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Title: Rub For Game/Fish
Yield: 1 Serving

Ingredients

      1 c  paprika
    1/4 c  onion powder
    1/8 ts cayenne
    1/2 ts white pepper
      2 ts chili powder
      3 tb brown sugar
    1/2 c  granulated garlic
      1 ts curry powder
    1/2 ts black pepper
    1/4 c  table salt

Instructions

This seasoning rub can be used on all types of wild game and fish. Dust
the
meat or fish before grilling or smoking.

Source: Hudson's on the Bend, Austin, Texas. Published in: Field & Stream
(West ed.), Feb 1996 v100 n10 p32(2); _Where there's smoke_ by Anne S.
Lewis.
Full Text: COPYRIGHT Times Mirror Magazines Inc. 1996. Edited for MC
software
by Brenda Adams

Jeff Blank's restaurant, Hudson on the Bend, specializes in smoked
Southwestern
dishes of game and seafood. In addition, Blank conducts Sunday morning
cooking
classes, primarily for hunters.

Blank advises his students to marinate red meats for 12 to 16 hours; fowl
and
seafood for 2 to 4 hours. He also inspires his students to try different
smoking woods. (Blank eschews the traditional Texas mesquite because it
emits
a creosote smell that he finds reminiscent of "getting stuck behind a city
bus
during rush hour.")

At Hudson's, Blank will often enhance the smoked "bouquet" of the pecan
wood
they routinely use by adding pecan shells, soaked in water, to the firebox.
"These shells often contain bits of nut meat, and the thick smoke that
results
from almost smothering the fire with these moistened shells is quite
extraordinary," Blank observes.

Blank also likes to extrapolate - creatively - from the pecan fire base.
"Sometimes friends or guests will drop off branches from the fruit trees
they've pruned. We split them into small pieces and then soak them
overnight
in water before adding them to the fire. Our favorites so far are apple
and
cherry wood,' he explains. "And at the end of our herb-growing season, we
save
all of our woody stemmed herbs, like basil, thyme, and oregano, and throw
them
onto the fire when we smoke some of our lighter meats, such as pheasant,
wild
turkey, quail, and other gamebirds."

Blank also advises students to keep the meats they are smoking on the
opposite
side of the grill from the fire, and be careful not to oversmoke or
overcook
gamebirds and meats because of their low fat and moisture content.

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From goodfood1@home.com Sun Jan 10 15:48:23 1999
I'm looking for make ahead recipes for the freezer or that hold up well for
a few days in the fridge.

Thanks in Advance

Gary

Contributor: Hudson's on the Bend, Austin, Texas

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