Ingredients
4 tbsp salt
3 tbsp light brown sugar
1 tbsp onion salt
1 tbsp freshly ground black pepper
1 tbsp white pepper
1 tbsp lemon pepper
1 tbsp cayenne pepper
1 tbsp chili powder
1 tbsp marjoram, dried
1 tbsp sage, dried
1 tbsp cornstarch
Directions
In the top of a double boiler, combine all the ingredients except the
cornstarch. Heat over simmering water until the ingredients are warm
to the touch. Stir continuously during heating. As the sugar
dissolves, it may forma a crust.
Transfer to a bowl and cool to room temperature. Break the crust and
rub the mixture between your fingers so that it returns to granular
form. Add the cornstarch and stir. Use immediately or store in a
tightly covered glass container in a cool, dark place for several
months.
Source: John Willingham's World Champion Bar-B-Q
Servings: 1 servings
Poultry Rub Recipe brought to you by Recipe Ideas
Categories: Poultry
The History of Recipes
It is quite feasible to prove the history of written cooking instructions back into ancient history, in truth as far back as the early Egyptians, and maybe even further. In practice though, generally, these early cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe found, according to academics is a series of stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into The time of the romans 25BC a man called Apicius created some documents which described recipes cooked by the Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main course and afters, something that is very familiar to us today. Aspicius informs us how the early Romans were skilled in the use of many spices, including a few that will be familiar to modern cooks like bay, mint and parsley. Later, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the Middle-East, including spices such as coriander, basil and rosemary. These new culinary innovations caused a torrent in manuscripts on cooking, some of which are kept safe in private cookery archives. By the time we get to the twentieth century, cooking publications were starting to become popular due to increased literacy, increased leisure time and having more disposable income. Like it or not, the introduction of TV brings us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Poultry Rub recipe.
