Dry Rubs and Pastes

Preparing food properly will allow rubs and pastes to adhere uniformly. Pat meats and vegetables dry with paper towels, then rub in the mixture evenly on all sides. Press in the seasonings well, using friction to bring out their aromatic oils. Treat delicate fish gently, however, to prevent tearing. To coat small pieces of food quickly, combine them in a plastic bag with the spices and shake well.
Blending paste mixtures smoothly ensures that certain aromatic ingredients, such as the whole leaves of fresh herbs or large pieces of garlic, release as much of their aromatic oils as possible. Dry rubbing mixes can be easily transformed into pastes by pureeing them with moist, flavorful ingredients. Lemon juice, tomatoes, soy sauce, apple cider and flavored oils are just a few of the liquids that will bind a grill paste.