| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
10 1/2 ounce beef bouillon |
| 1 1/3 |
c |
Water |
| 3/4 |
c |
Worchestershire sauce |
| 1/2 |
c |
Cider vinegar |
| 1/3 |
c |
Canola oil or vegetable oil |
| 1 |
t |
MSG |
| 1 |
t |
Dry mustard |
| 1 |
t |
Garlic powder or granules |
| 1/2 |
t |
Red pepper, up to 1 |
INSTRUCTIONS
"You don't need a rub." Mix together. Blend at room temperature. Baste
pork shoulders regularly during smoking or in direct grilling. Posted
to recipelu-digest Volume 01 Number 622 by molony <molony@scsn.net> on
Jan 28, 1998
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”