Monday, August 6, 2007

All-Purpose Spice Rub

This is from a little magazine my Aunt gave me called Everyday Food.

1/3 cup coarse salt
¼ cup packed light-brown sugar
¼ cup paprika
2 tablespoons ground black pepper
2 tablespoons dried oregano
2 tablespoons dried thyme leaves
1 tablespoon cayenne pepper, optional

In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from heat and light, up to 6 months.

For each pound of meat, poultry, or seafood: First, coat with 2 to 3 teaspoons extra virgin olive oil, then 1 to 2 tablespoons spice rub. Either grill immediately or let meat sit and develop more flavor.

Makes 1 ¼ cups (enough to season 5 to 10 pounds of meat, poultry, or seafood).

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