Meat-flavoring compound
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chopped onions | |
| 3 | Pods red pepper (chopped) | |
| 2 | tablespoons | Brown sugar |
| 1 | tablespoon | Celery seed |
| 1 | tablespoon | Ground mustard |
| 1 | teaspoon | Turmeric |
| 1 | teaspoon | Black pepper |
| 1 | teaspoon | Salt |
Directions
Here are some interesting morsals (meanderings) I came accross while rereading The Complete Book of Barbecue and Rotisserie by Jim Beard ("Jim" before the "James" :-) Bobbs-Merrill Co. 1954.
Put all in a quart bottle and fill it up with cider vinegar. A tablespoonful of this mixed in a stew, steak, or gravy, will impart not only a fine flavor but a rich color." (p 116) Posted to bbq-digest V4 #071
From: mariusj@... (Marius Johnston) Date: Tue, 3 Dec 1996 17:12:43 -0700
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