Pork Rub Saves the Day/ by Katie Okumura, Marketing
I am guilty a thousand times over when it comes to waiting too long in the day to finally eat something. More often than not, I wait so long, I throw myself into a hungry person’s no man’s land- one where I need/want to eat, and yet have waited so long that I have zero energy to even decide on what to cook, let alone actually cook the food itself. In these scenarios, I don’t feel as though I have the gumption to make a full, well-rounded, delicious meal for myself. On the other hand, I don’t like to eat like crap- a a box of mac n’ cheese while quick (and occasionally delicious) just aint gonna cut it.
The other day, after running around like a wild dog doing various errands and whatnots, I was in such a quandry and found myself ready for my first meal at <insert gasp> 4:45 pm. A scan of the fridge revealed a few leaves of rainbow chard and a pork chop. SOLD!
What made the meal particularly good had little to do with any prowess I had in the kitchen and everything to do with the Rub with Love Pork Rub. Our company spice rubs are now a part of my weekly cooking repertoire. I know that sounds sales pitch-y, but the truth is I had never used any Rub with Love prior to working for TDCo. I used to be that person who scoffed (because I’ve been know to be an unreasonable food snoot) at the idea of using pre-made spice rubs. This was a belief I once held, but no longer do. Why? Because the simple fact is this: the spice rub made my pork chop taste better. It was smoky and sweet and put a crusty edge on my chop that my usual salt and pepper treatment wouldn’t have accomplished. And when I am ready to finally eat my first meal of the day at some obscene hour, anything that can make my food taste really good on the quick step is A-OK in my book.
Long Live Pork Rub!
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August 19th, 2010 at 4:51 pm
Rub with Love Pork Rub is one of my top faves too. Last weekend my husband, Frank, braved the 90+ weather to slow-roast a couple racks of baby backs on the charcoal grill. Frank always rubs the ribs with Pork Rub before cooking them, then glazes them with the Ancho Molasses bbq sauce the last several minutes of cooking time. That’s divine!
August 20th, 2010 at 6:56 am
I love-love rub with love!! I saw Tom at a PSAMA function where we all got one for free! Once I tried it I was hooked.Mine was a spicy rub which just adds the right amount of tingle to the tongue! Thanks for the addition to the kitchen
August 20th, 2010 at 7:56 am
You don’t sound sales pitch-y to me. Let the professionals (i.e. Tom) do the work and make cooking easy for the busy home cook. Great story!
August 20th, 2010 at 8:30 am
Plus, Katie, that pork chop looks like it’s cooked perfectly (not about your kitchen prowess indeed!) and I love that you use the chard ribs!
August 23rd, 2010 at 2:47 pm
OH Shelley! You flatter too much! But yes, I love using the rainbow chard ribs. When you cut them nice and tiny, they’re perfectly delicious and they give your plate a nice colorful touch!
August 29th, 2010 at 9:18 am
Yeah! I use the ribs of those hearty greens as well! Can’t stand wasting perfectly edible food. Mm… pork chop. I haven’t had one in a while!