Creole rub and mop
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---Creole Rub--- | ||
| 2 | tablespoons | Celery salt |
| 1 | tablespoon | Paprika |
| 1 | tablespoon | Ground black pepper |
| 1 | tablespoon | White pepper |
| 1½ | teaspoon | Dried thyme |
| ½ | teaspoon | Cayenne |
| 1 | tablespoon | Brown sugar |
| 1½ | teaspoon | Garlic powder -Creole Mop--- |
| Remaining Creole Rub | ||
| 2 | cups | Chicken or beef stock |
| 2 | cups | Water |
| ¼ | cup | Worcestershire sauce |
| ¼ | cup | Butter |
Directions
Rub: Combine the rub ingredients in a small bowl. May be kept for a few months in an airtight container in a cool pantry.
Mop: After using specified amount of rub for recipe combine leftover rub with remaining mop ingredients. Stir together in a saucepan and warm the mixture over low heat.
Source: Smoke & Spice; by Cheryl Alters Jamison and Bill Jamison, (c) 1994.
Formatted by: Nancy Filbert; December, 1995.
Posted to MC-Recipe Digest V1 #585 by Nancy Berry <nlberry@...> on Apr 23, 1997