| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Barbeque, Rubs | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Dark or light brown sugar |
| 3 | tb | Salt |
| 3 | tb | Black pepper |
| 3 | tb | Chili powder |
| 2 | tb | Cumin powder |
| 2 | tb | Paprika |
| 2 | ts | Garlic powder, optional |
| 2 | ts | Lemon pepper, optional |
INSTRUCTIONS
I adapted this rub from a recipe by my good friend Chris Schlesinger. His version is in his book The Thrill of the Grill, which he wrote with John Willoughby. I have altered the quantities of the ingredients to suit my own tastes. This is an excellent all-purpose rub for chicken, fish, pork, beef, or lamb, and can also be a breading for deep-frying. Sprinkle in into the batter for deep-fried zucchini, onion rings, or mushrooms. Wow! for a basting sauce or marinade, I add soy sauce, vinegar, and water. In the top half of a double boiler set over simmering water, combine all the ingredients. Cook for about 20 minutes, stirring every 5 minutes or so, until the sugar begins to melt and the mixture thickens. Remove from the heat and let the mixture cool to 100 degrees F. Pass the mixture through a sifter. Use immediately or store in a cool, dark place for several months. From: John WIllingham's World Championship Bar-B-Q ISBN 0-688-13287-1 Compliments of: Garry's Home Cookin' http://www.tiac.net/users/garhow/cooking Garry Howard - Cambridge, MA [email protected] Recipe by: John Willingham's World Champoinship Bar-B-Q Posted to bbq-digest V5 #359 by Billy W Maynard <[email protected]> on Jul 5, 1997
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