This rub is great for steaks, roasts, rotisserie chicken, lamb, and even hamburgers. Make sure the meat is patted dry before applying the rub. It is great on the grill or roasted in the oven. When added to hamburgers it adds flavor and also keeps them moist.
Recipe information
Yield
makes about 1 1/2 cups
Ingredients
1/2 cup sugar
2 tablespoons celery salt
2 tablespoons finely ground black pepper
1 cup porcini powder
Preparation
Toss all the ingredients together in a bowl. Pat the meat dry, and then cover it well with the rub. Keep in the refrigerator overnight, then grill or roast as desired.
Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.
