Change a Dry Rub to a Sauce??

Discussion in 'Food & Cooking' started by captcook, Sep 12, 2013.

  1. captcook

    captcook

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    Hi,


    I have cajun dry rub that I use to cook chicken in the oven with and it tastes great; however I was thinking to myself that it might taste great as a sauce on chicken wings e.g. like you have on buffalo wings.

    Any suggestions?

    thanks.
     
  2. koukouvagia

    koukouvagia

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    You could try cooking it in some liquid such as wine, vinegar or broth and then reducing it down to a sauce.  Once it's reduced add butter and serve as a sauce.
     
  3. chicagoterry

    chicagoterry

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    In addition to a bit of liquid, I would add a little fat to the dry rub to help it hold together and adhere to the chicken or whatever you are cooking in it. Not a lot. Some kind of neutral oil that won't change the flavor you like.
     
  4. phatch

    phatch Moderator Staff Member

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    You could also go fresh with it, using the fresh ingredient instead of the dried. Chop the onion, red peppers, chili peppers, celery, fresh herbs and such Sweat it down in some butter or maybe bacon fat. A little wine, chicken stock. Reduce it some more. Puree, adjust thickness as needed. 
     
  5. captcook

    captcook

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    Thanks guys good suggestions.
    Hadn't thought about making it fresh, guess its easier making it in powder form.

    Will give it a go and let see how it turns out, will keep you posted.

    If anyone has tried something like this before would be great to hear from you.
     
  6. eastshores

    eastshores

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    Although making a fresh made sauce is a good idea, I doubt that you could replicate the flavor profile that you are getting with dried ingredients/dry rub. The process of drying, and in some cases roasting or smoking spices fundamentally changes the flavors by either removing certain elements or by introducing new elements such as smoke. Not saying it's impossible, but I think it would be difficult and I believe would take me many tries and experiments to get close.
     
    Last edited: Sep 13, 2013