A while back, I posted about the Picanha beef cut. I gushed about how good it was and flashed images of a roast done up with a smoky fennel rub. It’s taken this long for an alert reader to tactfully point out that I never provided a recipe for the rub – he was right, of course – so it’s time to fix that.
It’s the height of grill, bbq, and smoker season, so having a rub or three you really dig is a swell idea – and I really like this one. It’s versatile as all get out. It’s smoky, yes, but with good quality fennel pollen, that note shines brightly as well. It has depth and breadth, and it goes well on lots of things.
Great on just about any protein, from beef to tofu. It’s wonderful on veggies too – a lightly grilled romaine salad, grilled asparagus, corn, or root veggies – even potato salad and baked beans.
Give it a whirl, tweak it until you love it, and then call it your own.
And as always, show your work, eh?
Smoky Fennel Rub
2 Tablespoons Course Kosher Salt
2 Tablespoons ground Black Pepper
2 teaspoons Hickory Smoke Powder
1 teaspoon Fennel Pollen
1 teaspoon Smoked Paprika
1/2 teaspoon Dry Mustard
1/2 teaspoon Granulated Garlic
1/2 teaspoon Granulated Onion
Combine all ingredients thoroughly.
Store in an airtight glass jar.
UrbanMonique 