This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.

Make-ahead dry rub is about to be your best BBQ secret. Sweet, peppery rub with a hint of cinnamon is one of the easiest ways to improve a tenderloin or rack of ribs, especially when you can pull the mix ready-made out of the fridge.
3 tablespoons sweet paprika
3 tablespoons brown sugar (light or dark)
1 1/2 tablespoon black pepper
1 tablespoon garlic salt
1 tablespoon onion salt
1 tablespoon celery salt
1 teaspoon cumin
1 teaspoon ground oregano
1 teaspoon coriander
1/8 teaspoon cinnamon
Place all ingredients into a large bowl and pound mixture till there are no lumps visable. Rub on all sides of steak, beef or pork before grilling. Let stand 5 to 10 minutes before putting onto grill.
Keeps up to 6 months in refrigerator in a tight sealed container.
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This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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reviews & comments
July 14, 2014
Used this on chicken legs on the grill - my husband thought this recipe was GENIUS! Great blend of flavors and the cinnamon and coriander give it a little warmth that just made it all taste so good.