Barbecue-Style Turkey Thighs
INGREDIENTS:
1 tb Ground black pepper
2 ts Cayenne pepper powder [opt.]
2 tb Mild chile powder
2 tb Cumin
2 tb Packed dark brown sugar
1 tb Granulated white sugar
1 tb Ground dried oregano
4 tb Paprika
2 tb Salt
1 tb Ground white pepper
3 tb Celery salt
3 tb Garlic powder
1 tb Ground black pepper
2 ts Cayenne pepper powder [opt.]
2 tb Mild chile powder
2 tb Cumin
2 tb Packed dark brown sugar
1 tb Granulated white sugar
1 tb Ground dried oregano
4 tb Paprika
2 tb Salt
1 tb Ground white pepper
3 tb Celery salt
3 tb Garlic powder
To prepare the rub, simply mix all ingredients together. This rub yields
enough to coat about 4 slabs. Store leftover rub in an airtight jar or in the freezer.
Cook's Illustrated, July/Aug. 1994, Page 13. Credit: A. Cort Sinnes.
Nationality: USA Course: preparation Season:any Method: mixed
Start to Finish 5 minutes Preparation a minute or less Attention 5 minutes Finishing a minute or less
Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook
NOTES : Makes 1 1/2 cup. This dry rub is a fairly traditional combination of flavors. Feel free to adjust amounts, or to add or subtract ingredients.
enough to coat about 4 slabs. Store leftover rub in an airtight jar or in the freezer.
Cook's Illustrated, July/Aug. 1994, Page 13. Credit: A. Cort Sinnes.
Nationality: USA Course: preparation Season:any Method: mixed
Start to Finish 5 minutes Preparation a minute or less Attention 5 minutes Finishing a minute or less
Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook
NOTES : Makes 1 1/2 cup. This dry rub is a fairly traditional combination of flavors. Feel free to adjust amounts, or to add or subtract ingredients.