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TAILGATE JERK




Source of Recipe


the web


Recipe Introduction


This is a great dry rub for meat (chicken, pork or beef) to use the night before the game. It will make whatever you're grilling tender and flavorful.




List of Ingredients




2 T. ground cumin
2 tsp. chili powder
1 T. garlic powder
2 tsp. dried mustard
1/4 tsp. cayenne pepper
1/4 c. light brown sugar

Recipe



Combine dry ingredients. They can be kept in an airtight container for whenever you want to use them. Just keep in a cool dark place.

The night before the game, rub down meat with jerk, working it into the meat. Put meat in ziplock freezer bags and refrigerate overnight. Don't salt the meat until right before putting on the grill, because salt will dry out the meat if put on there too soon. If you like, while you are grilling, you can brush meat with olive oil or butter (if it's a large piece of meat).