Chef Seamus Mullen’s Date-Based Barbecue Rub Perks Up Veggie Grilling – Without Adding Sugar
This dry rub is sensational to flavor mushrooms, squash, or anything else bound for the grill
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I love this Date Barbecue Dry Rub. It’s a great rub to do on some crescent moon pieces of kabocha squash, then grill them. Start on high heat to get some caramelization, then reduce the heat or move them to a cooler part of the grill and let the squash cook through. With kabocha squash, you don’t have to peel the squash, the green skin will get tender on the grill and adds flavor and color to your dish.
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Date Barbecue Dry Rub
Recipe Courtesy of Vitamix
Ingredients
- 1 cup medjool dates, pitted
- 1 cup dried porcini mushrooms
- 1/2 cup paprika
- 1/4 cup chili powder
- 2 tablespoons celery salt
- 3 tablespoons onion powder
- 1 tablespoon ground cumin
- 2 tablespoons ground black pepper
- 1 tablespoon kosher salt (optional)
- 1 tablespoon dry mustard
Preparation
- Place all ingredients into the Vitamix Food Processor bowl fitted with the Multi-Use Blade and secure lid.
- Start the machine and allow to process for 1 minute 30 seconds, or set timer and allow machine to complete programmed cycle. Use as desired.
Note: Make this simple recipe fresh and as needed with this easy process. The rub will start to cake together after sitting for awhile due to moisture in the dates.