Time 15m Yield 168 Number Of Ingredients 15 Steps:
Stir together the salt, paprika, brown sugar, file powder, thyme, dill, oregano, basil, black pepper, garlic powder, onion powder, cayenne pepper, mustard, allspice, and sage in a bowl until evenly blended. Store the rub at room temperature in an airtight container. To use: liberally coat pork butt or brisket with some of the rub, massaging it into the meat. Wrap tightly with plastic wrap and refrigerate for at least 24 hours. Smoke meat as you normally would.
Time 5m Number Of Ingredients 9 Steps:
Stir all ingredients together and store in an airtight container.
Time 12m Yield 1/2 cup Number Of Ingredients 7 Steps:
Pound all the ingredients together until you have a powdery consistency and rub all over your chosen meat.;
Time 10m Yield 16 serving(s) Number Of Ingredients 8 Steps:
Combine all ingredients. Store in an airtight container. Shake before using to blend. Flavors usually become more pronounced the longer the seasoning mixture is on the meat or fish.
Time 30m Yield 4 servings. Number Of Ingredients 17 Steps:
In a large skillet, saute onion in oil until tender. Add andouille sausage; cook 1 minute longer. Transfer to a large bowl. Stir in the Creole seasoning, 1/4 teaspoon garlic powder, salt and pepper. Crumble turkey and turkey sausage over mixture and mix well. Shape into four patties., In a large skillet over medium heat, cook burgers for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear. Top with cheese; cover and cook for 1-2 minutes or until cheese is melted., For remoulade, in a small bowl, combine the Miracle Whip, lemon juice, pepper sauce, relish and capers. Spread rolls with butter and sprinkle with remaining garlic powder. Broil 4 in. from the heat for 2-3 minutes or until lightly browned. Serve burgers on rolls with remoulade.
Time 30m Yield 1 cup Number Of Ingredients 9 Steps:
In a jar, add all the spices and shake until combined. Store in a tightly covered container, such as a mason jar, for up to a year. Season your favorite meats and vegetables with the rub. Enjoy!
Time 5m Yield 8 Number Of Ingredients 8 Steps:
Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Store in an air-tight container or keep in the freezer in a sealable plastic bag.
Time 5m Yield 1/3 Cup Number Of Ingredients 10 Steps:
In a small bowl,mix all ingredients together. Use 1 tbsp spice mixture per pound of uncooked beef or pork,2 tsp per pound uncooked fish or chicken. Store in airtight container. Makes about 1/3 cup.
