fresh rosemary, chopped
1 Tbsp. granulated garlic
1 Tbsp. granulated onion
1/4 cup cracked black pepper
1/4 cup olive oil
salt (optional)

Directions:
1. On a large sheet tray, rub each Delmonico steaks with olive oil, pepper, garlic, onion, parsley, basil, oregano and rosemary. If desired, salt each Delmonico steaks steak to taste.

2. Preheat grill to medium heat.

3. Place each Delmonico steaks steak on grill grid and grill to desired doneness, approximately 20 minutes for medium-rare (150°F).

CURRIED PORK KABOBS

Prep Time: 15 Minutes
Marinating Time: 4 to 12 Hours
Cook Time: 10 minutes
Ready in: 25 Minutes (excluding marinating time)
Makes 4 servings

Ingredients:
1 pound boneless pork loin, cut into 1/2-inch cubes
1 cup plain low fat yogurt
2 tbsp orange juice
1 tbsp ground coriander
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp ground ginger
barbecue skewers

Directions:
1. Cut boneless pork loin into 1/2 inch cubes.

2. In medium bowl stir together yogurt, orange juice and seasonings; add pork to bowl, stir to coat pork with marinade.

3. Cover and refrigerate 4 to 24 hours.

4. Preheat grill to medium heat.

5. Remove pork from marinade; shaking cubes gently to remove excess marinade. Discard remaining marinade.

6. Skewer pork evenly on skewers.

7. Place pork skewers on grill grid, turning frequently, for about 10 minutes, until nicely browned.

CHICKEN ON THE SPIT

Prep Time: 10 Minutes
Cook Time: 1 Hour and 30 Minutes
Ready in: 1 Hour and 40 Minutes
Makes 4 to 6 servings

Ingredients:
1 four pound whole chicken or two small chicken fryers
Beer Basting Sauce (For poultry, pork and ribs):
12 oz. beer or non-alcoholic beer (or chicken consommé for poultry)
12 oz. water

Directions:
1. Prepare Beer Basting Sauce by combining all ingredients (except chicken) in a shallow basting pan beneath the rotissing meat. NOTE: The meat drippings combined with this sauce make a delicious gravy. Upon completion of the cooked meat, simply add a sufficient amount of flour to arrive at a desired consistency.

2. Preheat grill to high heat.

3. Salt, pepper and garlic salt chicken completely including cavity.

4. With the rotisserie removed from the grill and utilizing the four prong meat hooks, securely tie wings and legs to the rotisserie. NOTE: Cooking time will not be affected by one or more chickens.

5. Rotis for 1 and 1/2 hours on high, baste with Beer Basting Sauce every 20 minutes.

ROSEMARY ORANGE GRILLED
BONELESS CHICKEN BREASTS

Prep Time: 5 Minutes
Cook Time: about 13 to 18 Minutes
Ready In: about 23 Minutes
Makes about 4 servings

Ingredients:
1 1/2 lbs. boneless skinless chicken breast
Rosemary-Orange Glaze:
2 teaspoons fresh rosemary, minced
1/2 cup orange marmalade
1 small shallot, finely chopped
2 cloves garlic, finely chopped
3 tablespoons balsamic vinegar
1 teaspoon thyme

Directions:
1. Pre-heat grill to medium heat.

2. In a mixing bowl, combine the rosemary, orange marmalade, shallot, garlic, and balsamic vinegar until well blended.

3. Grill the chicken breast, turning occasionally and brushing with the rosemary-orange glaze, 15 minutes or until meat thermometer inserted in center registers 170°F. Note: Do not brush during the last 5 minutes of grilling.

DID YOU KNOW?: Haverhill Beef's meat packages are made from the fresh, high quality meats you would buy from our display cases. Never put up and frozen; always packed when ordered. The meat packages are suitable for freezing.

Haverhill Beef stocks its deli with the finest quality products which are brought in fresh several times a week. All our deli meats and cheeses are cut fresh to order so you get the freshest product with the best flavor.

Having a party, reunion or family gathering?

Try one of Haverhill Beef's deli platters. We have various sizes to fit every occasion. All of our deli platters are made fresh to order for guaranteed satisfaction.