This recipe was inspired by my friend Scottie Johnson from Chicago. We first met via The BBQ Forum on the Internet and realized we were almost neighbors. I wish you could see his adorable little girls. It was first created for deep-fried turkeys, but works just great in the BBQ for all poultry and it makes a great fish marinade too.
Ingredients
- 1 can beer
- 1 lb butter
- 1 tbsp Big Time BBQ Rub (or your favorite rub)
- 1 tbsp Paprika
- 1 tbsp freshly ground white pepper
- 1 tbsp Hawaiian sea salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dry mustard
- 1 tbsp freshly and finely ground black pepper
- 1 tsp cayenne
Servings: cups
Instructions
- Melt the butter in saucepan and add the beer and spices. Mix well. Let cool, then inject.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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