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April 2009

Mike's Spicy Chicken Rub

For diehards such as myself who grill even if a foot of snow is on the ground, I'm pleased to announce that the weather is finally and consistently decent enough - grilling season has arrived in Iowa! 

To kick things off here's a recipe with a kick!

1 cup chili powder
1 tablespoon ground cumin
1 tablespoon dried coriander
1 teaspoon cayenne pepper
2 teaspoons dry mustard
2 teaspoons dried oregano
2 teaspoons dried parsley
1 tablespoon salt
1 teaspoon freshly ground black pepper

Turkishusaflags This is a great dry rub with a little influence from Turkey.  Apply it to your favorite cut of chicken for grilling.  I usually put it on about four hours prior to firing things up.   

Grilling tip:  Don't put cold chicken or steak on the grill!  Take your meat out of the refrigerator about 30 minutes prior to grilling, it will cook more evenly and have better flavor.