Jul 8, 2009

Dry Rub

This somewhat coastal, somewhat cajun dry rub is fantastic on EVERYTHING- fish, chicken, veggies, beef.
Mix some up and hang on to it as long as you can. You'll want to use it often though, so you might want to double up.

2 tbsp coarse sea salt
2 tbsp sucanat (brown shugah)
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp dried basil
1 tbsp paprika
1 tbsp dried tarragon

Rub meat or veggie with oil and then rub a generous amount of this mixture, and grill to perfection! We used this for sweet red, yellow, and orange peppers and salmon last week... DELISH!!!!!

1 comments that bring me joy:

Jackamo said...

The salmon and peppers were EXTRA delish! Thanks for posting the dry rub recipe. I was already planning on asking for it, but you saved me the effort! Love my sweet boys for me. We're all missing you already!