| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Hungarian | Barbeque, Seasonings | 1 | Servings | |
INGREDIENTS
| 1 | tb | Chile, ground, New Mexico |
| 2 | ts | Paprika, hungarian |
| 1 | ts | Cumin, powder |
| 1 | ts | Coriander; ground |
| 1 | ts | Salt |
| 1 | ts | Onion powder |
| 1 | ts | Garlic powder |
| 1/2 | ts | Mustard, dry, Coleman's |
| 1/2 | ts | Black Pepper; freshly ground |
| 1/2 | ts | Thyme, leaves, dried |
| 1/2 | ts | Curry powder |
| 1/2 | ts | Allspice, ground |
INSTRUCTIONS
Mix all ingredients. Rub on meat and refrigerate the night before smoking. Comment: Consider halving the chile for a milder rub. Posted to MC-Recipe Digest V1 #171 Date: Sun, 28 Jul 1996 12:26:17 -0700 From: Carey Starzinger - BBQ Mailing List NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA g.howard@ix.netcom.com http://members.aol.com/garhow
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