Tim's Secret Essence
This is my "Secret Essence" or powder, or whatever. It ain't Emeril's,
but it will do!
I use this on all beef, chicken and pork before grilling. Don't put too much
on . . . use it more like shaking out salt than applying a dry rub.
I have found when used judiciously this is really a great addition to entree
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon celery seed (ground)
- 1 teaspoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard
- Whisk this all together then place it is a large salt shaker (I use the larger
holed salt shaker so the mixture pours more cleanly).
Posted by Tim Christensen at Recipe Goldmine May 31, 2001.