| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 1 |
tb |
PAPRIKA |
| 1 |
ts |
GARLIC POWDER |
| 1 |
ts |
CAYENNE PEPPER |
| 1/2 |
ts |
ONION POWDER; (OPTIONAL) |
| 1/2 |
ts |
GROUND WHITE PEPPER; (OPTIONAL) |
| 1/2 |
ts |
DRIED THYME |
| 1/2 |
ts |
DRIED OREGANO LEAVES |
| 1/2 |
ts |
SALT; (up TO 3/4) |
| 1/4 |
ts |
BLACK PEPPER |
| 2 |
ts |
GRATED LEMON PEEL |
INSTRUCTIONS
HERE'S A TASTY RUB THAT'S GOOD WITH PORK, POULTRY, OR BEEF
PREP TIME: 10 MINUTES
YIELD: ABOUT 3 TABLESPOONS, OR ENOUGH FOR ABOUT 2 TO 2 1/2 POUNDS OF PORK,
CHICKEN OR BEEF.
BRUSH THE FOOD GENEROUSLY WITH VEGETABLE OR OLIVE OIL ON ALL SIDES BEFORE
RUBBING WITH THE HERB MIXTURE. IN A JAR WITH A TIGHT FITTING LID, COMBINE
ALL INGREDIENTS EXCEPT THE LEMON PEEL. ADD THE GRATED LEMON PEEL JUST
BEFORE RUBBING ON CHOPS, RIBS, TENDERLOINS OR KEBABS. IF YOU HAVE THE TIME,
COVER THE RUBBED FOOD WITH PLASTIC WRAP AND REFRIGERATE FOR 30 MIUTES TO 2
HOURS BEFORE GRILLING.
Posted to bbq-digest by LTag106981@aol.com on Jun 19, 1999, converted by
MM_Buster v2.0l.
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