| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Salt |
| 3 |
tb |
Brown sugar |
| 1 |
tb |
Allspice |
| 2 |
tb |
Ground cumin |
| 2 |
tb |
Chili powder |
| 2 |
tb |
Freshly cracked black pepper |
| 1 |
tb |
Cayenne pepper |
| 4 |
tb |
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:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”