Judy Moist Posted August 30, 2004 Share Posted August 30, 2004 1/4 CUP SEASON SALT 1/4 CUP GARLIC POWDER 1/4 CUP CHILI POWDER 1/4 CUP PAPRIKA 3 TABLESPOONS BLACK PEPPER MIX TOGETHER AND THEN RUB ON YOUR CHICKEN, POULTRY, BEEF.... Quote Link to comment
Guest Guest Posted August 30, 2004 Share Posted August 30, 2004 YAY!!! THANK YOU!! DH likes to grill and try new rubs on the steaks & chicken!. Quote Link to comment
Judy Moist Posted August 31, 2004 Author Share Posted August 31, 2004 This Dry rub has won us BEST BUTT IN CHATTANOOGA, we have won several awards at professional barbeques for our rub... (for anyone just tuning in that is best pork butt in chattanooga) Quote Link to comment
Guest Guest Posted August 31, 2004 Share Posted August 31, 2004 Steak... something we have once a year because chicken's cheaper. ('Cept sometimes DH goes ahead & uses the kind of steaks you're supposed to cook with *moist heat*, like chuck roasts. I don't tell him because it's already done - too late to yell. He still calls that "steak". ) Quote Link to comment
Synn Posted September 1, 2004 Share Posted September 1, 2004 Every now and then I will get those cheap cuts and cook them slowly in a covered skillet.. They still have a good flavor and get somewhat tender that way. I mean it's nothing like t-bone or ribeyes! Ok mouth is watering I need to stop.. Quote Link to comment
Judy Moist Posted September 1, 2004 Author Share Posted September 1, 2004 Ok, Buttercup, you just ruint breakfast, this sausage-gravy biscuit sounds pathetic, to a steak. Quote Link to comment
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