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Dec 9, 201304:01 PMFood & Dining

Tasty Tidbits and Food For Thought

By an Open Fire

Dec 9, 2013 - 04:01 PM
By an Open Fire

I sit here, pining away for summer, long sunny days, and my grill.   It’s 30 degrees out and there were snow flurries this week.  I look outside at the grey barren garden, and miss the ceremony of rubbing, marinating and slowly roasting meat, hanging in the yard outside by the charcoal grill with a beer, talking with my husband, turning and basting the succulent morsels till tender, the crackle and glow of the fire, finishing during the slow summer sunset until we go inside and consume our feast at dusk.

The thought of a bland turkey on Thanksgiving did not excite me.  And although all the turkey served by my hosts this week were juicy and well cooked, the thought occurred to me.........why not dry rub the turkey?   The holiday oven is kind of like a camp fire, in a way.   Relatives congregate around the oven, poking, checking, basting, watching, telling stories, drinking.    Why not incorporate the cooking process of the charcoal grill, and instead of oiling the bird, rub it with tasty mix reminiscent of summer grilling. Along with making things a little more interesting, it might fire up the standard yearly debate on how to cook the holiday turkey.   It would probably go well with the chocolate stout or any of the other unusual craft beers I bought this holiday season.  And turkey seasoned with fragrant spices reminiscent of beer butt chicken or chicken tikki masala at the table would definitely brighten up our standard holiday meal! 


    1/4 cup olive oil
    1 tablespoon Worcestershire sauce
    1 tablespoon white wine
    1 tablespoon balsamic vinegar
    4 teaspoons fresh rosemary, chopped
    4 teaspoons fresh thyme, chopped
    4 teaspoons onion, minced
    4 teaspoons garlic, minced
    2 teaspoons salt


3 Tablespoons poultry seasoning such as Bell's or store brand
1 Tablespoon powdered sage
1 Tablespoon ground cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground cloves


    3 tbsp. firmly packed light brown sugar
    3 tbsp. kosher or sea salt
    3 tbsp. chili powder
    2 tsp. black pepper
    2 tsp. roasted cumin
    2 tsp. garlic powder
    2 tsp. crushed red pepper flakes
    1 tsp. ground coriander
    6 tbsp. canola oil


2 teaspoons onion salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon ground allspice
1/2 teaspoon cayenne pepper

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