| 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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