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23
OUTDOOR COOKING GUIDE
Creole Seafood Rub
Delicious when applied to almost any seafood or meat.
1/4 cup coarse (kosher or sea) salt
2 tbsp. garlic powder
2 tbsp. onion powder
2 tbsp. dried thyme
2 tbsp. dried oregano
2 tbsp. paprika
1 tbsp. freshly ground black pepper
1 tbsp. white pepper
1 to 3 tsp. cayenne pepper, or to taste
1/4 tsp. ground nutmeg
Combine all ingredients in a jar; twist the lid on airtight,
and shake to mix. Apply to seafood (or meat) at least 30
minutes before grilling. Store covered in a cool, dark place
or freeze for up to 6 months. Yields 1 cup.
Prize Winning Poultry Rub
3/8 cup paprika
1/8 cup freshly ground black pepper
1/8 cup celery salt
1 tbsp. onion powder
1 tbsp. dry mustard
1 tsp. cayenne
Zest of 2 lemons, minced
Mix the ingredients in a bowl and store covered in a cool,
dark place or freeze. Yields 1 cup.
Visit www.sizzleonthegrill.com/user-forums to share with Big Easy® owners just like you!
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