HERES A FEW SPICE COMBO FOR YOU. I DO NOT GUARD THEM, I BELEIVE EVERYONE SHOULD EAT WELL ----
BBQ SPICE COMBO ---
1/4 CUP BROWN SUGAR
2 TBL KOSHER SALT
1/4 CUP BLACK PEPPERCORNS
1/4 CUP PAPRIKA
2 TBL DRY MUSTARD
1 TBL DRY MUSTARD
2 TBL GARLIC POWDER
2 TSP CAYENNE PEPPER

PLACE ALL INGERDIENTS IN BLENDER AND GRIND UNTIL COARSE. STORE IN AIRTIGHT CONTAINER OR FREEZER.

SOUR MASH PEPPERCORN BLEND

3 TBL PEPPERCORNS
2 TBL WHITE PEPPERCORNS
1 TSP MUSTARD SEEDS
1 TSP CORRIANDER SEEDS
2 TBL FINELY DICED SHALLOTS
1 TBL CHOPPED DILL
3 TBL JACK DANIELS
1 TBL HONEY

COMBINE PEPPERCORNS, MUSTARD SEEDS, AND CORRIANDER SEEDS IN A BLENDER AND GRIND TO A COARSE POWDER. PLACE IN BOWL AND ADD SHALLOTS AND DILL.

TO USE AS A RUB ON FISH -- MIX JACK DANIELS AND HONEY. BRUSH ON FISH, THEN SPRINKLE WITH POWDER AND LET SIT FOR 24 HOURS IN REFRIGERATOR.

TO USE WITH MEAT -- MIX HONEY, AND JACK DANIELS THEN ADD SPICES. BRUSH IN TO MEAT AND LET STAND IN REFRIGERATOR FOR 24 HOURS THE GRILL TO PERFECTION


AND FOR THOSE WHO LIKE GARLIC -------

1/4 CUP THYME
1/8 CUP ROSEMARY
1/2 CUP OREGANO
1 CUP CHOPPED PARSLEY
1 TBL KOSHER SALT
1 TSP GROUND BLACK PEPPER
1/2 CUP CHOPPED FRESH GARLIC
1/4 CUP MADERA WINE

PLACE ALL INGREDIENTS INTO A FOOD PROCESSOR. BLEND TO MAKE A PASTE. THIS BLEND IS GREAT FOR FISH, POULTRY AND VENISON. WILL HOLD FOR 1 WEEK IN COOLER


HUNT ON HUNT HARD EAT WELL