Yield: 1 Servings
|2 tablespoons||Sweet Hungarian Paprika|
|1 tablespoon||Garlic salt|
|1 teaspoon||Freshly ground pepper|
|1 teaspoon||Dried oregano|
|1 teaspoon||Ground cumin|
|½ teaspoon||Onion powder|
|¼ teaspoon||Ground hot red (cayenne) pepper|
The following recipes are taken from the National Cowboy Hall of Fame Chuck Wagon Cookbook. The Annual Chuckwagon Cookoff is held every spring in Oklahoma City to recognize the "best of the West" in ranch style cooking.
Make the dry rub: In a small bowl, combine all ingredients. Makes about ¼ cup. Good on beef.
Posted to bbq-digest V5 #072, by "Patrick Lehnherr" <plehnher@...> on Fri, 17 Jan 1997.