Jimmy the B's Wildcat Barbecue Spice RubThe Washington Post, January 11, 2006
- Cuisine: American
- Course: Condiment
- Features: Healthy, Fast
This rub tastes better than store-bought brands we've tried. Use it with BBQ Quesadillas With Jay's Quick and Easy Barbecue Sauce.
Makes about 1/4 cup
- 3/4 teaspoon cumin seeds, toasted*
- 1/2 teaspoon coriander seeds, toasted*
- 2 1/2 pieces dried chipotle peppers, toasted*, broken into pieces, seeds removed
- 2 teaspoons diced sun-dried tomatoes, not packed in oil (optional)
- 2 1/2 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon powdered mustard
- 1/4 teaspoon black peppercorns
Place all the ingredients in a food processor or spice grinder and pulse until the spices are well blended. (Remove the large pieces of sun-dried tomatoes, if using.) Store in an airtight container for up to 3 weeks.
To toast the cumin and coriander seeds:
*Note: To toast the cumin and coriander seeds, place a small skillet over medium heat. Add the seeds (do this in separate batches) and toast, shaking the pan occasionally, until the spices are fragrant, 2 to 4 minutes. Transfer to a heatproof bowl and cool completely. To toast the dried chili peppers, place them in a dry skillet over moderate heat for 1 to 2 minutes, watching carefully so they don't burn.
Probably better than eating actual wildcat. You don't know where it's been! Anyway, use this as your open thread for tonight's Rutgers/South Florida game. Go Scarlet Knights!