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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 meats.


  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 1 tablespoon celery seed (ground)
  • 1 teaspoon granulated sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried mustard
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  1. 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.


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