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Jan 162013
 

Louisiana Meat Rub

In keeping with today’s theme of International Hot & Spicy Food Day, here’s a rub for you meat, poultry or as a seasoning for seafood that will surely wake up your taste buds. It’s a great combo for sprinkling on your blackened fish and when I broil jumbo shrimps, I like to sprinkle this over the top to give it a kick. Also great rubbed over ribs or steak before you grill them, just beware of it’s heat if you’re having guests who don’t like their food too spicy! But then again, if you don’t want them to come back for another BBQ, go for it! Also beware of different cayenne powders, as some are hotter than others which happened to me the other night making taco meat. I had bought a different brand than I normally would, mixed my seasoning up for the meat and it was so hot, we had to do a lot of beer guzzling to cool off our mouths and throats (didn’t mind it too much, ha ha)!

Give me another brewski!

Give me another brewski!

5.0 from 1 reviews
Louisiana Meat Rub
 
Ingredients
  • 5 tbsp paprika
  • 2 tbsp granulated garlic
  • 2 tbsp dried onion flakes
  • 1-1/2 teas crushed, dried oregano
  • 1-1/2 teas crushed, dried basil
  • 1 tbsp cayenne pepper, or to taste
  • 1-1/2 teas ground white pepper
Instructions
  1. Just mix all ingredients together and store in an airtight container!

 

Hope you like it hot!    Enjoy………….

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  2 Responses to “Louisiana Meat Rub”

Comments (2)
  1. Oh, this will cool you off all right :D! Thanks Bonnie!

  2. Great to have such a versatile rub…love an excuse to cool off a little!:)

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