uebtootoo200901

There s a grilling treasure trove at your fingertips. All those individual spices and dried herbs sitting in your pantry have wonderful personalities. But put a bunch of them together, andwe re talking serious flavor party - in the form of dry season in grubs. Those fancy rubs that go for several dollars a crack in stores can be yours for a small fraction of that price. Nothing wrong with buying pre-made, but why not try your hand, using what s at hand ,with some of these combinations? First, a tip from "Barbecues 101" by Rick Rodgers: Seasoning rubs need to be moistened so that they don t scorch on the grill. You do that by first oiling the meat or fish or vegetable, then tossingthe rub with the food until it is evenly distributed. And another thing: Some of these recipes make larger quantities than you ll need for one dish. They ll keep indefinitely in thepantry. Store them in a cool, dark place or store them in thefreezer, as suggested by Cheryl Alters Jamison and Bill Jamison in"Born to Grill." ● All- Round Rub (from "Born to Grill"): Combine 6tablespoons paprika, 2 tablespoons each coarsely ground blackpepper and coarse salt, 1 tablespoon chili powder, 2 teaspoonspacked brown sugar and 1/8 teaspoon ground red pepper (red pepperoptional). Goes with anything. ● Cajun Rub (from "Barbecues 101"): Combine 2 tablespoonssweet paprika, 1 tablespoon each Dried Garlic Powder basil and dried thyme, 1teaspoon each garlic powder and onion powder,