Recipes from our Family
Cardogs Dry Rub 1 cup WHITE sugar 1 cup dark BROWN sugar, dried 1/2 cup salt (Mike and Barbie ONLY use Kosher Salt !) 5 Tbs chili pepper + 1 teas 2 Tbs cumin + 2 teas 4 tsp black pepper 4 tsp garlic powder 4 tsp onion powder CARDOGS PORK AND CHICKEN RUB – … Read more
Cardogs Pork and Chicken Rub 1 cup sugar 1 cup salt 1/2 cup dk brown sugar, dried 5 Tbs chili pepper + 1 teas 2 Tbs cumin + 2 teas 4 tsp MSG 4 tsp cayenne 4 tsp black pepper 4 tsp garlic powder 4 tsp onion powder CARDOGS PORK AND CHICKEN RUB (This is … Read more
Chili Rub ½ cup Dried Anchos — ground 3 tbsp Salt 1 tbsp Fresh thyme 1 tbsp Dry mustard Use immediately. Chris L.
All-Purpose Red Rub ½ cup paprika ½ cup kosher salt ½ cup light brown sugar ½ cup granulated garlic 6 tablespoons granulated onion ¼ cup chili powder 1 tablespoon black pepper 1 teaspoon ground cumin ½ teaspoon cayenne pepper Dump all the ingredients into a bowl and rub them together with your hands. Store in … Read more
Andrews Dry BBQ Rub 1 ½ cups paprika 1 tbsp+ (heaping) cayenne 3 tbsp+ sea salt 2 tbsp white pepper 1 tbsp cinnamon 2 tbsp yellow curry 2 tbsp cumin 2 tbsp hot paprika 2 tbsp dried mustard 2 tbsp chili powder Mix well, store in airtight container. Basically… everything in even amounts except salt, … Read more
Basic BBQ Rub ¼ cup salt — (non-iodized) 3 tbsp Brown Sugar 2 tbsp Black Pepper 1 tbsp Garlic Salt 1 tbsp Paprika 1 tbsp Chili Powder 1 tsp Sugar 1 tsp Onion Powder 1 tsp ground Cumin 1 tsp Red Pepper — (optional) Mix all ingredients. Use immediately. Store leftovers in airtight container.
BBQ Queens Rib Rub ½ cup black pepper ½ cup paprika ¼ cup garlic powder ¼ cup onion salt 3 tablespoons dry mustard 3 tablespoons celery seed 2 tablespoons chili powder Combine all the ingredients and store in a glass jar with lid. Keeps for about 3 months. Use on the meat of your choice, … Read more
Chili Rub # 2 Big Jim Whitten ½ cup New-Mexican chiles — Dried, crushed 3 tbsp Salt 1 tbsp Fresh thyme 1 tbsp Dry mustard Use immediately Big Jim Whitten’s version of a chile rub!!!
Dona Foltz Mix and heat until smooth 2 cans cream of chicken soup 1 cup sour cream 1 or 2 cans dried green chilis filling 2 cups grated cheese 1/2 cup chopped onion 1 box tortillas 1 cup cooking oil dip tortilla in hot oil to soften place cheese filling and 1 tablespoon salso in … Read more
This African/Indian fusion dish was taught to us by Bob Clark. He learned to make this in Kenya where he served as a missionary for 10 years. The word Jirra means “to bring along” in the native tongue, and the locals consider this dish medicinal. The meat is tough in Africa because it is mostly … Read more