Posted by Tim Christensen May 31, 2001

Kevin has listed just a wonderful "dry rub." This got me to thinking (which is dangerous) about rubs, basting powders and "essence" and what happens with these things.

Kevin is a BBQ star. His advice is always perfect when it comes to "king size" grillwork. I cook a lot different than Kevin and here is my twist on this:

I looked for about 25 years for a basting spice to use in my kitchen on an everyday basis. While Kevins dry rubs are perfect, that is not what I was trying to accomplish. What I wanted was a mixture of spices that I can use everyday, from a shaker, that would work on pork, chicken and beef before grilling (recognize one thing, even though I live in Oregon I grill outdoors about 300 days a year . . . I do use my JennAire on truly BAD weather nights and I use the oven about 30 times a year to prepare Prime Rib . . . but mostly I dry grill).

This is my "Secret Essence" or powder, or whatever. It ain't Emeril's, but it will do!

1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon celery seed (ground)
1 teaspoon granulated sugar
1 teaspoon garlic powder
1 teaspoon dried mustard

I whisk this all together then place it is a large salt shaker (I use the larger holed salt shaker so the mixture pours more cleanly).

I use this on all beef, chicken and pork before grilling. Dont put too much on . . . use it more like shaking out salt than applying a dry rub.

BTW, this is not good on fish . . . so Ill give you another idea for that at another time.

I have found when used judiciously this is really a great addition to entr? meats.