Читать книгу BBQ For Dummies - Carey Bringle - Страница 26

Spices are key to modern-day barbecue, but one thing is for sure: If your spices are old, they’ll flatten or dull the flavor of your meat. Figure out what spices you use the most, and make sure that you always have them on hand, fresh. Spices typically have a shelf life of about a year when stored in a cool, dark place.

One way to keep your spices fresh is to use a table-top vacuum sealer after each use. If you have a vacuum sealer and good spice company in town, especially if you make your own rubs, look into buying the spices you use in bulk. This can save you both money and time, not to mention saving you multiple trips to the grocery store.

A great resource for spices in general and how to pair meats with spices is The Flavor Bible, by Karen Page and Andrew Dornenburg (Little, Brown and Company). The book pairs different spices with different foods and vice versa. It’s like a dictionary for spices. It includes the meats and other foods they complement.