Sauces & Marinades
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Meals: |
1 |
2 |
3 |
4 |
5 |
6 |
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Makes: |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
|
Ingredients: |
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Paprika* |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
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Ground black pepper |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
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Gebhardt chili powder** |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
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Salt |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
|
Sugar |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
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Garlic powder |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
|
Onion powder |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
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Ground cayenne pepper |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
*- 2.12 oz paprika is
approximately 2/3 C.
**- 1.14 oz chili
powder is approximately 3 T. 4 T. = 1/4 C.
Assembly Directions:
In a medium sized bowl, stir together the paprika,
pepper, chili powder, salt, sugar, garlic powder,
onion powder and cayenne pepper. Stir until evenly
mixed.
Freezing Directions:
Store the spice rub in a rigid container or freezer
bag in the freezer.
OR
Put a piece of waxed paper on a cookie sheet. Using
your fingers, rub the spice mix on to your choice of
fresh meat, until it’s covered. (Use it on pork,
steak, chicken or fish.) Place each spice-rubbed
piece of meat on the waxed paper. When the cookie
sheet is full, put it in the freezer to flash
freeze. When the meat is frozen solid, put it in a
rigid container or freezer bag, separating the
pieces of meat with pieces of waxed paper. Seal,
label and freeze.
Serving Directions:
Remove the spice rub from the freezer and rub it as
directed above on fresh meat. Grill to the desired
doneness.
OR
Remove the needed pieces of meat from the freezer.
Allow to thaw overnight in the refrigerator. Grill
to the desired doneness.
Tammy’s Comments:
I’ve never used a spice rub before, but this recipe
is a definite keeper! My husband said he thought the
chicken was drying out as it cooked, but when we
went to eat it, it was nice and moist! The rub
seemed to keep the juices in. We also used the rub
on pork, which was very tasty. My store didn’t carry
the specified brand name of chili powder, so I used
what I had, with good results.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.