| 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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