| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cajun | Relishes | 1 | Servings | |
INGREDIENTS
| 1 | tb | Paprika |
| 1 1/2 | tb | Garlic powder |
| 1 | ts | Ground cumin |
| 1/2 | ts | Dried oregano leaves |
| 1/2 | ts | Dried basil leaves |
| 1/2 | ts | Celery salt |
| 1/2 | ts | Gumbo file, optional |
| 1/2 | ts | Ground red pepper |
| 1/2 | ts | White pepper |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Salt |
| 1/8 | ts | Ground mace |
INSTRUCTIONS
Combine all ingredients. Rub mixture into meat. If grilling, let meat stand 30 minutes. This works well when smoking brisket. Rub mixture on meaty side of 2 briskets. Do not trim fat from fat side. Place meaty sides together, roll, and retie. Place in smoker for 8 to 10 hours depending on size of brisketss. Use meat thermometer to determine doneness. For ribs, rub mixture all over ribs and cook as you alwaaaays do. This amount will be enough for 6 to 8 pork chops. On you can use it on hamburger patties From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Your pain touches God’s heart”