Blackening Rub

* Exported from MasterCook II *

Blackening Rub

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cajun/Creole Mixes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon Salt
1 Tablespoon +2 Ts White Pepper
1 Tablespoon +3/4 Ts Black Pepper
2 1/2 Teaspoons Dry Mustard
2 1/2 Teaspoons Garlic Powder
1/2 Teaspoon Thyme Leaves (Dried)
1/4 Pound Butter
2 1/2 Teaspoons Cayenne Pepper (To Taste)

Use unsalted butter, melt over low heat. Heat a cast iron pan to just
before melting over high heat. Should take 5 to 8 minutes. If you
think you are going to ruin the pan, the heat is just about right. Make
sure the meat, poultry or fish is at room temp. and dry. Thin cuts do
not work well. Dip the meat, poultry or fish into the melted butter and
apply an even amount of rub to each side. Put into pan and leave alone
for a minute or so then check the underside of the meat for a nice dark
crust. Adjust as needed. By this time you will know if your smoke
detectors are working and if you should of done this outside. Turn the
meat and repeat till the desired doneness is achieved. The trouble is
well worth it, the taste is, in a word, fantastic! You can add more or
less cayenne pepper to your taste, I've found more is usually better.

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