| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
servings |
INGREDIENTS
| 1 |
ts |
Kosher salt |
| 1 |
ts |
Ground hot chile; (I like chipotles) |
| 1 |
ts |
Coarsely ground black peppercorns |
| 1 |
ts |
Whole black mustard seeds |
| 3 |
|
Whole juniper berries; (up to 4) |
| 1 |
tb |
Peanut oil |
| 1 |
tb |
Apple cider vinegar |
| 1 |
tb |
Brown sugar |
| 1 |
lg |
Clove garlic; crushed through a garlic press |
INSTRUCTIONS
The best (from John Thorne's "Serious Pig") - enough for 3 small racks.
Pound everything in a mortar until it's a thick paste. Work evenly into the
meat and let sit 1/2 hour or so before smoking. Hickory and apple.
Posted to bbq-digest by Cathy Loup <celoup@ix.netcom.com> on Jan 19, 1999,
converted by MM_Buster v2.0l.
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