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
- Place all ingredients in a medium sized mixing bowl and toss to incorporate.
- Cut 2 pounds of chicken thighs into bite size pieces and toss in dry rub. Cover and let sit for at least two hours.
- 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
- Place sliced cucumber and sliced onion in a non-reactive 2 qt container.
- Place all other ingredients in a pot and bring to a boil.
- Let pickling liquid cool for 20 minutes, pour over sliced cucumbers and onions, cover and let sit overnight.