| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Barbeque, Poultry | 1 | Servings | |
INGREDIENTS
| 4 | tb | Salt |
| 3 | tb | Light brown sugar |
| 1 | tb | Onion salt |
| 1 | tb | Freshly Ground Black Pepper |
| 1 | tb | White pepper |
| 1 | tb | Lemon pepper |
| 1 | tb | Cayenne pepper |
| 1 | tb | Chili powder |
| 1 | tb | Marjoram, dried |
| 1 | tb | Sage, dried |
| 1 | tb | Cornstarch |
INSTRUCTIONS
In the top of a double boiler, combine all the ingredients except the cornstarch. Heat over simmering water until the ingredients are warm to the touch. Stir continuously during heating. As the sugar dissolves, it may form a crust. Transfer to a bowl and cool to room temperature. Break the crust and rub the mixture between your fingers so that it returns to granular form. Add the cornstarch and stir. Use immediately or store in a tightly covered glass container in a cool, dark place for several months. Posted to MC-Recipe Digest V1 #171 Date: Sun, 28 Jul 1996 12:28:13 -0700 From: Carey Starzinger - BBQ Mailing List NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA g.howard@ix.netcom.com http://members.aol.com/garhow
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