| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 2 |
tb |
Chili powder |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Onion powder |
| 1 |
ts |
Cayenne |
| 2 |
tb |
Black pepper |
| 1 |
ts |
Cumin |
| 1 |
ts |
Lemon peel |
| 1 |
tb |
Rosemary |
| 1 |
tb |
Paprika |
INSTRUCTIONS
Made a rub the night before of above ingredients.
Took olive oil and rubed prime all over, then take above rub and rub the
prime, let sit over night in frige. Get yourself a piece of door screen and
lay on table.Get a box of kosher salt and add about 1 cup of water to it
and make a paste. Layer the screen with about 1/2" paste and set your prime
on it. Take the rest of your paste and cover the rest of the prime with at
least a 1/4". Put on your grill with indirect heat at about 220 degrees for
4 hours or to your liking.
The salt makes like a shell and will pop right off. Kinda fun and people
will think your half nuts till they eat this juicey piece of prime. From a
old Marine groundpounder take care over there.
Posted to bbq-digest by DonHavranek <phl3426@montana.com> on May 22, 1999,
converted by MM_Buster v2.0l.
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