Four barbecue spice mixtures (american)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Black peppercorns |
| 1 | teaspoon | Celery seeds |
| ½ | teaspoon | Cayenne |
| ½ | teaspoon | Dried thyme |
| ½ | teaspoon | Dried marjoram |
| 2 | teaspoons | Paprika |
| 1 | tablespoon | Mustard powder |
| 1 | tablespoon | Soft brown sugar |
Directions
BASIC SPICE
Crush the peppercorns and celery seeds in a mortar and mix all the ingredients together. A medium-hot blend: rub on meat before grilling.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #619 by "Mary Spyridakis" <MSpork@...> on May 23, 97
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