[CH] 3-Alarm Rub (mmmmmm good!)
Pecos B (pecos_b@hotmail.com)
Wed, 27 Mar 2002 21:51:10 -0600
My wife decided to be adventurous and attempt to make a rub. This was her
first time ever attempting such a cooking feat.
She found a rub recipe in George Foreman's cookbook he gives with his
grills, and customized it her own way. Here is her version:
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3-Alarm Spice Rub
1 Tbsp Chipotle or Ancho powder
2 Tbsp Black Pepper
2 Tbsp Indian Chile Powder (hottest available, found in Indian markets)
2 Tbsp Onion Powder
2 Tbsp Garlic Powder
1 Tbsp Salt
1 Tbsp Sugar or Brown Sugar
1/4 Cup Paprika
Mix or blend well, store in air-tight container in refridgerator.
Will store up to 3 months.
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With the recipe above, we made 3 separate meals, using beef, and the flavor
was outstanding; very robust with a very nice kick to it! As the steaks were
cooking, the air filled with El Grande's essence, and when I emerged from my
catacomb...err, the restroom... I began to cough. My wife had opened the
windows in the living room, but the bedroom windows were still closed, and
when I stepped in there, I realized it was definitely the smell in the air
that was causing my to experience hunan throat. Before I could get the
windows open tho, I was given a refresher course on the effects of CS gas,
having once taken that 'course' in Boot camp. The effect was not terribly
strong, but it was there. Once the meal was ready (those Foreman grills cook
fast and well!), I sat down and dove in. I was amazed at how alive the
flavors were, and as I took my second bite, my mouth began to tingle and I
relish the edorphin buildup. The feeling remained even after I finished my
meal, but as soon as I drank some milk(I love the stuff), the heat
diminished in a pleasantly slow fashion.
As the recipe stands now, I believe the taste and effect would not be the
same if even one thing was changed, but I'll have to experiment and see.
I hope all will try and relate your experiences here, and hope you enjoy it
as much as I do!
Pecos out-
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