| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | tb | Salt |
| 2 | tb | Paprika |
| 1 | tb | Freshly ground black pepper |
| 1 | tb | Lemon peel |
| 2 | tb | Garlic powder |
| 1 | tb | Onion powder |
| 1 | tb | Dry thyme |
| 1 | tb | Dry oregano |
INSTRUCTIONS
I got these from the "Recipe of the Week" on the Mind Body Soul Network. Thought you might enjoy them. Don't know if they will beat Wild Willy's Number One-derful Rub, but they sould be worth a try. Combine the ingredients until well blended. Rub on chicken, fish, beef or lamb and grill. Store leftover rub in an airtight jar. HINTS: For stronger flavor let the chicken, meat or fish marinate with the rub on for 1-3 hours before grilling. I used the Londolozi recipe on rack of lamb. The recipe called for plain yogurt to top the rub. For two racks, I used the entire dry rub recipe and 1 cup of yogurt. Try this same procedure on chicken or fish for a moist, scrumptious result. If you wish, eliminate salt from dry rubs 1 and 3. Double or triple the recipe to give as a hostess gift. Posted to CHILE-HEADS DIGEST by Tod Ransdell <teransdell@worldnet.att.net> on May 23, 1998
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