GLOBAL PALATE
Global Palate Tex-Asian BBQ Rub
The best of the East and West on your grill

Years ago, I owned a gourmet take-out store called Bacchus Fine Foods, in East Hampton, NY. One of my most popular items was a BBQ brisket made with the unusual combination of Southwestern and Asian spices. My friends begged me to recreate this mixture and so here it is. You can use this mixture just rubbed on steaks or chops or use it as a dry rub for a brisket and then slow roast it in you oven til tender. Try my recipes below and enjoy!

Tex-Asian Grilled Steaks

By Mark Sanne

Serves 4-6

 

3-1/1/2 inch thick rib-eye steaks

3T “Global Palate” BBQ rub

2 cloves of garlic crushed

3T olive oil

Juice of 2 limes

 

            Combine all of the ingredients in a large baking dish and rub the meat well. Let the meat sit for 1 hour or so at room temperature.

            Preheat a grill to high heat and place the steak on. Grill for about 5-7 min on each side depending on how you like your steak. Allow steak to rest for 10-15 min. before slicing and serve with Thai sweet chili sauce on the side, if desired.

 

Global Palate BBQ Brisket

By Mark Sanné

Serves 12-14 people

 

1 whole beef brisket (flat part and cap included but most of the extra fat trimmed off)

4-5T of Global Palate BBQ Rub                                   

6 cloves of garlic, peeled and finely chopped

 

 

            Place the whole brisket into a large heavy non-reactive roasting pan and rub with the Global Palate BBQ rub and the minced garlic on all sides. Cover with heavy-duty aluminum foil and place into the refrigerator overnight.

            About 7 hours before serving remove the pan from the oven and allow to sit at room temperature for about 1-2 hours. Preheat the oven to 275 degrees F.

Place the pan into the oven and roast covered for about 4-5 hours or until a fork goes easily into the meat. Remove the pan from the oven and let sit for ½ hr to allow the juices to settle and the meat to firm up a bit.

            Carefully remove the meat to a platter and re-cover with the foil. Pour off the liquid from the pan and skim off all of the fat from the surface. Place the dripping into a sauce pan and cook over high heat until reduced by half. Slice the brisket thinly against the grain and serve the sauce on the side.