Argentina BBQ Rub Recipe - Cooking Index
Argentina BBQ Rub Recipe - Cooking Index
| 7 | Garlic - chopped very fine | |
| 1/2 cup | 73g / 2.6oz | Parsley - chopped |
| 1/2 cup | 118ml | Oregano |
| 1/4 cup | 59ml | Red dried pepper - (the Italian type) |
| 1 cup | 237ml | Boiling water |
| 1/2 cup | 118ml | White vinegar |
| 1/2 cup | 118ml | Olive oil |
| Salt to taste | ||
| Black pepper to taste |
you need to mix the ingredients in the above order and then (when it cools) to put in a closed jar ( an empty mayonnaise pot is perfect for that) and store in the refrigerator for at least 12 hrs. Is perfect if you prepare the recipe one or two days before the BBQ !! It can be stored in the Refrigerator for 10 or 15 days. You can put on the meat or on the chicken before cooking (where the flavor is stronger) or you can put the sauce on the meat after cooking (the flavor became lighter) Enjoy and thank you for the opportunity. Excuse the poor English.
Posted to the BBQ List by Jeff Lipsitt on Aug 30, 1998.
Source:
Pablo Manoppella
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