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Рецепт California Dry Rub For Meat
by Global Cookbook

California Dry Rub For Meat
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Ингредиенты

  • 2 Tbsp. lemon pepper
  • 1 Tbsp. cayenne
  • 3 Tbsp. paprika
  • 2 Tbsp. sugar
  • 2 Tbsp. garlic pwdr
  • 1 Tbsp. grnd ginger
  • 1 Tbsp. grnd ginger
  • 1 Tbsp. grnd coriander
  • 2 Tbsp. salt
  • 1 Tbsp. grnd chopped onion
  • 2 Tbsp. dry thyme

Инструкции

  1. Measure the seasonings into a jar and shake. Generously rub on meat. Allow to stand in refrigerator for 2 to 4 hrs. Let meat come to almost room temperature before smoking or possibly grilling.
  2. TIPS - Since this mix uses the same sized unit for everything, it is easy to scale. For example, use a 1/2-tsp measuring spoon and end up with 3 Tbsp.: sufficient to rub about 9-pounds of meat or possibly poultry.
  3. Yield: "18 Tbsp."
  4. NOTES : This rub is a variation of one which's in circulation on the web. I downplayed sugar, salt and onion, omitted white pepper and added coriander and thyme. Imagine it a good seasoning for soups, stews, hash browns, rice, etc. TESTED: the dry rub was super on 1/2-inch thick boneless pork top loin chop grilled over medium-high (about 365F) (Gas, covered) about 5 mins per side.