Tasty Thursday

Break out the BBQ, it's grillin' time! Filled with tons of recipes, Fiesta on the Grill by Daniel Hoyer will have you cooking outside all summer. Try this amazing rub the next time you cook up some chicken and you'll be pleasantly surprised.

Island Spice Adobo
1/8 cup onion powder
1/8 cup granulated or powdered garlic
1 to 2 tablespoons cayenne pepper or 1 to 2 teaspoons powdered habaƱero chile (be careful, this stuff is hot!)
2 tablespoons mustard powder
1 tablespoon powdered ginger
1 tablespoon ground allspice
1/2 teaspoon ground coriander
1 teaspoon curry
1 tablespoon dry thyme, hand-rubbed fine
2 teaspoons dried orange peel, pulverized
1 teaspoon dried lime or lemon peel, pulverized
1/4 cup raw or brown sugar
2 teaspoons black pepper
1/2 cup kosher salt

Mix all ingredients together and store in a cool dry place out of the sunlight.

NOTE: This rub has most of the flavors of Jamaican jerk and can be used in place of the wet marinade; however, it does not contain the acids and Worcestershire sauce of the marinade and therefore will not tenderize the meat or give as intense a flavor.

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