| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seasoning | 1 | Servings | ||
INGREDIENTS
| 2 | -(up to) | |
| 3 | tb | Powdered; smoke-dried Habaneros |
| 1 | ts | Cumin |
| 1 | tb | Powdered garlic |
| 1 | ts | Powdered onion |
| 1 | ts | Salt |
| 1 | ts | Black pepper |
INSTRUCTIONS
Date: Wed, 28 Feb 1996 15:14:39 -0600 From: "Goslowsky, George" <gjgoslow@ingr.com> For dry rubbing I am partial to the following (all measurement's are approximations or I forgit exactly) Mix well and put into a bottle with a shaker top. Coat the meat lightly with chile oil and dust liberally with the rub. Grill/BBQ as appropriate. CHILE-HEADS DIGEST V2 #254 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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