- 1/4 cup dark brown sugar
- 3 tablespoons of minced garlic
- 1 tablespoon of black pepper
- 1 tablespoon of salt
- 2-3 tablespoons of chipolte chili powder
In a bowl, add enough olive oil to create a paste with the above ingredients. Whisk thoroughly with a fork until mixed. Go slow with the olive oil. The ingredients need to mix, but you don't want the end result to be liquid.
(Vary the amount of chili powder to suit your taste. Some like it hot, others not so much. Same for the minced garlic.)
Apply liberally to beef, pork, chicken, venison, or other wild game. Allow 2-3 hours marinade time, if you like. The meat can be baked, broiled, or grilled. The rub can also be applied to the meat while it is on the grill.
7 comments:
Sounds like an easy and tasty recipe. I will have to try it out! Thx to you and your friend!
(cheers to your sweet friend... i believe that was the first post of yours i ever read, and it touched my heart.)
I like this new and improved Blogger Brian! "Mom, can we keep him?"
Since the wife is out of comission and she does most if not all of the grilling..... I'll give it a shot. How's the fishing going???
Sounds like a winner, Brian. May have to try this on the 4th! :)
Will have to give this one a try.
Ooooo... I bet that brown sugar makes a nice carmelized coating. Yum!
Sounds amazing...I think my Canada Day celebrations will have to include this!!
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