Ramp up Your 4th of July

BBQ Dry Rub: Yield approx. 2 C

100 g salt ½ c

25 g paparika 1/8 c

225 g brown sugar 1 c

20 g cayenne pepper 1/8 c

20 g garlic powder 1/8 c

20 g onion powder 1/8 c

20 g chili powder 1/8 c

20 g mustard powder 1/8 c

 

  1. Place all ingredients in a medium sized mixing bowl and toss to incorporate.
  2. Cut 2 pounds of chicken thighs into bite size pieces and toss in dry rub. Cover and let sit for at least two hours.
  3. Skewer chicken thigh pieces and cook over on open flame.

Grandma Kaye’s Cucumber Salad: Yield 1 Qt

1 qt sliced cucumber

1 ea small sweet onion, sliced

250 mL champagne vinegar 1 c

250 mL water 1 c

1 g black peppercorn ½ t

1 g red pepper flakes ½ t

2 g garlic, sliced 1 clove

3 g celery seeds ½ t

100 g sugar ½ c

  1. Place sliced cucumber and sliced onion in a non-reactive 2 qt container.
  2. Place all other ingredients in a pot and bring to a boil.
  3. Let pickling liquid cool for 20 minutes, pour over sliced cucumbers and onions, cover and let sit overnight.

 

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