‘RIMAU KITCHEN’ BBQ Seasoning (Smokey Flavour)
RIMAU KITCHEN’ BBQ Seasoning (Smokey Flavour) is the most sought after barbeque seasoning in Malaysia currently. Why you may ask? There is no pounding or grinding involved in preparing this seasoning. Just open the pack, rub the spice powder seasoning on your meat, chicken or seafood. Marinate for 1 hour and it is ready to be grilled. It’s as simple as that.
There are two ways to use dry rubs:
- Use it as the name indicates. Dry! Simply rub and press the spices onto your meat. This will give you a nice “crust” on your meat. And if you add a little unrefined sugar to that, that crust will caramelize a bit as well.
- Add a dab of oil. Mix a small amount of oil with the rub to form a paste that you can easily spread over your meat. The result won’t give you a crusty topping, but it will give you plenty of flavour.
‘RIMAU KITCHEN’ BBQ Seasoning (Smokey Flavour)
How to apply dry rubs:
- Pat your meat dry with a paper towel. You want to make sure as much moisture is removed as possible from the surface of the meat.
- Sprinkle the dry rub onto the meat.
- Using your hands, rub the spices onto the meat. Rub over the surface like you are trying to rub cream into your own skin. If you want a thicker coat, you can also press the spices onto the meat. This will give you a crisper texture in the finished meat.
Wet or Dry?
Dry – Great for meats that will cook for shorter amounts of time at higher temperatures, or don’t need to tenderize a lot during cooking. These can sit on the meat for 30 minutes or less to impart flavour.
Wet – Great for longer cooking at lower temperatures. Wet rubs can be used more like a marinade and sit on the meat for longer periods.
Click here to see a video on how to use ‘RIMAU KITCHEN’ BBQ Seasoning (Smokey Flavour) .
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