Roc Doc Rub
(FOR STEAKS, FISH, CHICKEN, AND ALL GRILLED FOODS)

MAKES 2 1/4 CUPS

1/4 CUP SALT
1/2 CUP FRESH GROUND BLACK PEPPER
1/2 CUP OLD BAY SEASONING
1/2 CUP GRANULATED GARLIC
1/4 CUP WORCHESTERSHIRE POWDER
1/4 CUP CHIPOTLE CHILE POWDER

1. BLEND ALL INGREDIENTS WELL, SIFT 3 TIMES THROUGH ROTARY FLOUR SIFTER.

2. STORE IN AN AIRTIGHT CONTAINER, WILL KEEP SEVERAL MONTHS IF DRY & AIRTIGHT.


TO GRILL:

1. UTILIZING A DREDGE CAN, DUST THE MEAT WITH THE SPICE TO LIGHTLY COAT THE MEAT COMPLETELY.

2. GRILL OVER GAS, CHARCOAL, OR LIVE WOOD.

CHEFS NOTE;
ALLOW THE NATUAL MOISTURE FROM THE MEAT TO ABSORB THE RUB AND LET MARINATE FOR 1 HOUR PRIOR TO GRILLING. ADD MORE RUB JUST BEFORE GRILLING

FORT WORTH MICHAELS STANDARD RECIPE

© MICHAEL THOMSON 2004
THIS RECIPE IS COMPLIMENTS OF MICHAEL S. THOMSON
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