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Cambridge Dry Rub (Thanks To Chris Schlesinger)

Cambridge Dry Rub (Thanks To Chris Schlesinger)



Cambridge
Dry Rub (Thanks To Chris Schlesinger)
1/2 c Dark or light brown
sugar 2 tb Cumin powder
3 tb Salt 2 tb Paprika
3 tb Black
pepper 2 ts Garlic
powder; optional 3 tb Chili
powder 2 ts Lemon
pepper; optional
I adapted this rub
from a recipe by my good friend Chris Schlesinger. His
version
is in his book The Thrill of the Grill, which he wrote with John
Willoughby. I have altered the quantities of
the ingredients to suit my own
tastes.
This is an excellent all-purpose rub for chicken, fish, pork, beef,
or
lamb, and can also be a breading for deep-frying. Sprinkle in into the
batter
for deep-fried zucchini, onion rings, or mushrooms. Wow! for
a
basting
sauce or marinade, I add soy sauce, vinegar, and water.
In the top half of a
double boiler set over simmering water, combine all
the
ingredients. Cook for about 20 minutes, stirring every 5 minutes or so,
until
the sugar begins to melt and the mixture thickens. Remove from the
heat
and let the mixture cool to 100 degrees F.
Pass the mixture
through a sifter. Use immediately or store in a cool, dark
place
for several months.

Cambridge Dry Rub (Thanks To Chris Schlesinger)
Cambridge Dry Rub (Thanks To Chris Schlesinger)
Cambridge Dry Rub (Thanks To Chris Schlesinger)

Cambridge Dry Rub (Thanks To Chris Schlesinger)

  • Date: Kwiecień 18, 2013
  • Comments: 0
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