FoodReference.com (since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | Recipes | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_& Tours | Food_Trivia_Quizzes | Food Poems | Free_Magazines | Food Festivals & Events
You are here > Home >
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide
300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler & Judith Fertig
Sprinkle this rub on fish, pork, poultry, beef and vegetables that are going out to the grill or the smoker.
Makes About 2 Cups
· 1/2 cup granulated sugar
· 1/4 cup granulated garlic
· 1/4 cup onion salt
· 1/4 cup dried celery flakes
· 1/4 cup freshly ground black pepper
· 1/4 cup smoked paprika
· 1/4 cup chili powder
· 1 tbsp dry mustard
· 1 tsp dried oregano
1. In a glass jar with a tight-fitting lid, combine sugar, garlic, onion salt, celery flakes, pepper, paprika, chili powder, mustard and oregano; cover and shake to blend.
2. Store in a cool, dark place for up to 4 weeks.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright. Please take the time to request permission.