Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 1/2 tablespoons salt

  3. 1 1/2 tablespoons dry mustard

  4. 1 tablespoon garlic powder

  5. 1/2 tablespoon ground bay leaf

  6. 1 tablespoon chili powder

  7. 1 1/2 tablespoons paprika

  8. 1 tablespoon Louisiana Hot Sauce

  9. 1 pint worcestershire sauce

  10. 1/2 pint vinegar

  11. 2 quarts bone stock

  12. 1/2 pint oil

Instructions Jump to Ingredients ↑

  1. Make the bone stock just the way you would start a soup - buy good stout beef bones from the butcher and boil them. Add all the other ingregients and let stand overnight before using. Use this to rub over meats or to baste them while they are cooking. Put it on with a little dish mop of the kind you see in the dime store. As you use it, the flavor will change and improve, for you are constantly transfering smoke and grease from the meat back to the mop concoction. If you have any left over, keep it in the refrigerator.


Send feedback