Creole Rub and Mop

Title:
Creole Rub and Mop

Yield:
8 Servings

Categories:
Grilling,
Rubs




Ingredients:





          ---Creole Rub---


     2 tb Celery salt


     1 tb Paprika


     1 tb Ground black pepper


     1 tb White pepper


 1 1/2 ts Dried thyme


   1/2 ts Cayenne


     1 tb Brown sugar


 1 1/2 ts Garlic powder


          ---Creole Mop---


          Remaining Creole Rub


     2 c  Chicken or beef stock


     2 c  Water


   1/4 c  Worcestershire sauce


   1/4 c  Butter






 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 
on


 Apr 23, 1997