Is it is grilling season yet?
even through lock down we have had some of the warmest April weather and when this happens the meals I want to cook at home are going to involve the open flame,smoke, charcoal, rubs and wood chips
I love to grilling meat, fish but i dont leave it there how about vegetables for side dishes or fruits for garnish or desserts.
All the great pit masters know that one great way to elevate your BBQ dishes to the next level is to use a rub, and creating a crust whether it’s a home made or shop-bought mix cocoa, yes cocoa will add that certain something.
You may be surprised to know that in South America It’s normal to add chocolate to meat, Mexicans have been adding cocoa to savoury dishes, for hundreds of years with dishes like mole.
Cocoa has a vast range of aromas that can be fruity, woody, floral, vanilla, coffee to cinnamon, which is why chocolate pairs so well with many foods.
But its true nature is brought to the fore and allowed to shine when we use it in savoury cooking, its true nature is , and when cocoa paired with spices, it adds a whole new depth and complexity to the dish and adds colour to the crust.
Depending on the flavours I am working with for herbal, rubs I usually start with ½ tablespoon of cocoa powder to 3 tablespoons of rub this is should be enough for the floral notes to come forward,
For spicier rubs, I increase to 1 tablespoon sometimes even 1½ tablespoons of cocoa powder to three of rub. African, Caribbean or Creole spice mixes can take even more. The best thing is to experiment and see what works for you.
Once you have found how amazing cocoa powder works in rubs, you’ll start to find other places to use its magic.
I stir some into my barbecue sauce to make it a little more interesting. I also use it in my chili, mole and even in roasted tomato salsa.
So, break the cocoa powder out of the baking cupboard and start grilling!