I posted this recipe shortly after I first started my blog and I maybe had one reader. Since it's the grilling season and I have a couple of more readers, I thought I would share it again. This recipe was given to me by my late friend, Steven. I have used it on beef, pork, venison, and chicken and it is absolutely wonderful! It's easy to make and you can adjust the ingredients according to your taste.
- 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.
This recipe was shared with me by a friend who called it "Venison/Steak Oxalca". Personally, I've never found the word oxalca anywhere, but essentially this recipe is for a rub, if you will, that is great on all kinds of meat. And when I say it's great, I mean it's great! Not only is it great, but it is very simple to make.
Here we go....
- 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.
Apply liberally to beef, pork, chicken, venison, or other wild game. Allow 2-3 hours marinade time.
Meat can be baked, broiled, or grilled. The rub can also be applied to the meat while it is grilling.
Tips: Vary the amount of chili powder to suit your taste. Some like it hot, others not so much. Same for the minced garlic. Go slow with the olive oil. The ingredients need to mix, but you don't want the end result to be liquid. You can also double the recipe for large amounts of meat.
When it's done, crack open a cold one of your choice because this is good stuff!
