| 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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