TIP #4 Cooking Veggies
Sure, everyone thinks of meats when grilling or barbecuing, but with the right seasoning and techniques, vegetables just might steal the show at your next shindig.
- To season, in a large plastic bag add olive or vegetable oil and Rufus Dry Rub, mix with fingers then add vegetables. Close bag and shake until all veggies are evenly coated.
- Slicing entire heads of broccoli and cauliflower from top thru stem makes them easier to cook all the way through.
- Whether grilling on gas or charcoal, most vegetables should be cooked over direct, high heat. Watch them close and let the grill marks tell you when it’s time to turn them. Remove when all sides are slightly charred or blistered.
- For crunchier veggies, remove from heat before any noticeable shriveling.
Many of Rufus’ Rubs are great on all veggies, but here is our recommendations:
Broccoli + Chick N’ Rub
Asparagus + Steak Rub
Cauliflower + Meat Rub
Squash + Chick N’ Rub
Corn + Meat Rub
Peppers + Spicy Meat Rub
Onions + Steak Rub