For you, we present this bit of fowlness: a rub usable for any poultry–chicken, duck, pheasant, or turkey.
Here’s a concentrated rub that has its origins in Louisiana, where it seems that every home cook has his or her own secret spice mixture for grilled foods.
The word chutney comes from the Sanskrit word chatni, and in India, refers to relishes that are used to accent other dishes. They can be sweet, sour, hot, or mild. This is a hot and sweet version.
Hot buttered rum punch is a winter go-to of mine for lots of reasons. It’s yummy, warms you up, and it’s a good way to unwind with friends after a day of preparing for the holidays. I like this version because it also brings a little heat thanks to some cayenne powder.
Hot 3-way action means something totally different when it comes to Cincinnati chili.
I’m using a rub popular in Kentucky, where they barbecue the lamb.
Where is it written that canned cranberry sauce has to be served with at Thanksgiving? The sweet, sour, hot tastes of this chutney compliments turkey, chicken, and even pork.
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