| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | T | Salt |
| 3 | T | Brown sugar |
| 1 | T | Allspice |
| 2 | T | Ground cumin |
| 2 | T | Chili powder |
| 2 | T | Freshly cracked black pepper |
| 1 | T | Cayenne pepper |
| 4 | T | Paprika |
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
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”
Nutrition (calculated from recipe ingredients)
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Calories: 356
Calories From Fat: 83
Total Fat: 9.9g
Cholesterol: 0mg
Sodium: 14271.7mg
Potassium: 1373.8mg
Carbohydrates: 75.7g
Fiber: 19.1g
Sugar: 44.8g
Protein: 9.2g