And amidst Jess's magnificent room is a mason jar, filled with a dark red seasoning, crudely covered by a piece of aluminum foil with four or five holes to allow the easy release of Kenneth's blend of no less than eleven different spices.
This dry rub can be used all on its own to liven up chicken, pork, or beef. Or it can be used to make a wet marinade by adding oil, lemon juice, soy sauce, balsamic/red wine vinegar, or Worcestershire sauce (or perhaps a combination!). Kenneth used this rub as the base for his grilled chicken thighs on Sunday night. Accompanied by creamy mashed potatoes and grilled asparagus, there were six very happy plates.
So use it as is or employ a little imagination; either way, Kenneth's complex concoction will no doubt please the palate. Tell me how you used it!
Memphis Dry Rub
In a medium bowl (or maybe a mason jar!), combine:
8 tablespoons paprika
4 tablespoons powdered garlic
4 tablespoons mild chili powder
3 tablespoons ground black pepper
3 tablespoons kosher salt
4 teaspoons whole yellow mustard seed
1 tablespoon crushed celery seed
1 tablespoon whole celery seed
1 tablespoon dried crushed oregano
1 tablespoon dried crushed thyme
1 tablespoon whole allspice seeds
1 teaspoon ground allspice
1 tablespoon whole coriander seed
1 teaspoon ground coriander